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. 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
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.
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!
- 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
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 teh 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 th etops 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!
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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