Easter Shortbread Cookies

Celebrate Easter with these wonderfully buttery and tender shortbread cookies. Easy to make and perfect for decorating, they're a delightful treat for any holiday gathering.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 24 cookies

Course: Cookie, Dessert

Cuisine: Classic

Ingredients Equipment Method Notes

Ingredients

226 g unsalted butter Ensure butter is at room temperature for easy creaming.
90 g powdered sugar Sift before measuring for accuracy and a smoother dough.
240 g all-purpose flour Sifted flour creates a lighter shortbread.
30 g cornstarch Adds tenderness and a delicate crumb to the cookies.
5 ml vanilla extract Enhances the overall flavor profile of the cookies.
1 tsp lemon or orange zest For a bright, refreshing citrus note, if you choose to add it.
1.25 ml almond extract Provides a subtle, nutty depth of flavor, if you choose to add it.
50 g Sprinkles or melted chocolate For decorating the cooled cookies.

Equipment

Baking Sheet
Parchment Paper
Large Bowl
Cookie Cutters (optional)

Method

Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
Add vanilla extract (and almond extract or citrus zest, if using) and mix well.
Sift in the flour and cornstarch, stirring until dough comes together.
Roll dough into 1-inch balls or flatten and use cookie cutters for shapes.
Place cookies on prepared baking sheet and bake for 12-15 minutes, or until edges are golden.
Cool completely before decorating with sprinkles, a citrus glaze, or melted chocolate.

Notes

These classic shortbread cookies are wonderfully buttery and can be customized with various extracts and decorations to suit any occasion, especially Easter.