Easter Shortbread Cookies Recipe
These delicate Easter Shortbread Cookies are tender, buttery, and lightly sweetened, perfect for celebrating the season with a sprinkle of pastel sanding sugar for a festive touch.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 29 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Ingredients
- 1 cup all purpose flour
- 1/2 cup cornstarch
- 1/2 cup powdered sugar
- 3/4 cup butter
- Sanding sugar in pastel Easter colors
Instructions
- Preheat oven: Preheat oven to 300°F. Line two baking sheets with parchment paper.
- Mix dry ingredients: Sift together all-purpose flour, cornstarch and powdered sugar. If you don’t have a sifter, place the ingredients in a large mixing bowl and give it a really good whisk or mix with wooden spoon.
- Form dough: Using a wooden spoon, or with clean hands, blend in the butter until a soft dough forms. Do not overwork the dough. As soon as the dough forms, shape it into a ball.
- Shape cookies: Shape dough into one inch balls and place a few inches apart on baking sheet. They will spread a little as you flatten them with a fork.
- Decorate: Press down lightly on each cookie with a floured fork. Sprinkle with sanding sugar or sprinkles. I have really been enjoying Ann Clark’s sanding sugar. It is very light and has a beautiful sparkle.
- Bake and cool: Bake in 300°F oven for 15 to 20 minutes. I took my cookies out in 17 minutes and let them sit on the cookie sheet for two minutes before transferring to a cooling rack and that was perfect.
Notes
- Do not overwork the dough to keep cookies tender.
- Let cookies sit on the cookie sheet for two minutes after baking before transferring to a cooling rack.
- Using Ann Clark’s sanding sugar gives a beautiful sparkle.
Find it online: https://yumfoodusa.com/easter-shortbread-cookies-recipe/