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!
A FUN BITE SIZED COOKIE RECIPE
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!
FREQUENTLY ASKED QUESTIONS:
Shortbread cookies are a traditional Scottish cookie (or biscuit) that is simply made with butter, sugar and flour. They are crunchy, buttery and flaky.
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.
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.
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.
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.
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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- granulated sugar
- vanilla extract
- almond extract
- all-purpose flour
- 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.
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.
Serve and enjoy!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Mini Christmas Shortbread Cookies
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
- 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. Just shake off excess (don’t pack) and level it out with the back of a butter knife.
Nutrition
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 can vary quite a bit depending on which brands were used.
