No-Fail Easter Shortbread Cookies

by Alli

Do you have that one go-to cookie recipe that you know will never fail?

No-Fail Easter Shortbread Cookies

I can always depend on my no-fail 4-ingredient shortbread cookie recipe.  Not only do these cookies melt in your mouth, but they are a breeze to make.  You may want to double the recipe for my No-Fail Easter Shortbread Cookies because they disappear very quickly.

Sometimes I frost them and sometimes I just sprinkle them with pastel colored sugar crystals. Here’s an easy recipe for icing.

Easter Shortbread Cookies

Over the years, I’ve acquired a nice collection of cookie cutters, but that didn’t keep me from having many epic fails when it comes to cutout cookies.  See one of my epic cookie fails here! I finally realized that I was rolling the dough way too thin and/or not working with thoroughly chilled dough.  Live and learn.

I always use unsalted butter for all of my baking. I’ve found that the store brands work just as good as the expensive butter when it comes to baking.

I love, love, love how my shortbread cookies turned out. I finally made a cutout cookie that I’m actually proud of. Does that mean I can eat more than one? Yes it does!

Easter Shortbread

Easter Shortbread Cookies

Easy Carrot Cake Cookies No-Fail Easter Shortbread Cookies


  • 1 cup butter, softened
  • 1/2 cup firmly packed brown sugar
  • 2 cups all-purpose flour
  • White sparkling sugar or spring-inspired colored sprinkles


  1. Beat butter at medium speed with an electric mixer until creamy.
  2. Gradually add brown sugar, beating until light and fluffy.
  3. Add flour, a little at a time, beating at low speed until smooth.
  4. Cover and chill 30 minutes.
  5. Preheat oven to 375º.
  6. Roll dough into 1/4 inch thickness on a lightly floured surface.
  7. Cut with a 2" cookie cutter.
  8. Place 1 inch apart onto a lightly greased cookie sheet.
  9. Sprinkle evenly with sparkling sugar.
  10. Bake at 375 degrees for 10-12 minutes or until edges are golden.
  11. Cool in pan on wire rack for 5 minutes.
  12. Remove to wire rack and cool completely.

Did you make this recipe?

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Do you have a favorite Easter-inspired cookie?

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