Description
These festive Christmas Shortbread Cookie Bites are buttery, tender, and sprinkled with colorful Christmas-themed sprinkles, perfect for holiday celebrations. Softly sweet and delightfully simple, these bite-sized treats are easy to prepare and a holiday favorite for cookie exchanges or gift boxes.
Ingredients
Scale
Shortbread 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-colored sprinkles
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and confectioners’ sugar together using a stand mixer or hand mixer on medium speed until the mixture is light and fluffy, about 2 minutes.
- Add Flavorings and Dry Ingredients: Add the vanilla extract and salt, then beat until incorporated. Slowly add the all-purpose flour and Christmas sprinkles. Beat until the mixture forms a shaggy dough.
- Shape Dough: Use your hands to gather the dough into a smooth ball. It may feel slightly dry, but it will soften as you work with it.
- Divide and Flatten Dough: Divide the dough into two portions. Place each portion into a sandwich-sized ziplock bag and seal. Use a rolling pin to flatten the dough inside the bag to approximately 1/2-inch thickness. Refrigerate for 2 hours or up to overnight to firm up.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line a half-sheet baking pan with a silicone baking mat or parchment paper.
- Cut and Arrange Cookies: Remove one dough slab from the refrigerator, cut away the ziplock bag, and slice the dough into small 1/2-inch squares. Arrange the squares on the prepared baking sheet about 1/2-inch apart. Return the tray to the refrigerator while the oven finishes preheating to keep the dough cold.
- Bake Cookies: Bake the cookies for 8-10 minutes, or until they just begin to brown around the edges.
- Cool Cookies: Allow the cookies to cool in the pan for 10 minutes before transferring them to a wire cooling rack to cool completely. Repeat the cutting and baking process with the remaining dough portion.
Notes
- Make sure the butter is softened to room temperature for easy creaming and a tender texture.
- Keep the dough cold before slicing and baking to maintain the cookie shape and ensure even baking.
- Store baked cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Sprinkles add festive color but can be omitted or replaced with chopped nuts for a different texture.
- If dough feels too dry to work with, let it sit at room temperature for a few minutes to soften slightly before rolling out.
