Irresistible Easter Shortbread Cookies You’ll Adore

There’s something magical about Easter Shortbread Cookies. With each bite, you experience a delightful crunch that melts into a buttery bliss, leaving behind a swirl of sweetness that tickles your taste buds. delicious Cadbury egg cookies The aroma wafting from the oven is enough to lure even the most dedicated chocolate lovers into the world of these delicate cookies.

Remember those Easter mornings filled with laughter, colorful eggs, and sugar highs? These cookies are not just treats; they are memories waiting to happen. Whether you’re hosting a family gathering or simply enjoying a quiet afternoon, these shortbread cookies promise to elevate every moment with their charm and flavor explosion. chewy carrot cake cookies.

Every Easter, my family gathers around to decorate cookies together. I remember one year when my niece accidentally used salt instead of sugar. The look on her face when she took a bite was priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Unsalted Butter: Use room temperature butter for easy mixing and that rich, creamy flavor.
• Granulated Sugar: This adds sweetness and helps create that lovely crumbly texture we love in shortbread.
• All-Purpose Flour: Essential for structure; sift it well for light and airy cookies.
• Powdered Sugar: For extra sweetness without the grittiness—use it in frosting or as a dusting.
• Vanilla Extract: Always opt for pure vanilla extract; it elevates flavor significantly.
• Colorful Sprinkles: These bring fun and festivity—perfect for decorating your Easter cookies! refreshing pink punch.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper—this prevents sticking and makes cleanup easier.

Mixing the Dough : In a large mixing bowl, combine softened butter and granulated sugar. Beat until creamy and pale—this should take about 3-5 minutes using an electric mixer.

Add Dry Ingredients : Gradually mix in all-purpose flour and powdered sugar until combined. The dough should be soft yet manageable, resembling playdough—if too sticky, add a tad more flour.

Add Flavorings : Stir in vanilla extract until evenly distributed throughout the dough—it should smell divine! At this point, you can also fold in some sprinkles if desired.

Shape the Cookies : Roll small balls of dough (about one tablespoon) and place them on prepared baking sheets, spacing them about 2 inches apart. Gently press down with a fork or your fingers to flatten slightly. For more inspiration, check out this easy edible cookie dough recipe.

Bake the Cookies : Bake in preheated oven for 12-15 minutes until edges are lightly golden but centers remain soft. Your kitchen will smell heavenly by now!

Let them cool completely on wire racks before decorating or serving; trust me, patience pays off when you enjoy that perfect bite!

With these simple instructions, you’ll create delightful Easter Shortbread Cookies that will have everyone asking for seconds—and maybe even thirds! Enjoy this sweet journey back to those happy holiday moments! layered pistachio dessert.

Perfecting the Cooking Process

Start by creaming your butter and sugar together until fluffy, then gradually mix in dry ingredients. This ensures a smooth dough that holds its shape while baking.

Add Your Touch

Feel free to incorporate lemon zest or almond extract for an extra flavor twist. You can also swap out the traditional icing for colored chocolate to match your holiday theme.

Storing & Reheating

Store your cookies in an airtight container at room temperature for up to one week. If you need to reheat, pop them in the microwave for just a few seconds.

Baking these Easter Shortbread Cookies always brings back fond memories of my childhood kitchen—flour everywhere and laughter echoing as we decorated our cookies like little masterpieces. For more inspiration, check out this lemon crinkle cookies recipe.

FAQ

How long do Easter Shortbread Cookies last?

Easter Shortbread Cookies can last up to one week when stored properly.

Can I freeze these cookies?

Yes, you can freeze them by placing baked cookies in an airtight container.

What’s the best way to decorate Easter Shortbread Cookies?

Use royal icing or colored chocolate for fun and creative decorations!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Easter Shortbread Cookies

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• Author: Amelia
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the delightful crunch of Easter Shortbread Cookies, where buttery bliss meets sweet nostalgia. With vibrant colors and a rich aroma, these cookies are perfect for family gatherings or quiet afternoons. Easy to make and fun to decorate, they promise to create cherished memories this Easter season.

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Ingredients

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• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 tsp pure vanilla extract
• 1/4 cup colorful sprinkles (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy (about 3-5 minutes).
3. Gradually mix in all-purpose flour and powdered sugar until a soft dough forms (add more flour if too sticky).
4. Stir in vanilla extract and fold in sprinkles if desired.
5. Roll tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart. Flatten slightly.
6. Bake for 12-15 minutes until edges are lightly golden; the centers should remain soft.
7. Allow cookies to cool completely on wire racks before decorating or serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (20g)
• Calories: 100
• Sugar: 6g
• Sodium: 10mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: <1g
• Protein: <1g
• Cholesterol: 15mg