Funfetti Shortbread Bites

Five ingredients and possibly the cutest little cookie I’ve made in a while. Buttery, crumbly, sprinkled with just enough fun — perfect for school lunchboxes, although I can confirm the adults will be just as happy to find them in theirs.

SAVE THIS ONE 🤍 Recipe below ⬇️

Ingredients:
1 cup (226g) salted butter, softened
2 cups (250g) all-purpose flour
½ cup (65g) powdered sugar
¼ cup (45g) rainbow nonpareil sprinkles, divided

Method

1. Using an electric mixer, mix the softened butter, flour, powdered sugar and salt until a soft dough forms. It may look crumbly at first—keep mixing and it will come together.

2. Mix 3 tablespoons of the sprinkles into the dough.

3. Place the dough on a large piece of plastic wrap and roll or press it into a rectangle about ⅓-inch thick. Scatter the remaining tablespoon of sprinkles over the top and gently press them into the dough. Wrap and refrigerate for 1 hour, or until firm.

4. Heat the oven to 350°F and line two baking sheets with parchment paper.

5. Unwrap the chilled dough and cut into little ½-inch squares. Arrange them about 1 inch apart on the prepared baking sheets.

6. Bake one sheet at a time for 10–12 minutes, rotating the pan halfway through. They’re ready when the cookies are set and the bottoms are just lightly golden. Let them cool completely on the baking sheet.

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