Sprinkle Cookie Bites
Cute, festive and delicious… these Sprinkle Cookie Bites are the perfect way to kick off the holiday baking season!
These little treats start with my tried and true Sugar Cookie Recipe and get a festive little upgrade with sprinkles! Cut them into little tiny bites and they’re perfect to serve at holiday parties, or pack up in bags or jars as adorable gifts!
I’ve made Sprinkle Sugar Cookies before and they’re just such a great way to add a bit of fun to a classic cookie. Certainly you could use this recipe to make larger cutout cookies, but this time I cut them into tiny little bites just perfect for snacking.
Feel free to use sprinkles of your choice. I used Christmas sprinkles that included red, light green, dark green and white. Keep in mind that the white sprinkles wont show up very much.
These little sprinkle cookie bites are perfect to package as gifts! Fill a mug or jar with these cuties, add a coffee gift card and you’ve got a little gift perfect for teachers, nurses, friends and neighbors. Just be sure to save a few cookies for yourself!
Sprinkle Cookie Bites
Yield: Apx. 150 mini cookies (3/4" x 3/4")
Cute, festive, delicious little cookie bites perfect for any occasion! This classic sugar cookie is similar to shortbread, but sweeter and more tender.
3 cups all purpose flour
1 teaspoon baking powder
2 Tablespoons non-pareils sprinkles
1 cup unsalted butter
1 cup sugar
1 1/2 teaspoons vanilla extract
1. In a large bowl add flour, baking powder and sprinkles. Whisk together and set aside.
2. In the bowl of an electric mixer add butter and beat until smooth. Add sugar and blend until fully combined and fluffy. Add egg and vanilla and blend.
3. While mixing, slowly pour in the bowl of flour. Mix until dough forms and starts pulling away from the sides of the bowl.
4. Scoop dough out onto a work surface and form into two large balls. Spread out a piece of plastic wrap on your work surface and set one ball of dough in the center. Lay a second piece of plastic wrap on top and roll the dough to about 1/3" thick. Carefully pick up the slab of dough, still enclosed in the plastic wrap, and place slab on a large baking sheet. Freeze slab of dough for about 15 minutes, or until firm.
5. Use a knife or bench scraper to cut the dough into small squares. Mine were about 3/4" x 3/4".
6. Preheat oven to 350*F. and arrange cookies about 1" apart on a baking sheet lined with parchment paper or a Silpat type liner.
7. Bake cookies for 8-10 minutes.
8. Cool cookies on the baking sheet for 1-2 minutes, then move to a cooling rack. Once fully cool, store cookies in a sealed container until ready to decorate. Cookies remain fresh (when stored well) for at least a week.
Feel free to use sprinkles of your choice. Avoid re-rolling the dough too many times, as the heat from your hands and moisture in the dough will cause the colors in the sprinkles to bleed.
Recipe source - Glorious Treats
As detailed in the recipe above, chilling the dough until firm makes cutting and handling the cookie dough so easy! Once chilled, I used a long knife to cut the dough and just eyeballed the sizing, but feel free to use a ruler if you’d like to be more precise.
Happy holiday baking!