Description
Delight in these festive Christmas Shortbread Cookie Bites, perfectly buttery and tender with a pop of colorful sprinkles. Ideal for holiday gatherings, these bite-sized treats combine classic vanilla-infused shortbread dough with a fun sprinkle twist, baked to a delicate golden edge.
Ingredients
Shortbread Dough
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/4 cup Christmas-coloured sprinkles
Instructions
- Cream Butter and Sugar: In a large mixing bowl, use a stand or hand mixer on medium speed to cream the softened butter and confectioners’ sugar together until light and fluffy, about 2 minutes.
- Add Flavor and Dry Ingredients: Mix in the vanilla extract and salt until combined. Gradually add the flour and Christmas sprinkles, beating until a shaggy dough forms.
- Form Dough Ball: With your hands, shape the dough into a smooth ball; it may feel slightly dry but will soften as you handle it.
- Divide and Flatten Dough: Split the dough into two portions. Place each into a sandwich-sized resealable bag and seal. Use a rolling pin to flatten each inside the bag to approximately 1/2-inch thickness. Refrigerate the flattened dough for 2 hours or up to overnight.
- Preheat Oven and Prepare Baking Sheet: Heat the oven to 350°F (175°C). Line a half sheet baking pan with a silicone baking mat or parchment paper.
- Slice Dough into Bites: Remove one flattened dough slab from the refrigerator and cut open the bag. Slice the dough into 1/2-inch squares and arrange them about 1/2-inch apart on the prepared baking sheet. Chill the tray in the fridge while the oven preheats.
- Bake Cookies: Bake for 8-10 minutes or until the edges just begin to brown lightly.
- Cool Cookies: Allow the cookies to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Refrigerating the dough before slicing helps maintain the cookie shape during baking.
- Use a gentle touch when forming the dough ball to avoid overworking and toughening the cookies.
- Substitute sprinkles with finely chopped nuts or chocolate chips for a different variation.
- Store cookies in an airtight container at room temperature for up to one week.
