Flower Shaped Shortbread Cookies (Printable Version)

Buttery shortbread crafted into flower shapes, ideal for spring gatherings and afternoon treats.

# What You'll Need:

→ Shortbread Dough

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 cup cornstarch
05 - 1/4 teaspoon fine sea salt
06 - 1 teaspoon vanilla extract

→ Decoration

07 - 2 tablespoons coarse sanding sugar or colored sprinkles, optional
08 - 1/4 cup powdered sugar for dusting, optional
09 - Edible flower petals or pastel icing, optional

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
03 - Mix vanilla extract into the butter mixture until fully incorporated.
04 - In a separate bowl, whisk together flour, cornstarch, and salt.
05 - Gradually add dry ingredients to butter mixture, mixing until just combined. Avoid overworking the dough.
06 - Turn dough onto lightly floured surface and roll to 1/4-inch thickness.
07 - Using a flower-shaped cookie cutter, cut out cookies and transfer to prepared baking sheets, spacing them 1 inch apart.
08 - Sprinkle with sanding sugar or lightly press edible flower petals into cookies if desired.
09 - Bake for 12 to 15 minutes, or until edges are just turning golden.
10 - Cool cookies on baking sheet for 5 minutes.
11 - Transfer to wire rack to cool completely. Dust with powdered sugar or decorate with pastel icing if desired.

# Expert Hints:

01 -
  • Easy to make with straightforward ingredients you likely have on hand.
  • Perfectly buttery texture that melts in your mouth.
  • Lovely flower shapes add a charming and festive touch.
  • Versatile decorations allow for personalization and seasonal flair.
02 -
  • Don't overwork the dough to keep the cookies tender.
  • Chill the dough if it becomes too soft before cutting shapes.
  • Use parchment paper to prevent sticking and help with even baking.
  • Allow cookies to cool on the baking sheet for a few minutes for easier transfer.
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