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Shortbread Cookie Bites

Shortbread Cookie Bites

These Shortbread Cookie Bites are a simple, classic cookie made extraordinary with a pop of festive color and a melt-in-your-mouth texture. In a season that can often feel overwhelming, this incredibly easy and universally loved recipe is a true gift. They are perfect for everything from classroom parties to last-minute gifts for neighbors.
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Prep Time 1 hour 15 minutes
Cook Time 16 minutes
Total Time 1 hour 31 minutes
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • ¾ cup powdered sugar
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour
  • ¾ teaspoon kosher salt
  • 2 tablespoons holiday nonpareils (plus more for sprinkling)

Equipment

  • large bowl
  • Hand mixer or stand mixer
  • Rubber spatula
  • 9 x 13-inch baking pan
  • parchment paper
  • Measuring cup
  • Sharp knife or Bench scraper
  • Shallow plate
  • Parchment-lined baking sheet
  • wire rack

Method
 

Instructions
  1. In a large bowl with a hand mixer or in the bowl of a stand mixer, beat the softened butter, powdered sugar, and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl, then mix in the vanilla and almond extracts.
  2. Gradually add the 2 cups of all-purpose flour and ¾ teaspoon of kosher salt to the butter mixture. Mix on low speed until the dough just starts to come together. It might look a bit crumbly, but don’t worry. Be careful not to overmix, as that can make the cookies tough. Gently fold in the 2 tablespoons of holiday nonpareils with a rubber spatula until they are evenly distributed.
  3. Prepare a 9 x 13-inch baking pan by lining it with two layers of parchment paper. Lay one sheet horizontally and one vertically, creating a sling that will make it easy to lift the shortbread out later. You can lightly spray the pan to help the parchment stick. Transfer the dough to the pan and use your hands or the bottom of a measuring cup to press it into an even layer that reaches all the corners.
  4. Chill the dough in the refrigerator for at least 1 hour. This step is crucial for the texture and ensures the cookies won’t spread too much while baking.
  5. Preheat your oven to 325°F (165°C). Remove the chilled dough from the fridge. Use a sharp knife or a bench scraper to cut the dough into a grid of small ½ to 1-inch squares. Pour some extra nonpareils onto a shallow plate. Gently press the top of each square into the sprinkles to get a nice, festive coating. Arrange the squares on a separate parchment-lined baking sheet, leaving about a ½ inch of space between them.
  6. Bake for 13 to 16 minutes. You’re looking for the edges to be just lightly golden. Keep a close eye on them, as shortbread can go from perfect to over-baked very quickly.
  7. Let the shortbread bites cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. They will firm up as they cool.
  8. Serve your beautiful Festive Cookie Treats and enjoy every buttery bite!

Notes

For the best results, use room temperature butter. Avoid overworking the dough once the flour is added to ensure a tender texture. Chilling the dough for at least an hour is a crucial step to help the bites hold their shape and make the dough easier to cut. The dough can be made in advance and refrigerated for up to 3 days or frozen for up to 3 months. Variations include adding peppermint extract or citrus zest, or dipping the cooled bites in melted chocolate.