Jingle Bell Bites are tiny holiday shortbread cookies speckled with green and red nonpareils for fun Christmas cheer! These Christmas shortbread sprinkle cookies are perfect for a Christmas treat bag!
You saw these shortbread cookie bites during Halloween, and now I'm introducing them again for Christmas. Jingle Bell Bites! It took me up until just five seconds ago to finally decide on what I would name these this time around. I started with "HO! HO! Bites" to keep in line with the "BOO! Bites", but then I changed to "Holiday Bites" and then finalized with "Jingle Bell Bites".
Ah, the life of a food blogger trying to figure out the perfect name when all I really want is to share a fantastic recipe idea with you! Name it what you want! 😉 I even sometimes call them Holiday Shortbread Cookies.
You should add these Jingle Bell Bites to your Christmas basket list because it makes quite a bit! It's a nice palette cleanser from the other very sweet things you may be including in your baskets, giving your gift recipients a little taste buds break! They're also super easy to whip up and hold up for days. You can even freeze the shortbread cookie bites!
These tiny shortbread cookies are incredibly easy to make. Mix together a quick dough, press into a square baking dish and cut into tiny little squares. Bake and voila! Done!
Package these up into little Christmas bags for teacher gifts, or stuff them into a Christmas mug for holiday cheer! Everyone loves to snack on these holiday shortbread cookies and I know you will, too!
Now, tell me, what would YOU name them?
Other "Bites":
BOO! Bites
Cupid Bites
Leprechaun Bites
Jingle Bell Bites (Holiday Shortbread Cookies)
Ingredients
- ½ cup unsalted butter , at room temperature (plus more to butter the pan)
- ¼ cup granulated sugar
- ¼ teaspoon almond or vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 4 teaspoons Christmas colored nonpareils
Instructions
- Preheat the oven to 325 degrees F. Butter the bottom and sides of an 8x8-inch pan, then line with parchment paper, pressing the sides and corners to stick.
- In a large mixing bowl, beat the butter, sugar and extract at medium speed until creamy, about 1-2 minutes. Add the flour and salt. Mix on low speed until well mixed. Stir in the nonpareils until evenly distributed.
- Use your hands to knead 4 to 5 times to form a dough ball. Transfer the dough to the lined pan and press evenly into the bottom. Use the parchment paper to lift the dough from the pan and transfer to a cutting board. Cut the dough into ½-inch square pieces (a pizza cutter works well). Place the squares ½-inch apart on an ungreased baking sheet; discard parchment paper. Bake for 13 to 15 minutes, or until bottoms just begin to brown.
- Recipe Source: Adapted from Land O Lakes
Notes
- If dough is too dry, add a splash of milk until mixture comes together. Don't add too much!
- Make sure your butter is at room temperature. Too soft, and the cookies will spread. Too cold and the dough will be too dry.
- Nutrition information is an estimate only.
Nutrition
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Jean says
Wonderful little cookies
Mine turned out just great, a little
time and patience, thank you for
recipe.
Nikki Gladd says
Thank you, Jean!
Nerak says
I had to make a second batch for family cause my husband said these were all his! He loved them. Easy to make. I think some people that are talking about crumbly missed a step. You are supposed to knead the dough. Mine was like that but once I picked it up and kneaded the dough they were perfect!
Nikki Gladd says
Thanks, Nerak!
Santa says
You should really post a video of you making this in the exact way you published this. I think you’d find that you may have mis-wrote something or forgot to add a step.
Nikki Gladd says
Hi there. The recipe is exact as written. Thanks.
Mary Peterson says
I had to add a little bit more butter because my dough was a little too crumbly, and I should have added a tad bit more vanilla extract, but besides that these turned out grest!
Jean Van Otterloo says
Thanks for an easy recipe. I did not have issues with the dough being crumbly. I just kept mixing like you said. I am a bit disappointed with the taste. First thing I taste is flour. Any thoughts or suggestions would be welcome
Jean
Susan says
Not impressed
Joyce says
I found that once these cool you can roll them in powdered sugar. It really makes a difference in the taste. Hope this helps.
Erin says
Love these!!! Mine turned out perfectly according to recipe. And the powdered sugar suggestion is . If you’re having trouble with spreading or crumbly dough, maybe make sure your butter isn’t too soft? I left mine out for about an hour. My dough was very sandy but I was able to form it right up using my hands. Thanks for this!
Lori says
Our dough was a little dry, so we just added some milk (couple capfuls) and they turned out great. Fun, easy recipe. Love that they are bite sized to add to a platter of other Christmas cookies.
Erin Vanover says
SO easy - SO fun - SO DELICIOUS!! These fast became our favorite cookie to make. Thank you! We added just a little more butter, and extract, but other than that, we followed your instructions exactly. They turned out PERFECT! YAY!!!
Nikki Gladd says
Thank you, Erin! This made me smile 🙂
Lisa says
These did not turn out like the photo. They spread and did not retain their shape. I’ve made the recipe twice. Ive made other shortbread cookies and never had a problem. Dough was nice, not crumbly. Wasted time and money. I will not be making these again.
Joyce Miller says
I made these and they turned out great. I did roll them I powdered sugar after they cooked, just for a little more sweetness. Yummy...
Nikki Gladd says
Oooh, I bet they were like tiny little (crunchy) pillows with that powdered sugar coating! 🙂 Thank you, Joyce!
Vanessa says
Thanks for sharing! Do they keep long?
Nikki Gladd says
They keep for 1-2 weeks if stored appropriately. 1 month in the freezer.
Suzanne says
This looks so good! Do you use this dough base for any other recipes?
Nikki Gladd says
Hi Suzanne!
I've used this to make more themed "bites" for other holidays such as Halloween, Valentine's and Easter. But, I haven't yet used it for any other recipes.
Stephanie says
Can I substitute the unsalted butter with salted butter. I am going to try to make these today and I have everything but unsalted butter, all I have is the salted butter. Thanks
Nikki Gladd says
Hi Stephanie! I know it's too late to answer (we were on vacation). But, yes, you can use salted. Just cut out the salt from the ingredients in the recipe.
Elizabeth Lampman says
I'm not sure what I did wrong. The dough was too crumbly and would not hold together. I baked them in the square pan and cut them after word. They were definately delicious.
Nikki Gladd says
Hi Elizabeth, Next time try adding a splash of milk. Also, use your hands to get it really mixed. I've never had problems getting the dough past the crumbly stage, but it can take some time! 🙂
JR says
Perfectly festive and easy. Saw the comments about dryness, added an extra tbsp of Irish butter from the start. Came together beautifully. I refrigerated for an hour before cutting. Very good shortbread, will be making again.
Nikki Gladd says
Thank you, JR! Helpful tips!
Anonymous says
I also had to make revisions. I used my mixer for several minutes and the mixture never came together. It needed moisture. Continuing to mix dry ingredients doesn't make dough...
I started to look through the comments and decided to add milk, like you suggested. I added in about 3 cap fulls. I'd also recommend a little more butter and extract.
Anon says
I absolutely agree with anonymous. I was so looking forward to these cookies and they were just not coming together. Hi I searched this page for comments and I found this one. I did exactly that plus started mixing with my hands. The dough has come out wonderful. Haven’t made it to the oven yet though.
Nikkip says
I make these every year in mass production multiple times during the holiday season. Everyone loves them. I make them in both the almond and vanilla flavors. I use pure cane sugar which makes for a not as sweet cookie as white granulated sugar. These are wonderful and so easy my son loves helping!
Thank you!
Nikki Gladd says
Thank you, Nikkip! I love that you get your son involved, too!
Janis says
Do you think it would be ok to double the recipe?
Nikki Gladd says
Yes, you can double the recipe.
Tanya says
How flat do you press the dough in order for it to come out looking like a cube?
Nikki Gladd says
Hi Tanya, Press until it fits the 8x8 pan.
pretty pissed says
This shortbread recipe is rubbish and needs revision. I don't know what enchanted mixer you're using, but my dough never came together and from the looks of it neither did many other's.
There are better shortbread recipes out there. I just used my old tried and true and added the sprinkles. It worked fine.
Nikki Gladd says
I'm sorry you had trouble with this recipe. We use it all of the time and haven't had issues. Others here have commented they've made this recipe with great results. If yours isn't coming together, you can add more liquid just a few drops at a time. Please remember, too, it takes quite a while of mixing before the dough comes together.
Sarah says
Just made these and couldn't wait until they cooled off! 🙂 So delicious! I've made them as a gift for my kid's tutors! I'm not sure how many will make it out of my house if my husband tries them! Great treat!
Elizabeth says
We did a test run on these for a before holiday treat idea. My kid's couldn't stop eating them. So delicious. This will be our new favorite bite sized cookie ☺
Laura B says
Delicious! By no means is this a "horrible" recipe....if they came out wrong, try again because nikki, these are yummy! I actually added a heaping tsp full of peanut butter and a little extra flour and they are to die for. Thanks for the recipe!
Jen says
Hi! I was so excited to make these to add to my Christmas cookie tins, however, I've been really disappointed with the way they are turning out. They taste delicious, it's the presentation that's disappointing. They do not hold their shape and I'm frustrated by what I could be doing wrong! I've baked them from frozen, and alternatively just straight from the refrigerator and in both cases they lose their shape. I've even adjusted my oven temperature and they still look like cookie blobs. They start out like perfect little squares as in your picture...
Nikki Gladd says
Hi Jen,
I'm sorry to hear you're having problems! Are you at a higher altitude by any chance? Baking can vary in every kitchen, so there are also possibilities of humidity interfering, or oven temperature, different brand of ingredients, type of pan, parchment, etc. Are you using real butter, and not margarine or another alternative?
Anonymous says
This recipe is HORIBLE it was crummy literally
Nikki Gladd says
Hi Anonymous,
I'm sorry you had problems. It sounds like you did not mix it long enough to get past the crumbly stage. You can add a drop of milk or vanilla if need be. I've made these countless times with great results. Maybe try again now that you had a first time to practice. 🙂
Lauren says
How many does this recipe make? I saw the 12-18 servings, but how many are in a serving?
Nikki Gladd says
Hi Lauren,
Every time I make these, I forget to count how many bites! It's a lot!
Nathalie says
I'm unable to find Christmas colored nonpareils! Fresh out everywhere I go - I was able to scoop up red and green sugar sprinkles - do you think those would have the same effect?
Nikki Gladd says
Oh, wow! Hmmmm... the sprinkles might melt more easily and spread in color. But, maybe you would end up with a neat tie-dye or stain glass effect?
Cassidy says
Would a 9x9 pan work? Can they be cut raw and then baked?
Nikki Gladd says
Hi Cassidy, I haven't tried a 9x9 but it would turn out a thinner cookie and may require less baking time. I'm not sure I understand your second question? The recipe does state to cut raw and then bake... 🙂
kassidy says
Hi i was wondering if these could be cut while raw and then baked in squares? Or if my 9x9 pan would work?
Denise says
Would the size of the pan be 8" X 8"? Which extract do you normally use, almond or vanilla? Do you keep mixing until it comes into a ball so it won't be too crumbly? How many bits does one recipe make? How long would these keep?
Nikki Gladd says
Hi Denise,
Yes, 8x8-inch pan. I normally use vanilla, but have also used almond to switch it up. Yes, keep mixing until it comes into a ball and no longer crumbly. Keeps about 1 week. 🙂
Joanne smart says
Can you advise how to spread it in the pan without it sticking to your hands or spatula? I greased my hands but it was still a mess. TIA.
Nikki Gladd says
Hi Joanne, I haven't had this problem since the dough is more dry, but I can give some tips! 🙂 When I am having trouble with dough sticking to my hands, I either use parchment paper to press it down or lightly dust my hands with flour. Hope this helps!
Raylene says
they look good and very easy you could call them santa (s) snacks just a thought
Laurie says
My first batch was also very crumbly, they didn't turn out so well. Today I doubled the recipe and added an extra 1/4 cup of butter and they turned out excellent !! I also used salted butter by mistake and it didn't seem to hurt them at all. Melt in your mouth !!!
Tracey says
Hey Nikki,
These look fantastic! I was wondering if they can be frozen? I have lots of goodies to make for a cookie exchange at work so I'd like to get started soon!
Nikki Gladd says
Hi Tracey!
I think that would be fine, although I haven't tested it to know for sure. 🙂
Anonymous says
Did you try freezing them? I made these last Christmas and they were just incredible. I'd love to freeze some as well. I just don't know if I should freeze the dough or the baked cookie. I usually freeze the dough and thaw before baking.
Katelyn Twigg says
I made these and currently have them in the oven now. i followed the recipe but mine were crummy and i couldnt get them to stick together enough to roll them out or use a cookie cutter at all. i am wondering what i did wrong.
Nikki Gladd says
Hi Katelyn,
Sorry for the difficulties. How long did you let it mix. It is very crumbly but after you keep mixing it eventually comes together to form a dough. It takes a few minutes. If it still doesn't come together, splash in a very tiny amount of milk and keep mixing.
You do not use a rolling pin or cookie cutter with these. Instead, press the dough with your hands into the pan and then remove from the pan to cut into squares with a cookie cutter. 🙂 Hope this helps!
Jan says
I use a pizza cutter to cut into bite sized pieces. This works really well
Nikki Gladd says
Ah, yes, that's what I use, too! I see I accidentally wrote "cookie cutter" in my comment response above! I meant pizza cutter. 🙂 Thank you, Jan!
Jenna says
Hi! I'm currently making these but they are turning out very crumbly and dry. What do you think I can add to stop this?
Nikki Gladd says
Hi Jenna, The dough is very crumbly at first, but should come together after a couple minutes of mixing. If it just doesn't come together, try adding another (very small) drop of extract or a little milk (a very very small amount should make a big difference). Hope this helps! Happy new year!
Missie says
Mine did the same thing.. I need help
Samantha says
These look so yummy! About how little squares does it make? I'm trying to make enough, about a handful of these per co worker I have, about 18 people. I'm making them holiday stockings with treats! 🙂
Sheri says
Delicious! I made these this afternoon for a school/division get together!
Nikki Gladd says
Thanks, Sheri! Glad you were able to share these!
Jennifer @ Show Me the Yummy says
I think Holiday Bites are the perfect name! So cute 🙂
Stephanie @ Macaroni and Cheesecake says
Love these! I have definitely got to make them because my husband is crazy for shortbread!
Karly says
I remember your boo bites! I pinned it and it's still one of my most popular pins! Haha! I would call these jingle bell bites, but I bet they're fabulous no matter what you call them! 🙂 Pinning!
Nikki Gladd says
LOL! Well, I welcome any pins, that's for sure! 😉
Jennifer says
They look lovely! Do you or any of your readers know if I could possibly directly substitute the AP flour with the gluten free AP flour blends (I use King Arthur GF AP)? Cookies made with GF flours are generally more crumbly but I'm wondering if these might hold up instead of become a pile of crumbs.
I may try them anyway, but I just wanted to know if anyone else knew before I experiment.
Nikki Gladd says
Hi Jennifer! Good question! I do not know the answer, but hoping another reader who does will pipe in! 🙂
Sheena says
Hi Nikki, these little bites look super cute! I love the colored sprinkles, very festive 🙂
Jennifer - I eat and bake gluten free and have found that sometimes you can sub directly but you often need to add other ingredients or tweak it in some way to make it work. The main problem with simply subbing out the flour based on volume (cups) rather than weight is that 1 cup of wheat AP flour doesn't weigh the same as a cup of gluten free flour, and to further complicate the issue your cup of gluten free flour blend will very likely vary in weight from my gluten free blend because the combination of flours contained in it is probably different, unless we happen to be using the same brand.
King Arthurs All Purpose Baking Mix looks like it is the same weight as their wheat based AP flour, so I would try with that (rather than their A P flour for this recipe, which weighs more according to their website) it also has xanthan gum already added so that should stop if from turning into a pile of crumbs.
That said, my attempts to change a regular recipe to gluten free don't always work, but I've learned a lot by trial and error!
Nikki Gladd says
Thank you, Sheena! 🙂
Mary Addington says
How do I order these? I don't have time to bake them
Nikki Gladd says
Hi Mary! Ha! I wish I could take orders! 🙂