This Easter Shortbread is perfect for using your favourite Easter-themed cookie cutters, including embossed cutters. As you can see, it holds its shape beautifully and is fun to decorate!
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Ingredients
The ingredient list and quantities are in the recipe card at the end of this post. The recipe makes about 40 cookies – so halve it if you don't want that many.
Where to find the cookie cutters
I purchased the lovely cookie cutters I used here from Kmart in Australia (in 2026). You can find similar cutters online by searching for "Easter cookie cutters" or "Easter cookie stamps".
How to make Easter shortbead
It's a simple process, and I've included step-by-step instructions in the recipe card at the end of this post.
The mixture is just a matter of creaming the butter and sugar, adding the essence and then folding in the dry ingredients.
There's no chilling required! You can just then roll out the mixture on a floured surface (to about 3mm thickness) and get cutting with your cookie cutters (see image 1).
Be sure to transfer the biscuits to the baking trays with a metal spatula (see image 2). Add sprinkles if desired (see image 3).
Once baked (see recipe card at end of post for temperature and times), cool for 5 minutes in the trays and then transfer to a wire rack to complete the cooling (see image 4).
Next step? Enjoy!
Storage
Your Easter Shortbread biscuits should last up to a week if stored in an airtight container in a cool, dry place. You could also freeze, if necessary. Freeze in an airtight container for up to a few months. Defrost overnight at room temperature before serving.
More Easter treats
Want the Easter bunny to deliver more?
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Easter Shortbread Recipe
Equipment
- 4 baking trays
- Easter cookie cutters (see post above for details of the cutters I used)
Ingredients
- 225 grams butter
- 115 grams caster sugar
- 340 grams plain flour (2 ½ cups)
- 55 grams cornflour (⅓ cup)
- 1 pinch salt
- 1 teaspoon almond or vanilla essence
- sprinkles (for decorating)
Instructions
- Pre-heat oven to 130 degrees celsius / 285 degrees fahrenheit. (See notes below)
- Grease and line baking trays with baking paper.
- Cream the butter and sugar until light and fluffy.
- Add the essence and beat well.
- Fold in the sifted flour, cornflour and salt.
- Form 2 balls and roll out each ball onto a surface dusted with flour. Roll out to approximately 3mm thick.
- Cut out using your Easter-themed cookie cutter and use a metal spatula to transfer the biscuits to the prepared baking trays.
- Prick the biscuits (along the indents if using similar cookie cutters to what I used) with a fork and add sprinkles, if desired.
- Bake for 30 minutes or until cooked (the biscuits should become a deeper yellow colour but shouldn't brown). (See notes below)
- Allow to cool for 5 minutes on the trays and then use a metal spatula to transfer to a wire rack and allow to cool to room temperature.
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