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Just one bite of these festive, no-bake Christmas Shortbread Bites and you’ll be hooked on their sweet, buttery crunch.
I first whipped up these Christmas Shortbread Bites on a chilly December afternoon, craving something simple yet special for our little family gathering. Imagine a melty, melt-in-your-mouth shortbread center dipped in rich white chocolate, dusted with candy cane pieces—homemade, easy, and oh-so-festive. These holiday treats beg to be passed around at cookie swaps, tucked into gift boxes, or enjoyed as a sweet finger food after a hearty Christmas dinner. You know what makes them really shine? They come together in under an hour, no oven needed, and use pantry staples you likely already have.
Why You’ll Love Christmas Shortbread Bites
- No baking required—perfect when your oven’s maxed out baking pies.
- Ready in under 60 minutes from start to finish.
- Crowd-pleasing flavor blend of sweet vanilla and peppermint.
- Great for last-minute gift boxes or stocking stuffers.
- Gluten-friendly option with almond flour swap.
- Made with pantry staples: butter, sugar, vanilla—no fancy tools.
- Ideal finger food for holiday parties—mess-free and bite-sized.
- Keeps well in the fridge or freezer for easy make-ahead planning.
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature (Land O’Lakes or Plugrá recommended)
- ½ cup powdered sugar, sifted (C&H is great for smooth results)
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour (or 1¼ cups all-purpose + ¾ cup almond flour for gluten-free)
- ¼ tsp fine salt
- 8 oz white chocolate chips or melting wafers (Ghirardelli or Merckens)
- ¼ cup crushed candy canes or peppermint candies (freshly crushed for vibrant color)
Tips on choosing and prepping:
• For a richer taste, go with European-style butter.
• Sift powdered sugar to avoid lumps in your dough.
• Use room-temperature butter so it creams easily.
Directions
- Cream the butter and sugar. In a large bowl, beat room-temp butter with powdered sugar until light and fluffy—about 3 minutes on medium speed. You’ll know it’s ready when you see pale, whipped peaks.
- Add vanilla. Stir in vanilla extract until it’s fully incorporated and the aroma wafts up.
- Mix dry ingredients. Gently fold in flour (and almond flour, if using) plus salt. Keep folding until a soft dough forms—avoid overmixing or it’ll toughen up.
- Shape the bites. Roll dough into ½-inch balls, placing them on a parchment-lined baking sheet or plate. Stick them in the fridge for 15–20 minutes to firm up.
- Melt the chocolate. While bites chill, melt white chocolate in a microwave-safe bowl in 20-second bursts, stirring between each until smooth. A double boiler works too—just watch for steam.
- Dip and decorate. Use a fork or dipping tool to coat each chilled ball in white chocolate, letting excess drip off. Place back on parchment, sprinkle crushed candy cane on top.
- Chill to set. Transfer dipped bites to the fridge for another 15 minutes or until chocolate is solid.
Servings & Timing
Makes 18–20 Christmas Shortbread Bites
Prep Time: 20 minutes
Chill/Rest Time: 35 minutes (hands-off)
Total Time: About 1 hour
Variations
- Chocolate swirl: Drizzle melted dark chocolate over white coating.
- Nutty twist: Roll bites in finely chopped pistachios instead of candy cane.
- Cocoa lovers: Add 2 tbsp unsweetened cocoa powder to the dough for a chocolate shortbread.
- Spiced holiday: Mix ½ tsp ground cinnamon and nutmeg into the dough.
- Vegan swap: Use coconut oil in place of butter and dairy-free chocolate.
- Citrus pop: Stir in 1 tsp orange zest for a bright, festive zing.
Storage & Reheating
Store in an airtight container in the fridge for up to 7 days—perfect for gifting over the holidays. Freeze in a single layer on a tray for 1 hour, then transfer to a freezer bag; they’ll keep for 2 months. No reheating needed; just pull from the freezer or fridge and let sit at room temperature for 10 minutes before serving.
Notes
I tested this recipe with my grandkids (ages 6 and 8) and learned that a quick roll between hands keeps the bites uniformly round. Also, if your kitchen is warm, pop the dough balls in the freezer instead of the fridge—trust me, it speeds things up. For extra stability, add a teaspoon of coconut oil to your melted chocolate so it sets with a nice snap.
FAQs
Q: Can I make the dough ahead of time?
A: Absolutely—you can roll the dough balls and freeze them for up to 2 months; dip straight from the freezer.
Q: My dough is crumbly—help!
A: If it won’t come together, add 1 tsp cold water and knead gently; that little bit of moisture is a lifesaver.
Q: Do I have to use white chocolate?
A: Not at all—dark or milk chocolate works just as well and gives a different flavor twist.
Q: How do I crush candy canes without a mess?
A: Place them inside a zip-top bag and gently tap with a rolling pin—no shards flying everywhere.
Q: Can I skip the candy cane topping?
A: You can; try colorful sprinkles or chopped nuts for a different look and texture.
Q: Are these gluten-free?
A: Use almond flour in place of all-purpose and ensure your chocolate is gluten-free—then you’re good to go.
Q: What’s the best way to transport them?
A: Layer in a sturdy tin with parchment paper between rows; they travel well and won’t stick.
Q: Why is my chocolate dull after setting?
A: Stir in a tiny bit of coconut oil or shortening when melting—that gives a glossy finish.
Conclusion
These Christmas Shortbread Bites combine buttery, melt-in-your-mouth dough with festive peppermint crunch—an easy, no-bake holiday treat that’s made to share. Ready in about an hour and endlessly adaptable, they’re sure to be a hit at every Christmas party. Give them a try, let me know how they turned out, and don’t forget to explore my other holiday recipes for more sweet inspiration!
Christmas Shortbread Bites
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature (Land O’Lakes or Plugrá recommended)
- ½ cup powdered sugar, sifted (C&H is great for smooth results)
- 2 cups all-purpose flour (or 1¼ cups all-purpose + ¾ cup almond flour for gluten-free)
- 8 oz white chocolate chips or melting wafers (Ghirardelli or Merckens)
- ¼ cup crushed candy canes or peppermint candies (freshly crushed for vibrant color)
Instructions
- In a large bowl, beat room-temp butter with powdered sugar until light and fluffy—about 3 minutes on medium speed. You’ll know it’s ready when you see pale, whipped peaks.
- Stir in vanilla extract until it’s fully incorporated and the aroma wafts up.
- Gently fold in flour (and almond flour, if using) plus salt. Keep folding until a soft dough forms—avoid overmixing or it’ll toughen up.
- Roll dough into ½-inch balls, placing them on a parchment-lined baking sheet or plate. Stick them in the fridge for 15–20 minutes to firm up.
- While bites chill, melt white chocolate in a microwave-safe bowl in 20-second bursts, stirring between each until smooth. A double boiler works too—just watch for steam.
- Use a fork or dipping tool to coat each chilled ball in white chocolate, letting excess drip off. Place back on parchment, sprinkle crushed candy cane on top.
- Transfer dipped bites to the fridge for another 15 minutes or until chocolate is solid.
