Flower-Shaped Shortbread Cookies (Printable)

Buttery flower-shaped shortbread, ideal for spring celebrations and cozy tea times.

# Ingredient List:

→ 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 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 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 in edible flower petals if desired.
09 - Bake for 12 to 15 minutes, or until edges are just turning golden.
10 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
11 - Dust with powdered sugar or decorate with pastel icing if desired.

# Expert Tips:

01 -
  • The dough comes together in minutes and requires no chilling, so you're biting into warm, buttery cookies before afternoon tea even starts.
  • That crisp-tender texture with the slight crunch of sanding sugar feels far more impressive than the minimal effort it actually takes.
  • They're naturally elegant enough for a garden party but humble enough to enjoy with coffee in your pajamas on a quiet morning.
02 -
  • Cornstarch is not optional—it's what makes shortbread actually shortbread, so don't try to replace it with more flour or you'll end up with tough butter cookies instead of tender ones.
  • The dough doesn't need to chill, which is liberating, but also means you shouldn't overmix it in the first place or you'll pay the price in texture.
  • These cookies are deceptively fragile when warm, so let them cool completely on the rack before stacking or boxing them, or they'll crumble in ways that look careless.
03 -
  • Softened butter is your secret weapon—it should be the consistency of soft clay, cool enough to hold a fingerprint but warm enough to cream easily, so take it out of the fridge about 30 minutes before you start.
  • If your dough seems too soft to roll, pop it in the fridge for 10 minutes; there's no shame in that pause, and it prevents frustration later.
  • A light dusting of powdered sugar right before serving tastes elegant and hides any imperfections in your cutting or baking.
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