These buttery mini shortbread cookies are my favorite and perfect for tea time and gift-giving!
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This recipe makes over 100 festive mini holiday shortbread cookies! Everyone loves them, and they always keep fresh… as long as they last! They’re made with just a few basic, simple ingredients and come together so easily that I suggest making more than one batch at a time. You don’t have to bake them all at one time, just what you need. The rest of the cookies can be cut, frozen, and baked whenever you need them. You’ll have fresh baked cookies in no time!
Where did you get the mini cookie cutters?
I use mini pie pastry cutters that I bought on Amazon. (affiliate link) I love them because they come in so many different patterns and shapes. Â I like to make little autumn leaves, but the winter cutter collection is my favorite. It has snowflakes, snowman, and gingerbread stamped cutters.
Why you’ll love these cookies
- Perfectly sweet
- Buttery crisp
- Melt in your mouth
- Easy to make, cute little cookies to enjoy and share!
Just a few ingredients
- Unsalted butter –softened
- Granulated sugar
- Pure vanilla extract
- All-purpose flour
- Salt
And a few tips
I’ve learned some things along the way while making these cookies. At the bakery we used to have, we lined the baking trays with parchment and realized we could reuse the parchment when baking in a few batches. So don’t waste your parchment between batches. Also, if your favorite shortbread is flavored, add it to your dough! This is the basic recipe and the one I like best. However, you could add a little almond or hazelnut extract or even some lemon or orange zest. Once your dough forms, if your dough is extra sticky, you can add 1/4 to 1/2 cup extra flour. Remember that you’ll add flour to your board when rolling the dough out, so be careful not to add too much. Keep a little flour handy to dip your cookie cutters in, and watch these little cookies come to life!
How to make festive mini holiday shortbread cookies
- Preheat the oven to 350 °F, 180 °C.
- Line 3 baking trays with parchment paper.
- In the bowl of a tabletop mixer that has been fitted with the paddle attachment, add the butter, sugar, vanilla, and salt. Beat until fluffy –about 3-5 minutes.
- Add the flour in a few batches and beat until a cookie dough forms.
- Transfer to a lightly floured work surface and roll it out to a half-inch thickness.
- Dip the cookie cutters in some flour and dust the top of the cookie dough with flour.
- Cut out the cookies and transfer them to the lined baking trays.
- Then, sprinkle the tops of the cookies with a little bit of granulated sugar.
- Transfer the trays to the freezer so the cookies can chill for 20 minutes.
- Then, bake the cookies for about 20-25 minutes or until golden brown around the edges. Rotate the trays halfway through baking so that the cookies bake evenly.
- Set aside to cool completely.
Cookies that freeze well
During the holidays, you’ll want to have some of these cookies on hand at all times. You never know who might stop by or if you’ll need a housewarming gift. All you have to do is shape the cookies and freeze them until they have frozen. Transfer them to freezer-safe containers or bags and store them frozen for up to two months. When you’re ready to bake, place the cookies on baking trays that have been lined with parchment paper and bake in a preheated (350 °F) oven for about 25 minutes or until golden around the edges.
Serving
I store my cookies in an airtight container at room temperature and hope that we don’t eat them all too quickly. When I make them for company, I just set my jar out and make a delicious pot of Greek coffee. If I’m giving them as a gift, I choose a pretty holiday-themed container and may wrap it up with a bow. I even use these little cookies as the top crust on pies and tarts. Try them on my Apple Pie Tart! I know you’re going to love them as much as I do. Kali Orexi!
Festive Mini Holiday Shortbread Cookies
Festive mini holiday cookies that are buttery and crisp. Perfect for tea time and for gift-giving.
Ingredients
- 3/4 pound (340g) unsalted butter, softened
- 1 cup (220 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 3 and 1/2 cups (500g) all-purpose flour
- 1/2 teaspoon salt
Instructions
Preheat the oven to 350 °F, 180 °C.
Line 3 baking trays with parchment paper.
In the bowl of a tabletop mixer that has been fitted withay the paddle atachment, add the butter, sugar, vanilla and salt. Beat until fluffy. About 3-5 minutes.
Add the flour in a few batches and beat together until a cookie dough is formed.
Transfer to a lightly floured work surface and roll it out to a half-inch in thickness.
Dip the cookie cutters in some flour and dust the top of the cookie dough with some flour.
Cut out the cookies and transfer to the lined baking trays.
Sprinkle the tops of the cookies with a little bit of granulated sugar.
Transfer the trays to the freezer so that the cookies can chill for 20 minutes. (they can be frozen for up to a month)
Bake the cookies for about 20-25 minutes or until golden around the edges. Rotate the trays halfway through baking so that the cookies bake evenly.
Set aside to cool completely.
Store in an airtight container at room temperature.
Serve with cofee. Kali Orexi!
Notes
Freezer Instructions: Shape the cookies and freeze them until they have solidified. Transfer them to freezer safe containers or bags and store them frozen for up to a month. When ready to bake, place the cookies on baking trays that have been lined with parchment paper and bake in a preheated (350 °F) oven for about 25 minutes or until golden around the edges.
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Thank you Dimitra, you don’t know how much I learned from you, I follow all your recipes daily.
Can you refrigerate part of the dough to make the cookies in two batches?
Yes, absolutely. Enjoy!!
Please could I have your beef shwarma recipe. Thank you
i’ve made these cookies 2 years in a row now for the holidays and they are SUCH a big hit. I make them in different varieties, with different chocolate drizzles or colored sugar, and people absolutely love then. I usually start right after thanksgiving and make dough, form, and freeze then, and then spend a whole day baking and decorating, and bagging them as holiday treats for coworkers and family. Awesome recipe, super easy, super versatile, a must have for the holidays.
What a fantastic holiday tradition! I’m so glad to hear the recipe has become a staple for your celebrations. It sounds like you’ve made it your own with all those creative variations—different chocolate drizzles and colored sugar must make them so festive! Your process of prepping ahead and dedicating a day to baking and decorating is so inspiring, and I’m sure your coworkers and family feel the love in every bite. Thank you for sharing your experience, and happy baking this holiday season! 😊
Would almond flour work as a replacement?
I’ve never tried that. I’m guessing it will work but the texture will change 🙂
I like to bake early and then freeze the baked cookies. Would that be okay?
These are best frozen before they’re baked. Then bake them (few days ahead of time) straight from the freezer until lightly golden.
I have been baking cookies for over 20 years, and this is now one of my favorite recipes. The cookie cutter stamps are adorable and eliminate the need for icing (and the extra calories). Thank you for sharing a fantastic, 5-star recipe!!
Thank you for sharing your experience! I’m so glad this recipe has become one of your favorites. The cookie cutter stamps really do add a special touch. Wishing you many more years of happy baking! 😊
Absolutely correct–it is a very forgiving dough! My daughter’s mother-in-law always hosts Christmas dinner and this year the theme is the Grinch. After I had already planned out my baking schedule, she called and asked if I could make cookies that were green just like the Grinch. She can be just a little intense–my son-in-law says she has no filter when it comes to talking. So anyway, I decided to halve the recipe and add food coloring while I was beating the butter, etc. (I used a hand mixer–too lazy to drag out the stand mixer which isn’t small batch friendly). I then started adding the flour and mixing by hand. I only added maybe 1/2 cup and the dough was not coming together. Ugh! I checked the recipe for the amount of butter and realized instead of 6 oz, I used 6 tbls. My bad! I only had cold butter and didn’t feel like waiting for it to come to room temp. I used my mother’s old trick of grating the butter into the bowl. I mixed the cold butter into the dough and it magically came together. Only minor problem rolling once the dough started getting warm–just a sprinkle of flour solved that problem. I made these last year and plan to include them every year. Great recipe. P.S. Best wishes from Middle Village, Queens 🙂