Small Batch Shortbread Bites
These small batch shortbread bites are buttery, crisp, and easy to make. With simple ingredients and colorful sprinkles, they bake in just 15 minutes.
Servings: 16 small shortbread cookie 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 5x5-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
Serving: 1(1/2 inch square) cookie | Calories: 45kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 23mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 87IU | Calcium: 1mg | Iron: 0.2mg
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