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Mini Christmas Shortbread Cookies

Mini Christmas shortbread cookies are rolled thin, cut into festive shapes, and baked until set with bottoms that are just barely golden. Red and green sanding sugar adds a sparkling finish to these buttery, crisp little cookies.
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Prep Time 15 minutes
Cook Time 13 minutes
Chilling 25 minutes
Total Time 53 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 78
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour spooned and leveled
  • 0.25 tsp kosher salt
  • 2 tbsp sanding sugar red and green

Equipment

  • 1 large baking sheet
  • 1 1 1/2-inch Christmas cookie cutters

Method
 

  1. Preheat the oven to 325°F.
  2. Line a large baking sheet with parchment paper.
  3. Beat the softened butter and powdered sugar in a large bowl until smooth and creamy, about 1 minute.
  4. Mix in the vanilla.
  5. Add the flour and salt, mixing on low just until the dough comes together; do not overmix.
  6. Roll the dough between two sheets of parchment to 1/4-inch thickness.
  7. Slide the dough onto a flat tray.
  8. Refrigerate the dough for 20 to 30 minutes, until firm.
  9. Cut the dough with 1 1/2-inch Christmas cookie cutters.
  10. Arrange the cookies about 1 inch apart on the prepared baking sheet.
  11. Gather and reroll the scraps as needed.
  12. Sprinkle the cookies with red and green sanding sugar, pressing it gently into the dough.
  13. Bake for 10 to 13 minutes, until set and just barely golden on the bottoms; bake in batches as needed.
  14. Cool the baking sheet before reusing it.
  15. Let the cookies cool on the baking sheet for 5 minutes.
  16. Transfer the cookies to a wire rack to cool completely.

Notes

For clean cuts, refrigerate the dough until firm. Store cookies in an airtight container at room temperature for up to 1 week; freeze for up to 2 months. For a gluten-free version, use a measure-for-measure gluten-free flour blend.