Christmas Sugar Cookie Bites

Why You’ll Love These Christmas Sugar Cookie Bites

• Classic sugar cookie flavor that will keep you coming back for more – these bites are DELISH!
• They are bite-sized and so dang cute!!!
• Easily customizable to be festive & fun. Mix up the frosting colors and sprinkles as you wish – the possibilities are endless!
• Easy to decorate with the kiddos! Let them pick which color frostings and sprinkles to use – they’ll love the freedom to make them their own!
• Did I mention they’re delicious??

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

For the cookie dough

• Cold butter (unsalted): This cookie dough calls for using cold butter, straight from the fridge. Cut the butter into cubes for easier incorporation with the rest of the cookie dough ingredients. If using salted butter, simply omit the added salt listed later in the ingredients. 
• Powdered sugar: Gives the cookies their sweet, delicious taste!
• Vanilla & almond extract: The almond extract is optional, but personally I think it really enhances the flavor of these cookies, especially how it complements the vanilla extract. I don’t bake with almond extract often (my husband is allergic to nuts) but really love the taste when I do use it!
• 1 egg + 1 egg yolk: I like using an extra egg yolk to help bind the dough, and it also adds some richness and softness.
• Milk: After mixing, if the dough feels a bit dry or crumbly, add a splash of milk to help hydrate it.
• Other ingredients needed: all-purpose flour (spooned and leveled of course!), baking powder, and salt (unless using salted butter, then omit the extra salt)

For the frosting

We’ll be using My Favorite Buttercream Frosting recipe for these Sugar Cookie Bites! This recipe calls for a lot of the same ingredients that you need for the cookies – so convenient!

• Softened (unsalted) butter: Unlike the straight-from-the-fridge cold butter that we used in the cookie dough, you’ll want butter that’s softened to room temperature for the frosting
• Powdered sugar (sifted): Measure out the amount needed and then sift the powdered sugar before adding it to the mixing bowl. This helps get out any lumps which makes the frosting smoother!
• Heavy cream: Use heavy cream to achieve the perfect thick, creamy texture for the frosting. If you don’t want to buy another ingredient, you can get by using milk (like in the cookies). But the cream really helps with the thickness of the frosting.
• Other ingredients needed: vanilla extract, almond extract (optional), salt (omit if using salted butter)

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips for Christmas Sugar Cookie Bites

• Measure ingredients properly: Spoon the flour into your measuring cup and level it off with the back of a knife instead of scooping the flour with your measuring cup. Too much flour can cause your cookie bites to be dry
• Don’t over-bake: These are small squares, so make sure to not over-bake them! You want to remove them as soon as you see the edges of the cookies start to brown.
• Frosting: Make sure to read the full post for My Favorite Buttercream Frosting recipe for tips on how to make the BEST frosting!

Variations / Substitutions

• Use these for other holidays by switching up the colors on the frosting and sprinkles!
• If you’re feeling fancy, you can cut these cookies into other shapes! Just make sure to keep an eye on them when baking and make sure to remove as soon as you see the edges start to brown.

Storage / Freezing

• Store the Sugar Cookie Bites at room temperature in an airtight container for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
• You can freeze the cookie dough (before baking) for up to 3 months. Allow it to come to room temperature before baking.

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Christmas Sugar Cookie Bites

Prep: 10 minutes mins

Cook: 10 minutes mins

Servings: 60 squares

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My Christmas Sugar Cookie Bites are soft, chewy, super festive, and fun! These bite-sized treats are a holiday must-have and always a hit at parties. I know you'll love them!

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Ingredients

Cookies:

• ▢ 1 cup unsalted butter, cold (cut into cubes. If using salted, don’t add the extra salt)
• ▢ 1 cup powdered sugar
• ▢ 1 large egg
• ▢ 1 large egg 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
• ▢ festive holiday sprinkles

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

Food processor method:

• Combine the flour, sugar, salt, and baking powder together in the food processor. Stir.
  1 cup powdered sugar, 2 ¾ cups all purpose flour, ½ tsp salt, 2 tsp. baking powder
  
• Add in the cold butter pieces, blitz until little butter pieces form. It should look sandy.
  1 cup unsalted butter, cold
  
• Add in the egg, egg yolk, vanilla, and (if using) almond extract.
  1 large egg, 1 large egg yolk, 2 tsp. vanilla extract, ¼ tsp. 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.
  2-4 tsp. milk

Stand mixer (or hand mixer) method:

• Add the powdered sugar and salt and mix to combine.
  1 cup powdered sugar, ½ tsp salt
  
• 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.
  1 cup unsalted butter, cold
  
• Add the egg, egg yolk, and vanilla, and (if using) almond extract.
  1 large egg, 1 large egg yolk, 2 tsp. vanilla extract, ¼ tsp. almond extract
  
• Add the flour and baking powder and mixture just until combined. Add a splash of milk if the dough seems dry.
  2 ¾ cups all purpose flour, 2 tsp. baking powder, 2-4 tsp. milk
  

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.
  my 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.
  gel food coloring
  
• Garnish with festive holiday sprinkles. Enjoy!
  festive holiday sprinkles
  

Video

Notes

• Storage: Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
• Freezing the dough: You can freeze the dough (prior to baking) for up to 3 months. Allow it to come to room temperature before baking.
• Frosting: Follow all my tips and tricks for My Favorite Buttercream Frosting!
• Sprinkles: I love these ones from Sweetapolita!

 

These Christmas Sugar Cookie Bites were inspired by Delish!

Nutrition Information

Serving: 1small square cookie (without frosting), Calories: 58kcal (3%), Carbohydrates: 6g (2%), Protein: 1g (2%), Fat: 3g (5%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 14mg (5%), Sodium: 63mg (3%), Potassium: 9mg, Fiber: 0.2g (1%), Sugar: 2g (2%), Vitamin A: 103IU (2%), Calcium: 12mg (1%), Iron: 0.3mg (2%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

📸 Photos by Sierra Ashleigh Photography