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
Scale
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
