🌸 Easter Shortbread Cookies 🌸
Ingredients
For the shortbread cookies:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
For the icing:
1 cup powdered sugar
2–3 tablespoons milk (adjust for consistency)
1/2 teaspoon pure vanilla extract
Food coloring gels (pastel colors like pink, yellow, blue, and green)
For decoration:
Sprinkles, edible pearls, or sanding sugar (optional)
Instructions
Prepare the cookie dough:
Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone mats.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric mixer.
Mix in the vanilla extract until fully combined.
Gradually add the flour and salt to the butter mixture, mixing on low speed until the dough comes together. It should be soft but not sticky.
Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use Easter-themed cookie cutters (such as eggs, bunnies, or flowers) to cut out shapes.
Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
Bake the cookies:
Bake for 12–15 minutes, or until the edges are just lightly golden. The cookies will remain pale overall but should feel firm to the touch.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Make the icing:
In a medium bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk until smooth.
Adjust the consistency by adding more milk, one teaspoon at a time, until the icing is thin enough to spread but thick enough to hold its shape.
Divide the icing into smaller bowls and tint each with food coloring gels to create pastel shades.
Decorate the cookies:
Using a small spoon or piping bag, spread or pipe the colored icing onto the cooled cookies.
Add sprinkles, edible pearls, or sanding sugar while the icing is still wet for extra flair.
Allow the icing to set for at least 1–2 hours before serving or storing.