Easter Shortbread Cookies
Buttery, melt-in-your-mouth Easter shortbread cookies decorated with pastel icing and festive sprinkles. These simple yet elegant cookies are perfect for spring gatherings, Easter brunch, or homemade edible gifts.
Equipment
- Large mixing bowl
- Electric Mixer or Hand Mixer
- Rolling Pin
- Easter Cookie Cutters
- Baking sheets
- Parchment paper
- Wire cooling rack
- Small Bowls for Icing
Ingredients
For the Shortbread Cookies
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Icing
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract for icing
- food coloring gels pink, yellow, blue, green
- sprinkles or edible decorations optional
Instructions
- Step 1: Preheat the oven to 325°F (160°C) and line baking sheets with parchment paper.
- Step 2: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Step 3: Mix in the vanilla extract until fully combined.
- Step 4: Gradually add the flour and salt, mixing until a soft dough forms.
- Step 5: Roll the dough on a lightly floured surface to about 1/4-inch thickness.
- Step 6: Cut shapes using Easter-themed cookie cutters and place them on the prepared baking sheets.
- Step 7: Bake for 12–15 minutes until the edges are lightly golden.
- Step 8: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Step 9: In a bowl, whisk powdered sugar, vanilla extract, and milk until smooth to make the icing.
- Step 10: Divide the icing into bowls and add food coloring to create pastel shades.
- Step 11: Decorate the cooled cookies with icing and add sprinkles if desired.
- Step 12: Let the icing set for 1–2 hours before serving or storing.
Notes
For the best texture, avoid overmixing the dough and use softened butter for easier creaming. If the dough becomes too soft while rolling, chill it briefly in the refrigerator before cutting shapes. Allow the icing to fully set before storing or stacking the cookies.