4 Ingredient Christmas Shortbread Cookie Bites

 These tender, buttery shortbread bites are the essence of holiday simplicity. Made with just four pantry staples, they melt in your mouth and come together in minutes—perfect for last-minute baking, cookie exchanges, or a quiet moment with tea.

Makes: About 24 cookie bites
Prep Time: 10 minutes
Bake Time: 15–18 minutes
Total Time: 30 minutes

Ingredients

• 1 cup (2 sticks / 225g) unsalted butter, softened

• ½ cup (60g) powdered sugar, plus more for dusting

• 2 cups (250g) all-purpose flour, spooned and leveled

• ½ teaspoon pure vanilla extract

• A pinch of fine sea salt (optional, to enhance flavor)

Instructions

1. Prep:

• Preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper.

2. Make the Dough:

• In a large bowl, beat the softened butter and powdered sugar together with a hand mixer or stand mixer until light, smooth, and fluffy—about 2–3 minutes.

• Beat in the vanilla extract until fully incorporated.

• With the mixer on low, gradually add the flour. Mix just until the dough comes together in a soft, cohesive ball. Avoid overmixing.

3. Shape:

• Roll the dough into 1-inch balls (about 1 tablespoon each) and place them 1 inch apart on the prepared baking sheet.

• Gently flatten each ball with the smooth bottom of a glass, the tines of a fork, or your fingertips to about ¼-inch thickness.

4. Bake:

• Bake for 15–18 minutes, until the cookies are set and the edges are just barely beginning to turn a pale golden color. The centers should remain soft.

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

5. Serve:

• Once fully cooled, dust lightly with powdered sugar for a festive finish.

Baker’s Notes

• Butter Temperature: For a classic, crumbly shortbread texture, use cold butter and work it into the sugar and flour with your fingertips or a pastry cutter. For a softer, more cookie-like bite, use softened butter as directed above.

• Flavor Variations: Add ½ teaspoon of almond or lemon extract along with the vanilla. For a hint of spice, mix ¼ teaspoon of cinnamon or cardamom into the flour.

• Shape & Decorate: Press a whole almond, pecan half, or a chocolate chip into the center of each cookie before baking. After baking and cooling, drizzle with melted chocolate.

• Storage: Keep in an airtight container at room temperature for up to 1 week, or freeze baked cookies for up to 2 months.