Bright, buttery, and impossibly tender—these shortbread bites are the kind of tiny joys that disappear fast at holiday parties.
They’re simple to make and forgiving, which means you can focus on the sprinkles and presentation instead of fussing with technique.
Whether you want a tray of festive nibbles or a plate to tuck into lunchboxes, this recipe delivers crisp edges and melt-in-your-mouth centers.
Keep your knife sharp and your butter cold, and you’ll have perfect bites every time.
Why You’ll Love This Buttery Shortbread Sprinkle Bites
- Buttery, rich flavor with a clean, shortbread finish.
- Quick to make with minimal ingredients and no chilling overnight.
- Party-ready bite size for easy serving and portion control.
- Fun, colorful sprinkles add a festive look without extra work.
- Texture balances crisp edges with a tender, sandy interior.
- Highly adaptable—easy to flavor or decorate.
The taste is pure, salted butter with a whisper of almond extract and a clean sweetness from granulated sugar. The texture is classically shortbread: slightly crisp on the outside, crumbly and tender inside, with tiny pops of crunch when you hit a sprinkle.
"These were gone before I finished my second cup of coffee. Perfectly tender, not greasy, and the sprinkles made them feel like a celebration." — 5★ reader review
Key Ingredients for Buttery Shortbread Sprinkle Bites
Below are the most important ingredients to get right for success.
Cold Salted Butter (1 cup / 226g), diced
Butter is the foundation of shortbread flavor and texture. Using cold, diced butter helps you cream the sugar without turning the dough greasy—small, cold pieces create a sandy dough that binds without melting.
Buy high-quality European-style butter for higher fat and richer flavor; if using unsalted, add a pinch of fine salt to taste. Substituting margarine or a low-fat spread will change texture and flavor and usually produces a softer, less shortbread-like bite.
All-Purpose Flour (2 1/4 cups / 318g), scoop and level
Flour gives structure and the classic shortbread crumb. Accurate measuring (scoop and level) avoids dry, tough cookies from too much flour or overly soft cookies from too little.
Choose a standard, reliable all-purpose flour; if using a weight scale, prioritize grams for consistency. Swapping to cake flour will yield a more tender, cakier result; using bread flour will make them tougher and chewier.
Granulated Sugar (2/3 cup / 142g)
Sugar controls sweetness and affects texture—granulated sugar creates a slightly sandy, crisp bite when creamed with cold butter. The crystals help aerate slightly and encourage a pleasant crunch on the surface.
Use regular granulated sugar for predictable results; superfine sugar will dissolve more quickly and create a slightly more tender texture. Replacing sugar with powdered sugar will produce a denser, less crunchy shortbread.
Nonpareils Sprinkles (3 Tbsp / 30g), divided
Sprinkles add color and tiny crunchy bits that punctuate the buttery base. Folding most into the dough and reserving a few for topping keeps the interior flecked while allowing an eye-catching finish on each bite.
Buy nonpareils (tiny round sprinkles) for uniform distribution; larger jimmies can create streaks and holes in the dough. If you omit sprinkles, the cookies will be classic shortbread instead of festive bites.
Full Ingredient List for Buttery Shortbread Sprinkle Bites
- 1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces
- 2/3 cup (142g) granulated sugar
- 1/2 tsp almond extract
- 2 1/4 cups (318g) all-purpose flour (scoop and level)
- 3 Tbsp (30g) nonpareils sprinkles, divided
Step-by-Step Instructions for Buttery Shortbread Sprinkle Bites
Step 1: Prepare the pan
Butter a 13×9-inch baking dish and line it with two sheets of parchment paper with a 1-inch overhang to lift the shortbread out easily after baking.
Pro Tip: Look for parchment that lies flat with an even layer of butter sheen; the parchment edges should lift cleanly with the dough.
Step 2: Cream butter and sugar
In a stand mixer, cream together cold, diced butter and sugar until well combined. Mix in the almond extract so it’s evenly incorporated.
Pro Tip: The mixture should look pale and slightly grainy—no visible large sugar crystals but not glossy or melted.
Step 3: Add flour slowly
On low speed, slowly add the all-purpose flour. Mix until the dough transitions from sandy to a cohesive mass; be patient and avoid overmixing.
Pro Tip: The dough should clump together when pinched and have a slightly sandy texture between your fingers.
Step 4: Fold in sprinkles
Fold in 2.5 Tbsp of the nonpareils by hand so they distribute without shattering. Press the dough firmly into an even layer in the prepared pan to remove air pockets.
Pro Tip: The surface should be smooth and compacted with visible tiny colored dots but no large cracks.
Step 5: Chill the dough
Chill the pan in the refrigerator for 20–30 minutes to firm the butter and make cutting cleaner. Meanwhile preheat your oven to 350°F (175°C).
Pro Tip: The dough should feel cold and slightly firm to the touch; if it’s soft, chill a bit longer.
Step 6: Cut the bites
Lift the dough out using the parchment overhang. Use a sharp knife to cut the slab into 1/2-inch squares for uniform bites.
Pro Tip: You should see clean knife edges with a compact crumb; if the knife drags, chill the slab briefly and re-cut.
Step 7: Top with more sprinkles
Top each square with the remaining sprinkles and press lightly to adhere.
Pro Tip: The sprinkles should sit on the surface without sinking in—if they sink, the dough is too warm.
Step 8: Bake in batches
Transfer 1/3 of the bites to an unlined baking sheet, spaced about 1/2-inch apart. Bake for 8–12 minutes until the edges are just beginning to pale golden. Repeat with remaining dough, keeping unbaked portions chilled between batches.
Pro Tip: The surface should look set and slightly matte; avoid waiting for deep color—the cookies will firm as they cool.
Step 9: Cool and store
Cool the baked bites completely on the sheet before transferring to an airtight container. Proper cooling prevents steam from softening the shortbread.
Pro Tip: The bottoms should feel firm and not soft; fully cooled bites will snap cleanly when bitten.
Expert Tips for Buttery Shortbread Sprinkle Bites
- Temperature tip: Always start with cold butter; warm butter produces greasy, flat bites. Chill between handling if your kitchen is warm.
- Oven tip: Calibrate your oven with an oven thermometer—350°F (175°C) is the target but small differences change browning time.
- Texture troubleshooting: If bites are crumbly and fall apart, they may be under-pressed before cutting—press firmly into the pan to compact the dough.
- Moisture issues: If cookies spread or seem greasy, you likely over-creamed the butter or used butter that was too soft.
- Equipment tip: A bench scraper and a very sharp knife make cleaner cuts; a serrated knife will tear the shortbread.
- Batch handling: Bake in small batches and keep unbaked dough chilled to ensure consistent color and texture across batches.
- Decorating tip: Add sprinkles just before baking; if added after, they won’t adhere unless you melt a tiny amount of butter or use a glaze.
- Common mistake: Overbaking. Because these are small, watch them closely at the 8-minute mark to avoid dry, hard centers.
Storage & Freezing for Buttery Shortbread Sprinkle Bites
Room and fridge storage: Store cooled bites in an airtight container at room temperature for up to 5 days. For longer freshness, keep them in the refrigerator for up to 2 weeks in a sealed container.
Freezer storage: Wrap layers in parchment and place in a freezer-safe airtight container or heavy-duty freezer bag for up to 3 months. Press as much air out of bags as possible to avoid freezer burn.
Thawing: Thaw frozen bites at room temperature for 30–60 minutes; if layered in parchment, keep them separated until partially thawed to avoid sticking.
Reheating: A quick 4–6 minute warm-up in a 300°F oven can refresh crispness, but avoid high heat which can brown the sprinkles and melt them. Let cool briefly before serving.
Variations & Substitutions for Buttery Shortbread Sprinkle Bites
- Citrus Zest Shortbread: Add 1–2 tsp of finely grated lemon or orange zest to the dough and reduce almond extract. The bright citrus oils add freshness and a zesty perfume to the buttery base.
- Chocolate-Dipped Bites: After cooling, dip half of each bite in melted dark or white chocolate and set on parchment. Chocolate adds richness and a pretty finish—chill briefly to set.
- Vanilla Bean or Extract Swap: Replace the almond extract with 1 tsp pure vanilla extract or the scraped seeds of 1 vanilla bean. This produces a classic shortbread flavor profile that’s universally loved.
- Gluten-Free Option: Substitute a 1:1 gluten-free all-purpose flour blend with xanthan gum for structure, and reduce handling to prevent overworking. Texture will be slightly different—tender and a bit more crumbly—but still delicious.
Frequently Asked Questions About Buttery Shortbread Sprinkle Bites
Q1: Why use cold butter instead of room-temperature butter?
Cold butter keeps the dough from becoming greasy and helps maintain a sandy, shortbread texture. When you cream cold butter with sugar and then add flour slowly, the butter doesn’t melt into the flour; instead, it creates little pockets that yield the tender, crumbly structure that defines shortbread.
Q2: How can I prevent my shortbread bites from spreading during baking?
Make sure the butter is cold when creamed and that the slab is well-chilled before cutting and baking. Only bake a few bites at a time on an unlined sheet so heat circulates evenly. Avoid over-creaming and keep handling to a minimum to reduce warming the dough.
Q3: Can I make the dough ahead of time?
Yes. You can assemble the dough and press it into the pan, then cover and refrigerate for up to 24 hours before cutting and baking. For longer storage, freeze the unbaked slab wrapped tightly for up to 3 months and bake from partially thawed—add a minute or two to baking time as needed.
Q4: What’s the best way to get clean, even squares?
Use a very sharp chef’s knife and a firm, straight downward motion. Chill the slab until firm but not rock-hard, then cut using the towel-under-pan trick to steady the base. Wiping the knife clean after several cuts prevents drag from crumbs and sprinkles.
Q5: My bites are too dry—how can I fix that next time?
Dry bites usually mean too much flour or overbaking. Ensure you measure flour by weight or use the scoop-and-level method to avoid packing. Also watch oven time closely—take them out when the edges just start to pale and allow them to cool on the sheet so they set without further drying out.
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Final Thoughts on Buttery Shortbread Sprinkle Bites
If you loved this tiny, festive cookie, please leave a star rating in the recipe card below and pin it to Pinterest to save for later.
For more inspiration and similar recipes, check these favorites: Holiday Shortbread Bites Recipe – The Kitchn, Christmas Shortbread Bites – A Sprinkle and A Splash, and Funfetti Shortbread Bites – Cooking Classy.
Buttery Shortbread Sprinkle Bites
Ingredients
Method
- Butter a 13×9-inch baking dish and line it with parchment paper, allowing for a 1-inch overhang.
- In a stand mixer, cream together the cold, diced butter and granulated sugar until well combined. Mix in the almond extract.
- On low speed, slowly add the all-purpose flour and mix until a cohesive dough forms; avoid overmixing.
- Fold in 2.5 tablespoons of nonpareils by hand, pressing the dough firmly into an even layer in the prepared pan.
- Chill the pan in the refrigerator for 20–30 minutes to firm up the butter.
- After chilling, lift the dough out using the parchment overhang and cut into 1/2-inch squares.
- Top each square with the remaining sprinkles and press lightly to adhere.
- Bake the sprinkles bites in an unlined baking sheet at 350°F (175°C) for 8–12 minutes until edges are pale golden.
- Cool completely on the sheet before transferring to an airtight container.