Christmas Sugar Cookie Bites
User Reviews
5
Christmas Sugar Cookie Bites
Description
The recipe for Christmas Sugar Cookie Bites begins by mixing dry ingredients such as flour, powdered sugar, baking powder, and salt. Cold butter is cut into the mixture either by food processor or by beating with a mixer until sandy or creamy. Eggs, vanilla, and optionally almond extract are added, and the dough is combined with flour until it forms a cohesive dough. Milk may be added if the dough is too dry.
After mixing, the dough is divided and chilled if needed, then rolled out and cut into bite-sized shapes. After baking, the cookies are decorated with buttercream frosting that can be tinted with gel food coloring and adorned with holiday-themed sprinkles. The cookies have a soft, tender texture and carry a buttery flavor, making them festive and adaptable to various decorations.
The notes mention storage options including room temperature for up to three days, refrigeration for a week, and freezing for two months. The dough can be frozen before baking for up to three months, requiring a brief thaw before cutting and baking. The frosting recipe and sprinkle recommendations provide additional guidance for finishing the cookies.
Ingredients
Cookies:
- 1 cup butter cut into cubes. If using salted, don’t add the extra salt, unsalted, cold
- 1 cup powdered sugar
- 1 egg large
- 1 egg large, yolk
- 2 tsp. vanilla extract
- ¼ tsp. almond extract optional
- 2 ¾ cups all-purpose flour spooned and leveled
- 2 tsp. baking powder
- ½ tsp salt
- 2-4 tsp. milk if needed
Topping:
- my buttercream frosting recipe
- Gel food coloring
- Sprinkles festive holiday
Instructions
Food processor method:
- Combine the flour, sugar, salt, and baking powder together in the food processor. Stir.
- Add in the cold butter pieces, blitz until little butter pieces form. It should look sandy.
- Add in the egg, egg yolk, vanilla, and (if using) almond extract.
- Pulse until it comes together into a dough, without overmixing it. Add a splash of milk if the dough is dry and not coming together.
Stand mixer (or hand mixer) method:
- Add the powdered sugar and salt and mix to combine.
- Using the paddle attachment on the stand mixer, add the cold butter pieces and beat on low to start, then increase speed. Beat until butter and sugar form almost like a paste. Scrape down the sides of the bowl as needed.
- Add the egg, egg yolk, and vanilla, and (if using) almond extract.
- Add the flour and baking powder and mixture just until combined. Add a splash of milk if the dough seems dry.
For both methods:
- Divide the dough in half, if it still feels a little shaggy just gently knead until it comes together.
- Place each half on a sheet of parchment paper. Place a second sheet of parchment on top of each dough.
- Using a rolling pin, roll out each dough half between the 2 sheets of parchment until about a ½ inch thick. (I prefer these bites to be on the thicker side so do not roll it too thin, they get a good rise and stay so soft and perfect.)
- Place each parchment cookie dough slab in the freezer for 20 minutes or until solid and cold. You can place on a baking sheet if you’d like.
- Cut into squares. I just use a pizza cutter for this. You can use pastry rulers or eyeball it. Re-roll the scraps and repeat, chilling the dough again if it gets warm.
- Bake at 350°F for 10-12 minutes, do not over-bake. Let the cookies cool before frosting and decorating.
Frosting and decorating:
- Make the frosting using My Favorite Buttercream Frosting recipe.
- Divide frosting into 3 portions. Keep one white, and color the other 2 portions red and green with food coloring. Gel food coloring works well. Frost each cookie bite.
- Garnish with festive holiday sprinkles. Enjoy!
Notes
- Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- You can freeze the unbaked dough for up to 3 months; thaw for 5-10 minutes before rolling and cutting.
- Use the recommended buttercream frosting recipe for decorating, with gel food coloring to tint as desired.
- Festive sprinkles add holiday-themed decoration; brand recommendations are included for reference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60squares
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Serving | 1small square cookie (without frosting) | |
| Calories | 58kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 63mg | 3% |
| Potassium | 9mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 103IU | 2% |
| Calcium | 12mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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