Easter Shortbread Cookies with Mini M&Ms
Buttery shortbread are so good, and these 4-ingredient cookies will steal the show! So cute and tasty, they're also easy to make!
Servings: 24 cookies
Calories: 103kcal
Ingredients
- 3/4 cup salted butter at room temperature
- 1 1/4 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup mini M&Ms or other small candy coated chocolates
Instructions
- Beat the butter in a stand mixer with the paddle attachment until fluffy, about 3 minutes.
- Add the sugar to the butter and mix for 2 minutes.
- Add flour and continue to mix until a dough forms, scraping the sides as needed.
- Remove the bowl from the stand mixer and fold in the M&Ms with a wooden spoon. The paddle attachment will just crush them.
- Turn the dough out onto plastic wrap, form it into a log, and chill it in the refrigerator for 2 hours.
- Preheat the oven to 350-F. Line a baking sheet with parchment paper.
- Cut the dough log into ½-inch thick slices and transfer to the prepared baking sheet.
- Bake until the cookies are golden-brown on the bottom; about 10 minutes.
- Cool them on the cookie sheet for 10 minutes before transfering them to a wire rack to finish cooling.
Notes
Chef Jenn's Tips
- Use good-quality butter for the best shortbread texture.
- Don't over-mix the dough.
- For the best cookies, chill the log thoroughly before slicing and baking.
- Bake the cookies from cold to reduce spreading.
Nutrition
Serving: 1cookie | Calories: 103kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 48mg | Potassium: 9mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 186IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.4mg