Name: Mini Christmas Shortbread Cookies – Buttery Bite-Sized Holiday Treats
Ingredients: 1 cup (226 g) unsalted butter, softened; 1/2 cup (60 g) powdered sugar; 1 teaspoon vanilla extract; 2 cups (250 g) all-purpose flour; 1/4 teaspoon salt; Red and green sprinkles; Colored sanding sugar; Melted chocolate; Crushed candy canes

Ingredients

Scale

1 cup (226 g) unsalted butter, softened
1/2 cup (60 g) powdered sugar
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour
1/4 teaspoon salt

Optional Decorations

Red and green sprinkles
Colored sanding sugar
Melted chocolate
Crushed candy canes

Instructions

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and powdered sugar together until smooth, pale, and creamy. This step is essential for achieving tender shortbread texture.

Step 2: Add Vanilla

Mix in the vanilla extract until fully incorporated. Vanilla enhances the buttery flavor without overpowering it.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour and salt.

Step 4: Form the Dough

Gradually add the flour mixture to the butter mixture, mixing just until a soft dough forms. Do not overmix.

Step 5: Chill the Dough

Wrap the dough in plastic wrap and refrigerate for 30 minutes. Chilling prevents spreading and helps maintain clean shapes.

Step 6: Shape the Mini Cookies

Preheat oven to 325°F (165°C).
Roll dough into small 1-inch balls or press into mini shapes. Place on a parchment-lined baking sheet, spacing slightly apart.

Step 7: Decorate (Optional)

Lightly press sprinkles or sanding sugar onto the tops before baking.

Step 8: Bake

Bake for 12–15 minutes, until cookies are set but still pale. Do not allow browning.

Step 9: Cool Completely

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully.

Notes

Shortbread should remain pale—browning means overbaking.
Use real butter only; margarine changes texture.
Chill dough if cookies begin spreading.
Mini cookies bake quickly—watch closely.