Birthday cake shortbread cookie bites are bite-sized, buttery cookies filled with birthday cake flavor and rainbow sprinkles. They're made with just a handful of simple ingredients and look festive and fun on the dessert table!
In a large bowl, add butter, sugar, vanilla extract, and almond extract. Using a hand mixer or stand mixer, beat until light and fluffy, about a minute.
In a separate bowl, sift (or whisk) together the flour and salt. Add dry ingredients to butter mixture and mix until a dough forms (dough may be slightly crumbly, but holds together when pinched). Add rainbow jimmies and mix until just combined.
Line a 9x13 pan with parchment paper (with overhang to easily pull out later). Press dough into the pan in an even layer, then refrigerate for 30 minutes. Chilling the dough helps prevent unwanted spreading in the oven. Meanwhile, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
Pull dough out of the pan using the parchment paper. Slice dough into about ¾" rows across and down to create a grid of tiny squares. Pull squares apart and place about 1 inch apart on your parchment lined baking sheet. It will take 2 or more cookie sheets to bake all of your cookies, so store any remaining dough in the refrigerator until ready to bake.
Bake for about 8-10 minutes, or until cookies begin to lightly brown around the edges. Remove from oven and allow to cool for 2-3 minutes before removing from sheet to cool completely.
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Notes
Confectioner's sugar can be substituted with granulated sugar. Substitute ¾ cup of confectioner's sugar with ½ cup of granulated sugar. My original recipe used granulated sugar, but I find confectioner's sugar easier to work with in shortbread dough.
Cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Raw dough will keep in the refrigerator for 3 days.
Cookie dough and baked cookies freeze well, up to 3 months in a sealed plastic container or freezer bag.
Shortbread cookies are very tender straight from the oven. Allow them to cool before handling.