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!


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)


  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.


  • 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:



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.

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