If you’re searching for a bright, joyful treat that practically shouts “spring,” Easter Shortbread Cookie Bites are the answer. These buttery, melt-in-your-mouth morsels are studded with cheerful pastel sprinkles or chopped Easter candies, making them perfect for any festive gathering. Whether you’re baking with kids or prepping sweets for a holiday brunch, these cookie bites are irresistibly simple and packed with flavor. Their soft, crumbly texture and playful pops of color guarantee that these little gems will be the first to disappear from any dessert table.
Ingredients You’ll Need
The beauty of Easter Shortbread Cookie Bites is in their simplicity. Each ingredient plays a role in creating that signature tender texture, buttery flavor, and whimsical look. Let’s break down what you’ll need and why each is essential:
- Unsalted butter: The foundation of classic shortbread, providing that signature rich, melt-in-your-mouth feel.
- Powdered sugar: Sweetens the dough while ensuring a delicate, smooth crumb.
- Vanilla extract: Adds warmth and depth, enhancing the buttery notes of the cookies.
- All-purpose flour: Gives the cookies just enough structure while keeping them tender.
- Salt: Balances the sweetness and brings out the flavor of the butter.
- Pastel-colored sprinkles or chopped Easter candy: These add festive color, a touch of crunch, and the signature Easter flair to every bite.
How to Make Easter Shortbread Cookie Bites
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 325°F. Line a baking sheet with parchment paper—this not only prevents sticking but also ensures even baking and easy cleanup later. Taking a few moments to prep your workspace means you can move quickly once the dough comes together.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is pale, light, and fluffy. This step is key for that signature shortbread texture, as it incorporates air and helps the cookies bake up tender rather than dense.
Step 3: Add Vanilla
Mix in the vanilla extract, making sure it’s fully distributed. This little splash makes a big difference, layering in flavor and giving your Easter Shortbread Cookie Bites a comforting, homey aroma.
Step 4: Combine the Dry Ingredients
Gradually add the flour and salt to the wet mixture. Stir just until the dough comes together—don’t overmix, or your cookies may lose their delicate crumb. The dough should be soft but not sticky, and everything should be well incorporated.
Step 5: Fold in Festive Mix-Ins
Gently fold in your pastel sprinkles or chopped Easter candies. This is where the cookies come to life with color and texture. Every bite will have a little burst of crunch and sweetness, making these perfect for the holiday season.
Step 6: Shape and Bake
Roll the dough into 1-inch balls and arrange them about an inch apart on your prepared baking sheet. Bake in your preheated oven for 12–15 minutes, just until the bottoms are a light golden color. Keep a close eye, as shortbread can go from perfect to overdone quickly.
Step 7: Cool and Decorate
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. For an extra festive flourish, drizzle cooled cookies with melted white chocolate and add a sprinkle of more pastel decorations on top.
How to Serve Easter Shortbread Cookie Bites
Garnishes
Dress up your cookie bites with an extra shower of pastel sprinkles or a fancy drizzle of white chocolate. You can even top each with a single mini egg or candy-coated chocolate for a special touch that really makes these bites pop on a platter.
Side Dishes
Pair your Easter Shortbread Cookie Bites with a pot of fresh coffee, herbal tea, or a spring-inspired lemonade. For a more decadent spread, serve alongside other Easter favorites like lemon bars, carrot cake, or fruit salad to create a vibrant dessert table that’s as beautiful as it is delicious.
Creative Ways to Present
Arrange your cookie bites in decorative baskets lined with colorful tissue, or stack them in clear cellophane bags tied with pastel ribbons for adorable edible gifts. They also look stunning piled high on a cake stand as the centerpiece of a spring brunch or Easter celebration.
Make Ahead and Storage
Storing Leftovers
Store any leftover Easter Shortbread Cookie Bites in an airtight container at room temperature for up to one week. Their crisp, buttery texture holds up beautifully, making them a great make-ahead treat for busy holidays.
Freezing
You can freeze the unbaked dough balls on a tray until solid, then transfer to a freezer bag for up to three months. Baked cookie bites also freeze well—just thaw at room temperature before serving to maintain their lovely texture and flavor.
Reheating
These cookies are best enjoyed at room temperature, but if you’d like to warm them slightly, pop them in a low oven (about 250°F) for just a few minutes. This revives their buttery aroma and makes them taste like they just came out of the oven.
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the shortbread dough up to three days in advance and store it in the fridge until you’re ready to bake. Just let it soften slightly at room temperature if it’s too firm to roll.
What are the best candies or sprinkles to use?
Pastel sprinkles, chopped mini eggs, or pastel M&M’s all work beautifully. Feel free to mix and match for different colors and textures in your Easter Shortbread Cookie Bites.
Can I double the recipe for a crowd?
Yes, this recipe easily doubles. You may need to bake in batches, but the dough keeps well, so you can prep ahead and keep the cookie bites coming for a larger event.
How do I keep the cookies from spreading too much?
Because this dough is relatively firm and contains no leaveners, the cookies should hold their shape. If your kitchen is very warm, chilling the dough balls for 10–15 minutes before baking can help maintain their round, bite-size look.
Are Easter Shortbread Cookie Bites suitable for gifting?
They make fantastic edible gifts! Pack them in cute boxes, jars, or bags with a ribbon for a homemade touch that friends and family will absolutely adore.
Final Thoughts
I can’t recommend these Easter Shortbread Cookie Bites enough for adding a little extra magic to your spring celebrations. With their buttery softness, festive colors, and irresistible flavor, they’re the kind of treat you’ll want to bake again and again. Give them a try—you might just find a new holiday tradition!
Print
Easter Shortbread Cookie Bites Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 36 cookie bites
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Easter Shortbread Cookie Bites are buttery, festive treats perfect for spring celebrations. Soft, melt-in-your-mouth shortbread dough is studded with pastel-colored sprinkles or chopped Easter candy for a playful pop of color and sweetness. Easy to make and perfect for sharing, these cookies bring a cheerful touch to your dessert table.
Ingredients
Shortbread Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
Mix-ins
- ½ cup pastel-colored sprinkles or chopped Easter candy (such as mini eggs or M&M’s)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until the mixture is light, creamy, and fluffy, which creates the perfect base for tender shortbread.
- Add Vanilla: Stir in the vanilla extract evenly to infuse the dough with sweet, aromatic flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the creamed mixture. Mix gently until the dough just comes together, being careful not to overwork it for tender cookies.
- Fold in Candy: Gently fold in the pastel-colored sprinkles or chopped Easter candy so they’re evenly distributed without melting or bleeding color into the dough.
- Shape Cookies: Roll the dough into small 1-inch balls and arrange them on the baking sheet about 1 inch apart to allow room for baking.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the bottoms are just lightly golden, indicating they’re perfectly baked but still tender.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- For extra festive flair, drizzle melted white chocolate over the cooled cookies and top with additional sprinkles.
- The dough can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage, making this recipe convenient for planning ahead.
- Handle the dough gently to keep the cookies tender and crumbly.
Nutrition
- Serving Size: 1 cookie bite
- Calories: 90
- Sugar: 4g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
