Mini Christmas Shortbread Cookies Recipe

Introduction

These Mini Christmas Shortbread Cookies are buttery, tender, and packed with festive sprinkles. Perfectly bite-sized, they make a delightful holiday treat to share with family and friends.

Ingredients

• 1 cup (two sticks) salted butter, softened to room temperature
• ¾ cup granulated sugar
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 cups all-purpose flour, scooped and leveled
• 4 tablespoons nonpareils (sprinkles)

Instructions

1. Step 1: Line a 9×13-inch baking pan with two pieces of parchment paper, placing one horizontally and one vertically. Set aside.
2. Step 2: In a mixing bowl, combine butter and sugar using a mixer on medium speed until the butter is light and fluffy. Add vanilla and almond extracts and beat until well combined.
3. Step 3: Slowly add the flour to the butter mixture with the mixer on low speed, mixing until just combined.
4. Step 4: Stir in 2 tablespoons of sprinkles by hand.
5. Step 5: Press the dough evenly into the prepared pan, then sprinkle the remaining 2 tablespoons (or more, if you prefer) of sprinkles on top.
6. Step 6: Chill the dough in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
7. Step 7: Lift the chilled dough from the pan using the parchment paper and place it on a cutting board. Cut the dough into ½-inch squares with a sharp knife.
8. Step 8: Using a spatula, transfer about one-third of the squares onto ungreased baking sheets, spacing them about ½ inch apart. Return the remaining dough squares to the refrigerator to keep cool.
9. Step 9: Bake in the preheated oven for 8 to 10 minutes, until the edges just begin to turn golden. Remove and let cool. Repeat with the remaining squares.
10. Step 10: Cool the cookies on the baking sheet for 5 minutes, then transfer to a plate to cool for an additional 5 minutes. Enjoy or store in an airtight container at room temperature.

Tips & Variations

• For a different flavor, try substituting the almond extract with lemon or orange extract.
• Be sure to properly measure flour by scooping and leveling to avoid dry or dense cookies.
• Use festive colored sprinkles to match your holiday theme.

Storage

Store these shortbread cookies in an airtight container at room temperature for up to one week. They also freeze well; thaw fully before serving. Reheating is not necessary but can be done briefly in a warm oven to refresh their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter. Just add a pinch of salt to the dough to balance the flavor.

How can I make the cutting easier without the dough sticking?

Chilling the dough well and using a sharp knife will help create clean cuts. You can also wipe the knife between cuts to prevent sticking.

Mini Christmas Shortbread Cookies Recipe

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★★★★★

4.5 from 66 reviews

• Author: Thomas
• Total Time: 55 minutes
• Yield: About 48 mini cookies 1x
• Diet: Vegetarian

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Description

These Mini Christmas Shortbread Cookies are a delightful holiday treat featuring a buttery, tender texture enhanced with vanilla and almond extracts. Festively studded with colorful nonpareil sprinkles, these cookies are easy to prepare and perfect for sharing during the Christmas season.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 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 (sprinkles), divided

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Instructions

1. Prepare Baking Pan: Line a 9×13-inch baking pan with two pieces of parchment paper, one placed horizontally and the other vertically. Set aside.
2. Cream Butter and Sugar: Using a mixer on medium speed, beat the softened butter and sugar together until the mixture becomes light and fluffy. Add vanilla and almond extracts and beat until well combined.
3. Add Flour: Gradually add the flour to the butter and sugar mixture while mixing on low speed, ensuring the dough comes together smoothly.
4. Mix in Sprinkles: Stir in 2 tablespoons of nonpareil sprinkles evenly into the dough.
5. Shape Dough: Press the dough evenly into the prepared pan, smoothing the surface. Sprinkle the remaining 2 tablespoons or more of sprinkles on top according to preference.
6. Chill Dough: Place the dough in the refrigerator for 30 minutes to chill. Meanwhile, preheat your oven to 350°F (175°C).
7. Cut Dough: Lift the chilled dough from the pan using the parchment paper and place it on a cutting board. Use a sharp knife to cut the dough into squares about ½ inch in size.
8. Arrange on Baking Sheet: Transfer about one-third of the squares onto ungreased baking sheets using a spatula, spacing each about ½ inch apart. Return remaining dough squares to the refrigerator to keep cool while baking the first batch.
9. Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes until they are set but not browned. Remove from oven and let cool on the baking sheet before repeating with remaining dough squares.
10. Cool and Store: Allow the cookies to cool on the pan for 5 minutes, then transfer to a plate to cool an additional 5 minutes. Enjoy immediately or store in an airtight container at room temperature for up to one week.

Notes

• Properly measure flour by scooping and leveling with a knife for best results.
• Adjust the amount of sprinkles on top according to your preference for extra festive looks.
• Use parchment paper to easily lift the dough from the pan for cutting.
• Keep unbaked dough refrigerated to maintain shape when baking in batches.
• Cookies can be stored in an airtight container at room temperature for up to one week.

• Prep Time: 15 minutes
• Cook Time: 10 minutes per batch
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Christmas cookies, shortbread cookies, holiday baking, mini cookies, sprinkle cookies, festive treats