Festive Shortbread Bites
I love a little cookie, one that you don’t feel bad for having. One that you can go back to and have another and another and still not add up to one big cookie. That is why I love these Festive Shortbread Bites. I did something similar last year with these Sugar and Spice Coins.
I have a tiny vintage round cookie cutter that is only 1″ wide and it worked perfectly for these little bites. Alternatively you can roll the dough into short logs and slice them.
Then immediately press them into sprinkles gently. You will love to have little bowls of these wonderful shortbread around for just a little treat or package them up and give as the perfect hostess gift.
You could also ice the tops of these little bites and sprinkle with decorator sugar.
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These round little sprinkles add so much to the cookies with, of course, very little effort on your behalf. You can find all sorts of colorful sprinkles around now, at this time of year.
They will add so much to a holiday cookie platter or are festive all by themselves. They freezer very well so are a great make ahead cookie recipe.
Shortbread
Make up a batch of these for sharing, the actual cookie minus the sprinkles has only 4 ingredients and they are probably ones that you have on hand already!!
Shortbread has been around for hundreds of years and is a Scottish biscuit. The first printed recipe dates back to 1736. Shortbreads are found in many shapes and sizes.
We have a shortbread fiend in our home as our daughter just loves her shortbread at anytime of the year.
Using a confectioner’s sugar or icing sugar as we call it in Canada, gives you the perfect texture for the cookies.
Shortbread is baked at a lower temperature so that you don’t get dark browning. These little bites are crisp but yet melt in your mouth. The perfect Christmas cookie!!
Festive Shortbread Bites Recipe
- 1 cup butter, softened
- ¾ cup icing sugar (confectioners sugar)
- ½ tsp. vanilla
- 2 cups flour
- Round festive coloured sprinkles
- Preheat oven to 325F. Cream butter and icing sugar together. Add the vanilla. Slowly add in the flour. Form into a ball and cover with plastic wrap. Place in the refrigerator for 30 min. if too soft. Otherwise roll out on a lightly floured surface to ¼" thick and with a 1" round cookie cutter cut out circle.
- Alternately roll into multiple 1" wide logs and slice into ¼" thick pieces.
- Either way, immediately press gently into small round festive coloured sprinkles and then place on a cookie tray with a Silpat liner or parchment.
- Bake for 15 min. or until lightly golden brown. Remove to cooling racks. When cool, remove to a sealed cookie container, layered with wax paper. Freezes well for up to 2 months.
Karie Schneck says
Just curious about something. Would you think that instead of the coloured candied balls, would crushed candy canes work as well? I’m not a fan of the balls and would like to incorporate candy canes into a shortbread cookie this year.
Thank you!
Tara Noland says
Great idea Karie, I did something similar here but dipped them in chocolate first. http://noshingwiththenolands.com/holiday-chocolate-dipped-shortbread-guest-post/
Stacie @ Divine Lifestyle says
Oh wow! I can’t wait to try this recipe. These cookies look straight out of a bakery!
Jenny says
How many cookies does this recipe make?
Tara Noland says
I believe I got about 60 cookies but it really depends on the size of your cookie cutter or how large you make your logs. Mine were small and I got lots of them.
Jenna Wood says
I can tell, just from the photos that these cookies have a wonderful texture!
Patty says
Oh my goodness- dangerous! I’m going to make them and then eat them ALL. Ha! Looks great (and easy)
Reesa Lewandowski says
Oh how tasty are these? These are the kind of cookie you just keep popping in your mouth without thinking about it!
Toni | Boulder Locavore says
These are so fun and festive! It should be on my list of holiday treats! Thanks for sharing!
Claudia Krusch says
I looove shortbread cookies! Yours look soooo good! I can’t wait to try them!
Brianne says
These cookies look so beautiful and festive!!! I love making these for the holidays!
Melissa says
What a sweet treat! Looks like the quintessential holiday recipe -can’t wait to try it with my kids! Thanks for sharing!
Sue says
I am confused! First you say to cut out cookies with cookie cutter then you say roll up & slice & bake! Which is it?
Plus I tried making shortbread bites didn’t turn out at all! The recipe called for cold butter sugar & flour & sprinkles too! Dough was really crumbly ! The lady said I might have over measured the flour? What does that mean? It might have been old flour but I had it in lock& lock so it should have been good! When you say icing sugar can I use regular sugar? I hate trying to make these because I’m scared they will turn out like my other shortbread bites, crumbling & dry! Any suggestions?
Tara Noland says
For the recipe you can either roll them out and use a cookie cutter OR roll them into logs and slice, if you don’t have a small cookie cutter like I do. The dough is not crumbly at all. In your previous attempt the lady was saying maybe you added in more flour than was called for. When measuring dry ingredients use a cup measure, don’t use a large glass measuring cup as it won’t be accurate for dry goods. When you measure fill the cup measure (1/4 cup, 1/2 cup etc.) with flour your level it off with a knife. Here is an article for you, http://www.mybakingaddiction.com/how-to-measure-flour/.
As for the sugar you must use icing sugar or confectioners sugar you might call it. It is the very fine, powder-like sugar and makes a big difference. I have made this recipe many times with great success in slicing, cutting or into bars. Happy Baking!!
Tonya says
Can the logs be frozen??
Tara Noland says
Yes, you can freeze dough.
kathy says
my grandaughter and I are going to be making these this weekend, some in cookie cutter shapes etc. I will get back to you after and let you know how they turned out for us, I can’t wait!! Thank you for posting this!!
Tara Noland says
Happy Baking!!
Jess says
Here’s a suggestion..ur a moron
Tara Noland says
That is probably not the nicest thing said Jess!
Heather says
Silly question…. but I assume icing sugar means powdered sugar? I feel like a goof asking but these look just delicious and I wanted to get it right!
Tara Noland says
Also called confectioners sugar, I am going to add that now!
Migdelis says
I just finished making this cookies. I followed the recipe exactly how it’s described in the instructions. Not only my house smells delicious but they taste so yummi! And they look so pretty too!!! I made a total of 32.
Thank you for sharing this recipe!
Happy Holidays!
Felices Fiestas!
Tara Noland says
I am so glad you liked them, Happy Holidays to you!!
Robin says
I’d self rising flour used or plain flour?
Tara Noland says
I would definetly note self rising if using, otherwise it is all purpose flour.
Michley says
Silly question but in general are most cookies including these made with SR flour ? Or if the recipe calls for baking powder and salt then it’s AP flour?
Tara Noland says
I would say if a recipe does not indicate self rising flour then it would be all purpose flour that is used.
Susan Key says
What would a cup of butter be in grams?
Thanks
Tara Noland says
It is 226.8 gm or 8 ounces.
kathy says
how many cookies does this make? Am wondering if maybe i should double the recipie since they are for Christmas and there will be 3 adults and 3 children here, of course will have other treats out too 🙂
Tara Noland says
I really wish I had counted them when I made them. They were kind of an after thought but I bet you I had way more than 100 if you make them only 1″ wide. I used the same sort of recipe for these and got 64. http://realhousemoms.com/holiday-chocolate-dipped-shortbread/
kathy says
ok thank you so much, I certainly won’t be doubling the recipie haha Grandkids and I are making these tomorrow 🙂
Tara Noland says
Happy Baking!!
Laura says
Can these be frozen after baked?
Tara Noland says
Yes, they can. Mine are in the freezer!!
Amy says
Hi Tara! I tried this recipe and it was a big hit in our house! I will be making it again today -2nd time in a week. 🙂 I am hesitant to freeze them, although it would be incredibly helpful for Christmas. What is the best way to do this? In wax paper, in a ziplock bag? How long do they need to thaw out? Does it compromise the taste at all? Thanks so much!
Tara Noland says
Excellent, so glad you hear. I freeze almost all my cookies and shortbread turn out perfectly with zero compromise. I layer them inbetween wax paper and in a tight sealing container and they will be good for up to 2 months. For thawing, I put out a tray about 15-30 min. before serving or put them in the refrigerator to thaw slower, then bring to room temperature about 15 min. before serving. I am in and out of my freezer all season long.
Amy says
Awesome! That will make my Christmas baking much easier.
Emily says
My mom and I just made a batch! Buttery and delicious! I have always wanted to learn how to make shortbread… this will be on my Christmas baking list from now on!! 🙂
Tara Noland says
So happy you love them!! My daughter said these taste just like shortbread, wow, I love them!! That is because they are, LOL!!
Dana says
I am thinking of making the dough now n freeze or refrigerate it . Any ideas if that will work ?
Tara Noland says
Yes, this type of dough freezes very well. Wrap it well for the freezer, it will do better there for long storage than the fridge.
Susan F. says
This is such a cute spin on traditional shortbread – I love the idea of adding festive sprinkles. I want to mail some gifts and wondering if you think these (cut small) would arrive intact, if packed well. Do you think they keep well for a week or too at room temperature?
Thanks for the great idea!
Tara Noland says
I think if wrapped very well they would ship okay. The sprinkles are really stuck after baking or at least the ones I used.
Cheyanne Herbert says
So the dough (after following the directions exactly) was about as crumbled as Pompeii after the volcano hit. We couldn’t get it to stick together at all. They look good in the picture, but we can’t seem to get anything but doughy crumbles. Very disappointed.
Tara Noland says
I wonder if your measurements are correct? You have to measure dry ingredients with a cup measure and level off. I have made this recipe many many times and so have lots of other people with great success. If you were to make it again I would be exact with my measurements or add 1 cup of flour and work in from there to the right consistency. I am going to do a post in the New Year of how to measure dry, solid and wet ingredients properly. In the meantime maybe this post will help, http://www.mybakingaddiction.com/how-to-measure-flour/.
Nat says
Hi just wondering if the butter is salted or unsalted? thanks
Tara Noland says
Always salted unless specified, happy baking!!
elle says
are you sure salted not unsalted?
Tara Noland says
Yup, I am sure, but use unsalted if you like and adjust the salt. For shortbread it should be a little salty.
Christina says
I love this recipe! Simple to make. I plan on using this recipe throughout the year. I will just change out the festive sprinkles according to the season or holiday.
Tara Noland says
Good idea, so glad you like it! My daughter is a huge fan of shortbread and does eat it all year round when she can.
Pam B says
For another look you can roll the edge of your cookie in the sprinkles or colored sugar before baking. These are very yummy, Merry Christmas.
Tara Noland says
Great idea too, Merry Christmas!!
Colleen says
I would love to make these but i am wondering if it makes a difference if i use a stand mixer or electric hand mixer?
Tara Noland says
I would say not at all or you can do it by hand too!
Laura says
Question regarding the cookie cutter. I have one of those Pampered Chef cookie dough press things. Where you put all of the dough into what looks like a caulking gun (my husband is a carpenter, haha) and it has all different shapes you can use on the end. To me, it seems like it was made for spritz cookies because you always see those in different little shapes.
Anyway, my question is, do you think I could use that? Maybe if I could find a shape similar to yours? I don’t want to over-work the dough and I don’t want them to be too small and over-bake. I’d love to hear yours thoughts!
Tara Noland says
I totally know what you mean and yes they are traditionally used for spritz cookies that are a little less rich than a shortbread. In saying that though, it should work just fine and they will just be even yummier than a spritz in my opinion. The only thing is that if you are using the dough for other shapes than just round they might lose their details more because of the higher fat content. For just a plain round cookie like this one they should be fine though. Please tell me how they turn out.
Adeana says
I lost track of time and left the dough in the fridge for nearly 2 hours and its rock hard, will this still work?
Tara Noland says
Yes, no problem, just let it warm up again.
2cairnterriers says
i disagree about the salted vs unsalted butter–it should always be unsalted butter unless specified. in baking, only unsalted butter is used as the recipe should incl the amt of salt necessary for taste & the actual “chemistry” of proper baking to take place. by using unsalted butter, the amt of salt is then strictly controlled by the baker.
Tara Noland says
Point taken, I just don’t use unsalted that often unless it is specifically stated.
Rebecca says
Quick question: It says in the recipe to press the sprinkles into the dough then bake but the pic looks like they have frosting and sprinkles on top. Is it possible to do both (not at the same time, of course lol) 🙂
Tara Noland says
Nope they are not frosted just pressed into the dough but you certainly can do a little frosting and sprinkles if you like.
Meliss says
Could you add some spice like cinnamon or nutmeg to make them a little more for the holidays or would that mess with consistency?
Tara Noland says
Usually shortbread doesn’t have any spices in it but that is not to say you can’t.