These Christmas shortbread bites are tiny, buttery cookies that literally melt in your mouth. They’re loaded with festive sprinkles, made with simple ingredients, and perfect for cookie trays, holiday parties, and gifting.
Melt-In-Your-Mouth Shortbread Bites
The best part? They’re made with just a handful of everyday ingredients: butter, powdered sugar, flour, cornstarch, vanilla, and sprinkles if you’re in a festive mood. No eggs, no fancy equipment, no complicated steps. You press the dough into a pan, chill, slice into little squares, and bake. That’s it.
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I love making these around the holidays because they look adorable on cookie trays and in gift boxes, but honestly, they’re the kind of cookie I could happily bake in the middle of July “just because.” Add a handful of colorful sprinkles and they instantly turn into a party on a plate. Leave them plain and you get a classic, elegant shortbread that pairs perfectly with tea or coffee.
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If you’re new to baking, this is such a forgiving recipe. The dough comes together easily, the ingredients are simple, and the only real rule is: don’t overbake them. As long as you keep an eye on your oven, you’ll be rewarded with tray after tray of little buttery bites that practically disappear the moment you serve them.
Ingredient Breakdown
- Butter, cold
Butter is the star of shortbread. Using cold unsalted butter keeps the dough from getting greasy and helps the cookies hold their shape while still baking up tender and crumbly. - Powdered sugar
Powdered sugar (confectioners’ sugar) gives these bites that ultra-fine, melt-in-your-mouth texture. Unlike granulated sugar, it blends smoothly into the butter and doesn’t leave any grittiness. - Vanilla extract
Just a teaspoon of vanilla adds warmth and depth and makes the whole kitchen smell like a bakery. It’s a small amount, but it really rounds out the flavor. - All-purpose flour
All-purpose flour provides structure. In shortbread, flour works together with butter to create that crumbly, sandy texture that is so classic. - Cornstarch
This is one of the secret weapons of the recipe. Cornstarch softens the structure and makes the shortbread extra tender. It’s a big part of that “melt in your mouth” feeling. - Sprinkles (optional)
Sprinkles are totally optional but so fun. They add pops of color and a little crunch, making these perfect for birthdays, holidays, or anytime you want your cookies to look extra cute.
Tips & Tricks for the Best Christmas Shortbread Bites
- Use cold butter for the right texture.
Don’t melt the butter or let it get too soft. Cold butter is key to that tender, crumbly shortbread. - Don’t skip the chill time.
That 1-hour chill makes a big difference. It helps the dough slice cleanly and keeps the bites from spreading in the oven. - Watch the bottoms, not the tops.
Shortbread is supposed to stay pale on top. Check the bottoms: as soon as they’re lightly golden, they’re done. - Avoid overmixing the dough.
Mix just until the flour is incorporated. Overmixing can make the cookies tougher and less melt-in-your-mouth. - Make them extra festive.
Use red and green sprinkles, Christmas nonpareils, or even finely chopped candied cherries for a more holiday look. - Great for gifting.
Let the cookies cool completely, then pack them into tins, jars, or cellophane bags tied with ribbons. They travel well and stay fresh for several days.
Christmas Shortbread Bites – FAQ
1. Can I use salted butter instead of unsalted?
Yes. If you use salted butter, simply skip adding any extra salt (this recipe doesn’t call for more salt). The flavor will be a little saltier but still delicious.
2. Can I make these without sprinkles?
Definitely. Leave out the sprinkles for a more classic shortbread bite, or swap them for mini chocolate chips, finely chopped nuts, or citrus zest.
3. How do I know when they’re done baking?
The tops will stay pale, which is normal for shortbread. Gently lift one cookie and check the bottom – you want a very light golden color. If the bottoms are dark, they’re overbaked.
4. Can I make these ahead for Christmas?
Yes!
- You can chill the pressed dough in the pan overnight, then cut and bake the next day.
- Or you can bake the bites, cool them completely, and store them in an airtight container for 5–7 days.
5. Can I freeze them?
Yes. Freeze fully cooled cookies in an airtight container or freezer bag for up to a month. Thaw at room temperature. You can also freeze unbaked cut squares and bake from frozen, adding 1–2 extra minutes.
More Christmas Recipes You’ll Love
If you loved these Christmas Shortbread Bites, you’ll definitely want to try these festive favorites too:
- Double Chocolate Snowball Cookies – Rich, chocolatey snowball cookies that are perfectly tender, rolled in powdered sugar, and absolutely irresistible.
- Italian Christmas Cookies – Soft, cake-like cookies with a light glaze and colorful sprinkles, just like the ones Nonna would make for the holidays.
- Italian Fig Cookies – Traditional spiced cookies filled with a sweet fig mixture, perfect for a cozy, old-world Christmas dessert spread.
- Easy Overnight French Toast Bake – A make-ahead breakfast casserole with soft custardy bread and a golden top, ideal for Christmas morning or brunch with family.
- Christmas Sugar Cookies – Classic sugar cookies that hold their shape, perfect for cutting into festive shapes and decorating with icing and sprinkles.
Christmas Shortbread Bites
Ingredients
- 1 cup unsalted butter cold
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tbsp cornstarch
- 3-4 tbsp Christmas sprinkles red and green, optional
Instructions
- Preheat your oven to 325°F (about 160°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a small bowl, whisk together the all-purpose flour and cornstarch until well combined. Set aside.
- In the bowl of an electric mixer, combine the cold unsalted butter, powdered sugar, and vanilla extract. Beat on medium speed until the mixture is smooth and creamy, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low. Gradually add the flour–cornstarch mixture, mixing just until the dough starts to come together and it looks like coarse crumbs.
- If using sprinkles, add them now and mix briefly until evenly distributed.
- Using clean hands, gently press and knead the dough in the bowl or on a clean surface until it forms a smooth, cohesive ball.
- Transfer the dough to the prepared 9×13-inch pan. Press it evenly into the bottom of the pan, making sure the surface is as flat and compact as possible.
- Place the pan in the refrigerator and chill the dough for 1 hour.
- After chilling, use the parchment paper to lift the slab of dough out of the pan and onto a cutting board. Cut into small, bite-sized squares.
- Arrange the squares about 1 inch apart on an ungreased baking sheet.
- Bake for 10–12 minutes, or until the bottoms of the bites are just starting to lightly brown while the tops remain pale. Watch closely near the end, as they can brown quickly.
- Remove from the oven and let the bites cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- Do not overbake; for the best melt-in-your-mouth texture, the bottoms should only be lightly golden.
- Christmas sprinkles make these bites festive, but you can also use mini chocolate chips, finely chopped nuts, or citrus zest.
- Store in an airtight container at room temperature for up to 5–7 days, or freeze for longer storage.
I usually make larger shapes but these items sized are fabulous.
Perfection. Family loved them and I will definitely make again!
I made these little one-bite shortbread cookies for my families and to give as gifts. They are so pretty and delicious. Had to go to 4 stores to find the red and green sprinkles though. Will make them again soon.