You won’t be able to stop yourself from popping these little shortbread cookies into your mouth one after another, and they make a tasty addition to any holiday cookie plate. Get ready for the holidays with this easy cookie recipe! All you need to get a party started this winter is a batch of chocolatey shortbread bites and some of my Christmas Vodka Cocktails. You could also try them with Peppermint Hot Chocolate! No matter the occasion, these shortbread cookies are quick to disappear since they are light, crispy, and delicious.
Why You’ll Love This Recipe
What I love most about shortbread cookie recipes is how simple they are! By its nature, shortbread does not include any eggs or leavening ingredients, so the list of things you need to make this recipe is extra short. Just butter, flour, sugar, and vanilla are needed to make the shortbread bites, and then melted chocolate wafers make the simple drizzled topping. The process of making shortbread bites is also very easy. Rather than rolling out the cookie dough and cutting it into fancy shapes, we’ll just use a knife to cut the shortbread into squares! Make this your go-to Christmas shortbread cookies recipe! I love how the little bites fit in between the larger Christmas cookies on my platters. These chocolate-covered shortbread bites also make great edible gifts, along with homemade Rum Balls and Christmas Pretzel Hugs. Wrap some up in a pretty gift box or bag for your favorite people this year!
Ingredients In Shortbread Bites
Here’s what you need to make these mini shortbread cookies:
Butter: Keep your salted butter cold for this recipe. Cut it into small pieces so that it will be easier to beat smoothly in the mixer. Flour: All-purpose flour is the perfect choice for this recipe. You can also make shortbread with your favorite gluten-free AP flour meant for baking. Granulated Sugar and Powdered Sugar: I’ve tried this recipe with different ratios, and have decided that this blend of two types of sugar gives us the lightest, crispiest cookies! Vanilla Extract: This adds the right amount of yummy flavor to these simple cookies. Chocolate: To create interest, I like to use 3 different types of chocolate with this recipe: milk, dark, and white. Candy melts are easy to use, but you can also use bars of chocolate or chocolate chips if you prefer.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Chocolate Drizzled Shortbread Bites
Recipe Tips
Chilling is important! Let the shortbread dough chill in the fridge for at least 30 minutes before cutting and baking the cookies. If needed, you can leave the dough in the fridge for up to a day as well. It’s normal for these cookies to spread a bit. This shortbread cookie dough is a bit more delicate than some others, and it will give you a light, crisp cookie. Instead of drizzling these with chocolate, you can dip them instead! Try dipping just the bottom or the top, or dipping half of each bite into the melted chocolate. You don’t have to use three types of chocolate melts, choose your favorite and stick with just one. For extra holiday cheer, add some sprinkles or crushed candy canes to the chocolate while it’s still wet. You can also stir things into the dough. Try sprinkles, mini chocolate chips, or finely chopped nuts.
Storing Tips
These little cookies will keep for about a week at room temperature. Just be sure to keep them in an airtight container.
You can also freeze chocolate-covered shortbread bites. Keep layers of parchment paper between the cookies so that they won’t stick together.
More Christmas Cookies to Try
I know you’ll be making these shortbread cookies for Christmas this year, but why not try a few other new cookie recipes as well?
Christmas Tree Meringue Cookies Chocolate Covered Oreos Half Moon Cookies Church Window Cookies
These shortbread bites are the perfect little cookie for the holidays! They’re also completely delicious any other time of the year, so save this recipe by Pinning it to your Christmas cookie board! © Little Sunny Kitchen
