Soft, buttery, and full of holiday cheer, these funfetti Christmas Shortbread Cookie Bites are little bites of melt-in-your mouth shortbread packed with red, green, and white sprinkles. They bake into festive mini cookies that are perfect for snacking, gifting, or filling up a Christmas cookie tray. These are the perfect cookies to spread a little joy this Christmas.
What makes these shortbread cookie bites so perfect is their texture. They bake into crisp edged, soft centered mini cookies that taste like classic shortbread but in the cutest bite sized form. They hold their shape beautifully, chill well, freeze beautifully, and can be decorated with a drizzle of white chocolate for an extra festive touch. They also come together with minimal effort, using one bowl and a rolling pin to flatten the dough inside a storage bag, with no cookie cutters needed.
Christmas shortbread cookie bites are always on my holiday baking list because they are simple, reliable, and universally loved. They look adorable in cookie tins, pair beautifully with warm drinks, and add bright pops of colour alongside other Christmas treats. My favourite tradition is making cute holiday cookie boxes for family and friends, and there always has to be shortbread in some form, especially something buttery and bite sized like this.
This recipe was inspired by my other favourite shortbread holiday bakes, like whipped shortbread cookies or cut out shortbread cookies, and it pairs well with other small holiday treats like peppermint bark, gingerbread truffles, or hot chocolate cookies on a Christmas dessert board. These festive shortbread squares are exactly the kind of treat that brings joy, feels nostalgic, and keeps your cookie tray looking bright and cheerful.
Why You'll Love This Recipe
- Quick and easy. The dough mixes in minutes, rolls smoothly inside a bag, and bakes into tiny cookie bites without any shaping or cookie cutters needed.
- Festive and fun. Christmas sprinkles add instant holiday cheer, and white chocolate drizzle makes these little shortbread bites look polished and gift ready this holiday season.
- Perfect for gifting. Their small size makes them ideal for cookie boxes, office treats, and festive party trays that need lots of variety.
- Make ahead friendly. The dough chills beautifully, freezes well, and can be baked days in advance without losing its soft buttery texture.
Jump to:
- Why You'll Love This Recipe
- Ingredients and Substitutions
- Equipment
- How to Make the Best Christmas Shortbread Cookie Bites
- Recipe Video
- Expert Tip: Roll the Dough Inside the Bag for Perfect Thickness
- More Tips and Tricks
- Recipe Variations
- Storage
- How to Serve
- Holiday Cookie Week
- FAQ
- More Christmas Cookie Recipes
- Tried this recipe?
- Recipe
- Comments
Ingredients and Substitutions
To make this festive Christmas shortbread bites, you will need the following ingredients (full quantities in the recipe card below):
- butter - Softened unsalted butter gives these cookie bites their rich, tender crumb and buttery shortbread flavor. Salted butter works too, but reduce the added salt slightly.
- confectioners' sugar - The key ingredient that creates smooth, soft, melt in your mouth cookie bites. You can replace with fine granulated sugar, but the cookies will be slightly firmer.
- vanilla extract - Vanilla enhances the classic shortbread flavor. You can experiment with other extracts like almond or peppermint for different holiday variations.
- salt - Balances the sweetness and enhances the butter flavor. Use fine kosher or table salt for even distribution.
- all purpose flour - Provides structure while keeping the cookies tender. Do not overpack the flour or the dough will become dry. Add the flour with the rest of the dry ingredients to keep the dough even and smooth.
- sprinkles - Use Christmas colored sprinkles that hold their shape in the oven. Avoid nonpareils, which can bleed color into the dough. You could use make these bites any time of the year, just switch up the theme with the color sprinkles that you use.
Equipment
You will also need measuring cups and spoons (or a kitchen scale for the most accurate measurements), a stand mixer or hand mixer, a mixing bowl, a rolling pin, plastic wrap or sandwich sized zip top bags for shaping the dough, a sharp knife for cutting squares, a baking sheet, silicone baking mat or parchment paper, cookie sheet, and a cooling rack.
How to Make the Best Christmas Shortbread Cookie Bites
- Make the shortbread dough. In a large mixing bowl, cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes. Add the vanilla and salt and beat until incorporated. Add the flour and sprinkles and beat until the mixture forms into a shaggy dough.
- Form dough. Use your hands to shape the crumbly dough into a smooth ball. The dough may feel slightly dry, but it will soften as you work with it.
- Divide and roll. Divide the dough into two portions. Place each portion into a sandwich-sized ziploc bag and seal. Use a rolling pin to flatten the dough inside the sealed ziploc bag to spread it out. It will be roughly ½-inches thick when rolled.
- Chill. Refrigerate for 2 hours, up to overnight.
- Slice. Remove one of the flattened slabs of doughs from the fridge. Cut away the bag and slice the dough into small ½-inch squares. Arrange on the baking sheet lined with parchment paper about ½-inch apart. Transfer the tray back to the refrigerator while you wait for the oven to preheat to 350°F.
- Bake. Bake for 8-10 minutes until just starting to turn golden brown on the edges.
- Cool. Let the cookies cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely.
Recipe Video
Expert Tip: Roll the Dough Inside the Bag for Perfect Thickness
Rolling the dough inside a sealed zip top bag keeps everything contained, prevents sticking, and guarantees even thickness. Press the dough firmly toward the edges, then use a rolling pin to smooth it into a flat rectangle. This method creates clean edges, consistent half inch thickness, and makes cutting uniform squares much easier. It also helps the dough chill evenly, which improves the texture of the shortbread as it bakes.
More Tips and Tricks
- Follow the instructions closely. Shortbread dough is simple but sensitive to temperature, so following the instructions step by step helps create a smooth, clean dough that cuts well and bakes evenly.
- Use room temperature butter. Soft butter blends smoothly with the confectioners sugar, helping the dough come together without crumbling. If the butter is too cold, the dough will be dry and difficult to shape.
- Chill long enough. This dough must chill fully to prevent spreading and to achieve that classic shortbread bite. Chilling also keeps the sprinkles bright and helps the squares maintain clean edges during baking.
- Cut evenly sized squares. Aim for half inch cubes for the best texture. Uneven sizes will bake at different speeds, so consistent cutting ensures soft centers and lightly crisp edges in every bite.
- Use a silicone mat. Silicone baking mats help these tiny squares bake evenly and prevent over browning on the bottoms, which is especially useful since the cookies are very small.
- Use parchment for easy handling. If you prefer not to roll inside a bag, place the dough between two sheets of parchment paper and roll gently. This keeps everything contained and prevents sticking.
Recipe Variations
- Chocolate dipped shortbread bites. Melt white, milk, or dark chocolate and dip half of each cooled cookie bite for a rich holiday twist. Add crushed peppermint, coconut, or extra sprinkles on top before the chocolate sets.
- Almond shortbread bites. Replace the vanilla with almond extract. Drizzle with white chocolate to enhance the almond aroma even more.
- Peppermint white chocolate bites. Add a small amount of peppermint extract to the dough and use crushed candy cane sprinkles. After baking, drizzle with white chocolate and extra crushed candy canes. These variations work well throughout November and December as you transition from fall baking to holiday spreads.
- Cranberry orange bites. Add finely grated orange zest and tiny chopped dried cranberries to the dough instead of sprinkles. See our Cranberry Orange Shortbread Cookies for a different shape.
- Funfetti shortbread bites. Use rainbow sprinkles for a year round version. These cute, colorful shortbread squares are perfect for birthdays, celebrations, and kids parties. The texture stays tender and buttery while the sprinkles add a playful pop of color.
- Chocolate chip shortbread bites. Swap the sprinkles for mini chocolate chips, keeping the bite sized shape the same.
- Cut them bigger. Make slightly bigger bites by slicing the dough into 1-inch squares.
Storage
How to Store
Store cooled Christmas shortbread cookie bites in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week. Keep them away from moisture and light to prevent the sprinkles from softening.
How to Freeze
Both the dough and the baked cookies freeze exceptionally well.
- To freeze the baked cookies, place them on a tray in a single layer until solid, then transfer them to a freezer safe container or bag. They keep for up to three months and thaw quickly at room temperature.
- To freeze the dough, store the flattened dough slabs in a zip top bag and freeze for up to three months.
How to Serve
These Christmas shortbread cookie bites are perfect for holiday dessert tables, cookie exchanges, cookie platters, and gift boxes because they are small, festive, and easy to package. They pair wonderfully with warm drinks, seasonal treats, and other Christmas cookies, adding a bright pop of color and buttery flavor to any tray.
These are my favorite dishes to serve with holiday shortbread cookie bites:
Holiday Cookie Week
These cookies are part of our Annual Cookie Week! For more sweet inspiration, explore our full holiday cookie collection from this year and year's past. You will find everything from nostalgic classics and colourful decorated cookies to creative flavours and fun themed bakes that make our annual Cookie Week such a favourite tradition.
FAQ
Christmas shortbread cookies are simple to make because they rely on a few basic ingredients and gentle mixing. Start by creaming softened butter with confectioners sugar until light and fluffy. Mix in vanilla and salt, then add flour until the dough comes together. Shortbread dough is naturally soft and slightly crumbly, so it helps to shape it with your hands to warm the butter and create a smooth ball. Add festive sprinkles or mix ins if you like, then flatten or shape the dough and chill it so it firms up. Chilling helps the cookies hold their shape in the oven and develop that classic buttery crumb. Bake at a moderate temperature until pale with lightly golden edges for perfect Christmas shortbread.
Shortbread cookies are different because they rely almost entirely on butter for their texture and flavor. They do not contain eggs, baking powder, or baking soda, which means they stay dense, buttery, and melt in your mouth rather than light and cakey. The simple ratio of butter, sugar, and flour creates a tender crumb that is rich but delicate, and the low baking temperature keeps the cookies from browning much.
The trick to great shortbread is all about controlling the texture.
1. Start with room temperature butter so it creams properly with the sugar, since this step creates the smooth base needed for the signature melt in your mouth crumb.
2. Measure the flour correctly using the spoon and level method to avoid packing too much into the cup, which can make the dough dry.
3. Bring the dough together gently with your hands to help the butter bind the flour without overmixing.
4. Chilling is essential because it firms the butter, helps the cookies hold their shape, and prevents spreading.
5. Finally, bake at a steady moderate temperature until just barely golden around the edges for the most tender, buttery results.
Absolutely. These shortbread cookie bites are a fantastic make ahead recipe. You can prepare the dough several days in advance and refrigerate it, or freeze it for up to three months. Once baked, the cookies also keep well for a full week at room temperature, making them ideal for holiday gifting and party prep. You can also bake them, freeze them, and thaw closer to Christmas with no loss of quality.
Yes, shortbread dough refrigerates beautifully and actually improves when chilled. Because the dough contains a high amount of butter, chilling it firms the fats, making the dough easier to cut and helping the cookies hold their shape when baked. You can refrigerate the dough for a few hours or overnight, depending on your schedule. If the dough becomes too firm, let it rest at room temperature for a few minutes before shaping or slicing. Refrigerated shortbread dough is ideal for busy holiday prep because you can make it ahead, store it well covered, and bake fresh cookies exactly when you need them.
Yes. This dough is very flexible. You can add citrus zest, almond extract, peppermint extract, mini chocolate chips, or finely chopped dried fruit. Just be careful not to add too much moisture, since shortbread relies on its low liquid content for the proper texture. Mix ins like sprinkles, nuts, or chocolate chips work best when added in small amounts so the dough still binds properly.
Most Christmas cookies stay fresh for about three to five days when stored properly, but shortbread generally lasts even longer due to its low moisture content. Store the cookies in an airtight container at room temperature, away from heat and moisture, and they will stay tender and buttery for a full week.
Definitely. Once the cookies are fully cooled, drizzle them with melted white chocolate, milk chocolate, or dark chocolate. If dipping, let the excess drip back into the bowl and lay the cookies on parchment until set. Chocolate adds richness, creates a polished finish, and makes the cookies perfect for gifting. You can also add holiday sprinkles to the chocolate before it sets for extra color and crunch.
More Christmas Cookie Recipes
Looking for other recipes like this? Try these:
- Christmas Sugar Cookies with Royal Icing
- Chocolate Crinkle Cookies
- Red Velvet Blossoms
- Pecan Snowball Cookies
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Recipe
Christmas Shortbread Cookie Bites
- Total Time: 2 hours 20 minutes
- Yield: 45 (½-inch) cookie bites 1x
- Diet: Vegetarian
Description
Funfetti Christmas shortbread cookie bites are little bites of buttery melt-in-your-mouth shortbread packed with festive sprinkles for a fun holiday treat.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- ½ cup confectioners' sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ¼ cup sprinkles, Christmas-coloured
Instructions
- In a large mixing bowl, cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.
- Add the vanilla and salt and beat until incorporated. Add the flour and sprinkles and beat until the mixture forms into a shaggy dough.
- Use your hands to shape the dough into a smooth ball. The dough may feel slightly dry, but it will soften as you work with it.
- Divide the dough into two portions. Place each portion into a sandwich-sized ziploc bag and seal. Use a rolling pin to flatten the dough inside the sealed ziploc bag to spread it out. It will be roughly ½-inches thick when rolled. Refrigerate for 2 hours, up to overnight.
- Preheat oven to 350°F. Line a half sheet baking pan with a silicone baking mat or parchment paper.
- Remove one of the flattened slabs of doughs from the fridge. Cut away the bag and slice the dough into small ½-inch squares. Arrange on the prepared baking sheet about ½-inch apart. Transfer the tray back to the refrigerator while you wait for the oven to preheat.
- Bake for 8-10 minutes until just starting to brown on the edges.
- Let the cookies cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely.
Notes
How to store: Store cooled Christmas shortbread cookie bites in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week. Keep them away from moisture and light to prevent the sprinkles from softening.
How to freeze: Both the dough and the baked cookies freeze exceptionally well. To freeze the baked cookies, place them on a tray in a single layer until solid, then transfer them to a freezer safe container or bag. They keep for up to three months and thaw quickly at room temperature. To freeze the dough, store the flattened dough slabs in a zip top bag and freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
This recipe was first published in 2020 but has since been updated with new photos and helpful content.
Ethel says
Will definitely try this
JPM says
I made these and my family just loved them! They are amazing the the red and green make them so fun and I swear............taste even more delicious! Thanks for the recipie.
Sam Hu | Ahead of Thyme says
Thank you so much! Haha I think so too, sprinkles make everything better. 🙂