These cookie bites are everything you love about classic shortbread—rich, buttery, and melt-in-your-mouth—but in a poppable, holiday-themed form. They’re great for gifting, decorating cookie platters, or filling up holiday tins. With just a few basic ingredients and a festive touch of red and green sprinkles, these treats are a go-to for easy Christmas baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter (softened)
Powdered sugar
Vanilla extract
All-purpose flour
Salt
Christmas sprinkles (red, green, or multicolored nonpareils)
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
Mix in the vanilla extract.
Gradually add the flour and salt, mixing until a soft dough forms.
Gently fold in the Christmas sprinkles, distributing them evenly throughout the dough.
Transfer the dough to a clean surface and roll it into a log about 1 inch thick.
Cut the log into small, bite-sized cubes (about ½ inch pieces).
Place the cookie bites onto the prepared baking sheet, spacing them slightly apart.
Bake for 10–12 minutes, or until the bottoms are just lightly golden.
Let the cookies cool completely on the baking sheet before serving or storing.
Servings and timing
This recipe makes about 60 cookie bites. Prep time: 15 minutes Bake time: 10–12 minutes Total time: 25–30 minutes
Variations
Almond Extract: Replace the vanilla with almond extract for a nutty flavor twist.
Dipped in Chocolate: Dip half of each cookie bite in melted white or dark chocolate for extra indulgence.
Different Sprinkles: Use any festive sprinkles or sanding sugar to match other holidays or occasions.
Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend for a wheat-free version.
Citrus Zest: Add a bit of orange or lemon zest for a bright, seasonal note.
Storage/Reheating
Store the cookie bites in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a sealed container for up to 2 months. These cookies do not require reheating and are best enjoyed at room temperature.
FAQs
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 3 days or freeze it for up to a month. Let it soften slightly before slicing and baking.
Do I have to use sprinkles?
No, sprinkles are optional but they add festive color and texture. You can omit them or use other mix-ins like mini chocolate chips.
Can I use salted butter instead of unsalted?
Yes, just reduce or omit the added salt in the recipe to avoid over-salting.
How do I keep the cookies from spreading?
Chilling the dough for 20–30 minutes before baking can help the bites hold their shape better.
Can I shape them differently?
Absolutely. You can roll them into small balls or press into a pan and cut into squares after baking.
Why are my cookies dry or crumbly?
Be sure not to overbake. Shortbread should be just set and lightly golden on the bottom, not browned.
Can kids help make these?
Yes! This recipe is very kid-friendly. Let little hands roll the dough and add the sprinkles.
What kind of sprinkles work best?
Nonpareils and jimmies both work well. Avoid sugar crystals as they can melt and lose their shape.
Are these good for gifting?
Definitely. Their size, appearance, and durability make them ideal for holiday gift boxes or tins.
Can I double the recipe?
Yes, this recipe scales easily if you need a large batch for parties or gifts.
Conclusion
Christmas Shortbread Cookie Bites are the ultimate holiday treat—simple, festive, and packed with buttery goodness. Whether you’re baking for your family, hosting a party, or preparing edible gifts, these bite-sized cookies will add just the right touch of holiday joy to any celebration.
Christmas Shortbread Cookie Bites are festive, buttery, bite-sized treats with a melt-in-your-mouth texture and colorful sprinkles, perfect for holiday cookie trays and gifting.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1/3 cup Christmas sprinkles (red, green, or multicolored nonpareils)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
Mix in the vanilla extract.
Gradually add flour and salt, mixing until a soft dough forms.
Gently fold in the Christmas sprinkles to distribute evenly.
Transfer dough to a clean surface and roll into a log about 1 inch thick.
Cut the log into small 1/2-inch cubes.
Place cookie bites on the prepared baking sheet, spacing slightly apart.
Bake for 10–12 minutes, or until bottoms are just lightly golden.
Let cool completely on the baking sheet before serving or storing.
Notes
Chill the dough for 20–30 minutes before baking to help cookies keep their shape.Don’t overbake—shortbread should be pale with lightly golden bottoms.Store in an airtight container for up to 1 week, or freeze for longer storage.Use almond extract or citrus zest for flavor variations.
