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Buttery shortbread sprinkle bites served on a plate

Buttery Shortbread Sprinkle Bites

Bright, buttery, and impossibly tender, these shortbread bites offer a festive treat perfect for holiday parties. Enjoy crisp edges with melt-in-your-mouth centers that are easy to make and highly adaptable.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 bites
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 cup salted butter, cold and diced into 1 Tbsp pieces Use high-quality European-style butter for better flavor; if unsalted, add a pinch of salt.
  • 2/3 cup granulated sugar Regular granulated sugar yields better results.
  • 1/2 tsp almond extract Provides a subtle flavor; can be swapped for vanilla extract if desired.
  • 2 1/4 cups all-purpose flour, scoop and level Accurate measuring is crucial to avoid overly dry or soft cookies.
  • 3 Tbsp nonpareils sprinkles, divided Used for both mixing in and topping the dough.

Method
 

Preparation
  1. Butter a 13×9-inch baking dish and line it with parchment paper, allowing for a 1-inch overhang.
  2. In a stand mixer, cream together the cold, diced butter and granulated sugar until well combined. Mix in the almond extract.
  3. On low speed, slowly add the all-purpose flour and mix until a cohesive dough forms; avoid overmixing.
  4. Fold in 2.5 tablespoons of nonpareils by hand, pressing the dough firmly into an even layer in the prepared pan.
  5. Chill the pan in the refrigerator for 20–30 minutes to firm up the butter.
  6. After chilling, lift the dough out using the parchment overhang and cut into 1/2-inch squares.
  7. Top each square with the remaining sprinkles and press lightly to adhere.
  8. Bake the sprinkles bites in an unlined baking sheet at 350°F (175°C) for 8–12 minutes until edges are pale golden.
  9. Cool completely on the sheet before transferring to an airtight container.

Notes

Store cooled bites in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks. For longer storage, freeze for up to 3 months and thaw at room temperature.