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Mini Christmas Shortbread Cookies

These Mini Christmas Shortbread Cookies are sprinkled to perfection, cut into tiny bite sized squares then baked. They will be the talk of the party or a fun gift to box up for friends or neighbors!

Shortbread cookies were one of the first cookie recipes I learned how to make. Mainly because they are so simple and kind of hard to mess up. Over the years, these Mini Christmas Shortbread Cookies have become one of my favorites to make. They are so easy to eat and enjoy. I’m not sure what it is about bite-sized food and sprinkles but it always seems to taste better somehow! Friends and neighbors love when these show up in their holiday cookie gifts! If you want a deliciously simple cookie to make this holiday season, then you should really give this Mini Christmas Shortbread Cookie recipe a try!

Mini Christmas Shortbread Cookies in red bowl.

FREQUENTLY ASKED QUESTIONS:

What are Shortbread Cookies?

Shortbread cookies are a traditional Scottish cookie (or biscuit) that is simply made with butter, sugar and flour. They are crunchy, buttery and flaky.

What is the difference between a sugar cookie and a shortbread cookie?

The main difference is sugar cookies use a leavening agent (like baking powder or baking soda) and eggs whereas shortbread cookies do not. The leavening agent and eggs are what make sugar cookies softer and chewier than a shortbread cookie.

What is the secret to good shortbread?

The secret to any good shortbread is good butter! Because there are so few ingredients, you really want to use very good quality ingredients. Here is what I use: Kerrygold butter, Domino sugar and White Lily all-purpose flour. The other secret is to not overdo it on the flour. Too much flour and your shortbread will turn out far too crumbly that how you want.

Can you make shortbread cookies ahead of time?

Yes! These cookies are perfect if you freeze them ahead and keep them ready to eat any time. You can freeze the dough in an airtight container before baking, then pull out and allow to thaw for 15 minutes before you bake them.

Do I have to use both extracts?

No you don’t you can use one or the other, we like the flavor of both of them together but you can use just one if you desire. Traditional shortbread cookies usually don’t use any additional flavorings.

How long do shortbread cookies last

Store these in an airtight container at room temperature where they should keep fresh for up to 2 weeks. These can also be frozen. Place in a freezer container or bag and they will keep for up to 6 months. Defrost at room temperature.

Pinterest image of Mini Christmas Shortbread Cookies close up in bowl.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • salted butter
  • granulated sugar
  • vanilla extract
  • almond extract
  • all-purpose flour
  • nonpareils 
Ingredients needed: salted butter, granulated sugar, vanilla extract, almond extract, all-purpose flour and nonpareils.

HOW TO MAKE MINI SHORTBREAD COOKIES:

In a 9×13 inch baking pan add two pieces of parchment paper, one horizontal and one vertical. Set aside.

Baking pan lined with parchment paper.

Combine butter and sugar with a mixer on medium speed until butter is light and fluffy. Add vanilla and almond extract. Beat until well combined.

Butter, sugar and extracts beaten together in bowl.

Slowly add flour to the sugar and butter with the mixer set on low. 

Flour being added to the butter sugar mixture.

Stir in 2 tablespoons of sprinkles. 

Nonpareils mixed into cookie dough.

Press mixture into the prepared pan making sure it’s even then sprinkle 2 tablespoons or more of sprinkles on top depending on preference.

Cookie dough pressed into prepared pan being sprinkled with nonpareils.

Chill the dough in the refrigerator for 30 mins, meanwhile preheat the oven for 350 degrees. Lift the chilled dough from the pan and place on a cutting board. Cutting long rows with a sharp knife cut squares about 1/2 inch big.

Shortbread dough cut into small squares on parchment paper.

Using a spatula, transfer about 1/3 of the squares onto baking sheets (ungreased). Spread them out so they have about 1/2 an inch between them. Put the rest of the uncooked squares back in the refrigerator to keep cool.

Shortbread squares placed on an ungreased baking sheet.

Bake in your preheated oven for 8-10 mins, remove and cool, then repeat the process with the rest of the squares.

Finished cookies on baking sheet.

Cool on the pan for 5 minutes, then on a plate for an additional 5 minutes, enjoy or keep in an airtight container at room temperature. 

Close up of Mini Christmas shortbread Cookies on platter.

Serve and enjoy!

Overhead of Mini Christmas Shortbread Cookies on Christmas tree platter.

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Close up of Mini Shortbread Christmas Cookies on platter.

Mini Christmas Shortbread Cookies

These Mini Christmas Shortbread Cookies are sprinkled to perfection, cut into tiny bite sized squares then baked. They will be the talk of the party or a fun gift to box up for friends or neighbors!
5 from 10 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 8 minutes
Chill Time:: 30 minutes
Total Time: 48 minutes
Servings: 150 squares

Ingredients

  • 1 cup (two sticks) salted butter, softened to room temperature
  • ¾ cups granulated sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour, scooped and leveled (please see my notes below on how to properly measure flour)
  • 4 Tablespoons nonpareils

Instructions

  • In a 9×13-inch baking pan add two pieces of parchment paper, on horizontal and one vertical. Set aside.
  • Combine butter and sugar with a mixer on medium speed until butter is light and fluffy. Add vanilla and almond extract. Beat until well combined.
  • Slowly add flour to the sugar and butter with the mixer set on low.
  • Stir in 2 tablespoons of sprinkles.
  • Press mixture into the prepared pan making sure it’s even then sprinkle 2 tablespoons or more of sprinkles on top depending on preference.
  • Chill the dough in the refrigerator for 30 mins, meanwhile preheat the oven for 350 degrees.
  • Lift the chilled dough from the pan and place on a cutting board. Cutting long rows with a sharp knife cut squares about 1/2 inch big.
  • Using a spatula, transfer about 1/3 of the squares onto baking sheets (ungreased). Spread them out so they have about 1/2 an inch between them. Put the rest of the uncooked squares back in the refrigerator to keep cool.
  • Bake in your preheated oven for 8-10 mins, remove and cool, then repeat the process with the rest of the squares.
  • Cool on the pan for 5 minutes, then on a plate for an additional 5 minutes, enjoy or keep in an airtight container at room temperature.

Notes

  • We like to use nonpareils in this recipe, but you can also use regular sprinkles as well.
  • These can be frozen ahead of time as well as after being baked, see my tips above.
  • You do not have to use both extracts, you can use one or the other.
  • Do not pack your measuring cup with the flour or you’ll end up with a dough that is too crumbly. The best way to measure flour (if you don’t have a scale) is to use the scoop and level method. Don’t scoop directly from the bag or it will end up being packed into your measuring cup. Shortbread is finicky and if you have too much flour, it will be dry and crumbly. Pour the flour into a large bowl first. Stir the flour to loosen it up a bit. Then dip the measuring cup into the flour and scoop it up (don’t pack it down) then take the flat part of a butter knife and level it off (scraping off any excess flour). 
Course: Dessert
Cuisine: American

Nutrition

Calories: 23kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Sodium: 11mg | Fiber: 1g | Sugar: 1g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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4 Comments

  1. Most traditional shortbread uses icing sugar (powdered sugar) rather than granulated. I’m looking forward to trying it.

    1. So happy you love these! That is a really good question and I’ll be honest, I have never tried it. I think you could but I couldn’t really tell you how much or how to go about it unless I try it myself. If you decide to experiment, please come back and let me know how it went!!