Finally, I arrange the cookies on parchment-lined baking sheets with space between them, even though they don’t spread much. After just 7–9 minutes in the oven, the bottoms turn the faintest pale blonde color while the tops stay soft and tender. When I pull them out, they look like miniature bakery treats, all festive with their colorful sprinkles. I let them cool on the baking sheet for a few minutes, and by the time they’re ready to lift, they’re soft, buttery perfection.
Pro Tips for Best Results
I tested this dough three different ways: warm, room temperature, and chilled. The chilled dough always gave me perfectly shaped mini squares, so don’t skip that rest. Room-temperature dough spread too much, and warm dough was impossible to cut neatly. Even just a short chill makes the dough easier to handle and gives you beautifully even cookies.
Here’s what I learned the hard way: do not pack the flour. The first time I made these cookies, I scooped flour directly from the bag and ended up with dense, cakey squares. Always spoon flour into your measuring cup, then level it off with a knife—what a difference that one small change makes. The cookies come out softer and far less crumbly.
I also learned through trial and error that the type of sprinkle matters. The coarse sugar style—the kind that looks like large crystals—holds up best in the oven and gives a gorgeous sparkle after baking. Nonpareils melt too quickly and sometimes discolor the dough. If you want that classic Christmas pop of red and green, the coarse sugar is your best friend.
And here’s a tip that changed everything for me: bake one test cookie. Every oven runs differently, and I’ve learned mine bakes these mini cookies perfectly at 8 minutes, but a friend of mine needs only 7. Baking one test cookie lets you adjust before sacrificing an entire tray. It’s a tiny step that gives you consistent, picture-perfect results.
Common Mistakes to Avoid
I made this mistake the first time—don’t overbake these cookies. When they’re done, the tops will still look soft and pale, and that’s exactly how they should be. If you wait for browning, you’ll end up with dry cookies, and these are meant to stay tender and melt-in-your-mouth soft.
Another mistake is skipping the chilling stage. I thought I could save time once and put the freshly mixed dough straight into the oven. The cookies spread unevenly and lost their cute square shape entirely. Even 15–20 minutes in the fridge makes a huge difference, so definitely take that break.(See the next page below to continue…)