Description
These Christmas Shortbread Sugar Cookie Bites are a festive and delicious treat perfect for holiday gatherings. Made with rich unsalted butter, vanilla, and colorful holiday sprinkles, these bite-sized cookies are buttery, tender, and subtly sweet. Easy to prepare and bake, they bring classic shortbread flavor with a fun seasonal twist that’s great for sharing or gifting during the holidays.
Ingredients
Scale
Cookie Dough
- 1 cup (230g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 tsp salt
Decoration
- 1/4 cup holiday sprinkles (red, green, and white)
- Optional: melted white chocolate and extra sprinkles for drizzling
Instructions
- Preheat the Oven & Prepare the Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Dough: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes using a hand or stand mixer. Stir in the vanilla extract to infuse the dough with aroma.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the butter-sugar mixture, stirring until a soft dough forms. If the dough feels dry or crumbly, knead it gently with your hands until smooth and uniform in texture.
- Add Sprinkles: Gently fold in the holiday sprinkles, ensuring they are evenly distributed throughout the dough without overmixing to prevent the sprinkles from bleeding color.
- Shape the Cookies: Roll the dough into small balls about 1/2 inch (1.25 cm) in diameter, roughly the size of a marble. Alternatively, roll the dough into a log shape and slice into uniform cubes for consistent baking.
- Bake: Place the dough balls or slices on the prepared baking sheet, spacing them evenly to allow for slight spreading. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers remain pale.
- Cool and Optional Decoration: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. For an extra festive touch, drizzle the cooled cookies with melted white chocolate and sprinkle additional holiday sprinkles on top.
Notes
- Make sure the butter is softened but not melted to achieve the best texture.
- Do not overbake; shortbread cookies are best when tender and slightly pale.
- Optional white chocolate drizzle adds sweetness and decorative flair.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze baked cookies or dough logs separately wrapped for up to 3 months.
