Description
Delightfully buttery and tender Easter Shortbread Cookie Bites, lightly sweetened and decorated with colorful sprinkles. Perfect for festive gatherings or a sweet treat anytime.
Ingredients
Scale
Shortbread Cookie Dough
- 1 cup unsalted butter (softened at room temperature)
- 1 cup granulated sugar
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour (sifted)
- 1/4 tsp salt
Decoration
- Colorful sprinkles for decoration
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer for 3-5 minutes until the mixture is light and fluffy, which helps to create a tender texture.
- Add Vanilla and Dry Ingredients: Mix in the vanilla extract. In a separate bowl, whisk together the sifted all-purpose flour and salt, then gradually add this to the butter mixture, mixing until combined into a smooth dough.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. Chilling the dough helps it to firm up, making it easier to scoop and preventing excessive spreading while baking.
- Shape and Bake: Using a tablespoon, scoop portions of the chilled dough and place them on a parchment-lined baking sheet, spacing them evenly. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Decorate: While the cookies are still warm, sprinkle colorful sprinkles on top so they adhere well as the cookies cool and set.
Notes
- Ensure the butter is properly softened to room temperature for easy creaming.
- Chilling the dough is essential to prevent spreading and achieve the perfect shortbread texture.
- You can substitute sprinkles with finely chopped nuts or colored sugar if desired.
- Store cookies in an airtight container at room temperature for up to one week.
