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Christmas Shortbread Cookie Bites

Christmas shortbread cookie bites are buttery, tender squares baked in an 8x8-inch pan and topped with red and green sanding sugar. Score the dough before baking for neat, festive bites that are easy to separate once cooled.
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Prep Time 15 minutes
Cook Time 35 minutes
cooling time 10 minutes
Total Time 1 hour
Servings: 64 servings
Course: Dessert
Cuisine: American
Calories: 46
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter 2 sticks, softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.25 tsp fine salt
  • 2 tbsp sanding sugar red and green

Equipment

  • 1 8x8-inch metal baking pan
  • 1 electric mixer

Method
 

  1. Heat the oven to 325°F.
  2. Line an 8x8-inch metal baking pan with parchment paper, leaving overhang on two sides.
  3. In a medium bowl, beat the softened unsalted butter and powdered sugar with an electric mixer until smooth and creamy, about 2 minutes.
  4. Beat in the vanilla extract.
  5. Add the all-purpose flour and fine salt, then mix on low until crumbly.
  6. Press the dough together with your hands until cohesive.
  7. Press the dough evenly into the pan.
  8. Sprinkle the red and green sanding sugar over the top and press it in gently.
  9. Prick the dough with a fork and score it into 1-inch squares.
  10. Bake on the center rack for 30 to 35 minutes, until the edges are lightly golden and the surface is set.
  11. Cool in the pan for 10 minutes.
  12. Cut through the score lines.
  13. Cool completely before lifting the parchment and separating the bites.

Notes

For clean edges, cut through the score lines after the 10-minute pan cooling. Store airtight in the refrigerator for up to 5 days; freezer-friendly. For a dairy-free variation, use dairy-free butter sticks in place of the unsalted butter.