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These small batch shortbread bites are buttery, crisp, and perfectly sweet. Made with simple ingredients, they bake in just 15 minutes and are perfect for gifting or snacking.
Featured Comment
“So yummy! So quick and easy.”
– Sally
Why You’ll Love This Recipe
- Easy Shortbread Recipe: Made with simple pantry ingredients and straightforward steps.
- Customizable for Any Occasion: Add sprinkles, chocolate drizzle, or seasonal colors to match holidays or celebrations.
- Small Batch Shortbread Bites: Enjoy fresh, buttery cookies in the perfect amount.
- Crowd-Favorite Cookies: These melt-in-your-mouth, bite-sized treats are always a hit for parties, gifting, or snacking.
- Fun and Quick to Bake: A simple homemade cookie recipe that’s both relaxing and rewarding.
What I love most about these shortbread bites is how simple they are to make and how buttery and crisp each little cookie turns out. With just a handful of ingredients, you can bake a small batch of melt-in-your-mouth cookies that taste like they came from a bakery.
I often make them when I want an easy homemade treat to enjoy with coffee or share with friends. Their bite-sized shape and colorful sprinkles make them perfect for holidays, gifting, or anytime you want a sweet, buttery cookie.
Looking for more small batch cookie recipes? Try our small batch sugar cookies, small batch butter cookies, small batch ginger cookies, and small batch M&M cookies.
Ingredients
If you have any ingredients leftover from this this bite-sized shortbread recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use salted butter for rich, tender shortbread. For a vegan option, use Earth Balance Vegan Buttery Sticks in stick form for the best texture.
- Sugar: Sweetens the cookies perfectly. For a lower-sugar version, use a granular sugar substitute made for baking.
- Vanilla Extract: Boosts the shortbread’s flavor. For a nutty variation, try almond extract instead.
- Flour: Gives the cookies structure. Use a one-to-one gluten-free flour blend if you need a gluten-free option.
- Sprinkles: Add color and fun to the cookies. Choose colors for any occasion and use leftovers to decorate a frozen chocolate banana, small batch of vanilla cupcakes, Oreo balls, or a strawberry milkshake.
Recipe Variations
Shortbread bites are easy to customize with simple flavor additions or toppings. Try one of these delicious variations:
- Chocolate-Dipped Shortbread Bites: Once baked and cooled, dip one side of each cookie in melted chocolate (milk, dark, or white) and let it set for a rich, buttery finish.
- Lemon Zest Shortbread Bites: Stir in 1 teaspoon of finely grated lemon zest for a light, citrusy flavor that brightens every bite.
- Nut-Topped Shortbread Bites: Before baking, gently press a pecan half or walnut piece into each cookie for added crunch and flavor.
- Salted-Caramel Shortbread Bites: Drizzle with caramel and sprinkle sea salt flakes after baking.
- Rosemary Shortbread Bites: Mix in 1 teaspoon finely chopped fresh rosemary to give these buttery bites an aromatic, savory-sweet flavor.
How To Make Shortbread Bites
These step-by-step photos and instructions help you visualize how to make shortbread cookie bites. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the oven to 325°F (165°C). Line a 5×5-inch baking dish with plastic wrap, leaving a few inches overhang for easy lifting. Set aside.
- In a medium bowl, beat the butter, sugar, and vanilla with an electric mixer on medium speed until smooth and creamy.
- Gradually mix in the flour until the dough begins to form.
- Fold in the sprinkles.
- Gently knead the dough in the bowl a few times until it forms a smooth ball.
- Press the dough evenly into the prepared dish.
- Lift the dough out using the plastic wrap and cut into 1/2-inch squares. Arrange the pieces on a parchment-lined baking sheet about 1/2 inch apart.
- Bake for 13 to 15 minutes, until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips
- Read Before You Start: Review the full recipe and Ingredient Notes so you know each step before baking.
- Use Room Temperature Butter: Soft butter mixes easily and helps create smooth, tender dough.
- Don’t Overmix: Mix just until the dough comes together to keep the cookies light and delicate.
- Adjust the Size: Cut into bite-sized pieces as directed or make slightly larger cookies if you prefer.
Serving Suggestions
- Ice Cream Topping: Crumble shortbread bites over vanilla ice cream for a buttery, crunchy topping.
- Dessert Tray Favorite: Add them to a cookie platter with treats like small batch double chocolate chip cookies, small batch peanut butter fudge, and small batch chocolate truffles for an impressive party spread.
- Homemade Gift Idea: Package the cookies in decorative bags or jars for a thoughtful gift. Pair with homemade refrigerator jam, small batch peppermint bark, or small batch rum balls to create a memorable gift basket.
Frequently Asked Questions
Use either a 5×5 inch baking dish or a 4×6 inch baking dish.
They stay fresh for up to 5 days when stored in an airtight container at room temperature.
Yes, store the cookies between sheets of wax paper in an freezer-safe, airtight container for up to 2 months.
Yes. Prepare the dough, cover tightly, and refrigerate for up to 2 days. Let it soften slightly before pressing into the pan.
Yes. This small batch recipe doubles easily, just bake in batches or use a 6×8-inch pan and adjust cutting sizes as needed.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made these festive shortbread bites, I’d love to hear how they turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Small Batch Shortbread Bites
Equipment
Ingredients
- 4 tablespoons salted butter
- 2 tablespoons granulated sugar
- ⅛ teaspoon vanilla extract
- ½ cup all-purpose flour
- 2 teaspoons multi-colored nonpareils (sprinkles)
Instructions
- Heat the oven to 325°F (165°C). Line a 5×5-inch baking dish with plastic wrap, leaving a few inches overhang for easy lifting. Set aside.
- In a medium bowl, beat the butter, sugar, and vanilla with an electric mixer on medium speed until smooth and creamy.
- Gradually mix in the flour until the dough begins to form.
- Fold in the sprinkles.
- Gently knead the dough in the bowl a few times until it forms a smooth ball.
- Press the dough evenly into the prepared dish.
- Lift the dough out using the plastic wrap and cut into 1/2-inch squares. Arrange the pieces on a parchment-lined baking sheet about 1/2 inch apart.
- Bake for 13 to 15 minutes, until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Read Before You Start: Review the full recipe and Ingredient Notes so you know each step before baking.
- Use Room Temperature Butter: Soft butter mixes easily and helps create smooth, tender dough.
- Don’t Overmix: Mix just until the dough comes together to keep the cookies light and delicate.
- Adjust the Size: Cut into bite-sized pieces as directed or make slightly larger cookies if you prefer.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
So yummy! So quick and easy. My husband and I love shortbread. I was craving the taste, but didn’t want to make a big batch. This is the perfect size, except I’ve already eaten about 1/4 of the cookies. I love the mix-in of sprinkles!
These are truly scrumptious! I have now made this my go to “happy” for myself and to give to friends and family for a birthday treat.
Good recipe. Will make again. Dipped bottom of cookies in chocolate.
Under instructions you say to line a 5 x 5 baking oan with plastic wrap, I am assuming you mean parchment paper.
The recipe indeed calls for lining the baking pan with plastic wrap, not parchment paper. I prefer plastic wrap because it clings more effectively to the pan, helping the cookie dough take on the pan’s shape easily. However, if you prefer, you can use parchment paper as an alternative. It might not adhere as closely to the pan, but it will still work for the recipe.
Great recipe.
Thank you so much!
Great recipe. Added 1 teaspoon of milk to help dough stick together better. Also dipped bottoms of cooled cookies in chocolate.