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.
Ingredients
Scale
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
Instructions
- 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.
- Add Extracts: Mix in the pure vanilla extract and almond extract until fully incorporated, enhancing the cookie’s flavor profile.
- 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.
- Fold in Nonpareils: Using a rubber spatula, gently fold in the holiday nonpareils to distribute the festive sprinkles throughout the dough evenly.
- 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.
- 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.
- Chill Dough: Refrigerate the dough for at least 1 hour to firm up for better cutting and baking.
- 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.
- Decorate Squares: Carefully press each square into a shallow plate with additional holiday nonpareils to coat the tops generously.
- 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.
- 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.
- 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
