Christmas Shortbread Cookie Bites Recipe
How to Make Mini Shortbread Cookies
If you’re looking for a fun and festive treat to share this holiday season, these Christmas Shortbread Cookie Bites are an absolute must! They’re buttery, bite-sized, and so easy to make — perfect for your next Christmas party or cozy night in with family.
I love how adorable these little cookies look piled high on a platter, sprinkled with colorful holiday sprinkles. They add an instant pop of Christmas cheer to any dessert table! Plus, they hold up beautifully, which makes them perfect for gifting. Just pop a few into a goodie box or festive treat bag, tie it with a ribbon, and you’ve got the sweetest homemade holiday gift that everyone will love. Make sure to try our whipped shortbread cookies too!
What You’ll Need for This Recipe:
Ingredients:
- Unsalted butter – The heart of every good shortbread! It adds richness and creates that perfectly crumbly texture. Using unsalted butter gives you better control over the salt level. If you only have salted butter, simply reduce the added kosher salt by half.
- Powdered sugar – For a smooth dough and delicate texture. Its fine consistency helps your cookies stay tender.
- Granulated sugar – Adds a light crunch and helps the cookies brown beautifully for that classic golden hue.
- Pure vanilla extract – Brings a warm, sweet flavor that perfectly complements buttery shortbread.
- Almond extract – Adds a subtle nutty note and gives your cookies that extra festive holiday touch.
- All-purpose flour – Provides structure while keeping the cookies soft and melt-in-your-mouth tender.
- Kosher salt – Enhances flavor and balances sweetness. Its coarse grains make seasoning more precise.
- Holiday nonpareils – For a pop of color and a fun, festive crunch that makes these bites truly Christmas-ready!
Supplies You’ll Need:
- Measuring cups and spoons
- Mixing bowls
- Hand mixer or stand mixer
- Spatula or wooden spoon
- 9 x 13-inch baking pan
- Sharp kitchen knife
- Baking sheets
- Parchment paper
- Cooking spray
- Rolling pin
- Wire cooling rack
How to Avoid Flat Shortbread Cookies:
When shortbread cookies turn out flat instead of thick and tender, it usually means that either the butter melted too quickly in the oven or the dough didn’t have enough structure to hold its shape. Shortbread relies on a precise balance of butter, sugar, and flour. If the butter was too soft when you mixed it, or if the dough warmed up too much before baking, the cookies will spread excessively. To fix this, make sure your butter is cool but pliable—soft enough to cream but not greasy or melted. After shaping the cookies, chill the dough in the refrigerator for at least 1 hour (or even overnight) before baking. This helps the fat solidify so the cookies hold their form better in the oven.
How to Store Your Christmas Shortbread Bites
Once your shortbread bites have cooled completely, keep them fresh by storing them in an airtight container at room temperature. They’ll stay delicious for up to 1 week — perfect for gifting or snacking all season long!
If you’d like to make them ahead of time, you can freeze the baked shortbread bites. Simply arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a freezer-safe airtight container or zip-top bag. They’ll keep beautifully for up to 2 months. When you’re ready to enjoy them, just let them thaw at room temperature — no reheating needed!
Watch me make them…
Shortbread Cookie Bites
Ingredients
- 1 cup 2 sticks unsalted butter, softened room temp *see notes
- ¾ cup powdered sugar
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- ¾ teaspoon kosher salt
- 2 tablespoons holiday nonpareils plus more for sprinkling
Instructions
- In a large mixing bowl, cream together 1 cup softened unsalted butter, ¾ cup powdered sugar, and ¼ cup granulated sugar with a hand or stand mixer until light and fluffy. Mix in 1 teaspoon pure vanilla extract and ½ teaspoon almond extract until well combined.
- Gradually add 2 cups of all-purpose flour and ¾ teaspoon kosher salt to the butter mixture, mixing until the dough just comes together. Be careful not to overmix. Fold in 2 tablespoons of holiday nonpareils with a rubber spatula.
- Line a 9 x 13-inch baking sheet with two layers of parchment paper, laying them in opposite directions (one horizontally and one vertically) to ensure easy removal. To keep the parchment in place, you can lightly spray the pan and the layers of parchment with cooking spray. Transfer the dough to the prepared baking sheet, and use your hands, a rolling pin, or the bottom of a flat measuring cup to evenly press and level the dough, ensuring it reaches the edges of the pan.
- Chill the dough in the refrigerator for at least 1 hour.
- Preheat your oven to 325°F. Cut the dough into a grid pattern using a sharp knife, creating ½ – 1-inch squares. Carefully press each square into a shallow plate of holiday nonpareils, ensuring the tops get extra nonpareils. Place the squares on a parchment-lined baking sheet, leaving ½ inch gap between each one.
- Bake for 13 – 16 minutes or until the edges start turning golden. Be careful not to overbake.
- Allow the shortbread bites to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve your festive square shortbread bites, and ENJOY!
Notes
– Shortbread should remain pale with just a hint of golden color at the edges. Overbaking can result in dry cookies. Keep an eye on them and remove them from the oven as soon as the edges begin to turn golden.
