Flower Shaped Shortbread (Print)

Buttery shortbread shaped like flowers with vanilla and optional edible decorations for festive bites.

# Components:

→ 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, approximately 2-3 minutes.
03 - Mix in vanilla extract until fully incorporated.
04 - In a separate bowl, whisk together flour, cornstarch, and salt.
05 - Gradually add dry ingredients to the butter mixture, mixing until just combined. Avoid overworking the dough.
06 - Transfer dough to a lightly floured surface and roll to 1/4-inch thickness.
07 - Using a flower-shaped cookie cutter, cut out cookies and arrange on prepared baking sheets with 1 inch spacing.
08 - Sprinkle with sanding sugar or gently press edible flower petals onto cookies, if desired.
09 - Bake for 12-15 minutes until edges are just turning golden.
10 - Cool 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.

# Chef Secrets:

01 -
  • Simple ingredients you likely already have in your pantry
  • Easy enough for beginner bakers but elegant enough for special occasions
  • Buttery, tender texture that melts in your mouth
  • Beautiful floral shapes perfect for spring celebrations, Mother's Day, or garden parties
  • Versatile decoration options to match any theme or color scheme
  • Keeps well in an airtight container for up to a week
02 -
  • Chill the dough if it becomes too soft to work with during rolling and cutting
  • Use parchment paper instead of greasing the baking sheets to prevent over-browning on the bottom
  • Watch the cookies carefully during the last few minutes of baking—they should be just barely golden at the edges
  • Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking
  • Store completely cooled cookies in an airtight container with parchment paper between layers to maintain their shape
  • For the most tender texture, measure flour by spooning it into the measuring cup rather than scooping directly
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