4 Ingredient Christmas Shortbread Cookie Bites are buttery, tender little squares that melt in your mouth and feel made for Christmas cookie trays and gifting tins. With just butter, powdered sugar, flour, and vanilla, they come together quickly and bake into classic shortbread flavor in bite‑sized form.
Why I love these cookie bites
These shortbread bites are ideal when you want something festive and homemade without a long ingredient list or complicated decorating. The dough mixes in one bowl, rolls easily into balls, and bakes into soft, delicate cookies that you can dust with powdered sugar or leave plain.
- Only 4 ingredients and all pantry staples: butter, sugar, flour, vanilla.
- Classic buttery, melt‑in‑your‑mouth texture that works beautifully for Christmas cookie platters.
- Easy to shape into bite‑sized pieces for portion control and snacking.
- Perfect blank canvas for dusting with powdered sugar, dipping in chocolate, or adding sprinkles for a holiday look.
Ingredients and equipment
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon vanilla extract
Your formula uses powdered sugar instead of granulated, which tends to produce a more tender, melt‑in‑your‑mouth shortbread crumb.
Equipment
- Large mixing bowl
- Hand mixer or sturdy spatula
- Baking sheets
- Parchment paper
- Wire cooling rack
Step-by-step instructions
Step 1: Preheat the oven
- Preheat your oven to 325°F (163°C).
- Line baking sheets with parchment paper to prevent sticking and promote even baking.
Many shortbread recipes bake at a slightly lower temperature (325°F–350°F) to keep the cookies pale with lightly golden edges.
Step 2: Cream butter and sugar
- In a large mixing bowl, add the softened unsalted butter and powdered sugar.
- Beat with a hand mixer on medium speed until smooth, light, and fluffy, about 2–3 minutes.
- Scrape down the sides of the bowl as needed.
- Mix in the vanilla extract until evenly incorporated.
Creaming butter with powdered sugar helps create a tender, delicate crumb typical of shortbread.
Step 3: Add the flour
- Gradually add the all-purpose flour to the butter mixture.
- Mix on low speed or stir with a spatula just until the dough comes together and is smooth; it will be soft but should hold together when pressed.
- If the dough seems crumbly, gently press it together with your hands—shortbread dough often looks a bit dry before it fully comes together.
Some bakers briefly chill shortbread dough to help it firm up and hold its shape, but your method can be baked straight after mixing for softer, slightly more spread cookies.
Step 4: Shape into bites
- Roll portions of dough into small bite‑sized balls, about 1 inch in diameter.
- Place them on the parchment‑lined baking sheets, leaving a little space between each cookie.
- Flatten each ball slightly with the bottom of a glass or your fingers to create even, thick discs.
Short, even shapes help the cookies bake uniformly and give that “shortbread bite” look you see in many Christmas recipes.
Step 5: Bake
- Bake in the preheated 325°F (163°C) oven for 15–18 minutes, or until the edges are just lightly golden and the tops look set.
- Avoid overbaking; shortbread should stay pale with only a hint of color around the edges.
Step 6: Cool and finish
- Allow the cookies to cool on the baking sheet for about 5 minutes to firm up.
- Transfer to a wire rack to cool completely before serving.
- Once cooled, dust with extra powdered sugar if desired for an elegant, snowy, festive look.
Powdered sugar on cooled cookies enhances the holiday presentation without adding extra steps like icing or decorations.
Pro tips, variations, and serving ideas
Pro tips for best texture
- Butter temperature matters: Softened butter gives a smoother dough and softer cookie; colder butter yields a slightly crumblier, more traditional shortbread texture.
- Don’t overmix after adding flour: Overworking shortbread dough can make it tough instead of tender.
- For crisper edges: Bake a minute or two longer, watching closely for lightly deeper golden edges.
Easy variations
Simple tweaks can transform these into multiple versions while keeping the 4‑ingredient spirit.
- Add a pinch of salt if using unsalted butter and you want a subtle sweet‑salty balance (common in many shortbread recipes).
- Mix in finely chopped nuts, mini chocolate chips, or holiday sprinkles for a fun twist; some 4‑ingredient Christmas shortbread bites add sprinkles right into the dough.
- Dip one end of cooled cookies in melted chocolate and let set for a more decadent finish.
Serving ideas
- Pile into a festive tin or on a holiday platter alongside other Christmas cookies.
- Gift in small bags or boxes lined with tissue as part of a homemade cookie assortment.
- Serve with coffee, tea, or hot chocolate as a simple, cozy holiday treat.
Storage, freezing, and make-ahead
Shortbread is famous for being a great make‑ahead cookie that stores well.
- Room temperature: Store completely cooled shortbread in a tin, cookie jar, or airtight container at cool room temperature for about 5–7 days. Some bakers prefer non‑airtight metal tins for longer storage so shortbread stays crisp.
- Refrigerator: For slightly longer storage, you can refrigerate the cookies, although this is usually not necessary if your kitchen is cool.
- Freezing baked cookies: Freeze fully cooled shortbread in an airtight container or freezer bag for up to about 2–3 months; separate layers with parchment to prevent sticking.
- Freezing dough: Shortbread dough can be wrapped tightly and frozen for several months; thaw in the refrigerator before shaping and baking.
Shortbread flavor and texture often improve after resting for a day or two, making these perfect for baking ahead of Christmas.
Frequently asked questions
Why use powdered sugar instead of granulated?
Powdered sugar (confectioners’ sugar) produces a finer, more tender crumb that feels almost melt‑in‑your‑mouth, which many 4‑ingredient shortbread recipes aim for. Granulated sugar gives a slightly crisper texture and more pronounced crunch.
Can I add cornstarch?
Some four‑ingredient shortbread recipes include cornstarch in place of part of the flour to create an even lighter, more delicate texture. Your version keeps it simple with flour only, but you could experiment by swapping a small portion of flour for cornstarch if desired.
Do I need to chill the dough?
Your method does not require chilling, and many similar vanilla shortbread recipes bake successfully from room‑temperature dough. If the dough feels very soft or your kitchen is warm, a short 20–30 minute chill can help the bites hold their shape better.
How can I make them more “Christmasy”?
Dust with powdered sugar, add red and green sprinkles to the dough, or drizzle with white chocolate and decorate with festive sprinkles on top. Serving them in holiday tins or with other colorful cookies also enhances the Christmas look.
Conclusion and call to action
4 Ingredient Christmas Shortbread Cookie Bites give you classic buttery shortbread flavor in an easy, four‑ingredient recipe that’s perfect for holiday trays, gifting, and everyday nibbling. Add this recipe to your Christmas baking lineup, save or print it for your holiday binder, and share it with anyone who loves simple, melt‑in‑your‑mouth cookies made from just a few ingredients.