Melt-in-Your-Mouth Easter Shortbread Cookies to Brighten Your Day

Easter Shortbread Cookies are a delightful, buttery treat that melts in your mouth, perfect for festive gatherings.

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Prep Time 15

Cook Time 20

Cooling Time 1

Total Time 36

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

2 cups All Purpose Flour Consider using gluten-free flour for a lighter version.
0.5 cups Cornstarch Arrowroot powder can be a fun alternative.
0.5 cups Powdered Sugar Granulated sugar is a substitute, but it will alter the texture.
1 cup Butter Opt for unsalted butter or vegan butter for a dairy-free treat.

For Decoration

0.25 cups Sanding Sugar (Pastel Colors) Regular sugar can work if needed but won't have the same effect.

Equipment

Mixing Bowl
baking sheets
Parchment Paper
whisk
fork

Method

Step-by-Step Instructions

Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper.
In a large mixing bowl, whisk together all-purpose flour, cornstarch, and powdered sugar.
Add the unsalted butter to the flour mixture and mix by hand to form a soft dough.
Roll dough into one-inch balls and place on prepared trays.
Flatten each ball with a floured fork and sprinkle with sanding sugar.
Bake for 15 to 20 minutes or until edges are lightly browned.
Let cookies cool on the baking sheet for 1 minute before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 50mgPotassium: 15mgSugar: 5gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. They can also be kept in the fridge for 10 days or frozen for 2-3 months.

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