Festive Shortbread Cookie Bites Recipe

Introduction

These Shortbread Cookie Bites are buttery, tender, and melt-in-your-mouth delicious. With a hint of vanilla and almond extracts and a festive sprinkle of holiday nonpareils, they’re perfect for any celebration or cozy moment.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 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

1. Step 1: In a large mixing bowl, cream together the softened butter, powdered sugar, and granulated sugar using a hand or stand mixer until the mixture becomes light and fluffy.
2. Step 2: Mix in the vanilla and almond extracts until fully combined.
3. Step 3: Gradually add the flour and kosher salt to the butter mixture. Mix until the dough just comes together, being careful not to overmix.
4. Step 4: Fold in the 2 tablespoons of holiday nonpareils with a rubber spatula.
5. Step 5: Line a 9 x 13-inch baking sheet with two layers of parchment paper placed in opposite directions. Lightly spray the pan and parchment with cooking spray to keep it in place.
6. Step 6: Transfer the dough to the prepared baking sheet and press it evenly to the edges using your hands, a rolling pin, or the bottom of a flat measuring cup.
7. Step 7: Chill the dough in the refrigerator for at least 1 hour.
8. Step 8: Preheat the oven to 325°F. Cut the chilled dough into ½- to 1-inch squares using a sharp knife.
9. Step 9: Press each square gently into a shallow plate of holiday nonpareils so the tops are coated, then place them on a parchment-lined baking sheet, leaving about ½ inch between each piece.
10. Step 10: Bake for 13 to 16 minutes, or until the edges of the shortbread begin to turn golden. Be careful not to overbake.
11. Step 11: Let the bites cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. Step 12: Serve your festive shortbread bites and enjoy!

Tips & Variations

• For a nut-free version, omit the almond extract or replace it with an additional ½ teaspoon of vanilla extract.
• Use festive colored nonpareils to match specific holidays or themes.
• Make bite-sized rounds instead of squares by rolling the dough into small balls and pressing them flat before baking.
• Ensure the butter is properly softened to room temperature for easier creaming and better texture.

Storage

Store shortbread cookie bites in an airtight container at room temperature for up to one week. They also freeze well for up to 3 months—thaw at room temperature before serving. To refresh crispness, warm them in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added kosher salt to prevent the cookies from becoming too salty.

How do I prevent the shortbread from spreading too much during baking?

Make sure the dough is well chilled before cutting and baking. The cold dough spreads less, helping the cookie bites keep their shape.

Festive Shortbread Cookie Bites Recipe

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★★★★★

4.8 from 138 reviews

• Author: Hugo
• Total Time: 1 hour 30 minutes
• Yield: About 48 cookie bites 1x

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Description

Delightfully buttery and tender shortbread cookie bites infused with vanilla and almond extracts, decorated with festive holiday nonpareils for a perfect holiday treat. These easy-to-make cookies feature a delicate crumb and sweet sprinkle topping, ideal for gifting or enjoying with a hot beverage.

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Ingredients

Scale 1x2x3x

Shortbread Dough

• 1 cup (2 sticks) unsalted butter, softened (room temperature)
• 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

Topping

• 2 tablespoons holiday nonpareils plus more for sprinkling

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Instructions

1. Cream the Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream together the softened unsalted butter, powdered sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
2. Add Extracts: Mix in the pure vanilla extract and almond extract until fully incorporated, enhancing the cookie’s flavor profile.
3. Combine Dry Ingredients: Gradually add the all-purpose flour and kosher salt to the butter mixture, mixing gently until the dough just comes together. Avoid overmixing to keep the texture tender.
4. Fold in Nonpareils: Using a rubber spatula, gently fold in the holiday nonpareils to distribute the festive sprinkles throughout the dough evenly.
5. Prepare Baking Sheet: Line a 9 x 13-inch baking sheet with two layers of parchment paper arranged perpendicularly to each other to ensure easy removal later. Lightly spray the pan and parchment with cooking spray to hold layers in place.
6. Press Dough Into Pan: Transfer the dough to the prepared pan and use your hands, a rolling pin, or the bottom of a flat measuring cup to press and level the dough evenly, reaching all edges of the pan.
7. Chill Dough: Refrigerate the dough for at least 1 hour to firm up for better cutting and baking.
8. Preheat Oven and Cut Dough: Preheat the oven to 325°F (163°C). Using a sharp knife, cut the chilled dough into ½ to 1-inch squares in a grid pattern.
9. Decorate Squares: Carefully press each square into a shallow plate with additional holiday nonpareils to coat the tops generously.
10. Arrange and Bake: Place the sprinkled squares on a parchment-lined baking sheet leaving about ½ inch gap between each. Bake for 13-16 minutes until the edges are lightly golden but not browned.
11. Cool Cookies: Allow the shortbread bites to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. Serve and Enjoy: Once cooled, serve these festive shortbread cookie bites as a delightful holiday treat.

Notes

• Use room temperature butter to ensure proper creaming and a light, tender texture.
• If holiday nonpareils are unavailable, colored sugar sprinkles or finely chopped nuts can be used as substitutes.
• Chilling the dough is essential for clean cuts and prevents spreading during baking.
• Store cookies in an airtight container at room temperature for up to one week.
• For longer storage, freeze baked cookies in an airtight container for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: shortbread cookies, holiday cookies, festive baking, vanilla almond cookies, easy cookie bites, nonpareil shortbread, buttery cookies