Description
These Christmas Shortbread Cookie Bites are delightful, buttery treats perfect for holiday celebrations. Made with simple ingredients like unsalted butter, confectioners’ sugar, and festive sprinkles, these bite-sized cookies offer a tender, crumbly texture and a hint of vanilla. Easy to make and beautifully decorated, they are an ideal festive snack or gift.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/4 cup Christmas-coloured sprinkles
Instructions
- Cream Butter and Sugar: In a large mixing bowl, use a stand mixer or hand mixer on medium speed to cream the softened butter and confectioners’ sugar together until light and fluffy, about 2 minutes.
- Add Flavor and Mix Dough: Beat in the vanilla extract and salt until combined. Add the all-purpose flour and Christmas sprinkles, mixing until the mixture forms a shaggy dough.
- Form Dough Ball: Use your hands to shape the dough into a smooth ball. The dough may feel slightly dry at first but will soften as you work with it.
- Flatten and Chill Dough: Divide the dough into two portions. Place each portion inside a sandwich-sized Ziploc bag, seal, and use a rolling pin to flatten the dough to roughly 1/2-inch thickness. Refrigerate for at least 2 hours or up to overnight to firm up.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a half sheet baking pan with a silicone baking mat or parchment paper.
- Slice Dough Into Squares: Remove one dough slab from the fridge, cut away the bag, and slice the dough into small 1/2-inch squares. Arrange the cookie bites on the prepared baking sheet about 1/2-inch apart. Place the tray back into the refrigerator while the oven preheats.
- Bake Cookies: Bake for 8-10 minutes, until the edges just begin to brown lightly.
- Cool Cookies: Allow the cookies to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the butter is softened but not melted for the best texture.
- Refrigerating the dough is important to prevent spreading during baking.
- You can substitute the Christmas sprinkles with any themed sprinkles or omit them for plain shortbread.
- The cookies should have a light golden edge when done; avoid overbaking to maintain a tender texture.
- Store cookies in an airtight container at room temperature for up to a week.
