These tiny Mini Shortbread Christmas Cookie Bites are really one of the best things I’ve put in my mouth this week. They’re light, crisp, buttery and full of festive holiday sprinkles. Of course, I didn’t go with traditional ‘red and green’ sprinkles. I found some awesome colorful ‘gingerbread’ holiday sprinkles that really made these tiny bites pop!
The very same ones that I used in my Healthified 'Lofthouse' Soft Sugar Cookies! The sprinkles here DO make a difference, so be sure to use your favorites. Jimmies and ‘confetti’ style sprinkles work best because they don’t bleed out color into the batter as easily as some others.
Shortbread is fairly easy to make, the hardest part here is allowing for the full 30 minutes to chill in the fridge and not eating any of the raw batter. These cookies are PERFECT for leaving out for Santa too and kids can for sure help with making these. I know they will be on our cookie platter this year.
If they last long enough that is!
TheSkinnyFork.com Tiny shortbread cookie bites with big delicious flavor! Easy to make with just a handful of ingredients and perfect for Santa to enjoy. Prep Time: 10 Minutes + 30 Chill Time • Cook Time: 12 Minutes
Servings: 14 • Serving Size: 4 Cookies • Calories: 233 • Fat: 13 g • Saturated Fat: 8 g • Carb: 26 g • Fiber: 1 g • Protein: 2 g • Sugar: 11 g • Sodium: 13 mg
• 1 C. Cold Butter, Cubed
• 1/2 C. Sugar
• 1/4 C. Natural Sweetener
• 3/4 Tsp. Almond Extract
• 2 1/4 C. All-Purpose Flour
• 1/4 C. Sprinkles
• Pinch of Salt
Directions:
Line a 13x9” baking sheet with parchment paper and give it a light spritz of non-stick baking spray, set aside. Be sure the parchment has some overhang to lift out.
Beat the cubed 1 C. butter in a large bowl or the base of a stand mixer.
Add in the 1/2 C. sugar, 1/4 C. natural sweetener, and 3/4 Tsp. almond extract and continue to beat until well blended.
Lower the speed of the mixer and add in the 2 1/4 C. flour.
Scrape down the sides and allow the dough to come together, it may take a little while.
Add in 2 Tbsp. of the sprinkles and a pinch of salt.
Transfer the dough to the prepared baking sheet and pat it out to fill the baking sheet as much as you can. Top with the remaining 2 Tbsp. of sprinkles and press them into the dough slightly.
I used my hands, the back of a spoon, and even another sheet of parchment paper.
Place the baking sheet into the fridge to chill for at least 30 minutes.
When the dough has chilled, preheat the oven to 350 degrees F. and line another baking sheet with parchment paper or a silicone baking mat.
Remove the dough from the fridge and lift it from the baking sheet.
Cut it into small even squares that are about 1"x1”.
Transfer the cookies to the prepared baking sheet and place in the oven to bake for about 8-12 minutes, or until the edges are JUST BARELY starting to brown.
Once done, remove from the oven and set aside too cool.
Enjoy right away or store in an air-tight container for up to 3-5 days.
Step-by-Step Photos:
Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free •Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher