There’s just something so festive about crispy, buttery little bites decorated with cheerful sprinkles, isn’t there? The Christmas Shortbread Bites Recipe brings that perfect balance of melt-in-your-mouth texture with a joyful pop of holiday color, making it a favorite whenever I want to spread some seasonal cheer.
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Why You'll Love This Recipe
I absolutely adore this Christmas Shortbread Bites Recipe because it’s so simple yet incredibly delightful — perfect for both beginners and seasoned bakers. It’s one of those recipes that brings back cozy holiday memories each time I make it, and I guarantee once you try it, you’ll be hooked too.
- Easy-to-follow: The dough comes together quickly, and you don’t need fancy equipment to bake these treats.
- Customizable: From sprinkles to extracts, you can switch up flavors and colors to match your holiday mood or occasion.
- Perfect texture: Delicately crisp edges with a tender, buttery melt-in-your-mouth center.
- Great for gifting: These little bites look adorable stacked in jars or tins, making gifting a breeze.
Ingredients & Why They Work
This recipe keeps it straightforward, relying on wholesome ingredients that blend perfectly to create those tender, buttery bites you crave. Here’s a little insight into each one and why they’re essential:
- Unsalted butter: It’s the star of the show, giving richness and that classic shortbread flavor. Make sure it's softened — it blends better that way.
- Powdered sugar: So fine and silky, it helps keep the texture delicate and smooth instead of grainy like regular sugar might.
- Almond extract: Adds a subtle nutty aroma that lifts the whole cookie. If you prefer vanilla, that swap is easy too!
- All-purpose flour: This forms the base, giving structure while keeping it tender. A tip: Scoop and level your flour for the best results.
- Kosher salt: Just a pinch to balance the sweetness and boost flavor complexity.
- Christmas-colored nonpareils: These festive little sprinkles add crunch and joyful color that instantly makes these cookies holiday-ready.
Make It Your Way
One of my favorite things about this Christmas Shortbread Bites Recipe is how easy it is to customize. Over the years, I’ve swapped extracts, tinkered with sprinkles, and even tried making them gluten-free — and each version brings something special to the table. Don’t be afraid to experiment!
- Variation: I once replaced the almond extract with peppermint extract, and it gave the cookies such a refreshing holiday twist—I highly recommend it if you love mint!
- Sprinkle swaps: Try blue and white nonpareils for a Hanukkah version, or pastel sprinkles for Easter celebrations—this recipe adapts beautifully.
- Double batch: Planning for a holiday party? Doubling the recipe and baking in a 9x13 pan saved me so much time!
- Skipping the chill: If you're really pressed for time, you can cut and bake right away, but chilling makes cutting cleaner and the texture just a bit sturdier.
Step-by-Step: How I Make Christmas Shortbread Bites Recipe
Step 1: Cream the Butter, Sugar, and Extract
Start by mixing your softened butter, powdered sugar, and almond extract in an electric mixer bowl. Beat them together until everything is creamy and smooth, making sure to scrape down the sides of the bowl often. This step sets up the dough's delicate texture, so don’t rush it.
Step 2: Incorporate Flour and Salt Gently
Now, add the flour and salt bit by bit. Mix on low speed just until the dough starts forming — patience is key here. You want a tender, crumbly dough that holds together without getting tough. Resist the urge to overmix!
Step 3: Stir in Sprinkles and Chill
Fold in your Christmas-colored nonpareils gently. Then, gather the dough and press it evenly into your prepared baking dish lined with parchment or plastic wrap. Refrigerate for 20 minutes — this chill step makes cutting the dough into neat squares effortless.
Step 4: Cut and Bake
Lift the chilled dough out onto a cutting board using the parchment or plastic liner. Cut into ½-inch squares carefully, then arrange them spaced apart on an ungreased cookie sheet. Bake in a 325°F oven for 10–12 minutes. Keep a close eye near the end—you want a light golden brown, not deep brown.
Top Tip
Over the years, I've picked up a few little tricks that take this Christmas Shortbread Bites Recipe from good to absolutely perfect. These tips make all the difference and will help you avoid some common pitfalls.
- Softened Butter is Key: Using butter that's just softened, not melted, makes the dough creamy but keeps the texture light.
- Knead Gently: When you press the dough into your pan, don’t overwork it or you risk tough bites instead of tender ones.
- Watch Your Oven: Shortbread browns quickly, so start checking at 10 minutes and remove as soon as edges turn light golden.
- Sprinkle Generously: Toss a few extra nonpareils on top just before baking for an extra festive crunch and color pop.
How to Serve Christmas Shortbread Bites Recipe
Garnishes
For serving, I love a light dusting of powdered sugar on top to make the colors pop even more. Sometimes, I drizzle a thin stream of white chocolate over the bites — not too much, just enough for a pretty festive touch that’s palate-pleasing.
Side Dishes
These shortbread bites are lovely with a warm cup of mulled cider or spiced hot chocolate. They’re a cozy, sweet companion to holiday drinks or after-dinner coffee. If you’re hosting, consider a cheese board with nuts and dried fruits to balance the sweetness.
Creative Ways to Present
I’ve packaged these Christmas Shortbread Bites in small glass jars tied with ribbon as charming holiday gifts. Layering different sprinkle colors or dipping half in chocolate before baking also adds a fun seasonal flair. They make the perfect edible decor for your cookie table, especially stacked in a pretty tiered platter.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover shortbread bites in an airtight container at room temperature. They keep fresh and crisp for up to a week — though they rarely last that long in my house! If humidity is high, popping them in the fridge helps maintain that perfect crunch.
Freezing
I’ve frozen these bites before with great success. Lay them in a single layer on parchment-lined trays to freeze, then transfer to a freezer-safe bag or container. When ready, let them thaw at room temperature. They hold their texture and flavor beautifully.
Reheating
If you want to freshen them up, I pop them in a 300°F oven for a few minutes before serving—just enough to bring back that fresh-baked warmth without drying them out. It’s a little trick that always impresses guests.
Frequently Asked Questions:
Absolutely! If you prefer vanilla, just swap almond extract for an equal amount of vanilla. The flavor will be more classic but still delicious.
Chilling the dough makes it much easier to cut into neat squares and helps the shortbread keep its shape during baking. You can skip it if you're in a hurry, but I recommend chilling if you have 20 extra minutes.
Yes, you can. Just omit the added kosher salt in the recipe to keep the balance right. Salted butter contains enough salt on its own.
Store them in an airtight container at room temperature. They stay fresh and crisp for up to a week, or longer if kept in the fridge during humid weather.
Final Thoughts
This Christmas Shortbread Bites Recipe holds a special place in my heart — it’s become my go-to holiday treat that always brings smiles. I hope you enjoy baking (and snacking on) these little handmade joys as much as I do. Make a batch, gather the family, and savor that buttery Christmas magic together.
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Christmas Shortbread Bites Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 160 mini cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delightful Christmas Shortbread Bites are buttery, tender, and festive little cookies perfect for holiday celebrations. Made with softened unsalted butter, powdered sugar, almond extract, and a dash of flour and salt, they are topped with colorful Christmas-themed sprinkles for a fun and seasonal touch. Easy to prepare and bake, these bite-sized treats bring joy to any holiday gathering or cookie platter.
Ingredients
Shortbread Dough
- ½ cup unsalted butter softened
- ¼ cup powdered sugar
- ¼ teaspoon almond extract
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
Decoration
- 3 teaspoons Christmas colored nonpareils
Instructions
- Preheat Oven: Heat oven to 325°F. Line an 8 or 9-inch baking dish with plastic wrap or parchment paper and set aside.
- Cream Butter and Sugar: In a bowl of an electric mixer, combine the softened butter, powdered sugar, and almond extract. Beat until creamy, scraping the bowl often. Turn off the mixer when done.
- Add Flour and Salt: Very gently add the all-purpose flour and kosher salt a little at a time. Beat until the mixture begins to form a dough. Be patient and careful to not overmix.
- Incorporate Sprinkles: Stir in the Christmas colored nonpareils evenly into the dough.
- Form Dough Ball: Knead the dough a few times by hand until it forms into a smooth ball. Place the dough evenly into the prepared pan and gently press throughout the pan.
- Chill Dough: Place the pan in the refrigerator for 20 minutes to chill the dough, which helps in easier cutting and better texture.
- Cut Dough Squares: Remove the pan from the fridge. Using the plastic wrap or parchment paper, lift the dough from the pan onto a cutting board. Cut the dough into ½-inch squares carefully.
- Prepare for Baking: Place the cut squares onto ungreased cookie sheets, spacing them slightly apart.
- Bake Cookies: Bake the cookies for 12 minutes or until they are slightly browned. Watch them closely as they brown quickly.
- Cool and Serve: Remove from oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute almond extract with ½ teaspoon vanilla extract; especially suitable when using an 8x8 inch pan.
- If using salted butter, omit the added kosher salt to balance flavor.
- Double the ingredient quantities and bake in a 9×13 inch pan if you want a larger batch.
- For extra festive touch, sprinkle additional nonpareils on top of the dough before baking.
- Scoop and level your flour using a tablespoon and butter knife for best measuring accuracy.
- Adapt sprinkle colors for different occasions—red and green for Christmas, blue for Hanukkah, red and pink for Valentine’s Day, green for St. Patrick’s Day.
- Try adding chocolate chips for a chocolate chip shortbread variation.
- If you're short on time, you may skip the chilling step, but chilled dough is easier to cut and yields better texture.
Nutrition
- Serving Size: 1 mini cookie
- Calories: 45 kcal
- Sugar: 2 g
- Sodium: 15 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 9 mg
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