Why You’ll Love This Recipe
These Easter Shortbread Cookie Bites are an easy-to-make, flavorful treat that’s perfect for any occasion, but especially for Easter. The shortbread cookies are crisp and buttery, and the vanilla glaze paired with colorful sprinkles makes them festive and eye-catching. This recipe is a great way to celebrate the season with minimal effort. Plus, they’re small enough to enjoy without feeling guilty, yet rich enough to satisfy any sweet tooth. If you’re looking for a treat that’s both simple and elegant, these cookie bites will be a hit.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup white chocolate or vanilla glaze
- 2 tablespoons colorful sprinkles
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, cream together the softened butter and powdered sugar until smooth and fluffy.
- Add the vanilla extract and mix until incorporated.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms.
- Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each dough ball with the back of a spoon or your fingers to create a small disc shape.
- Bake for 10-12 minutes or until the edges are just starting to turn golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are cool, drizzle with the white chocolate or vanilla glaze and sprinkle with colorful sprinkles.
Servings and Timing
- Servings: About 24 cookies
- Prep time: 15 minutes
- Cook time: 10–12 minutes
- Total time: 30 minutes
Variations
- Flavor Variations: Add 1 teaspoon of almond extract or lemon zest to the dough for a different flavor profile.
- Toppings: For extra texture and flavor, try topping the cookies with chopped nuts, mini chocolate chips, or coconut flakes in place of the sprinkles.
- Glaze: You can use milk chocolate or dark chocolate for a different topping, or even make a citrus glaze by adding a little orange or lemon juice to the powdered sugar.
Storage/Reheating
- Storage: Store the Easter Shortbread Cookie Bites in an airtight container at room temperature for up to 1 week. To keep them fresh, place a piece of wax paper between layers of cookies.
- Reheating: These cookies are best enjoyed at room temperature and don’t require reheating. However, if you prefer them slightly warm, you can microwave them for a few seconds.
FAQs
Can I use margarine instead of butter for these cookies?
While margarine can be used as a substitute, using unsalted butter will give the cookies a better flavor and texture.
Can I freeze the dough ahead of time?
Yes! You can freeze the dough for up to 2 months. Shape the dough into balls, place them on a baking sheet to freeze, and once firm, transfer them to an airtight container. When ready to bake, just add a couple of extra minutes to the baking time.
Can I use something other than white chocolate for the glaze?
Yes! You can substitute white chocolate with milk or dark chocolate, or even use a simple powdered sugar glaze with milk or water.
How do I keep the glaze from hardening too quickly?
Make sure the cookies are completely cool before glazing them. If your glaze is setting too fast, you can warm it slightly in the microwave or over a double boiler.
Can I use gluten-free flour for these cookies?
Yes, you can substitute regular flour with a gluten-free all-purpose flour blend that contains xanthan gum. Be sure to check the flour’s instructions for any adjustments in the recipe.
How thick should the glaze be?
The glaze should be slightly runny so it can drizzle over the cookies, but not so thin that it runs off completely. If it’s too thick, add a little more milk or water to loosen it up.
Can I use another type of sprinkles?
Definitely! You can use any type of sprinkles or edible decorations, like nonpareils, sugar crystals, or themed confetti for a different look.
Do I need to chill the dough before baking?
No, this dough doesn’t require chilling. The cookies will hold their shape while baking without needing to rest.
How do I prevent the cookies from spreading too much while baking?
Make sure to flatten the dough slightly before baking, as these cookies tend to spread a bit while baking. Keeping the dough balls on the smaller side will help as well.
Can I double the recipe?
Absolutely! You can double the recipe if you need more cookies. Just be sure to adjust your baking sheets and space the cookies accordingly.
Conclusion
Easter Shortbread Cookie Bites are a simple yet festive treat that brings all the charm and sweetness of shortbread with a fun twist for the holiday. These cookies are perfect for sharing at Easter gatherings or giving as a homemade gift. With just a few ingredients and minimal effort, you can create a batch of beautiful, delicious cookies that everyone will enjoy. Whether you’re serving them at a celebration or enjoying them at home, these Easter Shortbread Cookie Bites are sure to be a crowd-pleaser.
Print
Shortbread Cookie Bites
- Total Time: 30 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup white chocolate or vanilla glaze
- 2 tablespoons colorful sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, cream together the softened butter and powdered sugar until smooth and fluffy.
- Add the vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms.
- Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each dough ball with the back of a spoon or your fingers to create a small disc shape.
- Bake for 10-12 minutes or until the edges are just starting to turn golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are cool, drizzle with the white chocolate or vanilla glaze and sprinkle with colorful sprinkles.
Notes
- Storage: Store the Easter Shortbread Cookie Bites in an airtight container at room temperature for up to 1 week. To keep them fresh, place a piece of wax paper between layers of cookies.
- Reheating: These cookies are best enjoyed at room temperature. If you’d like them slightly warm, microwave for a few seconds.
- Glaze: You can substitute white chocolate with milk or dark chocolate, or even use a simple powdered sugar glaze for a different twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
