Description
Delightfully colorful and buttery, these Rainbow Shortbread Bites are a festive treat perfect for any occasion. They combine a classic shortbread base with a fun sprinkle twist, creating bite-sized cookies that are crisp, tender, and visually appealing. Easy to prepare and bake, these treats bring a playful pop of color to your dessert table.
Ingredients
Scale
Shortbread Dough
- 1/2 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 tsp almond or vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 4 tsp sprinkles
Instructions
- Preheat Oven and Prepare Baking Sheets: Set your oven to 325°F (163°C) and line two baking sheets with parchment paper or silpat mats to prevent sticking.
- Line the Square Pan: Take an 8″ x 8″ square pan and line it with parchment paper, leaving some overhang on the sides to easily lift out the dough later.
- Cream Butter and Sugar: In a mixing bowl, beat the room temperature unsalted butter and granulated sugar together until the mixture is creamy and smooth. Then incorporate your choice of almond or vanilla extract and mix well to combine the flavors.
- Add Dry Ingredients and Sprinkles: Reduce your mixer speed to low to avoid flour flying, then gradually add the all-purpose flour, salt, and sprinkles. Mix until the ingredients are fully incorporated and a dough forms. Once mixed, press the dough into a ball and knead gently a couple of times until smooth.
- Chill the Dough: Press the dough evenly into the prepared square pan. Cover and chill it in the refrigerator for 30 minutes to firm up for easier cutting and baking.
- Cut the Dough: Using the overhanging parchment paper, lift the chilled dough out of the pan. Cut the dough into 1/2-inch squares with a sharp knife or pizza cutter for even bite-sized pieces.
- Bake the Shortbread: Arrange the squares on the prepared baking sheets, placing one sheet in the oven at a time. Bake for approximately 15 minutes or until the bottoms are lightly browned. While one sheet bakes, keep the other one chilled in the refrigerator.
- Cool and Store: Allow the shortbread bites to cool completely on the baking sheets to firm up. Once cool, transfer to an airtight container for storage to keep them fresh.
Notes
- Make sure the butter is soft but not melted for the best texture.
- If you prefer, substitute almond extract with vanilla extract or another flavor extract.
- Use colorful sprinkles to create a festive look, but avoid using ones that melt under heat for a cleaner appearance.
- Keep an eye on the baking time to prevent over-browning.
- Chilling the dough before cutting and baking helps maintain the shape of the shortbread bites.
- Store in an airtight container at room temperature for up to one week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: rainbow shortbread bites, sprinkles cookies, buttery shortbread, festive cookies, easy dessert, bite-sized cookies, homemade shortbread
