Easter Shortbread Cookies
Buttery and melt-in-your-mouth cookies perfect for decorating and sharing during Easter celebrations.
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.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months. You can add flavors like vanilla or almond extract to the dough for variation.