Looking to add some holiday fun to your elf shenanigans? These elf sized cookies perfect for bringing some fun and cheer in the form of a bite sized cookie.
Combine sugar, butter and vanilla in a large bowl until creamy and light.
Add in the flour and salt. Mix until combined.
On floured plastic wrap, press into a disc shape and then wrap in plastic wrap and place in the fridge for 30 minutes.
Remove dough from fridge and slice dough into 4 equal sized pieces. Take one portion and slice that in half. Place all of these pieces onto a plate and set in the fridge while you work on one variety at a time.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Tiny Christmas Crinkles
With the two smaller pieces add 2 drops of red food coloring to one and 2 drops to the other. Roll and mix them in your hands until the color is incorporated.
Use a ¼ teaspoon to scoop the dough and roll it into little balls.
Place powdered sugar into a small bowl or on a plate and roll your dough balls into the sugar before placing about an inch apart on your baking sheet.
Bake in the oven for 8 minutes. Let rest on the pan for 1-2 minutes and then place into the powdered sugar for a second coating. Let cool.
Mini Chocolate Chip Cookies
Take one large portion from the dough you sliced earlier and add in most of the mini chocolate chips. Roll in your hands to combine until evenly distributed.
Use a ¼ teaspoon to scoop the dough and place it one inch apart on the prepared baking sheet. top with 1-4 mini chocolate chips for a nicer appearance.
Bake in the oven for 8 minutes. Let cool 2-3 minutes before transferring to a plate or wire rack.
Mini Sprinkle Cookies
Incorporate most of the sprinkles into the dough by mixing them together. Then roll the dough out to be ¼ of an inch thick on a lightly floured surface.
Use the bottom of a frosting tip to cut out tiny circles. How well this works depends on your sprinkles of choice. If it's too difficult you can just use a ¼ teaspoon to scoop and roll the dough.
Place an inch apart on your baking sheet and top with additional sprinkles. Bake 8 minutes and let cool 1-2 minutes.
Tiny Thumbprint Cookies
Scoop the dough with a ½ teaspoon measuring spoon and roll into a ball. Place 2 inches apart on your baking sheet. Bake 8 minutes.
Immediately after baking use the back end of a ¼ teaspoon to press an indent into the center of the cookie.
Fill the indents with jam. I like to place the jam in a baggie and snip the corner to make it easier and cleaner.
Allow all of your cookies to cool and set before storing in an airtight container for up to a week.
Notes
Plan ahead for a softer texture; they're initially crunchy but soften the next day.
Use multiple baking sheets to save time.
Space cookies an inch apart; they don't spread much.
Refrigerate unused dough to maintain its shape.
Dough can be made up to 3 days ahead; baked cookies last up to a week.
Thumbprint cookies keep for around 4 days.
Freeze baked cookies in an airtight container for up to 3 months. Thaw briefly on the counter. Use wax or parchment paper between cookies to prevent sticking.