Easter Shortbread Cookie Bites
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup white chocolate or vanilla glaze (melted)
- 2 tablespoons colorful sprinkles
Step-by-Step Instructions
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) . Line a baking sheet with parchment paper or a silicone mat.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and powdered sugar until light and fluffy, about 2–3 minutes. Stir in the vanilla extract .
Pro Tip: For extra flavor, add a pinch of almond extract along with the vanilla.
Step 3: Add Flour and Salt
Gradually mix in the all-purpose flour and salt until a smooth dough forms. Be careful not to overmix—just combine until no streaks of flour remain.
Tip: If the dough feels too soft, chill it in the refrigerator for 15–20 minutes before shaping.
Step 4: Shape the Cookies
Using a small cookie scoop or spoon, portion out the dough into bite-sized balls. Place them on the prepared baking sheet, spacing them about 1 inch apart to allow for spreading.
Gently press each ball down with the back of a fork or your fingers to flatten slightly.
Step 5: Bake to Perfection
Bake the cookies in the preheated oven for 12–15 minutes , or until the edges are lightly golden but the centers remain soft. Rotate the baking sheet halfway through cooking for even browning.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 6: Drizzle with Glaze
Once the cookies have cooled completely, prepare the white chocolate or vanilla glaze according to package instructions or melt it in the microwave in 30-second intervals, stirring between each interval until smooth.
Drizzle the glaze generously over the cookies using a spoon or piping bag. Sprinkle colorful sprinkles immediately while the glaze is still wet to ensure they stick.
Step 7: Serve and Enjoy
Let the glaze set slightly before serving. Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
