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Easter Shortbread Cookies

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These melt-in-your-mouth Easter Shortbread Cookies are simple, buttery, and perfect for spring gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp vanilla extract
  • 1 tsp lemon or orange zest (optional)
  • 1/4 tsp almond extract (optional)
  • Sprinkles or melted chocolate for decoration (optional)

Instructions

  1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
  2. Cream together the softened butter and powdered sugar until light and fluffy, about 2 to 3 minutes.
  3. Mix in the vanilla extract and, if using, the almond extract or citrus zest.
  4. Sift in the all-purpose flour and cornstarch, then mix gently until the dough just comes together.
  5. Roll the dough into 1-inch balls or flatten pieces to cut shapes.
  6. Chill the dough for 20 minutes if making cut shapes, then place cookies on the prepared baking sheet.
  7. Bake for 12 to 15 minutes, until the edges are just golden.
  8. Cool the cookies on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.
  9. Decorate with sprinkles or drizzle with melted chocolate if desired.

Notes

For uniform cookies, weigh dough portions or use a small cookie scoop. Store in an airtight container for up to 5 days.

Nutrition

Keywords: Easter cookies, shortbread cookies, spring desserts

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