Description
Delight in these festive Christmas Shortbread Sugar Cookie Bites, perfect for holiday celebrations. Soft, buttery, and bursting with colorful sprinkles, these bite-sized treats are easy to make and sure to brighten up any cookie platter.
Ingredients
Scale
Cookie Dough
- 1 cup (230g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 tsp salt
Decoration
- 1/4 cup holiday sprinkles (red, green, and white)
- Optional: melted white chocolate for drizzling
- Extra holiday sprinkles for topping
Instructions
- Preheat the oven and prepare the baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the dough: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Stir in the vanilla extract for flavor.
- Add dry ingredients: Gradually mix in the all-purpose flour and salt to the creamed butter and sugar. Stir until a soft dough forms. If the dough feels dry or crumbly, knead it gently with your hands until smooth and pliable.
- Add sprinkles: Gently fold in the holiday sprinkles until they are evenly distributed throughout the dough, giving each cookie its festive look.
- Shape the cookies: Roll the dough into small balls about the size of a marble (approximately 1/2 inch or 1.25 cm in diameter). For uniform shapes, you can also roll the dough into a log and slice it into cubes.
- Bake: Place the dough balls or slices on the prepared baking sheet, spacing them apart to allow for slight spreading. Bake in the preheated oven for 8-10 minutes or until the edges just start to turn a light golden color.
- Cool and decorate: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. For an extra festive touch, drizzle the cooled cookies with melted white chocolate and sprinkle additional holiday sprinkles on top.
Notes
- Make sure the butter is softened but not melted for the best texture.
- Don’t overbake; cookies should be just lightly golden at the edges.
- Rolling into balls or slicing from a log are both great ways to form the cookies; choose based on your preference.
- Store cookies in an airtight container at room temperature for up to one week.
- To make these gluten-free, substitute all-purpose flour with a gluten-free flour blend.
