There’s something irresistible about buttery, melt-in-your-mouth shortbread, especially when it’s in tiny, festive bites. This Christmas Shortbread Bites Recipe brings all the cozy holiday vibes with a splash of colorful sprinkles and a subtle almond flavor that’s just perfection.
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Why You'll Love This Recipe
When the holidays roll around, I want treats that are easy but feel special—and this recipe nails it. You get that classic rich shortbread taste with a little festive sparkle that makes sharing downright joyful.
- Simple, Classic Ingredients: You probably have everything in your pantry already, so it’s super easy to whip up.
- Bright and Festive: The Christmas-colored nonpareils give these bites a cheerful holiday look with zero extra fuss.
- Perfect Bite-Sized Portions: They’re just the right size for popping in your mouth (or leaving out for Santa!).
- Customizable: You can swap extracts or sprinkles to make them your own—and still get the same buttery goodness.
Ingredients & Why They Work
Shortbread is simplicity at its best—and that means every ingredient must pull its weight. Here’s the lowdown on why these particular choices make your Christmas Shortbread Bites Recipe shine.
- Unsalted Butter: Using unsalted butter lets you control the saltiness exactly, delivering that rich, creamy texture shortbread is famous for.
- Powdered Sugar: Unlike granulated sugar, powdered sugar dissolves smoothly for a tender, melt-away crumb.
- Almond Extract: Just a touch adds a lovely, warm nutty note—feel free to swap for vanilla if you prefer a more classic flavor.
- All-Purpose Flour: The base of the dough, giving structure without toughness when combined carefully.
- Kosher Salt: Balances sweetness and enhances the overall flavor but easily skipped if you use salted butter.
- Christmas Colored Nonpareils: These tiny sprinkles add festive color and playful crunch—you’ll find links below to some fun options I love!
Make It Your Way
I love mixing it up depending on the occasion or mood. This Christmas Shortbread Bites Recipe is so forgiving that you can easily tweak flavors or toppings to your liking.
- Variation: I swapped almond extract for vanilla once, and it was just as comforting and classic—perfect if you prefer a less nutty flavor.
- Add More Sprinkles: Before baking, I sometimes sprinkle extra nonpareils on top so they glisten even more—kids love the extra color!
- Chocolate Kiss: I’ve tried topping each bite with a mini chocolate chip or a drizzle of melted chocolate for an extra special treat.
- No Chill Shortcut: When running short on time, I skip the chill step; just be gentler when cutting to keep nice shapes.
Step-by-Step: How I Make Christmas Shortbread Bites Recipe
Step 1: Cream the Butter, Sugar & Extract
Start by softening your unsalted butter—room temperature is key here. I use my electric mixer to beat the butter with powdered sugar and almond extract until the mixture is nice and creamy. Scraping the sides often keeps everything evenly mixed. This step sets the foundation for tender shortbread.
Step 2: Gently Add Flour and Salt
Turn off your mixer to add flour and salt gradually. Resist the urge to rush here—beat slowly until the dough just starts to come together. Overworking the dough can make your bites tough, so be patient and gentle.
Step 3: Stir in Festive Sprinkles
This is the fun part! Stir in your Christmas colored nonpareils right into the dough. Their tiny bursts of color bring the whole recipe to life. I sometimes save a handful to sprinkle on top for an extra pop.
Step 4: Chill and Shape the Dough
Knead the dough a few times until smooth, then press it evenly into a lined 8 or 9-inch pan. Refrigerate for about 20 minutes so it's easier to cut later. This step helps maintain clean edges when you slice your shortbread bites.
Step 5: Cut and Bake
Lift the dough out of the pan using the parchment or plastic wrap. Cut into ½-inch squares on a cutting board. Place them carefully on ungreased cookie sheets, giving a bit of space between each. Bake at 325°F for 10-12 minutes—watch closely so they don’t brown too much. You want just a hint of golden edges.
Top Tip
Having made this Christmas Shortbread Bites Recipe several times, here are some tips that totally changed the game for me—helping keep the texture perfect and adding that festive flair you’ll love sharing.
- Soft Butter is Key: Make sure your butter is soft but not melted; it blends evenly and gives the dough a silky texture.
- Measure Flour Carefully: I always scoop flour with a tablespoon and level it off for consistent results—too much flour makes for crumbly bites.
- Don’t Skip the Chill: If you can spare the 20 minutes, chilling makes cutting the dough much easier and keeps your bites neat and square.
- Watch Your Baking Time: These bites brown quickly so set a timer and keep an eye toward the end to avoid overbaking.
How to Serve Christmas Shortbread Bites Recipe
Garnishes
I usually keep it simple—those colorful nonpareils are pretty enough on their own! But for an extra festive touch, I like dusting a little powdered sugar over the top or even a tiny drizzle of white chocolate. It brightens up the presentation and adds a subtle sweetness.
Side Dishes
These shortbread bites pair beautifully with a hot cup of spiced tea or cocoa. At holiday parties, I serve them alongside fruitcake bites and peppermint bark for a seasonal spread that guests always rave about.
Creative Ways to Present
I like arranging these on a pretty platter lined with festive napkins, topping with fresh rosemary sprigs or cranberries for a holiday touch. Wrapping small batches in cellophane tied with ribbon makes adorable edible gifts, too.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container at room temperature—they keep their perfect texture up to a week. Just make sure they're completely cooled before sealing, or they’ll get soggy!
Freezing
These Christmas Shortbread Bites freeze wonderfully. I wrap them tightly in plastic wrap and place them in a freezer bag for up to two months. Thaw overnight in the fridge before serving to keep them fresh and crumbly.
Reheating
If you like your shortbread refreshed, pop leftover bites in a 300°F oven for a few minutes to warm them slightly—this revives that just-baked feel without drying them out.
Frequently Asked Questions:
Yes! If you use salted butter, just skip adding additional salt in the recipe to avoid over-seasoning your shortbread.
Chilling solidifies the dough, making it easier to cut into neat squares without crumbling or sticking to your knife. It also helps maintain the shape of the bites during baking.
Absolutely! Vanilla extract is a great substitute if you prefer a milder, classic flavor. Use the same amount as the almond extract for best results.
Keep a close eye during baking since shortbread can go from perfectly golden to too brown quickly. Set your timer for 10 minutes and check frequently afterward. Removing them as soon as the edges are lightly golden ensures a tender texture.
Final Thoughts
These Christmas Shortbread Bites always remind me of cozy afternoons spent baking with family, filling the kitchen with buttery warmth and laughter. They’re so simple, yet feel special enough to serve to guests or tuck into holiday gift boxes. I’m confident you’ll enjoy making (and eating) them as much as I do—give them a try, and trust me, they’ll become a seasonal favorite in your home, too.
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Christmas Shortbread Bites Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 160 mini cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Christmas Shortbread Bites are buttery, tender, and festively decorated with colorful nonpareil sprinkles. Perfect for holiday parties or gifting, these bite-sized cookies are easy to prepare with simple ingredients and a quick baking process.
Ingredients
Shortbread Dough
- ½ cup unsalted butter softened
- ¼ cup powdered sugar
- ¼ teaspoon almond extract
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
Topping
- 3 teaspoons Christmas colored nonpareils
Instructions
- Preheat and Prepare Pan: Heat oven to 325°F. Line an 8 or 9-inch baking dish with plastic wrap or parchment paper and set aside.
- Cream Butter Mixture: In a bowl of an electric mixer, combine softened butter, powdered sugar, and almond extract. Beat until creamy, scraping the bowl often. Turn off the mixer.
- Add Dry Ingredients: Very gently add the all-purpose flour and kosher salt a little at a time. Beat slowly until the dough just begins to form. Be patient during this process to avoid overmixing.
- Incorporate Sprinkles: Stir in the Christmas colored nonpareils evenly throughout the dough.
- Form Dough and Chill: Knead the dough a few times until it forms a smooth ball. Spread the dough evenly into the prepared pan and gently press down. Refrigerate the dough for 20 minutes to firm up.
- Cut Dough: Remove the pan from the refrigerator. Use the plastic wrap or parchment paper to lift the dough out onto a cutting board. Cut the dough into ½-inch squares carefully.
- Arrange and Bake: Place the shortbread squares onto ungreased cookie sheets, spacing them slightly apart. Bake in the preheated oven for 12 minutes or until the edges are slightly browned. Watch carefully as they can brown quickly.
Notes
- You can substitute almond extract with ½ teaspoon vanilla extract if preferred.
- If using salted butter, omit the additional kosher salt from the recipe.
- To make a larger batch, double all ingredient quantities and use a 9×13 inch baking dish.
- For extra festivity, sprinkle additional nonpareils on top of the dough before baking.
- Scoop and level flour using a tablespoon and butter knife for accurate measurement to ensure consistent results.
- This recipe is versatile for any occasion; change the sprinkle colors to match holidays like Hanukkah, Valentine’s Day, or St. Patrick’s Day.
- Try adding chocolate chips by using a chocolate chip shortbread recipe variation for extra flavor.
- If short on time, you may skip chilling the dough, but chilled dough is easier to cut into neat squares.
- Refer to the blog post for more baking tips and tricks related to this recipe.
Nutrition
- Serving Size: 1 cookie
- Calories: 45 kcal
- Sugar: 3 g
- Sodium: 30 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 8 mg
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