Christmas Shortbread Bites
Just one bite of these festive, no-bake Christmas Shortbread Bites and you’ll be hooked on their sweet, buttery crunch.
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.
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.
Nutrition
Calories: 180kcal
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