Easter Shortbread Cookies are a fun and simple treat to make during the holiday season. They are buttery, melt-in-your-mouth cookies that are perfect for decorating and sharing. Their delicate texture pairs wonderfully with the colorful sanding sugar, making them a festive addition to any Easter celebration. Plus, they are easy to prepare and a great activity to do with family and friends.
How to Make Easter Shortbread Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup powdered sugar
- 3/4 cup butter
- Sanding sugar in pastel Easter colors
Directions
- Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
- Sift together the all-purpose flour, cornstarch, and powdered sugar. If you don’t have a sifter, you can mix these in a large bowl using a whisk or a wooden spoon.
- In a separate bowl, use a wooden spoon or your clean hands to blend in the butter until a soft dough forms. Be careful not to overwork the dough; stop as soon as it comes together.
- Shape the dough into one-inch balls and place them a few inches apart on the prepared baking sheets. They will spread slightly when you flatten them.
- Lightly press down each cookie with a floured fork. Then, sprinkle sanding sugar or colorful sprinkles on top. Ann Clark’s sanding sugar is a great choice for a light sparkle.
- Bake in the preheated oven for 15 to 20 minutes. Cookies are ready when they turn lightly golden. I recommend taking them out at around 17 minutes and letting them cool on the cookie sheet for two minutes before transferring them to a cooling rack.
How to Serve Easter Shortbread Cookies
Easter Shortbread Cookies are best served alongside a cup of tea or coffee. They make a sweet addition to any Easter brunch or gathering. You can also display them on a decorative plate as a centerpiece during your holiday celebration. For an extra touch, consider adding a few chocolate eggs or other festive candies around them.
How to Store Easter Shortbread Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week. If you want to store them for a longer time, you can freeze them. Wrap each cookie tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to three months.
Tips to Make Easter Shortbread Cookies
- Make sure your butter is softened to room temperature for easier mixing.
- Don’t skip the sanding sugar decoration; it adds a beautiful finish and extra sweetness.
- If the dough feels too sticky, chill it in the fridge for about 30 minutes before shaping the balls.
Variation
If you want to mix things up, you can add flavors like vanilla or almond extract to the dough for extra taste. You could also mix in chocolate chips or colorful M&M’s for a fun twist.
FAQs
1. Can I use different types of sugar?
Yes, you can substitute powdered sugar with granulated sugar, but the texture may be slightly different.
2. Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking or freeze the formed balls for later use.
3. What can I do if the dough is too crumbly?
If your dough is crumbly, try adding a little more softened butter until it comes together.
Easter Shortbread Cookies
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup powdered sugar Can be substituted with granulated sugar.
Wet Ingredients
- 3/4 cup butter Must be softened to room temperature.
Decoration
- to taste sanding sugar in pastel Easter colors Adds a festive look and extra sweetness.
Instructions
Preparation
- Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
- Sift together the all-purpose flour, cornstarch, and powdered sugar. If you don’t have a sifter, mix these in a large bowl using a whisk or a wooden spoon.
- In a separate bowl, blend in the butter using a wooden spoon or your hands until a soft dough forms. Be careful not to overwork the dough.
- Shape the dough into one-inch balls and place them a few inches apart on the prepared baking sheets.
- Lightly press down each cookie with a floured fork. Sprinkle sanding sugar or colorful sprinkles on top.
Baking
- Bake in the preheated oven for 15 to 20 minutes. Cookies are ready when they turn lightly golden, around 17 minutes is recommended.
- Let them cool on the cookie sheet for two minutes before transferring them to a cooling rack.
