If you’re in the market for a buttery, festive treat that’s as adorable as it is irresistible, these Easter Shortbread Cookie Bites steal the show every time. Imagine melt-in-your-mouth, tender shortbread laced with crunchy pastel-chocolate candies—each bite is a celebration of spring in cookie form! Besides their charm, they come together in minutes and look gorgeous on any dessert tray. Whether you’re hosting an Easter brunch or pulling together a quick homemade goodie bag, Easter Shortbread Cookie Bites always deliver that perfect sweet, celebratory touch.

Easter Shortbread Cookie Bites Recipe - Recipe Image

Ingredients You’ll Need

Let’s keep things delightfully simple! These basic pantry staples come together to create something truly spectacular, with every ingredient playing a starring role in flavor, texture, or that signature festive pop of color.

Unsalted butter: Softened and creamy, butter provides richness and that classic shortbread melt-in-your-mouth quality.
Granulated sugar: Adds just enough sweetness, balancing the buttery goodness without overpowering those pretty candy eggs.
Vanilla extract: A splash of vanilla infuses the dough with aromatic warmth, making each bite extra comforting.
All-purpose flour: This is what gives your Easter Shortbread Cookie Bites their tender yet sturdy crumb—a must for those neat little squares!
Salt: Just a pinch sharpens all the other flavors, so don’t skip it.
Pastel-colored candy-coated chocolate eggs: Chopped and folded in, these little gems add crunch, color, and a hint of chocolate to every bite.

How to Make Easter Shortbread Cookie Bites

Step 1: Prepare Your Pan

Start by preheating your oven to 350°F (175°C). Grab a 9×9-inch baking pan and line it with parchment paper, leaving an overhang on two sides—this makes lifting and cutting the cookie bites so much easier later on.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together your softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial for creating that signature shortbread texture, so don’t rush it—aim for a pale, pillowy consistency.

Step 3: Add Vanilla

Beat in the vanilla extract until it’s fully incorporated. This simple addition makes the dough wonderfully aromatic and inviting, giving your Easter Shortbread Cookie Bites a warmth that’s hard to resist.

Step 4: Mix in Dry Ingredients

Add the flour and salt to the bowl, mixing just until the dough comes together. Be gentle—over-mixing can make the cookies dense instead of tender and crumbly!

Step 5: Fold in Candy Eggs

Gently fold in your chopped pastel-colored candy eggs. Not only do they look fantastic, but they also add a satisfying crunch and hit of chocolate in every bite.

Step 6: Press and Bake

Press the shortbread dough evenly into your prepared pan, making sure to spread it into the corners for even baking. Pop it in the oven and bake for 25–30 minutes, until the edges are just turning golden—don’t overdo it! You want a tender bite, not a brittle bar.

Step 7: Cool and Cut

Allow the baked shortbread to cool completely in the pan. Once cool, use the parchment overhang to lift it out, then cut into small, bite-sized squares for the perfect Easter treat.

How to Serve Easter Shortbread Cookie Bites

Garnishes

Once your squares are fully cooled, feel free to drizzle with melted white chocolate and finish with a scattering of festive sprinkles. This extra step not only amps up the wow-factor but adds a playful, professional bakery touch to your Easter Shortbread Cookie Bites.

Side Dishes

Pair these sweet bites with a pot of bright lemon tea, a creamy latte, or a cool glass of milk. The rich shortbread and chocolatey candies offer a beautiful contrast to citrusy or lightly bitter beverages, making for a balanced and refreshing treat plate.

Creative Ways to Present

Try packaging a handful of cookie bites in cellophane bags tied with pastel ribbons for homemade Easter gifts, or pile them high on a cake stand nestled with extra candy eggs for a centerpiece that doubles as dessert. You can even serve them chopped over vanilla ice cream for a quick “deconstructed sundae” with an Easter twist!

Make Ahead and Storage

Storing Leftovers

Keep your Easter Shortbread Cookie Bites in an airtight container at room temperature for up to five days. This preserves their tender, crumbly texture, and the flavor only deepens as they sit—a perfect make-ahead option for busy weeks!

Freezing

You can freeze the cookie bites for up to two months. Just layer them between sheets of parchment in a freezer-safe container, and thaw at room temperature when you’re ready to serve. They taste freshly baked every time.

Reheating

If you want to serve them slightly warm, pop a few cookie bites in a 300°F (150°C) oven for 3–4 minutes. The chocolate candies will get just a bit melty and the shortbread will become wonderfully fragrant—almost like they’re straight from the oven again.

FAQs

Can I use salted butter instead of unsalted?

Absolutely! If you use salted butter, just omit the added salt from the recipe. The end result will be just as delicious and balanced.

Can I use regular chocolate chips instead of candy eggs?

Yes, but part of the charm of Easter Shortbread Cookie Bites is the festive crunch and color from the candy eggs. If you use chips, consider adding some pastel sprinkles for that seasonal flair.

How do I get perfect, clean squares?

For the cleanest cuts, make sure your cookie slab is completely cool. Use a sharp knife, wiping the blade between cuts, and press straight down rather than sawing through to avoid crumbling the edges.

Are these cookie bites safe for nut allergies?

The recipe itself is nut free, but always check the ingredients list on your candy-coated chocolate eggs, as some brands process their candy in facilities that also handle nuts.

Can I double this recipe?

Definitely! For bigger crowds, double all ingredients and press the dough into a 9×13-inch pan. Just watch the baking time—it may need a couple of extra minutes.

Final Thoughts

I can’t think of a more delightful way to celebrate spring than with a tray of Easter Shortbread Cookie Bites. Whether you’re baking for loved ones or indulging yourself, this easy recipe brings big smiles and lots of compliments—give them a try and let the sweet, buttery cheer begin!

Easter Shortbread Cookie Bites Recipe

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4.9 from 13 reviews

Author: admin
Total Time: 35 minutes
Yield: About 36 bite-sized pieces 1x
Diet: Vegetarian

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Description

These Easter Shortbread Cookie Bites are a delightful treat that combines the buttery richness of shortbread with the crunch of candy-coated chocolate eggs. Perfect for Easter celebrations or as a sweet snack any time of year.

Ingredients

Scale

Ingredients:

1 cup unsalted butter, softened
1/2 cup granulated sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1 cup pastel-colored candy-coated chocolate eggs, coarsely chopped

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
Cream Butter and Sugar: In a large mixing bowl, cream butter and sugar together until light and fluffy. Beat in vanilla extract.
Add Dry Ingredients: Add flour and salt, mixing until just combined and dough forms. Gently fold in chopped candy eggs.
Bake: Press dough evenly into prepared pan. Bake for 25–30 minutes, or until edges are lightly golden.
Cool and Cut: Cool completely in the pan. Lift out using parchment overhang and cut into small bite-sized squares.

Notes

For extra flavor, drizzle cooled bites with melted white chocolate and sprinkle with festive sprinkles.
Store in an airtight container at room temperature for up to 5 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American