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Easy Shortbread Bites Recipe

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4.2 from 39 reviews

  • Author: Amina
  • Total Time: 2 hours 39 minutes (including chilling time)
  • Yield: Approximately 320 shortbread bites (about 26 dozen mini cookies)
  • Diet: Vegetarian

Description

These Easy Shortbread Bites are buttery, delicate, and sweet with a delightful hint of vanilla and a fun pop of colorful rainbow sprinkles. Perfectly crisp yet tender, they offer a melt-in-your-mouth texture that is ideal for tea time, parties, or a simple sweet snack. The recipe is straightforward and requires chilling the dough before slicing and baking to achieve a perfect bite-sized treat.

Ingredients

Shortbread Dough

  • 1 cup salted butter (room temperature, 2 sticks)
  • 1/3 cup granulated sugar
  • 1/3 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 3 tablespoons nonpareils rainbow sprinkles

Optional Toppings

  • Additional sprinkles
  • Additional granulated sugar

Instructions

  1. Prepare the Butter: Ensure the butter is softened to room temperature for easy mixing and optimal texture.
  2. Cream Sugars and Butter: In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together using a hand mixer on medium speed for 4 minutes until light and fluffy.
  3. Add Vanilla: Mix in 2 teaspoons of vanilla extract for 1 more minute to incorporate the flavor fully.
  4. Combine Dry Ingredients: Add the all-purpose flour and cornstarch to the butter mixture. Mix on medium speed for 2 minutes, taking care not to overmix to avoid tough cookies.
  5. Fold in Sprinkles: Gently fold the 3 tablespoons of nonpareils rainbow sprinkles into the dough by hand. The dough will be crumbly but will firm up later.
  6. Shape and Chill Dough: Press the dough between two sheets of parchment paper to about 1/4 inch thickness, forming an approximately 11×7 inch rectangle. Optionally, press additional sprinkles or dust with granulated sugar on top. Chill the dough in the refrigerator for 2 hours or up to 3 days.
  7. Slice Dough: Remove chilled dough and use a sharp knife or pizza cutter to slice into 1/2 inch by 1/2 inch strips, yielding about 320 bite-sized pieces.
  8. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray cookie sheets if they tend to stick; parchment paper is not necessary.
  9. Arrange Cookies: Place about 100 cookie bites on a cookie sheet at a time, leaving a little space between them.
  10. Bake: Bake the shortbread bites for 7 to 8 minutes. They will remain mostly white with just a slight golden tint on the bottoms.
  11. Cool: Let cookies rest on the baking sheet for 3 minutes before transferring them to a cooling rack or serving platter. Repeat baking with remaining dough pieces in batches.
  12. Serve or Store: Enjoy immediately or store in an airtight container for later consumption.

Notes

  • Do not overmix the dough once the flour is added to prevent tough cookies.
  • The dough is crumbly before chilling; pressing it between parchment paper helps handle it easily.
  • Chilling can be done anywhere from 2 hours up to 3 days, allowing flexibility in timing.
  • Baking in batches is recommended due to the large yield.
  • Cookies won’t brown much; watch for a slight golden tint on the bottoms as the doneness indicator.
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes per batch (3 batches approx. 24 minutes total)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/easy-shortbread-bites-recipe/