Shortbread Cookie Bites Easy (Print-Friendly Version)
Tender, buttery shortbread bites topped with festive sprinkles for the ultimate melt-in-your-mouth treat.
# Ingredients You'll Need:
→ Dough
01 -
226 grams unsalted butter, softened to room temperature
02 -
90 grams powdered sugar
03 -
50 grams granulated sugar
04 -
1 teaspoon pure vanilla extract
05 -
0.5 teaspoon almond extract
06 -
250 grams all-purpose flour
07 -
0.75 teaspoon kosher salt
→ Decoration
08 -
30 grams holiday nonpareils, plus extra for topping
# How to Make It:
01 -
In a large mixing bowl, use a hand or stand mixer to cream the softened unsalted butter, powdered sugar, and granulated sugar until the mixture is light and fluffy.
02 -
Beat in the vanilla extract and almond extract until thoroughly combined.
03 -
Gradually add all-purpose flour and kosher salt to the butter mixture, mixing on low speed just until a soft dough forms. Take care not to overmix.
04 -
Gently fold in the holiday nonpareils using a rubber spatula, distributing them evenly through the dough.
05 -
Line a 23 x 33-centimetre baking sheet with two layers of parchment paper in opposing directions for easy removal. Lightly spray the pan and parchment, if needed, to secure in place.
06 -
Transfer the dough to the prepared baking sheet and press it evenly across the pan using your hands, a rolling pin, or the base of a flat measuring cup. Ensure the dough reaches all edges and is level.
07 -
Refrigerate the sheet of dough for at least 60 minutes to allow it to firm.
08 -
Preheat the oven to 163°C while the dough chills.
09 -
Remove the chilled dough and cut into a grid pattern using a sharp knife to create 1–2.5 cm squares. Gently press the top of each square into a shallow plate of nonpareils to add extra decoration.
10 -
Place the squares on a parchment-lined baking sheet, spacing them 1.5 cm apart. Bake in the preheated oven for 13–16 minutes, or until the edges are just beginning to turn golden.
11 -
Let the shortbread bites cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely before serving.
# Extra Information:
01 -
For best results, use butter that is softened but not greasy; over-softened butter will cause flat cookies.
02 -
Mix the flour in only until combined to maintain a tender texture; excess mixing toughens the cookies.
03 -
Remove from the oven as soon as the edges turn golden to keep the cookies tender and prevent dryness.