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Easter Shortbread Cookies

Easter Shortbread Cookies: Buttery Treats for Festive Joy

Delight in these Easter Shortbread Cookies, featuring buttery richness and a melt-in-your-mouth texture perfect for any festive occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Baked Goods
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup butter softened, high-quality real butter
  • 0.5 cup sugar adds sweetness and helps create structure
  • 2 cups all-purpose flour measure carefully; gluten-free option available
  • 0.25 teaspoon salt enhances flavors
  • 1 teaspoon ground vanilla optional for added flavor
For Decoration
  • 1 cup sprinkles/sanding sugar for festive decoration

Equipment

  • Mixing Bowl
  • Electric mixer
  • Rolling Pin
  • Cookie Cutters
  • Baking sheet
  • Parchment paper
  • Wire Rack

Method
 

Step‑by‑Step Instructions for Easter Shortbread Cookies
  1. Cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
  2. Gradually add the flour, salt, and ground vanilla, mixing until smooth.
  3. Roll the dough out to about ¼-inch thickness on a floured surface.
  4. Cut into festive shapes with cookie cutters and place them on a parchment-lined baking sheet.
  5. Sprinkle sprinkles or sanding sugar on top before baking.
  6. Preheat oven to 350°F (175°C) and bake for 10-12 minutes until edges are lightly golden.
  7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 16gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 50mgPotassium: 30mgSugar: 5gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months.

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