Flower Shaped Shortbread Delicacy (Printable)

Delicate buttery shortbread shaped like flowers, ideal for spring celebrations and tea time treats.

# 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

# Step-by-Step Guide:

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

# Expert Suggestions:

01 -
  • Simple ingredients you likely already have in your pantry
  • Perfectly buttery texture with crisp edges that melt on your tongue
  • Easy enough for beginners, elegant enough for special occasions
  • Customizable with citrus zest, colored sugar, or edible flowers
  • Stores well for up to a week in an airtight container
02 -
  • Use high-quality butter—it's the star ingredient and makes all the difference in flavor
  • Chill the dough if it becomes too soft while rolling or cutting
  • Don't overbake—remove when edges are just turning golden for the best texture
  • Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking
  • For uniform thickness, use rolling pin guides or stack chopsticks on either side of the dough
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