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small square cookies with red, white, and green frosting and sprinkles, on a gold cooling rack.
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Christmas Sugar Cookie Bites

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings 60 squares
Calories 58kcal
Author Tawnie Graham of Kroll's Korner

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:

US Customary - Metric

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
    side by side photos of clear food processor bowls. left side has flour, salt, baking powder, and powdered sugar. right side has those ingredients mixed with a spoon in the bowl
  • Add in the cold butter pieces, blitz until little butter pieces form. It should look sandy.
    1 cup unsalted butter, cold
    side by side photos of clear food processor bowls. left side has small butter cubes on top of dry ingredients. right side has ingredients mixed
  • 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
    side by side photos of clear food processor bowls. left side has dry ingredients on bottom of bowl with eggs and vanilla extract on top. right hand side shows those ingredients mixed, now looking like cookie dough
  • 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
    step by step images of bowls mixing dry ingredients
  • 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
    bowls side by side one with sugar topped with chunks of butter, the other with the ingredients mixed with a stand mixer
  • 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
    bowl on left has cookie dough with eggs added, bowl on right has ingredients all mixed
  • 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
    bowl on left has dry ingredients on top of wet dough, bowl on right has ingredients mixed

For both methods:

  • Divide the dough in half, if it still feels a little shaggy just gently knead until it comes together.
    ball of cookie dough on brown parchment paper
  • 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.)
    two images of rolling out cookie dough. left hand side shows parchment paper covering the dough and a wooden rolling pin on top
  • 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.
    side by side images of slab of cookie dough. left side has diagonal slices cut. right side has criss cross sections crossed
  • Bake at 350°F for 10-12 minutes, do not over-bake. Let the cookies cool before frosting and decorating.
    side by side images. left side has small squares of cookie dough before baking. right side shows squares after baking

Frosting and decorating:

  • Make the frosting using My Favorite Buttercream Frosting recipe.
    my buttercream frosting recipe
    two images side by side of clear bowls with cream colored frosting. right side has spatula displaying small amount of frosting on it.
  • 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
    side by side images. left side shows cookie dough squares after baking. right side shows cookie dough squares topped with red, white, and green frosting
  • Garnish with festive holiday sprinkles. Enjoy!
    festive holiday sprinkles
    small square cookies topped with red, white, and green frosting and 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. Before baking, take it out a 5-10 minutes to thaw so it’s easier to cut, but is still cold.
  • Frosting: Follow all my tips and tricks for My Favorite Buttercream Frosting!
  • Sprinkles: I love these ones from Sweetapolita! (Use code KROLLSKORNER at checkout to save 15% on your order!)
 
These Christmas Sugar Cookie Bites were inspired by Delish!

Nutrition

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