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
Scale
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
