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Sugar Cookie Bites

The only thing cuter than a decorated sugar cookie is a bite sized sugar cookie! Make these tasty cookie bites with the kids this holiday season. Don’t forget the frosting!

If you love putting frosting on cookies, be sure to give these Frosted Sugar Cookie Bars a try too! Or these sweet Caramel Frosted Sugar Cookies are always a hit!

Pink frosted sugar cookies in a cupcake wrapper.

Bite Sized Sugar Cookies

Christmas isn’t Christmas without sugar cookies! The festive frosting colors, the sprinkles, the sharing with friends, it’s all one of my favorite ways to celebrate the season.

I’ve shared plenty of sugar cookie recipes over the years, from Cream Cheese Sugar Cookies to these classic Chewy Sugar Cookies, and today I have yet another one to add to your list: Bite Sized Sugar Cookies

Advantages

Wondering why you should make sugar cookie bites instead of regular ol’ normal sized cookies? There are a few reasons I like making these itty bitty treats:

  • No cutting out cookies: No cookie cutters required for this recipe! When you’re in a hurry or don’t want to have to get the counters messy, Sugar Cookie Bites are the way to go.
  • Easy to share: One batch of these bites is enough to share with a group! Smaller cookies also mean you can have MORE of them, right? Baked in individual wrappers, they’re extra easy to transport and serve.
  • Easy to store: These little cookies don’t take up much space. Keep ’em in the cookie jar, a tupperware container or a ziploc bag so they’re on hand any time you need a bite of something sweet.

Ingredients Notes

Ingredients needed for pink frosted sugar cookies.

Just like most sugar cookies, you can adapt the frosting, sprinkles and other decorations for any occasion!

This recipe features a basic sugar cookie frosting that you can make as written or fancy up with a few drops of food coloring.

Get creative and have fun with all kinds of color combos.

Step by Step Instructions

Before you make the cookies, preheat the oven to 375 F and line a mini muffin tin with small cupcake liners.

Step by step photos showing how to make frosted sugar cookie bites.

STEP 1. Make the cookie dough

In a large bowl or stand mixer, beat together the butter, shortening and sugar until it’s smooth and creamy, then add the vanilla extract and egg.

In a small bowl, whisk together the dry ingredients. Slowly incorporate the flour mixture into the wet ingredients and stir to form a dough.

STEP 2. Roll in sugar

Roll about 2 teaspoons of dough into a ball. I used a small cookie scoop about the size of a walnut. Roll the ball of dough in a small bowl of sugar, coating all sides, and place it in the muffin pan inside of a mini cupcake wrapper.

Gently press down on the tops of the cookie balls so they spread to the edges.

STEP 3. Bake

Bake the cookies for 10-11 minutes. The color of the cookie won’t change so you can test when they’re done by sticking a toothpick into the center to see if it comes out clean.

Allow the cookies to cool for a minute in the pan then move the cookies to a cooling rack. While the cookies are cooling, prepare the frosting.

STEP 4. Frost

Pink buttercream frosting on a spatula.

Combine the powdered sugar and shortening in a stand mixer or large bowl with beaters until combined (the mixture will be a little dry and crumbly).

Add in half of the milk, the vanilla and food coloring (is using) and mix until smooth.

If the frosting is too thick, gradually add in the rest of the milk until the desired consistency has been reached.

Once the cookies have cooled. Fill your piping bag, or use a knife to spread, and frost the cookie bites with the icing and sprinkle with your favorite sprinkles!

Tips and Tricks

  • The shortening in the frosting will allow the frosting to“set”. If you stack the cookie bites they will smoosh a little bit but they will not stick to each other.
  • The cookies will puff a little as they bake. When ready to come out of the oven, the tops will look dry. In my oven, this was after about 10 minutes.
  • Store sugar cookie bites in an airtight container at room temperature for up to a week. You can freeze these but the texture of the frosting will get a little more runny when it thaws. If you do freeze, consider freezing them unfrosted and letting them thaw before adding the icing.
  • Serve your cookie bites with a mug of hot chocolate. These Valentine’s Hot Cocoa Bombs are so fun!
Sugar cookie bite being frosted with pink buttercream.

Recipe FAQs

Can I use all butter instead of Crisco in this recipe?

You can use butter if you prefer, however, it tends to spread more than the shortening, so you may want to refrigerate the dough before baking.

Can I freeze frosted sugar cookies?

Yes you can. However, you may notice the color to run slightly when freezing.

Can I skip the frosting on sugar cookies?

Absolutely. Sugar cookies are great with or without frosting. I suggest if skipping the frosting, add in some fresh lemon zest to the cookie dough.

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 36 cookies

Sugar Cookie Bites

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

The only thing cuter than a decorated sugar cookie is a bite sized sugar cookie! Make these tasty cookie bites with the kids this holiday season. Don't forget the frosting!

Ingredients

For the cookies:

  • ½ cup unsalted butter, softened
  • ⅓ cup shortening (I used Crisco)
  • ¼ cup granulated sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 ¾ cup all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ¼ cup granulated sugar (to roll the cookie dough in before baking)

For the frosting:

  • 4 cups powdered sugar
  • ½ cup shortening
  • 5-6 Tbsp. milk
  • 1 tsp. vanilla extract
  • Food coloring (optional)
  • Sprinkles (optional)

Instructions

  1. Preheat oven to 350 degrees. Prepare a mini muffin pan by lining it with mini cupcake liners.
  2. In a large bowl, using a hand or stand mixer, beat together the butter, shortening and sugar until it’s smooth and creamy. Add egg and vanilla, mixing JUST until combined.
  3. In a small bowl, whisk together the flour, baking powder and salt. Slowly incorporate the flour mixture into the wet ingredients and stir until dough comes together.
  4. Grab about 2 tsp. of cookie dough and roll it into a ball. I used a small cookie scoop and it will resemble the size of a walnut. Roll the ball of dough in a small bowl of sugar, coating all sides, and place it inside of the mini cupcake wrapper.
  5. Gently press down on the tops of the cookie balls so they spread to the edges. If the sugar coating is pressed down into the cookie just sprinkle a little more sugar on the tops.
  6. Bake the cookies for 10-11 minutes; the tops will not change color. The cookies will grow a little in size. I removed them when the tops didn’t look wet any longer and used a toothpick to confirm they were done.
  7. Allow the cookies to cool for a minute in the pan, just so you can handle them, and then move the cookies to a cooling rack to finish cooling.
  8. While the cookies are cooling you can prepare the frosting.
  9. In a large bowl, using a stand or hand mixer, combine the powdered sugar and shortening; mixing until combined. The mixture will be kind of dry and crumbly.
  10. Add in half of the milk, the vanilla and food coloring; mix until the frosting comes together and all of the sugar clumps are gone. If the frosting is too thick, gradually add in the rest of the milk until the desired consistency has been reached.
  11. Once the cookies have been cooled. Fill your piping bag, or use a knife to spread, and frost the cookie bites with the icing and sprinkle with your favorite sprinkles. The shortening in the frosting will allow the frosting to“set”. If you stack the cookie bites they will smoosh a little bit but they will not stick to each other.
  12. Store covered at room temperature.

Notes

  • The shortening in the frosting will allow the frosting to“set”. If you stack the cookie bites they will smoosh a little bit but they will not stick to each other.
  • The cookies will puff a little as they bake. When ready to come out of the oven, the tops will look dry. In my oven, this was after about 10 minutes.
  • Store sugar cookie bites in an airtight container at room temperature for up to a week. You can freeze these but the texture of the frosting will get a little more runny when it thaws. If you do freeze, consider freezing them unfrosted and letting them thaw before adding the icing.
  • Use homemade vanilla extract for delicious flavor!

Nutrition Information:

Yield:

36

Serving Size:

1 cookie

Amount Per Serving: Calories: 155Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 55mgCarbohydrates: 20gFiber: 0gSugar: 15gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

These little cookies are great for little hands to help make! Everyone has fun choosing their own sprinkle colors and decorating custom miniature cookies.

These easy Sugar Cookie Bites prove that good things come in bite sized packages!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on January 25, 2021

Comments & Reviews

  1. These are so adorable and look so fun to make! My daughter is going to love this recipe! I can’t wait to give this a try!

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