Get ready to fall in love with these colorful, irresistible Easter Shortbread Cookie Bites! Bursting with pastel sprinkles and the classic buttery flavor of shortbread, these bite-sized treats are the perfect sweet indulgence for spring. Whether you’re baking with kids, preparing an eye-catching dessert platter, or simply want a quick and cheerful cookie to brighten your day, Easter Shortbread Cookie Bites deliver delightfully crisp, tender textures and festive pops of color in every mouthful.
Ingredients You’ll Need
One of the best things about Easter Shortbread Cookie Bites is how few ingredients you need—most of them are probably already in your pantry! Each ingredient plays a crucial role in achieving the melt-in-your-mouth texture and the beautiful, festive appearance that makes these cookie bites stand out.
- Unsalted butter (1 cup, softened): Ensures that classic rich, tender shortbread crumb and lets you control the salt level.
- Powdered sugar (1/2 cup): Dissolves easily into the dough, giving the cookies their signature melt-away texture.
- Vanilla extract (1 teaspoon): Adds warmth and aroma that brings the sweet flavors together.
- All-purpose flour (2 cups): The foundation for structure, holding everything in perfect buttery balance.
- Salt (1/4 teaspoon): Just enough to amplify flavors and keep the sweetness in check.
- Pastel-colored sprinkles or mini chocolate candies (1/2 cup): Deliver a cheery pop of color and a playful crunch in every bite—choose your favorite!
- Additional sprinkles for topping (optional): For extra flair and an extra-special Easter touch.
How to Make Easter Shortbread Cookie Bites
Step 1: Prepare Your Workspace
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. This simple step keeps the cookie bites from sticking and makes cleanup a breeze—plus, the parchment helps them bake up just right without over-browning on the bottom.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and powdered sugar. Beat them together until the mixture is pale and fluffy—think soft peaks and airiness. This step is wonderful for achieving that classic shortbread texture that almost dissolves on your tongue.
Step 3: Add Vanilla
Mix in the vanilla extract, letting the sweet fragrance whisk you away to dessert paradise. You can get creative here, too—try a drop or two of almond extract or a sprinkle of lemon zest if you’re feeling adventurous!
Step 4: Mix in Dry Ingredients
Add the all-purpose flour and salt to the bowl. Mix on low (or by hand if you’re feeling nostalgic) until a soft, cohesive dough forms. You’ll know it’s ready when it pulls away from the sides and feels smooth to the touch.
Step 5: Fold in Sprinkles or Candies
Gently fold in your pastel-colored sprinkles or mini chocolate candies. Watch as the dough transforms—those cheerful colors make every bite a tiny celebration. Stir just enough to evenly distribute, but don’t over-mix, so the cookies stay tender.
Step 6: Shape and Cut
Transfer the dough onto a lightly floured surface and press it into a thick, even rectangle about 1/2-inch high. Use a sharp knife or a bench scraper to cut the slab into small, 1-inch squares. Each bite-sized piece is like a delicious little present!
Step 7: Bake and Cool
Arrange the cookie bites on your prepared baking sheet, leaving about an inch between each. Sprinkle extra decorations on top if you’d like an extra pop of color. Bake for 12 to 15 minutes, until the bottoms are lightly golden but the tops remain pale and soft. Once out of the oven, cool on the pan for five minutes, then move to a wire rack to let them cool completely.
How to Serve Easter Shortbread Cookie Bites
Garnishes
These lovely bites truly shine with a dusting of powdered sugar or an extra sprinkle of pastel confetti on top. For a playful twist, dip one corner of each cookie in melted white chocolate and decorate with more sprinkles—ideal for extra sparkle.
Side Dishes
Pair these cookies with soft whipped cream, fresh berries, or a cup of creamy vanilla yogurt for a dreamy spring dessert platter. They’re also fabulous alongside a pot of herbal tea, a glass of cold milk, or your favorite spring latte.
Creative Ways to Present
Easter Shortbread Cookie Bites make perfect gifts—pack them in cute cellophane bags tied with ribbon or arrange them in pretty boxes with tissue paper for a heartfelt homemade touch. Scatter them down the center of your Easter table, or use them as edible decor in a bunny-themed dessert board.
Make Ahead and Storage
Storing Leftovers
To keep Easter Shortbread Cookie Bites at their freshest, store them in an airtight container at room temperature for up to one week. They’ll stay delicately crisp and full of flavor—perfect for afternoon pick-me-ups or nibbles with friends.
Freezing
These cookie bites freeze beautifully! Layer cooled cookies between sheets of parchment in a freezer-safe container, and freeze for up to two months. Thaw at room temperature whenever you’re ready for a pop of springtime sweetness, no matter the season.
Reheating
If you crave that freshly baked taste, pop a few cookie bites in a 300°F oven for about 3-4 minutes. They’ll perk right back up, their buttery edges crisping while the centers stay tender—just like day one.
FAQs
Can I use salted butter instead of unsalted?
Absolutely! If you use salted butter, simply reduce or omit the added salt in the recipe. The result will be just as rich and delicious.
Do I have to use sprinkles, or can I substitute mini chocolate chips?
You can absolutely swap pastel sprinkles for mini chocolate chips, chopped dried fruit, or even crushed nuts. The key is to keep the pieces small for that ideal bite-sized texture.
How can I ensure my shortbread stays tender and not tough?
The best way to keep shortbread tender is to avoid over-mixing once you add the flour, and to keep the dough cool while shaping. Handle gently, and your Easter Shortbread Cookie Bites will melt in your mouth every time.
Can I double the recipe for a larger crowd?
Yes! Simply double the ingredient amounts and divide the dough into two batches for easier handling. Bake in batches, too, so you don’t overcrowd your baking sheet.
What’s the best way to make these gluten free?
Swap out the all-purpose flour for a good-quality 1:1 gluten-free flour blend. Look for blends with xanthan gum for the best texture—the taste and festive charm will be just as wonderful!
Final Thoughts
If you’re searching for a festive, seriously easy treat that brings out the joy of spring, don’t miss out on Easter Shortbread Cookie Bites. They’re buttery, colorful, and absolutely delightful—just the kind of happy snack you’ll want on repeat. Gather your sprinkles and get baking; these playful bites are ready to make your Easter and everyday celebrations a little bit sweeter!
Print
Easter Shortbread Cookie Bites Recipe
- Total Time: 30 minutes
- Yield: 36 cookie bites 1x
- Diet: Vegetarian
Description
These Easter Shortbread Cookie Bites are a delightful treat perfect for the holiday season. They are buttery, crumbly, and bursting with pastel-colored sprinkles, making them a festive addition to any gathering.
Ingredients
Shortbread Cookie Bites:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup pastel-colored sprinkles or mini chocolate candies
- Additional sprinkles for topping (optional)
Instructions
- Preheat the Oven: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar together until light and fluffy. Mix in the vanilla extract.
- Add Dry Ingredients: Add the flour and salt, and mix until a soft dough forms. Gently fold in the sprinkles or mini candies.
- Shape and Cut Dough: Turn the dough onto a lightly floured surface and press it into a 1/2-inch thick rectangle. Cut into small bite-sized squares (about 1-inch) using a knife or bench scraper.
- Bake: Place the cookie bites on the prepared baking sheet about 1 inch apart. Top with extra sprinkles if desired. Bake for 12–15 minutes, or until the bottoms are lightly golden but the tops remain pale.
- Cool and Serve: Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, add 1/2 teaspoon almond extract or lemon zest to the dough.
- Store in an airtight container at room temperature for up to 1 week. These also freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookie bites
- Calories: 120
- Sugar: 5 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
