Every Easter, I find myself looking for a simple, festive dessert that brings joy to both kids and adults. These Easter shortbread cookie bites never disappoint. They’re buttery, crumbly, and just the right amount of sweet. Plus, the pastel sprinkles add the perfect festive touch without any fuss. Whether I’m making a tray for a family gathering or just filling a jar to have on hand for snacking, these bite-sized cookies are always a hit.
Why You’ll Love This Recipe
- Buttery and rich with a melt-in-your-mouth texture.
- Perfectly bite-sized for easy sharing.
- Festive pastel sprinkles make them holiday-ready.
- Simple ingredients and quick prep.
Ingredients You’ll Need
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup pastel sprinkles (or rainbow if you prefer)
How I Make These Buttery Shortbread Cookie Bites
1. Cream the butter and sugar
I start by beating the softened butter and powdered sugar together in a large bowl until the mixture is light and fluffy. This step is key for that smooth texture.
2. Add vanilla
Once the butter and sugar are combined, I mix in the vanilla extract for a warm, sweet flavor.
3. Add the dry ingredients
I stir in the flour and salt until the dough begins to come together. It might look a little crumbly, but it’ll hold once pressed.
4. Fold in sprinkles
I gently fold in the pastel sprinkles, which turn the dough into a colorful celebration of spring.
5. Shape the dough
I roll the dough into small, even balls (about the size of a marble) and place them on a parchment-lined baking sheet. No need to flatten them — they’ll spread just slightly as they bake.
6. Chill the dough
Before baking, I chill the cookie balls in the fridge for about 20 minutes. This helps them hold their shape and enhances that buttery texture.
7. Bake
I bake them in a preheated oven at 325°F (163°C) for 12-15 minutes, until the edges are just barely golden.
8. Cool and serve
After they cool completely, I transfer them to a serving plate or an airtight container. They’re ready to enjoy or gift!
My Tips for Perfect Easter Cookie Bites
- Always use room temperature butter for a smooth dough.
- Don’t overmix the dough after adding flour; mix just until combined.
- Let the cookies cool fully before storing — this keeps them crisp and crumbly.
- Store them in an airtight container at room temperature for up to a week.
What I Serve With These Shortbread Bites
- A warm cup of tea or coffee — they’re perfect dunking cookies.
- Fresh fruit for a light and colorful dessert plate.
- Packaged in cute boxes or bags for Easter baskets or hostess gifts.
FAQs From My Kitchen
Q: Can I freeze these cookies?
A: Yes! Freeze them in an airtight container for up to two months. Just thaw at room temperature before serving.
Q: Can I use different sprinkles for other holidays?
A: Absolutely! Red and green for Christmas, red and pink for Valentine’s Day, or bright rainbow sprinkles for birthdays.
Q: Do I have to chill the dough?
A: I highly recommend it. It prevents spreading and makes the texture perfect.
Why These Easter Shortbread Cookie Bites Belong on Your Table
They’re sweet, simple, and festive — everything you want in a holiday treat. I love how easy they are to make, and the buttery flavor combined with that melt-in-your-mouth texture makes them irresistible. Whether you’re hosting brunch, filling Easter baskets, or just treating yourself, these little bites of joy are the perfect springtime indulgence.
Easter Shortbread Cookie Bites: My Favorite Sweet and Buttery Spring Treat
Ingredients
- 1 cup unsalted butter
- 2 cups powdered sugar
- 4 teaspoons salt
- 2 cups pastel sprinkles (or rainbow if you prefer)
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy.
- Gradually add the flour and salt, mixing until combined.
- Fold in the pastel sprinkles gently.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Flatten each ball slightly with the bottom of a glass.
- Bake for 20-25 minutes, or until the edges are lightly golden.
- Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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