Preheat the oven to 325°F (165°C).Prepare a 5×5-inch baking dish by lining it with plastic wrap, allowing an overhang of a few inches for easy removal. Put the pan aside.
In a mixing bowl, cream together the butter, sugar, and vanilla extract using an electric mixer on medium speed until the mixture is smooth.
Slowly add the flour to the mixture, blending until the dough comes together.
Fold in the funfetti sprinkles into the dough.
In the bowl, gently knead the dough 4-5 times until it forms into a ball.
Press the dough evenly into the lined dish.
Lift the dough out using the plastic wrap overhang and cut into 1/2-inch squares. Arrange these squares on a cookie sheet lined with parchment or a silicone baking mat, spacing them about 1/2 inch apart.
Place the cookie sheet in the oven and bake for 13-15 minutes, or until you see the edges just starting to brown.
Allow the cookies to rest on the baking sheet for 5 minutes after baking. Then, move them to a cooling rack to cool down completely.
Notes
Before you start, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your shortbread bites turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
Butter Temperature: Keep the butter at room temperature to ensure a smooth dough.
Mixing Technique: Avoid overmixing to maintain the shortbread’s delicate texture.
Cookie Size Customization: While this recipe is tailored for bite-sized cookies, you have the flexibility to cut them into larger pieces if you prefer a bigger treat. Adjust the size to your liking to create the perfect cookie for your occasion.