Mini Christmas Cookies with Almond Bark
These adorable Mini Christmas Cookies are made with buttery sugar cookie dough, dipped in pastel pink, green, and white almond bark, and decorated with festive sprinkles. These bite-sized Christmas tree and mitten cookies are perfect for holiday cookie trays, Christmas parties, and homemade gifts. This recipe makes approximately 150 mini cookies!
Servings 150 mini cookies
Calories 37kcal
Equipment
- 1 mini cookie cutters
Ingredients
Sugar Cookie Dough
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 2½ cups all-purpose flour
- 1½ tsp vanilla extract
- ½ tsp salt
Almond Bark Coating
- 12 oz white almond bark 6 squares (½ of a 24 oz package)
- 6 tsp vegetable shortening (1 tsp per square)
- Pink and green oil-based candy coloring As needed
- 2 tbsp Christmas nonpareil sprinkles approximately
Instructions
Sugar Cookie Dough
- Cream the butter and sugar together until light and fluffy. This takes about one minute on low speed.
- Add egg and vanilla and mix well.
- Mix flour and salt in a separate bowl.
- With your mixer on the lowest speed, slowly add flour mixture to the butter. Mix for 30 seconds until the dough is thoroughly incorporated.
- Divide dough into two parts. Place each between two pieces of parchment paper.
- Roll out each set of dough. I rolled mine out to a 6 mm thickness, but it is whatever thickness you prefer.
- Transport each cookie dough to a cookie sheet.
- Refrigerate the cookie doughs for 1 hour.
- Preheat oven to 350°
- Take chilled cookie dough and cut out cookie shapes and place the cookies on a parchment lined cookie sheet.
- Place cut out cookies back in the fridge for about 10 minutes.
- Reroll extra dough and place cut out cookies back in the fridge for 10 minutes.
- Once the mini cookies have chilled, place the baking sheet in the oven and bake for 10 minutes, or until the edges are just beginning to turn lightly golden.Since these cookies are so tiny, keep an eye on them toward the end of baking. You don't want them to get too brown! Let the cookies rest on the baking sheet for a few minutes before carefully transferring them to a wire cooling rack. Allow them to cool completely before dipping them in the melted almond bark.
Almond Bark Coating
- Melt the Almond Bark: Place one 2-ounce square of white almond bark and 1 teaspoon of vegetable shortening (Crisco) in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until smooth.
- Add Color: Stir in a few drops of oil-based candy coloring to create your desired shade. Leave some almond bark white.
- Dip the Cookies: Using a fork, dip each completely cooled cookie into the melted almond bark, coating both sides. Gently tap off any excess coating.
- Decorate: Place the dipped cookies on a wire cooling rack and immediately add Christmas sprinkles while the coating is still wet.
- Work in Small Batches: Continue dipping and decorating, melting another 2-ounce square of almond bark with 1 teaspoon of shortening as needed. Repeat with the remaining colors.
- Let Set: Allow the cookies to sit at room temperature until the almond bark has completely hardened before serving or packaging.
Notes
Nutrition information is approximate and does not include the almond bark coating or decorations.
Nutrition
Serving: 1cookie | Calories: 37kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.05g | Cholesterol: 4mg | Sodium: 9mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 39IU | Calcium: 1mg | Iron: 0.1mg