Description
These Christmas Shortbread Sugar Cookie Bites are the perfect festive treat for the holiday season. Made with a buttery, soft dough and festive red, green, and white sprinkles, these bite-sized cookies are easy to make, deliciously melt in your mouth, and great for sharing at holiday parties or gifting.
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
- 1/4 cup holiday sprinkles (red, green, and white)
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 butter and granulated sugar until the mixture is light and fluffy. Then stir in the vanilla extract for added flavor.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the butter-sugar mixture. Stir until a soft dough forms. If the dough feels dry, knead it gently with your hands until smooth.
- Add Sprinkles: Gently fold in the holiday sprinkles so they are evenly distributed throughout the dough, giving the cookies their festive look.
- Shape the Cookies: Roll the dough into small balls about the size of a marble (1/2 inch or 1.25 cm in diameter). Alternatively, roll the dough into a log and slice it into uniform cubes for consistent shapes.
- Bake: Place the dough balls or cubes on the prepared baking sheet, spacing them apart. Bake in the oven for 8-10 minutes or until the edges turn lightly golden.
- Cool and Optional Decoration: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. For a festive touch, drizzle the cooled cookies with melted white chocolate and top with extra sprinkles.
Notes
- Ensure butter is softened at room temperature for easy creaming.
- Do not overbake; shortbread cookies are best when slightly pale with just golden edges.
- Use festive sprinkles that can withstand baking to maintain color and shape.
- Cookies can be stored in an airtight container for up to one week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- If desired, chill the dough before shaping for easier handling.
