Oh my goodness, you are in for such a treat with this Sugar Plum Fairy Shortbread Bites Recipe! These little buttery squares are delicate, tender, and studded with colorful nonpareils that bring both whimsy and crunch. Whether you’re dreaming of holiday magic or simply want a cookie that’s both festive and utterly irresistible, this recipe is your new best friend in the kitchen. I love how the subtle notes of almond and vanilla shine through, while the optional pink tint and glaze turn each bite into a sparkling celebration. Let’s dive right into making these charming treats that are sure to delight everyone who tastes them!
Ingredients You’ll Need
Don’t be fooled by the simplicity of the ingredient list—each component plays a vital role in building the perfect Sugar Plum Fairy Shortbread Bites Recipe. From the rich, soft butter that creates that melt-in-your-mouth texture to the gentle sweetness of powdered sugar for the glaze, every element adds layers of flavor and charming color.
- 1 cup very soft butter: Provides the essential richness and tender crumb that shortbread is loved for.
- ½ cup granulated sugar: Adds just the right amount of sweetness and helps with the cookie’s golden finish.
- ¼ teaspoon almond extract: Imparts a subtle, nutty aroma that makes these bites feel magical.
- ½ teaspoon vanilla extract: Balances flavors with warm, comforting notes.
- A few drops of pink or red food coloring (optional): Gives the cookies a festive rosy glow if you want a pop of color.
- 2 ½ cups all-purpose flour: The backbone that holds the dough together with a tender bite.
- ¼ teaspoon kosher salt: Enhances all the sweet flavors and prevents the cookies from tasting flat.
- 3 tablespoons multi-colored nonpareils: Adds cheerful color and a delightful crunch inside the dough.
- 3 cups powdered sugar: Key for creating the luscious glaze that coats each sweet bite.
- 6 tablespoons half & half (maybe more): Helps achieve the perfect glaze consistency—smooth and spoonable.
- 1 teaspoon vanilla extract: Blends beautifully into the glaze for extra flavor depth.
- ⅛ teaspoon almond extract: Rounds out the glaze with that signature nutty essence matching the cookies.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Sugar Plum Fairy Shortbread Bites Recipe
Step 1: Prepare Your Pan and Dough
Start by preheating your oven to 325°F and lining a 9-inch square baking pan with foil, making sure to leave a 1-inch overhang on two sides for easy lifting later. Give the foil and pan a quick spray with nonstick cooking spray so those gorgeous bites come out effortlessly. In a large bowl, cream together your very soft butter, granulated sugar, and the almond and vanilla extracts until it’s smooth and heavenly. If you’re feeling festive, add your pink food coloring a drop at a time until you reach your desired rosy hue. This dough is going to be the base of your Sugar Plum Fairy Shortbread Bites Recipe magic.
Step 2: Mix in Dry Ingredients and Nonpareils
Now it’s time to stir in the flour and kosher salt. The mixture will look crumbly, but that’s perfect — it ensures the cookie will be tender and flaky. Gently fold in 3 tablespoons of the colorful nonpareils, reserving a teaspoon or two for the finishing touches. These little sprinkles inside your dough add that characteristic sparkle and crunch that make these bites extra special.
Step 3: Shape and Chill the Dough
Transfer your crumbly dough to the prepared pan and press it down evenly. I love using a flat-bottomed glass or a metal spatula to really smooth it out so your shortbreads bake uniformly. You have two options here: if you plan to skip the glaze, go ahead and sprinkle the remaining nonpareils evenly over the top and gently press them in so they stick. Otherwise, hold onto those for after glazing. Pop the pan into the fridge for 10 minutes, then lift out the dough using the foil overhang and slice it into 1-inch squares. Arrange these squares on ungreased cookie sheets spaced about an inch apart, refrigerate again for at least 30 minutes up to 12 hours. This chilling is key — it keeps the shape and helps develop flavor.
Step 4: Bake the Shortbread Bites
Place the trays on the center rack and bake for 13 to 18 minutes until the bottoms just begin to brown lightly. The smell that fills your kitchen? Pure happiness. Transfer the cookies onto a cooling rack as soon as they’re out of the oven and let them cool fully before glazing or storing. If you have two batches, repeat these steps. Your Sugar Plum Fairy Shortbread Bites Recipe is almost ready for the spotlight!
Step 5: Optional Glaze and Finishing Touch
For those who love a bit of extra indulgence, mix together the powdered sugar, half & half, vanilla, almond extract, and a touch of pink food coloring to create a thick but spoonable glaze. Dunk a few of your shortbread bites into this icing, coating them fully, then lift using a fork and let the excess drip back into the bowl. Place the coated bites on a cooling rack and quickly add nonpareils before the glaze hardens. This glazing adds such a beautiful festive finish. Allow the icing to dry completely — expect 3 to 4 hours or longer — then flip and dry the bottoms too. After the glaze sets, you’ve got stunning, gift-worthy Sugar Plum Fairy Shortbread Bites ready for sharing or savoring!
How to Serve Sugar Plum Fairy Shortbread Bites Recipe
Garnishes
While the multi-colored nonpareils add a wonderful festive touch, you can also try sprinkling a bit of edible glitter or crushed freeze-dried raspberries on top of the glaze for an extra pop of color and tangy bite. These small touches really elevate the look and flavor, making your Sugar Plum Fairy Shortbread Bites Recipe feel ultra-special.
Side Dishes
These shortbread bites pair beautifully with a cup of hot tea, rich coffee, or even a frothy glass of milk. For holiday gatherings, serving alongside fresh fruit like raspberries or mandarin orange slices can balance the buttery sweetness with refreshing brightness. Trust me, this combo is a win every time.
Creative Ways to Present
Presentation makes everything more delightful. Arrange your Sugar Plum Fairy Shortbread Bites Recipe on a pretty platter lined with parchment paper or holiday-themed napkins. Tie up small stacks with ribbon or lace for gift-giving, or place them in a clear glass jar with a festive bow. These cookies aren’t just treats; they’re delightful little gifts of joy!
Make Ahead and Storage
Storing Leftovers
Once cooled and glazed (if you choose), keep your Sugar Plum Fairy Shortbread Bites in an airtight container at room temperature. They’ll stay fresh and tender for up to a week. Just resist the urge to snack on them all at once!
Freezing
These shortbread bites freeze wonderfully. Place them in a single layer on a baking sheet to freeze individually, then transfer to an airtight freezer-safe container or bag. They’ll hold up for up to 3 months. When you’re ready to indulge your sweet tooth, simply thaw them in a single layer at room temperature so the glaze stays intact.
Reheating
Shortbread cookies are best enjoyed at room temperature. If you prefer them slightly warm, pop them in a 300°F oven for 3-5 minutes, but keep an eye so the glaze doesn’t soften too much. Otherwise, fresh from the pantry or fridge is perfect in this Sugar Plum Fairy Shortbread Bites Recipe!
FAQs
Can I make these cookies without food coloring?
Absolutely! The food coloring is optional and mainly adds a charming pink hue. The cookies taste wonderful without it, so feel free to skip this step if you prefer a classic look.
Do I need to use almond extract?
Almond extract adds a lovely nutty note that complements the vanilla beautifully, but if you’re allergic or not a fan, you can omit it or substitute with extra vanilla extract.
Can I use a different type of sprinkles?
Yes! Multi-colored nonpareils give a classic look and texture, but small, round sprinkles or sanding sugar can also work nicely for decorating and adding crunch.
How long does the glaze take to dry?
Expect the glaze to dry hard in about 3 to 4 hours at room temperature, though sometimes it may take a bit longer. Patience is key here to avoid smudging or sticking when stacking.
Can I double this Sugar Plum Fairy Shortbread Bites Recipe?
Sure thing! Just double all ingredients and bake in batches. Make sure not to overcrowd your baking sheets so the cookies come out evenly baked and perfect every time.
Final Thoughts
Making the Sugar Plum Fairy Shortbread Bites Recipe is like inviting a little sparkle and delight into your kitchen. These cookies are not just delicious but also heartwarming to bake and share with loved ones. Whether it’s your first time or your tenth, savor the process and the sweet reward at the end—you’re going to love every buttery, colorful bite!
PrintSugar Plum Fairy Shortbread Bites Recipe
Sugar Plum Fairy Shortbread Bites are delicate, buttery shortbread cookies infused with almond and vanilla extracts, lightly tinted with pink food coloring, and decorated with colorful nonpareils. These charming treats are finished with an optional sweet glaze for a festive touch, perfect for gifting or holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 81 shortbread bites
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies
- 1 cup very soft butter
- ½ cup granulated sugar
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- a few drops of pink or red liquid food coloring (optional)
- 2 ½ cups all-purpose flour
- ¼ teaspoon kosher salt
- 3 tablespoons multi-colored nonpareils (plus 1–2 teaspoons reserved for topping)
For the Glaze (Optional)
- 3 cups powdered sugar
- 6 tablespoons half & half (may need more for consistency)
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
Instructions
- Prepare the Baking Pan: Preheat your oven to 325°F (163°C). Line a 9-inch square baking pan with foil, leaving a 1-inch overhang on two sides for easy removal. Spray the foil and sides with nonstick cooking spray and set aside.
- Mix Wet Ingredients: In a large bowl, combine the very soft butter, granulated sugar, almond extract, and vanilla extract. Stir thoroughly until the mixture is creamy and well blended. Gradually add pink or red food coloring one drop at a time until you achieve the desired shade, if using.
- Add Dry Ingredients: Incorporate the all-purpose flour and kosher salt into the butter mixture using a sturdy spatula or wooden spoon, mixing until all flour is fully combined. The dough will be crumbly. Stir in 3 tablespoons of multi-colored nonpareils, reserving 1-2 teaspoons for later.
- Form the Dough in the Pan: Transfer the crumbly dough into the prepared baking pan. Use a flat-bottomed glass or metal spatula to press and smooth the dough evenly across the pan surface. If you opt out of glazing, sprinkle the reserved nonpareils evenly over the dough and press gently to adhere.
- Chill and Cut Dough: Refrigerate the dough in the pan for 10 minutes to firm up. Using the foil overhang, lift the dough from the pan onto a cutting surface and cut into 1-inch squares. Arrange the cut squares 1 inch apart on two ungreased cookie sheets and discard the foil.
- Second Chill: Refrigerate the cookie sheets with cut dough squares for at least 30 minutes and up to 12 hours. This step is crucial for maintaining shape while baking.
- Bake the Cookies: Place the cookie sheets on the center oven rack. Bake for 13 to 18 minutes or until the bottoms begin to just brown. Remove from the oven and transfer the cookies to a cooling rack until completely cooled. Repeat with the second batch.
- Prepare the Glaze (Optional): In a medium bowl, whisk together powdered sugar, half & half, vanilla extract, and almond extract until smooth and thick but still spoonable. Adjust thickness by adding more powdered sugar (to thicken) or half & half (to thin).
- Glaze the Cookies: Pour the icing into a shallow bowl. Dip 3 to 4 shortbread bites into the glaze, coating them completely. Lift each with a fork and let excess glaze drip back into the bowl. Wipe the fork bottom on the bowl edge before placing each cookie onto a cooling rack. Immediately sprinkle with reserved nonpareils.
- Dry the Glaze: Allow the glazed cookies to dry at room temperature for 3-4 hours or until the icing is hard and dry to the touch. Once dry, flip cookies to allow bottoms to dry as well.
- Store or Gift: Store cookies in an airtight container or freeze for longer storage. If gifting, place cookies in cellophane or plastic bags and secure with a twist tie to maintain freshness.
Notes
- Use very soft butter to ensure easier mixing and better texture.
- Pink food coloring is optional; you can omit it or add it just to the glaze for a subtler color.
- Chilling the dough twice helps maintain the shape and prevents spreading during baking.
- The glaze must dry completely for the cookies to be stackable and ideal for gifting.
- Store cookies in an airtight container to keep fresh, or freeze and thaw in a single layer before serving.
