Delicate Flower-Shaped Shortbread (Printable)

Buttery shortbread cookies shaped like flowers, perfect for light snacks and festive occasions.

# 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

# How to Prepare:

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 them 1 inch apart.
08 - Sprinkle with sanding sugar or lightly press edible flower petals into cookies, if desired.
09 - Bake for 12 to 15 minutes, or until edges are just turning golden.
10 - Cool cookies on baking sheet for 5 minutes.
11 - Transfer to wire rack and cool completely.
12 - Dust with powdered sugar or decorate with pastel icing, if desired.

# Expert Advice:

01 -
  • The dough comes together in minutes and tastes like you spent hours in a British bakery.
  • You can make these ahead and freeze the dough, turning them into instant celebrations whenever you need them.
  • Kids can decorate while adults rest, which somehow makes everyone happy.
02 -
  • The biggest mistake is overworking the dough—once you see no flour streaks, you're done mixing, and your cookies will be infinitely better for it.
  • Baking time matters more than you think because the difference between perfectly tender and slightly dry is just two minutes.
03 -
  • If your butter is too warm, refrigerate the dough for 15 minutes before rolling—cold dough is easier to work with and yields crispier cookies.
  • Invest in a good flower cutter because a dull one will compress the edges instead of cutting cleanly, affecting how they bake.
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