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.

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!

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.

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…

So simple, so cute.

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.

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.

I hope you enjoy them!

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.

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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