Christmas Sugar Cookie Bites Recipe

As I dive into the sugary world of baking, there’s nothing quite as nostalgic and satisfying as crafting these simple yet delightful cookies that bring back warm childhood memories with every soft, buttery bite.

I adore indulging in my Christmas Sugar Cookie Bites during the festive season. These cookies, with a base of softened butter and granulated sugar, are the perfect sweet and buttery bites for the holidays.

The vanilla extract means they smell divine, and a touch of milk in the dough guarantees they’re tender in the best way possible. Each bite-sized piece, decked out with sprinkles for the occasion, is fit to be the perfect holiday treat.

Christmas Sugar Cookie Bites Recipe Ingredients

• Granulated Sugar: Adds sweetness and tenderizes the cookies.
• Unsalted Butter: Provides richness and a smooth texture.
• Vanilla Extract: Enhances flavor with a warm, aromatic touch.
• All-Purpose Flour: Forms the cookie structure; mainly carbohydrates.
• Baking Powder: Leavening agent helps cookies rise slightly.
• Salt: Balances sweetness and enhances flavor complexity.

Christmas Sugar Cookie Bites Recipe Ingredient Quantities

• 1 cup (200g) granulated sugar
• 3/4 cup (170g) unsalted butter, softened
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/4 cups (280g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon milk
• Sprinkles or sugar for decoration

How to Make this Christmas Sugar Cookie Bites Recipe

1. Set your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.

2. In a big mixing bowl, mix well the softened butter and the granulated sugar until they reach a light and fluffy state; this should take about two to three minutes.

3. Combine the egg and vanilla extract in a bowl and beat them together well.

4. In another bowl, mix the all-purpose flour, baking powder, and salt.

5. Slowly combine the dry ingredients with the wet ingredients, stirring until just mixed.

6. Incorporate the milk until the dough is smooth and uniform.

7. Shape small balls of dough, measuring about 1 tablespoon each, and set them on the prepared baking sheet, spacing them with 2 inches between each ball.

8. Using your fingers, gently flatten each ball and dust them with a sprinkle of your choice or with colored sugar.

9. Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets. In a medium bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. In another bowl, mix together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, beating well after each addition. Stir in the chocolate chips. Drop by rounded tablespoons onto the prepared baking sheets. Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden.

10. After you bake the cookies, let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack where they will finish cooling. If you want to eat them fresh, save some for later, or give them as gifts.

Christmas Sugar Cookie Bites Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Small bowl
7. Measuring cups
8. Measuring spoons
9. Electric mixer or whisk
10. Spatula
11. Tablespoon
12. Wire rack

FAQ

• Can I use salted butter instead of unsalted butter?You can use salted butter, but then omit the extra 1/4 teaspoon of salt in the recipe so that the flavors are balanced.
• How should I store the Christmas Sugar Cookie Bites?Keep these cookies fresh for up to one week by storing them in an airtight container at room temperature.
• Can I make the dough in advance?You can prepare the dough and then refrigerate it, tightly wrapped in plastic wrap, for up to 2 days before twisting a towel around it and baking it.
• Is it possible to freeze the dough?Of course! The dough can be frozen for three months, tops. Before baking, you must thaw it in the refrigerator.
• What kind of sprinkles are best for decoration?Add a cheerful touch to your cookie bites with festive holiday sprinkles or colored sugar.
• Can I substitute the vanilla extract with another flavor?Of course, you can use almond or peppermint extract in place of the above for a completely different flavor profile, but you should adjust the amount ol’ these extracts to your likin’ as they are often more potent.

Christmas Sugar Cookie Bites Recipe Substitutions and Variations

1 cup (200 g) granulated sugar – substitute with 1 cup (200 g) coconut sugar for a richer flavor.
3/4 cup (170g) unsalted butter – replace with 3/4 cup (170g) coconut oil for a dairy-free option.
1 large egg – use 1/4 cup (60ml) applesauce to make it egg-free.
Two teaspoons vanilla extract—substituting with one teaspoon almond extract results in a different flavor profile.
2 1/4 cups (280g) of all-purpose flour. For a gluten-free option, substitute with 2 1/4 cups (280g) of gluten-free all-purpose baking flour.

Pro Tips

1. Chill the Dough Once your cookie dough is prepared, consider refrigerating it for about 30 minutes before shaping it into balls. This can help prevent the cookies from spreading too much during baking, resulting in thicker, more even cookies.

2. Room Temperature Ingredients Ensure that the butter and egg are at room temperature before beginning. This helps them blend more smoothly with the other ingredients, leading to a better-textured dough and more even baking.

3. Measure Flour Properly Be sure to measure the flour using the spoon-and-level method. Fluff up the flour, spoon it into your measuring cup, and level it off with a knife. This prevents adding too much flour, which can result in dense cookies.

4. Even Size & Spacing Use a cookie scoop or tablespoon to make sure all the dough balls are the same size. This ensures even baking and that none of the cookies are undercooked or overcooked compared to the others.

5. Cooling Technique After the cookies come out of the oven, let them cool on the baking sheet for 2-3 minutes. This allows the centers to set without over-baking. Then, transfer them to a wire rack to finish cooling, which helps them maintain their structure.