Shortbread Cookie Bites Easy

These festive shortbread cookie bites are my go to for the holiday cookie platter and the very first thing to disappear at family gatherings Each little square is buttery crumbly and tender with a burst of sprinkles on top A batch comes together quickly with simple pantry staples and always brings a smile to anyone lucky enough to grab one warm out of the oven

I started making these for our cookie exchange last December and they instantly became a favorite My kids love pressing on the sprinkles and sneaking bites before they even cool

Ingredients

• Unsalted butter: select good quality European style butter for the richest flavor and be sure it is just softened
• Powdered sugar: this makes the shortbread extra tender and melt in your mouth sift if it looks lumpy
• Granulated sugar: gives the dough a bit of crisp structure
• Pure vanilla extract: real vanilla delivers the best aromatic flavor
• Almond extract: adds a bakery style finish just a touch since it is strong
• All purpose flour: use a fresh fine flour for tenderness I like unbleached for baking
• Kosher salt: brightens sweetness and balances the richness opt for fine crystals for even mixing
• Holiday nonpareils: your choice for color and crunch add personality sprinkle extras on top for cheer

Instructions

Cream the Butter and Sugars:

In a large mixing bowl beat the unsalted butter powdered sugar and granulated sugar until the mixture is fluffy and lighter in color This ensures the cookies will be light and not dense

Add the Extracts:

Mix in pure vanilla and almond extract at low speed Stir just until the dough smells fragrant and well blended

Combine Dry Ingredients:

Gently add all purpose flour and kosher salt in two or three additions Mix on low speed just until combined There should be no dry streaks left but stop mixing as soon as the dough comes together for the most tender cookie

Fold in Sprinkles:

With a spatula fold in holiday nonpareils throughout the dough Try not to overwork or the colors could bleed

Prepare the Pan:

Line a 9 by 13 inch pan with two crisscrossed parchment sheets A light spritz of cooking spray under and between the sheets holds everything in place Press the dough firmly into all corners and flatten the top using hands rolling pin or bottom of a cup

Chill the Dough:

Refrigerate the pressed dough for at least one hour This helps set the cookie texture and makes cutting neat squares simple

Cut and Decorate:

After chilling preheat oven to 325 F Use a sharp knife to cut the dough into a grid of squares about one inch in size Gently press the tops of each unbaked square into a plate of more nonpareils

Arrange for Baking:

Transfer the sprinkle topped squares onto a parchment lined baking sheet spacing them so they bake up crisp along the edges

Bake the Cookies:

Bake on the center rack for about 13 to 16 minutes Watch for only the faintest golden hue on the edges The tops should remain pale for that classic tender shortbread bite

Cool and Enjoy:

Let the cookies cool on the baking sheet for a few minutes Transfer to a cooling rack and let them cool completely before serving

I always look forward to swirling in the colorful nonpareils It reminds me of baking holiday cookies with my grandmother whose kitchen looked like a winter wonderland with sprinkled sweets covering every counter My favorite part is sneaking a warm bite straight from the rack before anyone else notices

Storage Tips

Once completely cool keep these cookies in an airtight container at room temperature They maintain their delicate texture for about one week For longer storage freeze in a ziptop bag and thaw at room temp whenever you crave a treat

Ingredient Substitutions

You can swap almond extract for extra vanilla if nut allergies are a concern Swap nonpareils with your choice of colored sanding sugar or mini chocolate chips For a gluten free version use a cup for cup gluten free baking blend

Serving Suggestions

Pile these festive bites high on cookie trays pair with hot chocolate or coffee or package in cute boxes for easy gifts They also make a stunning edible ornament for dessert boards or winter parties

Cultural and Historical Context

Shortbread is a classic treat with roots in Scottish baking It is renowned for its minimal ingredients and rich crumbly texture Traditionally made as large rounds or fingers these bite sized squares offer a modern playful twist on an old world favorite

Seasonal Adaptations

Use pastel sprinkles for spring or heart confetti for Valentine’s Day Orange zest and chocolate chips transform these into a winter citrus treat Bake and decorate with spooky eyes and black sugar for Halloween fun

Success Stories

A friend once brought these to our cookie swap and her plate was clean before dinner was served I have shared this recipe with coworkers and it has become a staple at every office party These little bites have a way of winning over everyone from kids to grown up cookie fans

Freezer Meal Conversion

You can freeze the pressed and cut uncooked dough squares straight on their lined baking sheet Once frozen store in a sealed container When you need cookies simply bake from frozen adding a minute or two to the bake time Fresh shortbread warmth anytime

These shortbread bites are festive and foolproof Share them warm and watch them disappear from the platter in minutes

Common Recipe Questions

→ What type of butter is best for shortbread?

Use unsalted butter, softened to room temperature but not melted, for optimal flavor and texture. This allows you to better control the saltiness and achieve a delicate crumb.

→ Why chill the dough before baking?

Chilling the dough helps it firm up, making it easier to cut into neat squares. It also prevents spreading, resulting in uniform, tender bites.

→ How do I know when the bites are done baking?

Look for edges that turn just slightly golden while the centers remain pale. Overbaking can dry out the cookies, so remove them promptly once the edges color.

→ Can I use other sprinkles instead of nonpareils?

Yes, feel free to swap in your favorite festive sprinkles for a personalized touch. Nonpareils add a classic crunch and visual appeal.

→ What’s the key to tender shortbread texture?

Mix the flour in gently, stopping as soon as the dough comes together. Overmixing can produce tough cookies rather than the desired melt-in-your-mouth result.