Christmas Shortbread Cookie Bites

A crisp edge gives way to a tender, buttery middle in these Christmas Shortbread Cookie Bites. Bright sprinkles make them look festive on any holiday cookie tray.

Yield: About 60 bites | Prep: 15 minutes | Chill: 30 minutes | Bake: 12 minutes | Total: 57 minutes

Four bowls containing butter, powdered sugar, flour, and red/green/white sprinkles on a marble surface.

1 cup (227 g) unsalted butter, softened — This is the base of the shortbread. Let it sit on the counter until it gives slightly when pressed but still holds its shape. If it is too warm or melty, the dough will be greasy and the bites will spread in the oven.
1/2 cup (60 g) powdered sugar — Powdered sugar dissolves quickly and gives these bites a fine, tender crumb. If the flour has lumps, sift it so the dough comes together smoothly. I’d stick with powdered sugar here, since granulated would give a coarser, crunchier bite.
2 cups (250 g) all-purpose flour — Scoop the flour into the measuring cup and level off the top with a knife. Scooping straight from the bag packs in extra flour and can make the bites dense. Add it gradually so the dough comes together into a soft, workable ball.
1/2 cup (90 g) Christmas sprinkles — Sprinkles go in last for color and a little crunch. Fold them in gently so they stay bright and do not smear through the dough.

Cream the butter and sugar. In a large mixing bowl, beat the 1 cup (227 g) softened butter and 1/2 cup (60 g) powdered sugar on medium speed until creamy and smooth, about 1 to 2 minutes with a hand mixer. Scrape down the sides of the bowl once or twice so no streaks of butter remain. If the butter is not truly soft, the mixture will stay lumpy and the dough will not come together evenly.
Mix in the flour. Add the 2 cups (250 g) flour gradually, mixing on low speed or by hand, until a soft dough forms. Keep mixing until the dough looks uniform and no streaks of dry flour remain. Overmixing develops the gluten and can make the bites tough. Gently fold in the 1/2 cup (90 g) Christmas sprinkles so they are evenly distributed. Folding by hand keeps the colors from bleeding into the dough.
Shape the dough. Before cutting, pat or roll the dough on parchment into an even rectangle about 1/2 inch thick. An even thickness gives you bites that bake at the same rate. If the dough is too soft to handle, chill it briefly first. Cut the rectangle into 1-inch squares, about 60 bites in all. Place them on a parchment-lined baking sheet with a little space between each one. Chill for 30 minutes so the squares firm up and hold their edges in the oven. Skipping the chill can make the squares spread and lose their crisp shape.
Bake until lightly golden. Preheat your oven to 325°F (165°C). Bake the chilled squares for 10 to 12 minutes, until the edges are lightly golden. Bottoms brown quickly on a dark pan, so check near the end. Pull them as soon as the edges turn golden, because the centers firm up as they cool. Cool before serving. Let the bites firm up on the baking sheet for a few minutes before moving them to a wire rack to cool fully. They firm up as they cool, so moving them too early can cause crumbling.

Tips For Perfect Shortbread Bites

Use a ruler: Measure the 1/2-inch thickness and mark 1-inch lines along the edges before you cut. Even squares bake evenly, so none come out pale while others brown.
Cut with a long, sharp knife: Press straight down instead of sawing. Wipe the blade every few cuts so the sprinkles don’t drag through the dough.
Don’t skip the chill: Thirty minutes in the fridge firms the butter, so the squares keep their sharp corners in the oven.
Use a light-colored pan: Shortbread browns fast on the bottom. A light aluminum sheet lined with parchment keeps the bites pale and buttery.
Let them cool on the pan: The bites are soft when they come out of the oven. Give them 5 minutes before moving them to a rack, or the corners can crumble.
Pick heat-safe sprinkles: Nonpareils and jimmies hold their color in the oven. Large sugar pearls and colored sugar can melt or bleed.

Try this nextCaramel Apple Puff Pastry Pumpkin Rings

How To Serve And Store

cookies in a red polka-dot bucket with 'Merry Christmas' text overlay.

Arrange the cooled bites on a platter or in a tin for a holiday cookie tray, and serve them with coffee or hot cocoa. They also make a nice gift packed in a small box lined with parchment. Wait until they are fully cooled before stacking so the sprinkles do not stick together.

Store the cooled bites in an airtight container at room temperature for up to 5 days, away from heat so the texture stays crisp. For longer keeping, freeze them in a freezer-safe container for up to 2 months, with parchment between layers. Thaw at room temperature for about 30 minutes before serving.

Frequently Asked Questions

Can you make these ahead?

Yes. You can make the dough ahead and keep it wrapped in the refrigerator until ready to shape. Cut and chill the squares for 30 minutes before baking. Baked bites keep well using the storage guidance above.

Can I use less sprinkles?

Yes. You can use as little as 1/4 cup (45 g) and the bites will bake and taste the same, just with less color. Keep the sprinkles small, like nonpareils, so the squares cut cleanly.

How do I know when they are done?

The bites are done when the edges look lightly golden and the tops are set. They firm up as they cool, so avoid overbaking. If the bottoms are already dark brown, remove them even if the tops look pale.

Why did my bites spread?

Spreading usually means the butter was too warm or the squares were not chilled long enough. If the dough feels soft and sticky, chill it for a few minutes before baking again on a cool baking sheet.

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Hailee Nova