Flower Shaped Shortbread Cookies (Print Version)

Buttery shortbread cut into flowers, ideal for spring gatherings and afternoon tea enjoyment.

# What You 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

# How To Make:

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 combined.
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 flower-shaped cookie cutter, cut out cookies and transfer to prepared baking sheets, spacing 1 inch apart.
08 - Sprinkle with sanding sugar or gently press edible flower petals into cookies if desired.
09 - Bake for 12-15 minutes until edges are just turning golden.
10 - Cool cookies on baking sheet for 5 minutes.
11 - Transfer cookies to wire rack and cool completely.
12 - Dust with powdered sugar or decorate with pastel icing if desired.

# Expert Advice:

01 -
  • They taste buttery and tender in a way that makes people close their eyes when they bite into one.
  • The dough comes together without fuss, no chilling required, which means you can go from craving to cooling rack in under an hour.
  • They're charming enough for a garden party but simple enough to make on a Tuesday afternoon without fanfare.
02 -
  • Soft butter creams better than cold butter, and creamed butter is what gives these cookies their tender crumb—don't skip this step or rush it.
  • The moment you see golden edges is when you pull them out; overbaking by even a few minutes turns them from delicate to hard, so trust your eyes more than the timer.
03 -
  • Room temperature butter beats cold butter every single time—let it sit on the counter for 30 minutes if you're in a hurry.
  • Don't roll the dough too thin or it'll be fragile; a quarter-inch is the sweet spot that gives you structural integrity and that perfect tender bite.
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