Christmas Cookie Nibbles

Prep Time: 15 mins
Total Time: 35 mins
Servings: 60

These bite size cookies are soft, chewy, festive, and fun. Yum!

Ingredients:

For the Cookies:

1 cup unsalted butter, cold (cut into cubes. If using salted, don’t add the extra salt)

1 cup powdered sugar

1 large egg

1 large egg yolk

2 tsp. vanilla extract

¼ tsp. almond extract (optional)

2 ¾ cups all purpose flour (spooned and leveled)

2 tsp. baking powder

½ tsp salt

2 to 4 tsps. milk (if needed)

For the Topping:

1 cup unsalted butter (softened to room temperature)

1 to 2 tsps. vanilla extract

½ tsp. almond extract (optional)

½ tsp. salt, or more to taste

4 cups powdered sugar, sifted

1 to 3 Tbsps. heavy cream, room temperature

gel food coloring

festive holiday sprinkles

Directions:

For the Cookies:

Methods, Stand mixer or hand mixer:

Add the powdered sugar and salt and mix to combine.

Using the paddle attachment on the stand mixer, add the cold butter pieces and beat on low to start, then increase speed.

Beat until butter and sugar form almost like a paste, then scrape down the sides of the bowl as needed.

Add the egg, egg yolk, and vanilla, and (if using) almond extract.

Add the flour and baking powder and mixture just until combined.

Add a splash of milk if the dough seems dry.

Divide the dough in half, if it still feels a little shaggy just gently knead until it comes together.

Place each half on a sheet of parchment paper.

Place a second sheet of parchment on top of each dough.

Using a rolling pin, roll out each dough half between the 2 sheets of parchment until about a ½ inch thick. (Do not roll it too thin, they will rise and stay soft.)

Place each parchment cookie dough slab in the freezer for 20 minutes or until solid and cold, place on a baking sheet if you’d like.

Pre-heat your oven to 350.

Cut into squares, and re-roll the scraps and repeat, chill the dough again if it gets warm.

Bake at 350 for 10 to 12 minutes, do not over-bake, then let the cookies cool before topping and decorating.

For the Topping:

Using a stand mixer fitted with the paddle attachment (or a hand held mixer) beat the softened butter, extracts, and salt for 3 to 4 minutes or until light and creamy, and scrape down the sides of the bowl as needed.

Gradually add in the sifted powdered sugar. Be sure to start at a low speed.

Increase the speed to get it fully incorporated and then add in the heavy cream.

Start with 1 to 2 Tbsp. and increase from there until desired consistency is reached.

Feel free to also add more powdered sugar for a thicker frosting, it’s done when it is thick, creamy, and fluffy.

Add a few drops at a time of food coloring if using (gel preferred) and mix until combined.

Top each cokkie nibble with this creamy frosting and sprinkle colored christmas sprinkles while the frosting is wet. Enjoy!

Thanks
for Shopping with us!
Return to Recipes

Christmas Cookie Nibbles

Prep Time: 15 minsTotal Time: 35 minsServings: 60

These bite size cookies are soft, chewy, festive, and fun. Yum!

Ingredients:

For the Cookies:

1 cup unsalted butter, cold (cut into cubes. If using salted, don’t add the extra salt)

1 cup powdered sugar

1 large egg

1 large egg yolk

2 tsp. vanilla extract

¼ tsp. almond extract (optional)

2 ¾ cups all purpose flour (spooned and leveled)

2 tsp. baking powder

½ tsp salt

2 to 4 tsps. milk (if needed)

For the Topping:

1 cup unsalted butter (softened to room temperature)

1 to 2 tsps. vanilla extract

½ tsp. almond extract (optional)

½ tsp. salt, or more to taste

4 cups powdered sugar, sifted

1 to 3 Tbsps. heavy cream, room temperature

gel food coloring

festive holiday sprinkles

Directions:

For the Cookies:

Methods, Stand mixer or hand mixer:

Add the powdered sugar and salt and mix to combine.

Using the paddle attachment on the stand mixer, add the cold butter pieces and beat on low to start, then increase speed.

Beat until butter and sugar form almost like a paste, then scrape down the sides of the bowl as needed.

Add the egg, egg yolk, and vanilla, and (if using) almond extract.

Add the flour and baking powder and mixture just until combined.

Add a splash of milk if the dough seems dry.

Divide the dough in half, if it still feels a little shaggy just gently knead until it comes together.

Place each half on a sheet of parchment paper.

Place a second sheet of parchment on top of each dough.

Using a rolling pin, roll out each dough half between the 2 sheets of parchment until about a ½ inch thick. (Do not roll it too thin, they will rise and stay soft.)

Place each parchment cookie dough slab in the freezer for 20 minutes or until solid and cold, place on a baking sheet if you’d like.

Pre-heat your oven to 350.

Cut into squares, and re-roll the scraps and repeat, chill the dough again if it gets warm.

Bake at 350 for 10 to 12 minutes, do not over-bake, then let the cookies cool before topping and decorating.

For the Topping:

Using a stand mixer fitted with the paddle attachment (or a hand held mixer) beat the softened butter, extracts, and salt for 3 to 4 minutes or until light and creamy, and scrape down the sides of the bowl as needed.

Gradually add in the sifted powdered sugar. Be sure to start at a low speed.

Increase the speed to get it fully incorporated and then add in the heavy cream.

Start with 1 to 2 Tbsp. and increase from there until desired consistency is reached.

Feel free to also add more powdered sugar for a thicker frosting, it’s done when it is thick, creamy, and fluffy.

Add a few drops at a time of food coloring if using (gel preferred) and mix until combined.

Top each cokkie nibble with this creamy frosting and sprinkle colored christmas sprinkles while the frosting is wet. Enjoy!

Prep Time: 15 mins
Total Time: 35 mins
Servings: 60