Flower Shaped Shortbread (Printable Version)

Delicate buttery shortbread shaped like flowers, perfect for festive springtime and tea moments.

# 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 It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
03 - Mix in the vanilla extract until fully combined.
04 - In a separate bowl, whisk together the flour, cornstarch, and salt.
05 - Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overwork the dough to maintain tender texture.
06 - Turn the dough onto a 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 dough, if desired.
09 - Bake for 12-15 minutes, or until the edges are just turning golden brown.
10 - Cool on the baking sheet for 5 minutes.
11 - Transfer to a wire rack to cool completely. Dust with powdered sugar or decorate with pastel icing, if desired.

# Expert Advice:

01 -
  • They're buttery enough to feel indulgent but simple enough that even a distracted baker won't mess them up.
  • You can make the dough ahead and shape them whenever the mood strikes, which takes the pressure off.
  • They're naturally elegant without requiring any fancy skills or expensive ingredients.
02 -
  • Overworking the dough is the quickest way to ruin shortbread—resist the urge to knead or fuss with it once the flour is incorporated.
  • These cookies are delicate because of the cornstarch, so handle them gently and store them carefully or they'll crumble into sand.
03 -
  • Cold dough is your friend—if the dough warms up while you're cutting, pop it in the fridge for 10 minutes and it'll stop sticking.
  • The edges tell you when they're done; pale with just golden rims means they're perfectly baked, and they'll continue to firm up as they cool.
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