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Shortbread Bites

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Shortbread Bites
Shortbread Bites

Shortbread bites are little individual bites of buttery goodness. They are the same recipe I came up with for my Classic Scottish Shortbread but using a different method to make them into little thick squares that are individually decorated. They are a more classy and simple way of baking up shortbread, eschewing the need to fiddle around with cutting out trees and stars.

Shortbread Bites

1 cup of butter
1/4 cup brown sugar
1/4 cup icing sugar
2 cups of flour

Kick the tires and light the fires to 325 degrees

Cream together your butter and brown sugar, making sure that there are no lumps in your brown sugar.
Add in the icing sugar and combine.
Add in the salt and flour slowly, with the mixer on low – this is not whipped shortbread after all- until the dough is completely mixed together.
Pat the cookie dough into an 8×8 wax paper/parchment paper lined pan.
Place in your freezer for 15-20 minutes.

shortbread bites

Remove from the freezer and cut into squares.

shortbread bites

Place on a parchment lined baking sheet and decorate as you wish. I love half a candied cherry on top, it’s the perfect size.

Bake at 325 degrees for 20-25 minutes, until the cookies are lightly browned.

Remove and cool on sheets for several minutes, then remove and cool completely on baking racks.

Ta-da!! Gorgeous little shortbread bites! How easy is that!!

shortbread bites

I’ve sure discovered a new-found love for shortbread this Christmas. You have to love how easy yet decadent and tasty these are!

Enjoy!

Love,

You Should See How Much Butter is in My Fridge This Holiday Season Magpie

Learn to cook like the Kitchen Magpie

Shortbread Bites

Delicious buttery shortbread baked into squares instead of dropped onto a cookie sheet.
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Course
cookies
Cuisine
American
Servings
25
Calories
114
Author
Karlynn Johnston

Ingredients

  • 1 cup of butter
  • 1/4 cup brown sugar
  • 1/4 cup icing sugar
  • 2 cups flour

Instructions

  1. Kick the tires and light the fires to 325 degrees  

  2. Cream together your butter and brown sugar, making sure that there are no lumps in your brown sugar.

  3. Add in the icing sugar and combine.

  4. Add in the salt and flour slowly, with the mixer on low - this is not whipped shortbread after all- until the dough is completely mixed together.

  5. Pat the cookie dough into an 8 x 8 wax paper/parchment paper lined pan.

  6. Place in your freezer for 15-20 minutes.

  7. Remove from the freezer and cut into squares.Place on a parchment lined baking sheet and decorate as you wish. I love half a candied cherry on top, it's the perfect size.

  8. Bake at 325 degrees for 20-25 minutes, until the cookies are lightly browned.

  9. Remove and cool on sheets for several minutes, then remove and cool completely on baking racks.

Recipe Notes

Nutritional values may vary.

Nutrition Information

Calories: 114kcal, Carbohydrates: 10g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 19mg, Sodium: 65mg, Potassium: 15mg, Sugar: 3g, Vitamin A: 4.5%, Calcium: 0.6%, Iron: 2.7%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Joy Leeb says

    Quick and easy. I will be making these. How much salt do you use?

    • The Kitchen Magpie says

      Use salted butter! In need to edit that up. Salted butter is the best!

  2. MissKay says

    I’m wondering if I could use half a merichino cherry on top?

  3. Karlynn Johnston says

    I don’t put salt in my shortbread, whipped or plain, but since I don’t specify unsalted butter, you can use salted to get that sweet/salt combination.

  4. Deb McKay says

    Thanks for sharing. I love the idea of putting it in a pan and freezing it so you can cut it easily into squares.

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