Print

Easy Shortbread Bites

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy Shortbread Bites are buttery, bite-sized cookies with a delicate, crumbly texture and simple vanilla flavor. These easy little treats hold their shape beautifully and can be customized with sprinkles, chocolate, citrus, or nuts.

Ingredients

  • 1 cup unsalted butter, softened
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup colorful sprinkles, optional

Instructions

  1. Place the softened butter and powdered sugar in a large mixing bowl. Beat until smooth and creamy.
  2. Add the vanilla extract and mix until evenly incorporated.
  3. Gradually add the all-purpose flour and salt, mixing on low speed until a soft, crumbly dough begins to form.
  4. Gently bring the dough together with your hands. If using sprinkles, carefully fold them into the dough without overworking it.
  5. Shape the dough into a rectangle about 1/2 to 3/4 inch thick. Wrap and refrigerate for about 30 minutes, or until firm enough to cut cleanly.
  6. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
  7. Unwrap the chilled dough and use a sharp knife to cut it into small, bite-sized squares.
  8. Arrange the shortbread bites on the prepared baking sheet, leaving a little space between each cookie.
  9. Bake for 12–15 minutes, until the bottoms and edges are just beginning to turn pale golden while the tops remain light.
  10. Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely.

Notes

  • Use softened rather than melted butter so the shortbread bites hold their shape during baking.
  • Chill the shaped dough for at least 30 minutes to minimize spreading and make it easier to cut into neat squares.
  • For chocolate-dipped shortbread, dip one side of each cooled cookie in melted dark, milk, or white chocolate and let it set completely.
  • Add finely grated lemon or orange zest for a fresh citrus variation.
  • Replace a small portion of the vanilla with almond extract for almond-flavored shortbread.
  • Finely chopped pecans, pistachios, or almonds can be folded into the dough for extra texture.
  • Store completely cooled cookies in an airtight container at room temperature for about 1 week.
  • Freeze baked shortbread bites in a freezer-safe container for 2–3 months, placing parchment paper between layers.
  • Unbaked shortbread dough can be tightly wrapped and frozen for up to 2 months. Thaw it in the refrigerator before cutting and baking.

Nutrition

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