Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silicone baking mat to ensure your cookie bites do not stick to the surface and to make cleanup much easier later on.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or a stand mixer. Continue mixing on medium-high speed for about two to three minutes until the mixture looks pale, light, and fluffy. This step is crucial for achieving that signature shortbread texture.
Stir in the alcohol-free vanilla extract. Gradually add the all-purpose flour and salt to the butter mixture. Mix on low speed just until the flour is incorporated and a soft dough forms. Be careful not to overmix, as this can make the cookies tough instead of tender.
Gently fold in the Christmas sprinkles using a spatula. This ensures the colors are evenly distributed throughout the dough without bleeding too much. If you want extra color, you can save a few sprinkles to press into the tops of the bites after shaping.
Scoop about a tablespoon of dough and roll it into a small ball, roughly one inch in diameter. Place the balls on the prepared baking sheet, leaving about an inch of space between them. Bake for 10 to 12 minutes, or until the bottoms are just barely golden. The tops should still look pale. Let them cool on the pan for five minutes before moving them to a wire rack.
