Description
These Easter Shortbread Cookies are a delightful treat, boasting a buttery, melt-in-your-mouth texture that crumbles perfectly with each bite. Infused with a hint of vanilla and decorated with vibrant pastel icing, they offer a sweet, creamy flavor that captures the essence of spring celebrations.
Ingredients
Scale
- For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the Icing:
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Food coloring (various colors)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and mix until combined.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, flattening each ball slightly.
- Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- For the icing, whisk together powdered sugar, milk, and vanilla extract until smooth. Divide into bowls and add food coloring as desired.
- Once the cookies are completely cool, decorate with icing and let set before serving.
Notes
- Make-ahead: The cookie dough can be prepared and refrigerated for up to 3 days before baking.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week.
- Substitutions: For a dairy-free version, use vegan butter and almond milk for the icing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8 grams
- Sodium: 50 milligrams
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 0 grams
- Protein: 1 gram
- Cholesterol: 20 milligrams
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