Why did my shortbread spread too much while baking?

Too much spreading usually happens when the butter gets too warm before baking. If your kitchen is warm or you've handled the dough extensively, chill the shaped cookies for 15 minutes before baking. Also, make sure your oven is fully preheated to 300°F—a higher temperature can cause rapid spreading.

Can I use a cookie cutter instead of the fork pattern?

Absolutely! For cookie cutters, I recommend chilling the dough for 30 minutes first, then rolling it out to about 1/4-inch thickness. Cut your shapes, then chill again for 15 minutes before baking to help them hold their shape.

My cookies seem too dry and crumbly—what went wrong?

The most common cause is measuring the flour incorrectly. Try spooning the flour into your measuring cup rather than scooping directly from the bag, which can pack too much flour in. Also, be careful not to overbake—even a minute or two too long can dry out these delicate cookies.

Can I use salted butter if that's all I have?

Yes! Salted butter works perfectly fine in shortbread. Just skip adding any additional salt to the recipe. Some bakers (myself included) actually prefer the subtle enhancement that salted butter brings to shortbread.

Easter Shortbread Cookies Recipe

Name: Easter Shortbread Cookies Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup cornstarch; 1/2 cup powdered sugar; 3/4 cup butter; Sanding sugar in pastel Easter colors

Description

Delight in the buttery, melt-in-your-mouth goodness of these Easter Shortbread Cookies. Perfectly tender and adorned with pastel sanding sugar, these cookies are simple to make yet elegant enough for your holiday table. With minimal ingredients and steps, they’re a fun and festive treat to enjoy with loved ones.

Ingredients

Units Scale

Dry Ingredients

1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup powdered sugar

Wet Ingredients

3/4 cup butter

Toppings

Sanding sugar in pastel Easter colors

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Instructions

Preheat the Oven
Preheat your oven to 300°F and line two baking sheets with parchment paper to prevent sticking and ensure even cooking.
Mix the Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, cornstarch, and powdered sugar. If you do not have a sifter, whisk or mix them thoroughly with a wooden spoon to remove lumps and combine evenly.
Form the Dough
Using a wooden spoon, or your clean hands, gently blend the butter into the dry mixture until a soft dough forms. Be careful not to overwork the dough; stop mixing as soon as it forms a cohesive ball.
Shape the Cookies
Roll the dough into 1-inch balls and place them a few inches apart on the prepared baking sheet. These cookies will spread slightly as they bake.
Flatten and Decorate
Lightly flour a fork and press down gently on each ball, flattening it slightly. Sprinkle with pastel sanding sugar or sprinkles for a decorative touch.
Bake and Cool
Bake the cookies in your preheated oven for 15 to 20 minutes. For best results, remove them at around 17 minutes, then let them rest on the baking sheet for 2 minutes before transferring to a cooling rack.

Notes

Storage Instructions: Store the shortbread cookies in an airtight container for 7 to 10 days. To prevent sticking, separate layers with parchment paper.
Freezing Instructions: Once cooled, freeze the cookies between layers of parchment paper in an airtight, freezer-safe container for up to 2 to 3 months.
Sanding sugar gives the cookies a light, beautiful sparkle, making them perfect for Easter celebrations.

Nutrition

Serving Size: 1 cookie
Calories: 95kcal
Sugar: 6g
Sodium: 5mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg