Classic Christmas Shortbread Cookie Bites
Alright, friends, let me tell you about these little bites of buttery heaven that have been a staple in my holiday kitchen since I was a kid. There’s something magic about the smell of butter, sugar, and vanilla mingling in the air while these shortbread cookies bake to a golden perfection—little crispy edges with a melt-in-your-mouth center. Every year, my family would huddle around the oven, stealing bites before they even cooled, and honestly, that’s half the fun! These Classic Christmas Shortbread Cookie Bites are not just cookies; they’re edible memories wrapped up in every crumb, perfect for sharing or sneaking when no one’s looking.
Quick Facts
- Yield: About 24 cookie bites
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
How I Make It
Step 1:
First things first, cream your softened butter and powdered sugar together in a large bowl. I like to use a hand mixer for about 3–4 minutes until it’s light, fluffy, and pale—the key to that tender shortbread texture.
Step 2:
Add in the vanilla extract and give it a quick mix to combine. The aroma will start to fill your kitchen with that cozy holiday vibe.
Step 3:
Slowly sift in the flour and salt, mixing on low speed or folding gently with a spatula. You want the dough to come together without overworking it—think soft and crumbly but holding shape when pressed.
Step 4:
Turn the dough out onto a floured surface. Roll it to about 1/2 inch thickness—if it’s too sticky, pop it in the fridge for 10 minutes.
Step 5:
Use a small round cookie cutter or a knife to cut into bite-sized rounds or squares. Place them evenly on a parchment-lined baking sheet.
Step 6:
Bake at 325°F for 18–20 minutes, until the edges turn a golden shade and the cookies smell wonderful. Let them cool on the tray so they firm up just right before transferring.
Variations & Tips
- For a festive twist, sprinkle a pinch of colored sanding sugar on top before baking.
- Add a teaspoon of finely grated orange zest to the dough for a bright citrus note.
- Try dipping half the cookie bites in melted dark chocolate once cooled.
- If your dough is too sticky, chilling it before cutting makes handling easier.
- Use a fork to prick the surface before baking to avoid puffing.
How I Like to Serve It
These cookie bites are perfect with a hot mug of peppermint tea or classic eggnog. I love arranging them on a festive platter for holiday parties—everyone always sneaks back for seconds. They also make adorable edible gifts tied up with a bit of twine and a sprig of fresh rosemary.
Notes
- Store in an airtight container for up to 1 week to keep them fresh and tender.
- Shortbread doesn’t need reheating, but a few seconds in the microwave can refresh them if they dry out a bit.
Closing: Honestly, this recipe works like a charm every single time, and the simple, buttery flavor is the kind of holiday treat everyone remembers and asks for year after year.
