Easter Shortbread Cookie Bites Recipe
If you’re on the hunt for a sweet treat that perfectly captures the cheerful, pastel-hued spirit of spring, these Easter Shortbread Cookie Bites are simply irresistible. Each buttery, tender morsel is dotted with colorful candy eggs and a flourish of festive sprinkles, making them a joyful addition to any dessert table. They’re bite-sized, melt-in-your-mouth, and guaranteed to disappear quickly—ideal for sharing at family gatherings, Easter brunches, or colorful cookie platters. Whether you’re baking with little hands or simply treating yourself, this easy, crowd-pleasing recipe is bound to become a cherished springtime favorite.
Ingredients You’ll Need
There’s nothing complicated here—just a handful of everyday pantry items coming together to create Easter magic. Each ingredient plays a special role in making your Easter Shortbread Cookie Bites tender, flavorful, and visually fun!
- Unsalted butter (1 cup, softened): The base of any good shortbread, butter provides that irresistible melt-in-your-mouth texture.
- Powdered sugar (1/2 cup): Adds just the right amount of sweetness, and its fine texture keeps the cookies delicate.
- Vanilla extract (1 teaspoon): Rounds out the flavor, making each bite feel cozy and classic.
- All-purpose flour (2 cups): Gives the cookie its structure and classic shortbread crumb.
- Salt (1/4 teaspoon): Enhances all the other flavors, balancing the sweetness.
- Pastel-colored candy-coated chocolate eggs or chips (1 cup): Bring a burst of color and a chocolatey surprise to every bite.
- Pastel sprinkles (optional): For extra festivity, these add a touch of crunchy fun and visual flair.
How to Make Easter Shortbread Cookie Bites
Step 1: Prep Your Pan & Oven
Start by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper—this makes cleanup a breeze and keeps your Easter Shortbread Cookie Bites from sticking. It’s a small prep step, but it sets you up for perfectly baked cookies every time.
Step 2: Cream the Butter and Sugar
Grab a large mixing bowl and beat the softened butter together with the powdered sugar. It should look light, fluffy, and slightly pale—this is what gives the cookies their signature airy texture. Don’t rush; this step sets the tone for the whole batch!
Step 3: Add Vanilla, Flour, and Salt
Mix in the vanilla extract to infuse that cozy flavor. Next, add the flour and salt gradually, mixing until everything just comes together. You want a soft, slightly crumbly dough—don’t overmix, or you’ll lose that delicate shortbread bite.
Step 4: Fold in Easter Magic
Now the fun part: gently fold in your pastel-colored candy-coated chocolate eggs or chips. If you love lots of color, toss in the full cup; for a subtler touch, use 3/4 cup. Each scoop of dough should have flecks of candy peeking out for maximum Easter cheer.
Step 5: Shape and Decorate
Use a small cookie scoop or teaspoon to portion the dough into bite-sized balls, spacing them about an inch apart on your baking sheet. For the ultimate festive finish, lightly press pastel sprinkles onto the tops of each cookie bite.
Step 6: Bake to Perfection
Slide the tray into the oven and bake for 12–15 minutes. You’re looking for just a whisper of golden color around the edges—the centers may still look pale, but they’ll firm up as they cool. Resist the urge to overbake for that classic, tender shortbread texture.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set without crumbling. Once completely cool, you can drizzle with melted white chocolate and add extra sprinkles, if you’re feeling extra festive!
How to Serve Easter Shortbread Cookie Bites
Garnishes
For a show-stopping tray, finish your Easter Shortbread Cookie Bites with a drizzle of white chocolate and a generous scatter of pastel sprinkles. Even a dusting of powdered sugar can make each bite look bakery-window ready. Get creative; after all, it’s Easter!
Side Dishes
These sweet bites pair beautifully with light, springy sides. Try offering them alongside fresh fruit salads (think berries or citrus), a pot of good tea, or even creamy yogurt parfaits for a beautiful brunch spread. They’re also delightful with a cold glass of milk or hot coffee.
Creative Ways to Present
Make your Easter Shortbread Cookie Bites the star of your dessert display! Pile them high on a pastel cake stand, nestle them in cupcake liners for grab-and-go ease, or package them in cellophane bags tied with ribbon as homemade Easter gifts. They look stunning tucked into Easter baskets or arranged on a floral platter for your holiday table.
Make Ahead and Storage
Storing Leftovers
Place any leftover Easter Shortbread Cookie Bites in an airtight container at room temperature. They’ll stay perfectly tender for up to a week, making them ideal for nibbling throughout the Easter holiday—or whenever you crave a touch of sweetness.
Freezing
If you want to make these in advance, you can freeze the baked cookies or the unbaked dough. Store cooled cookies in a freezer-safe container separated by parchment for up to two months. For dough, shape your balls and freeze unbaked; simply bake straight from the freezer, adding an extra minute or two to the bake time.
Reheating
Shortbread is best enjoyed at room temperature, but if you love a just-baked feel, pop your cookie bites in a 275°F (135°C) oven for 3–5 minutes. Let them cool slightly before enjoying—they’ll taste freshly made with minimal effort!
FAQs
Can I use other types of candy or chocolate?
Absolutely! While pastel candy-coated chocolate eggs are classic for Easter Shortbread Cookie Bites, you can swap in mini chocolate chips, chopped chocolate bars, or even pastel M&Ms to mix things up. Just aim for bite-sized pieces for even baking.
My dough looks crumbly; is that normal?
Yes, shortbread dough is naturally on the crumbly side! If it’s too dry to hold together, gently knead it by hand a few times, or add a teaspoon of milk. The richness of butter will help it come together as you form the dough balls.
Can I make these gluten free?
Certainly! Substitute your favorite one-to-one gluten-free baking flour blend for the all-purpose flour. Check that your other ingredients, like candy coating, are gluten free as well. The result will be just as delicious and festive.
Do I need to chill the dough?
Chilling the dough isn’t required for this recipe, but if your kitchen is warm or you want extra-neat cookies, a 30-minute chill in the fridge helps the cookies hold their shape even better during baking.
How do I know when they’re done baking?
Look for edges that are just barely beginning to turn golden. The centers should be set but not browned. Overbaking leads to dry cookies, so trust your timer and keep an eye out for that subtle color change at the edges.
Final Thoughts
With their buttery crumb, pastel pops of color, and charming springtime appeal, these Easter Shortbread Cookie Bites are meant for sharing smiles and starting new holiday traditions. Don’t be surprised if they quickly become your must-bake treat every spring—so gather your ingredients and make a batch (or two!) for those you love. Happy baking and happy Easter!
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Easter Shortbread Cookie Bites Recipe
- Total Time: 30 minutes
- Yield: 24–28 bites 1x
- Diet: Vegetarian
Description
These Easter Shortbread Cookie Bites are a delightful treat perfect for the holiday season or any time you want a sweet, bite-sized snack. With a buttery, tender crumb and bursts of colorful candy-coated chocolate eggs, these cookies are sure to be a hit with family and friends.
Ingredients
Shortbread Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Additional:
- 1 cup pastel-colored candy-coated chocolate eggs or chocolate chips
- Optional pastel sprinkles for decoration
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 mixing bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- Add dry ingredients: Gradually add the flour and salt, stirring until a soft dough forms.
- Combine chocolate eggs: Gently fold in the candy-coated chocolate eggs or chips.
- Form dough balls: Using a small cookie scoop, portion the dough into bite-sized balls and place them on the prepared baking sheet. Add sprinkles if desired.
- Bake: Bake for 12–15 minutes until the edges are lightly golden.
- Cool and store: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Store in an airtight container for up to 1 week.
Notes
- For extra festive flair, drizzle with melted white chocolate and additional sprinkles.
- If you prefer less sweetness, reduce candy-coated chocolate eggs to 3/4 cup.
- Dough can be refrigerated for up to 3 days before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 110
- Sugar: 6 g
- Sodium: 25 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
