Cookie bites are tiny versions of our best sugar cookie recipe that are just as soft and tender. Make these mini sugar cookies today in just 30 minutes!
Christmas Sugar Cookie Bites
These are the perfect tiny treats for bake sales, goody bags, or holiday parties. Plus, their size makes them so incredibly cute!
Lemon Curd Meringue Nests are perfectly tender with just the right amount of tart, citrus flavor. All you need are a handful of ingredients for an easy bite size treat.
For something a little more indulgent, make my Caramel Apple Pie Bombs! Spiced apple filling is tucked inside fluffy dough for the most delicious pull apart bread.
Or try Banana Cookie Cake Bites as a healthy alternative to all the sugary treats. Plus, it’s a great way to use up ripe bananas if you aren’t in the mood for banana bread!
How To Make Cookie Bites
- Make the dough
Cream the butter and sugar until it appears fluffy and is pale yellow in color. Mix in the wet ingredients until combined, then add the dry ingredients until smooth.
The dough should be soft and pliable but not tacky, meaning it doesn’t stick to your fingers when touched.
- Roll out and slice
On a floured surface, roll the dough into a rectangle about ¼ inch thick. It helps to rotate the dough as you roll to get the correct shape and to keep it from sticking to the counter.
If dough is sticking to your rolling pin, sprinkle some more flour over the top and rub a little on the pin as well.
Then, cut into even squares and place on lined baking sheets. You can place them fairly close together since they won’t spread much in the oven.
- Bake and decorate
Because these are so small, they only take a few minutes to bake. Cool on the pan for a few minutes before transferring to wire racks.
Meanwhile, mix together the icing ingredients until smooth and drizzle over the cookies. Enjoy as-is or decorate with your favorite sprinkles!
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Storage and Freezing
Keep in a sealed container at room temperature for up to 2 weeks.
To freeze, stack the mini sugar cookies between layers of parchment or wax paper and store for up to 6 months.
Thaw on the counter before serving. Since they’re so tiny, they’ll soften in minutes!
Helpful Tips and Tricks
- Dough too sticky? Add more flour, about a tablespoon at a time, until the dough no longer sticks to your fingers when you press it and pull away.
- Don’t overmix. Use a lower speed and mix just until there are no more streaks of flour, especially if you need to add more afterward. Overmixing produces more gluten, which will cause your treats to be flat and dense.
- Sprinkles instead of icing. Once the dough is cut into squares, sprinkle a little sanding sugar over the top. It adds a bit of sparkle and crunch without being as sweet as icing.
- When are they done? The edges will start to brown but the middle will still be a little soft to the touch. The heat from the baking sheets will continue to cook the center for perfectly tender cookie bites.
- Easy drizzling. Transfer the icing to a ziploc bag and snip off the corner to make a homemade piping bag.
Sugar Cookie Bites + Video
- 1 cup unsalted butter, 2 sticks, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 teaspoon almond extract, divided
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon light corn syrup
- Christmas nonpareils, round sprinkles
- Preheat the oven to 375°F. Prepare 2 baking sheets with parchment paper or silpat mats. Set aside.
- In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).
- Add the eggs, vanilla and 1 teaspoon of the almond extract. Beat until combined.
- Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together.
- Roll out the dough on a lightly floured clean counter top or cutting board. Roll dough into a rectangle with a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Add more flour as necessary.
- Use a sharp knife or a pizza cutter to cut dough into 1” squares.
- Note: If you are not going to glaze the baked cookies, you can sprinkle the unbaked cookies with sanding sugar at this point.
- Place cookie bites on a baking sheet about 1” apart (they should not spread too much).
- Bake the cookies for about 3-5 minutes (depending on size) or until the edges are just starting to brown.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes.
- Meanwhile: prepare the icing. In a medium bowl combine powdered sugar, milk, corn syrup, and 1/4 teaspoon of remaining almond extract. Mix with an electric mixer or whisk until smooth and creamy.
- Drizzle the icing over the cookies and add sprinkles.
- Use a spatula to place cookies on a cooling rack to cool completely.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2020
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