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Mini Christmas Shortbread Cookies

Mini Christmas shortbread cookies are buttery, tender cutout cookies decorated with red and green sugar. Chill the dough before rolling and the cut cookies before baking for neat shapes with edges that are set and just beginning to turn golden.
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Prep Time 2 minutes
Cook Time 12 minutes
chilling and cooling 45 minutes
Total Time 59 minutes
Servings: 60 servings
Course: Dessert
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 2 baking sheets

Method
 

  1. Heat the oven to 325°F and line two baking sheets with parchment paper.
  2. Beat the softened butter and powdered sugar in a large bowl until smooth and creamy, about 2 minutes.
  3. Mix in the vanilla.
  4. Add the flour and salt and mix on low just until a soft dough forms.
  5. Divide the dough in half, shape each half into a disk, wrap, and refrigerate for 30 minutes.
  6. Roll one disk between sheets of parchment to 1/4-inch thickness and cut into 1 1/2-inch shapes.
  7. Reroll the scraps and repeat with the remaining dough.
  8. Arrange the cookies about 1 inch apart on the prepared sheets.
  9. Sprinkle the cookies with the decorating sugar.
  10. Refrigerate the sheets for 10 minutes.
  11. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and just beginning to turn golden.
  12. Cool the cookies on the baking sheets for 5 minutes.
  13. Transfer the cookies to a wire rack to cool completely.

Notes

For clean cutouts, keep the dough chilled while working with each disk. Store in an airtight container at room temperature for up to 1 week; freezer-friendly. A dairy-free butter substitute can be used, though the texture may vary.