Funfetti Shortbread Bites (4 Ingredients)

Four 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.

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 and powdered sugar 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 in. 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 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, until set with lightly golden bottoms. Let cool completely on the baking sheet.

What I used

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• Hand or stand mixer

• Rimmed baking sheets

• Parchment paper

• Rainbow nonpareil sprinkles

Tips

• Store in an airtight container at room temperature for up to 1 week.

• Make ahead: the wrapped dough keeps in the fridge for up to 3 days, or in the freezer for up to 3 months. Thaw overnight in the fridge before cutting.

• Cut the dough while it's cold for clean edges. If it softens, chill the cut squares for 10 minutes before baking.