No-Fail Easter Shortbread Cookies

by Alli

Do you have that one go-to cookie recipe that you know will never fail? These no-fail Easter Shortbread Cookies have never failed me and they are so easy to make. 

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. I’ve tried many cutout cookie recipes that didn’t work for me.

See one of my cookies 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 well as the expensive butter when it comes to baking.

I 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

Yield: 14-16 cookies

Easter Shortbread Cookies

Easter Shortbread

You'll only need three ingredients to make Easter Shortbread Cookies. You can sprinkle with sparkling sugar or sprinkles but it's completely optional.

Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes


  • 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 for 30 minutes.
  5. Preheat oven to 350º.
  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 350 degrees for 10-12 minutes or until the edges are golden brown.
  11. Cool in pan on a wire rack for 5 minutes.
  12. Remove to wire rack and cool completely.

Nutrition Information



Serving Size


Amount Per Serving Calories 183Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 93mgCarbohydrates 18gFiber 0gSugar 6gProtein 2g

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Do you have a favorite Easter-inspired cookie?

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