Holiday Shortbread Bites
So buttery and extra cute.
Makes150 (1/2-inch) cookies
Prep25 minutes
Cook30 minutes
While I have always loved a thick, crisp, buttery shortbread cookie, these holiday shortbread bites have become my new favorite spin on the classic. Their ingredient list is just as simple: a quick combo of softened butter, sugar, flour, and festive nonpareil sprinkles to dress them up for the season.
Once the easy dough is prepped and chilled, all you have to do is cut the dough into squares. You’ll end up with dozens of bright little cookie bites that will make anyone smile. Set a bowl out at holiday parties, or pile a handful into a cookie box for the perfect treat.
Why You’ll Love It
- The recipe requires only 4 ingredients. You’ll only need butter, sugar, flour, and sprinkles to make these little shortbread cookie bites (salt is a freebie!).
- Great for parties or as gifts. This recipe makes dozens of cookie bites, making it perfect for putting out at a party or bagging up to give as a gift.
Key Ingredients in Holiday Shortbread Bites
- Butter: The base of every shortbread recipe. It creates a rich flavor and texture.
- All-purpose flour: This is key to providing structure for the shortbread.
- Nonpareil sprinkles: Tiny sprinkles not only add festive color, but also contribute to a crunchy texture.
How to Make Holiday Shortbread Bites
- Cream butter and sugar. Beat room-temperature unsalted butter, granulated sugar, and kosher salt together in a stand mixer. Beat in vanilla extract if using.
- Finish the dough. Beat in all-purpose flour followed by nonpareil sprinkles until the dough comes together.
- Form and chill the dough. Shape dough into a rectangle, and top with more sprinkles.
- Cut and bake. Cut the dough into tiny squares. Bake until the edges are light golden-brown.
Holiday Shortbread Bites Recipe
So buttery and extra cute.
Prep time 25 minutes
Cook time 30 minutes
Makes 150 (1/2-inch) cookies
Nutritional Info
Ingredients
- 2 sticks (8 ounces)
unsalted butter, at room temperature
- 1/2 cup
granulated sugar
- 1/2 teaspoon
kosher salt
- 2 teaspoons
vanilla extract (optional)
- 2 1/4 cups
all-purpose flour
- 4 tablespoons plus 1 1/2 teaspoons
holiday nonpareil sprinkles, divided
Instructions
Beat 2 sticks room-temperature unsalted butter, 1/2 cup granulated sugar, and 1/2 teaspoon kosher salt together in a stand mixer with the paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and beat in 2 teaspoons vanilla extract if using.
Beat in 2 1/4 cups all-purpose flour until crumbly. Increase the speed to medium-high and beat until the dough comes together in large clumps, about 30 seconds. Beat in 3 tablespoons of the nonpareil sprinkles until evenly dispersed.
Line a rimmed baking sheet with parchment paper. Transfer the dough onto the parchment. Shape the dough into a rectangle about 1/2-inch tall. Sprinkle with the remaining 1 tablespoon plus 1 1/2 teaspoons holiday nonpareil sprinkles, then press them down gently into the dough. Refrigerate until firm, about 1 hour.
Slide the dough onto a cutting board; discard the parchment. Cut the dough into 1/2-inch squares. Return the squares to the baking sheet. Refrigerate for 20 minutes. Meanwhile, heat the oven to 350ºF.
Transfer half of the squares to a second baking sheet (do not grease or line). Arrange the squares on both sheets evenly apart (they won’t spread much).
Bake one sheet at a time (keep the second sheet refrigerated while the first one bakes) until the edges are light golden-brown, about 15 minutes. Let cool on the baking sheet for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes more.
Recipe Notes
Substitutions: Swap vanilla extract for any other type of extract for flavor, including peppermint, almond, or lemon. For peppermint or lemon, use half of the amount.
Storage: Store shortbread bites in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.