cookies/ Easter

Easter Shortbread Cut Out Cookies

These Easter Shortbread Cut Out Cookies are a simple and delicious cookie for Easter!  Make them festive by cutting the cookies into fun shapes and adding sprinkles!

If you’re looking for a quick and delicious cut out cookie for Easter, this is it.  These shortbread cut out cookies are buttery and so flavourful!  Get the kids in on the fun and let them cut out cute Easter shapes and dress them with sprinkles.

a pink cake plate full of shortbread cut out cookies in the shapes of Easter eggs and carrots. in the background are small bowls of pastel colour sprinkles and a pink checked napkin

Cookie Cutters Make Everything Cuter!

They really do.  Cookie cutters are the easiest way make a cookie fun and festive for any holiday.  For these cookies, you can use any Easter themed cookie cutter.  I used 2 little cookie stamps that I found at Michaels (you can find the link below), and used them to cut out these cookies.  The small size of the cutters is great because I get a large batch of cookies…enjoy some now and freeze some for later, or give some away!  So dust off those Easter cookie cutters and let’s bake!

an image of shortbread cookie dough rolled out and cut out with cookie cutters. the shapes are carrots and Easter eggs. next to the cut out cookie dough are two cookie cutters and a bowl of pastel sprinkles

Tips for Using Cookie Stamps:

I love cookie stamps because they add nice detail to the tops of the cookies…I also like to use cookie stamps for making pretty pie crusts. They can be a bit tricky to use, but once you get the hang of it and use some of these tips, it’s easy.

  • My biggest tip is to use cold dough.  Chill it before you stamp it. Warm dough will stick to the details in the stamp.
  • Make sure the dough is thick enough for the stamp to leave an impression.  I roll out my dough to 1/4 inch. If the impression isn’t deep enough, the stamped image won’t be sharp after baking.  It takes a little practice, but the dough is forgiving, and you can roll it up to try again.
  • Gently, but firmly, press the stamp into the dough.  Then lightly wiggle the stamp to make sure the stamp leaves an impression.
  • Leftover Dough. You will have dough left over each time you stamp a batch, so just gather the extra dough into a ball and roll it out again to make more cookies.  You might have to chill it again for about 15 minutes.

an image of two cookie sheets lined in parchment paper. on one sheet are raw cookie dough cut outs in the shapes of carrots and Easter eggs. On the other sheet is the same except they are covered lightly in sprinkles

To Ice or Not To Ice?

Sometimes I just don’t want to add icing to my cookies, especially when the tops are already pretty from the stamp.  So instead of icing them, I like to add sprinkles.  For these Easter themed cookies I sprinkled them with some pretty sprinkles I found at Winners.  And into the oven they go…

an image of a cookie sheet lined in parchment paper. on the sheet are raw cookie dough cut outs in the shapes of carrots and Easter eggs which are covered lightly in sprinkles

So simple, so cute.

a pink cake plate full of shortbread cut out cookies in the shapes of Easter eggs and carrots. in the background is a small bowl of pastel colour sprinkles

Get the kids in on the fun!

Cut out cookies are always great for kids.  Make the dough, roll it out for them, then let the kids stamp and sprinkle away.

a pink cake plate full of shortbread cut out cookies in the shapes of Easter eggs and carrots

Great for Gift Giving!

If you make this recipe and use small cookie cutters you will end up with almost 60 little cookies, which is perfect for gift giving. Wrap up a little gift of 10-12 cookies and drop them off at the doorsteps of friends and family.  It’s such a nice way to include special people in your holiday…especially this year.

a pink cake plate full of shortbread cut out cookies in the shapes of Easter eggs and carrots. in the background are small bowls of pastel colour sprinkles and a pink checked napkin

I hope you enjoy them!

a white cake plate full of shortbread cut out cookies in the shapes of Easter eggs and carrots. in the background are small bowls of pastel colour sprinkles and a pink checked napkin

Recipe Tips:

  • Dough: If at any point you have trouble getting the dough out of the cookie cutters, just press the dough back into a ball and refrigerate it again.  Sometimes after I’ve rolled the dough out onto a piece of parchment paper I will put that rolled out dough back into the fridge for about 10-15 more minutes.  Cold dough is much easier to cut with cookie cutters.  (see tips above for using cookie stamps)
  • Butter:  I used salted butter for these cookies…it just adds more flavour.
  • Sprinkles: If you like, you can mix some sprinkles right into the cookie dough before baking.
  • Baking Time:  The baking time will vary depending on the size of cookies you make.  For medium sided cookies, bake for 10 minutes. For small cookies (like the ones I made here) bake them about 8 minutes.  I like to bake mine so that the edges of the cookies are barely lightly brown. If you bake them too long they will be more crunchy, and we like them soft and chewy.

a close up image of a white cake plate full of shortbread cut out cookies in the shapes of Easter eggs and carrots. in the background are small bowls of pastel colour sprinkles and a pink checked napkin

Shop This Post:

In case you are interested, here are the cookie stamps I used to make these cookies.  These links are affiliate links, which means if you purchase something through one of the links in this post, I receive a small commission, but at no cost to you!  Thank you for supporting ‘A Pretty Life’, and helping to make this blog possible!  xo

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Easter Shortbread Cut Out Cookies


  • Author: Jo-Anna Rooney
  • Prep Time: 30 minutes
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 54 small cookies 1x

Description

These Easter Shortbread Cut Out Cookies are a simple and delicious cookie for Easter!  Make them festive by cutting the cookies into fun shapes and adding sprinkles!


Ingredients

Scale
  • 1 cup butter
  • 1 cup icing sugar (powdered sugar)
  • 1 tsp vanilla
  • 2 cup flour, sifted
  • 1 tbsp milk
  • sprinkles

Instructions

  1. Preheat your oven to 350 degrees.
  2. Using a mixer whip together the butter, icing sugar and vanilla until light and fluffy.
  3. Slowly add the sifted flour and mix until the cookie dough looks kind of like sand.
  4. Then add 1 – 2 tbsp of milk and mix until the batter comes together…this should take less than 30 seconds.
  5. Refrigerate the dough for 15 minutes.
  6. Once the dough has been refrigerated press the dough into a ball.
  7. Place the ball of dough onto a piece of parchment paper, then using a rolling pin roll out the dough to a 1/4 inch thickness.
  8. Using Easter themed cookie cutters, cut out different shapes and place them onto a parchment paper lined cookie sheet.  For these cookies I used little cookie stampers (see above for links).
  9. Sprinkle the cookies with candy sprinkles.
  10. Bake for 10 minutes if the cookies are medium sized.  If you are making small cookies you will need to bake them for less time (about 8 minutes).  I like to bake mine so that the edges of the cookies are barely lightly brown…if you bake them too long they will be more crunchy, and we like them soft and chewy.
  11. Let cool on a rack.
  • Category: Cookie
  • Method: Baking

Keywords: shortbread cookie, roll out cookie, Easter cookie, cut out cookie, sugar cookie

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Light and Fluffy Waffle Recipe from Clean and Scentsible

Shrimp tacos and a tomato feta bake.

Shrimp Tacos with Pineapple Salsa from Pink Peppermint Design
Tomato and Feta Pasta from 11 Magnolia Lane

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Easy DIY Birthday Cake from Our Southern Home
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Thank you for PINNING!

Have a delicious day!

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12 Comments

  • Reply
    Laura Ingalls Gunn
    March 25, 2021 at 8:27 AM

    Jo-Anna I absolutely adore the idea of using cookie stamps. Thank you for this wonderful post. I can’t wait to try it!

  • Reply
    Linda @It All Started With Paint
    March 25, 2021 at 8:51 AM

    Those Easter cookies are absolutely adorable! Just love them with the simple sprinkles! What a great dessert idea for Easter.

    🙂 Linda

    • Reply
      Jo-Anna Rooney
      March 25, 2021 at 10:43 AM

      Thank you Linda! I love a simple and pretty cookie recipe!

  • Reply
    Marty
    March 25, 2021 at 9:25 AM

    This is a great recipe. I love shortbread cookies. I will definitely try this one.

  • Reply
    Amy
    March 25, 2021 at 9:36 AM

    What darling cookies! I can’t wait to try them. Thank you for sharing!

  • Reply
    Jenn
    March 25, 2021 at 12:23 PM

    I love shortbread! I don’t know why I never thought to make it for Easter but those cookies are so cute! Love the cookie cutters too.

  • Reply
    Tammy
    March 25, 2021 at 11:09 PM

    These are adorable. I love the idea of just using sprinkles instead of frosting them. 🙂

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