Spring Flower Shortbread Cookies (Printable)

Buttery shortbread topped with delicate edible flowers for a elegant spring treat.

# What You'll Need:

→ Shortbread Dough

01 - 1 cup (225 g) unsalted butter, softened
02 - 2/3 cup (80 g) powdered sugar
03 - 2 cups (250 g) all-purpose flour
04 - 1/4 cup (30 g) cornstarch
05 - 1/4 tsp salt
06 - 1 tsp pure vanilla extract

→ Decoration

07 - 1 egg white, lightly beaten
08 - 24 small edible flowers (violets, pansies, marigold petals, or rose petals)
09 - 2 tbsp granulated sugar (optional, for sprinkling)

# Directions:

01 - Preheat the oven to 325°F and line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
03 - Add the vanilla extract and mix to combine.
04 - In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
05 - Lightly flour a work surface and roll the dough to about 1/4-inch thickness.
06 - Cut out cookies using a round or flower-shaped cookie cutter and transfer to the prepared baking sheets.
07 - Gently press an edible flower onto each cookie. Brush the tops lightly with egg white to adhere the flowers. Sprinkle with granulated sugar if desired.
08 - Bake for 12-15 minutes, or until the edges are just barely golden.
09 - Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies turn an ordinary afternoon into something that feels like a scene from a storybook
  • The cornstarch secret makes them impossibly tender without being fragile or crumbly
  • People will think you spent hours on these when they really come together in under an hour
02 -
  • Only use flowers you know were grown without pesticides because even commercial flowers can be treated with things you dont want to eat
  • The flowers will fade slightly in the oven but they still look absolutely beautiful and delicate on the finished cookies
03 -
  • Chill the dough for 15 minutes if it feels too warm or sticky to work with
  • Work quickly when rolling because warm butter makes the dough fussy

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