Why did my shortbread cookies spread too much?

Spreading usually happens when the butter is too warm or the dough is overworked. Try chilling your dough balls for 15-20 minutes before baking. Also, make sure your oven is fully preheated and not running hot.

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but your cookies will have a slightly different flavor profile. If using salted butter, you might want to add a tiny pinch of salt to enhance the flavors even more.

My cookies seem too crumbly – what happened?

Shortbread is naturally crumbly, but if they're falling apart, you might have used too much flour or cornstarch. Make sure you're measuring ingredients correctly, and don't overbake them which can make them excessively dry.

Can I make these cookies without cornstarch?

The cornstarch gives shortbread its distinctive tender, melt-in-your-mouth texture. You can make them without it by substituting an equal amount of flour, but the texture will be more like a sugar cookie than traditional shortbread.

Easter Shortbread Cookies Recipe

Description

Easter Shortbread Cookies are delightfully buttery, crumbly, and melt-in-your-mouth treats. With a texture that’s soft yet crisp, these cookies are topped with sparkling pastel sanding sugar, making them perfect for festive celebrations or holiday gifting. They’re simple to make and customizable to fit different occasions.

Ingredients

Units Scale

1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup butter
Sanding sugar in pastel Easter colors

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Instructions

Preheat the oven and prepare baking sheets:
Begin by preheating your oven to 300°F (150°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Mix the dry ingredients:
Sift together the all-purpose flour, cornstarch, and powdered sugar into a large mixing bowl. If a sifter is unavailable, whisk the ingredients thoroughly or stir them with a wooden spoon to combine evenly.
Incorporate the butter and form the dough:
Using a wooden spoon or clean hands, blend the butter into the dry ingredients until a soft dough forms. Avoid overworking the dough to maintain the perfect shortbread texture. Once combined, shape the dough into a ball.
Shape the cookies:
Roll the dough into one-inch balls and place them a few inches apart on the prepared baking sheets. These cookies will slightly spread while baking, so spacing them ensures proper shaping.
Flatten and decorate:
Press down gently on each dough ball with a floured fork to create a patterned top. Sprinkle the cookies generously with pastel sanding sugar for a festive touch.
Bake and cool:
Place the cookies in the preheated oven and bake for 15 to 20 minutes, or until the cookies are set but not browned. For best results, bake for approximately 17 minutes. Allow the cookies to rest on the cookie sheet for 2 minutes before transferring them to a cooling rack.

Notes

Storage: Keep your shortbread cookies stored in an airtight container for 7 to 10 days. To prevent cookies from sticking, layer parchment paper between them.
Freezing: Once cooled, these cookies can be frozen in freezer-safe containers separated by parchment paper. They can be stored in the freezer for up to 2 to 3 months.
Serving Suggestion: Enjoy these cookies as an afternoon snack with a cup of tea or as a festive holiday treat.

Nutrition

Serving Size: 1 cookie
Calories: 90
Sugar: 5g
Sodium: 20mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg