Christmas Sugar Cookie Bites

We love Frosted Sugar Cookies.  It is one of a handful of Holiday Treats that we definitely make every Christmas.  This year we tried something new with these Christmas Sugar Cookie Bites and Boy oh Boy were they a hit with the family! They are easy to bake and you don’t need Christmas cookie cutters.  They are so easy to decorate that even the youngest family member can join in on the fun.  And mostly importantly, they are a super delicious bite-sized treat of yummy sugar cookie and creamy buttercream frosting.  You’ll definitely want to add these cookies to your Christmas Baking List this year!

Our Christmas Sugar Cookies Bites start with our Best Sugar Cookie Recipe.  This sugar cookie dough is easy to work with, tastes great and really holds it’s shape during the baking process.  You can find the recipe and detailed instructions on how to make the dough here.  We made a half-batch of our Best Sugar Cookie Recipe and ended up with 100 Christmas Sugar Cookie Bites that were approximately 1 square inch in size.

Christmas Sugar Cookie Bites
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes

Ingredients

•     1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces*
•     2 1/4 cups (318g) all-purpose flour (scoop and level flour to measure)
•     1/2 tsp almond extract
•     2/3 cup (142g) granulated sugar
•     3 Tbsp (30g) nonpareils sprinkles, divided (any color)

Instructions

1. Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.
2. In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract.
3. With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together).
4. Mix and fold in 2 1/2 Tbsp sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out).
5. Chill dough in refrigerator 20 - 30 minutes. Meanwhile preheat oven to 350 degrees.
6. Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough.
7. Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart.
8. Bake in preheated oven 8 - 12 minutes (keep remaining that aren't currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet.
9. Cool completely then transfer to an airtight container and store at room temperature.

 

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