Description
These Christmas Shortbread Cookie Bites are buttery, crumbly, and lightly sweet with a hint of vanilla and almond. Dotted with colorful nonpareils, they look as festive as they taste—perfect for Christmas cookie trays, edible gifts, or cozy evenings by the fireplace.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened to room temperature (see notes)
- 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
Instructions
- Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup. - Cream the Butter and Sugars:
In a large mixing bowl, beat the softened butter, powdered sugar, and granulated sugar together until light and creamy (about 2–3 minutes). Use a hand mixer or stand mixer on medium speed for best results. - Add Flavorings:
Mix in the vanilla and almond extracts until well combined. The almond extract adds a subtle nutty aroma that perfectly complements the butteriness of the cookies. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour and kosher salt. Gradually add this to the butter mixture on low speed until a soft dough forms. - Add the Festive Touch:
Gently fold in the holiday nonpareils using a spatula. Avoid overmixing to keep the dough tender. - Shape the Cookie Bites:
Roll the dough into small, even 1-inch balls and place them on the prepared baking sheet about 1 inch apart. For extra sparkle, sprinkle additional nonpareils over the top before baking. - Bake to Perfection:
Bake for 15–18 minutes, or until the edges are just barely golden. Don’t overbake—these cookies should remain pale and soft inside. - Cool and Enjoy:
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, store in an airtight container.
Notes
Butter Temperature: Your butter should be soft enough to press with a finger but not melty. Cold butter won’t mix properly, and overly soft butter can make the cookies spread too much.
Make-Ahead Tip: The dough can be made up to 3 days ahead and stored in the refrigerator. Allow it to soften slightly before shaping.
Active Time: 15 minutes prep + 15 minutes baking. Passive cooling time: 10 minutes.