Buttery Shortbread Sprinkle Bites
These Buttery Shortbread Sprinkle Bites are the ultimate tiny treats. They feature a classic, melt-in-your-mouth shortbread texture with a hint of almond and a festive crunch from colorful nonpareils. Perfect for gift jars or party platters!
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 150 bites
- Cuisine: American
Ingredients
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
Instructions
Butter a 13×9-inch baking dish and line with two sheets of parchment paper with a 1-inch overhang.
In a stand mixer, cream together cold butter and sugar until well combined. Mix in almond extract.
On low speed, slowly add flour. Mix until the dough transitions from sandy to a cohesive mass (be patient).
Fold in 2.5 Tbsp of sprinkles. Press dough firmly into an even layer in the prepared pan.
Chill in the refrigerator for 20-30 minutes. Preheat oven to 350°F (175°C).
Lift dough out using parchment. Cut into 1/2-inch squares with a sharp knife.
Top with remaining sprinkles and press lightly.
Transfer 1/3 of the bites to an unlined baking sheet, spaced 1/2-inch apart.
Bake 8-12 minutes. Repeat with remaining dough, keeping unbaked portions chilled.
Cool completely before storing in an airtight container.
Notes
• If using unsalted butter, add 1/4 tsp salt to the flour.
• For the cleanest cuts, use a large chef’s knife and press straight down rather than sawing.
• Keep the dough chilled between batches to prevent spreading.
• These freeze beautifully for up to one month in a freezer-safe bag.