Sprinkle Cookie Bites

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple and reliable, with a texture that reminds me of sweet shortbread but softer and more tender. The cookies bake quickly, store well, and make a large batch, which is great when I need a dessert for a crowd or want something bite-sized and fun.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups all purpose flour
1 teaspoon baking powder
2 tablespoons non-pareils sprinkles
1 cup unsalted butter
1 cup sugar
1 egg
1 1/2 teaspoons vanilla extract

Directions

I start by whisking together the flour, baking powder, and sprinkles in a large bowl, then set it aside.

In the bowl of an electric mixer, I beat the butter until smooth, then add the sugar and mix until the mixture is light and fluffy. I add the egg and vanilla extract and blend until fully combined.

With the mixer running on low speed, I slowly add the flour mixture until a dough forms and begins pulling away from the sides of the bowl.

I turn the dough out onto a work surface and divide it into two balls. I place one ball between two sheets of plastic wrap and roll it out to about 1/3-inch thickness. I transfer the wrapped dough slab to a baking sheet and freeze it for about 15 minutes until firm.

Once chilled, I cut the dough into small squares, about 3/4-inch by 3/4-inch. I preheat the oven to 350°F and arrange the cookie bites about an inch apart on a parchment-lined baking sheet.

I bake the cookies for 8 to 10 minutes, then let them cool briefly on the baking sheet before transferring them to a wire rack to cool completely.

Servings and Timing

I usually get about 150 small cookie bites from this recipe.
Prep time is approximately 20 minutes.
Bake time is about 10 minutes.
Total time comes out to roughly 30 minutes.

Variations

I sometimes swap the non-pareils for seasonal sprinkles to match holidays or special occasions. When I want a different flavor, I add a touch of almond extract along with the vanilla. I’ve also mixed in mini chocolate chips for a more indulgent version.

Storage/Reheating

I store these cookies in a sealed airtight container at room temperature for up to one week. Since they’re meant to be enjoyed at room temperature, I don’t reheat them.

FAQs

Can I use different types of sprinkles?

I like using non-pareils best, but I can use other sprinkles as long as I avoid overworking the dough to prevent color bleeding.

Why do I chill the dough before cutting?

I chill the dough so it firms up, which makes cutting clean squares much easier.

Can I re-roll the dough scraps?

I can re-roll once or twice, but I try not to overdo it because warmth and handling can cause the sprinkles to bleed.

Do these cookies spread while baking?

I find that they spread very little, which helps them keep their neat square shape.

Are these cookies good for gifting?

I think they’re perfect for gifting because they’re small, sturdy, and stay fresh for several days.

Conclusion

I find these Sprinkle Cookie Bites to be a delightful little treat that’s as fun to make as it is to eat. They’re buttery, sweet, and colorful, making them ideal for parties, dessert trays, or anytime I want a simple cookie with a festive twist.

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