Spring Flower Shortbread Cookies (Printable View)

Buttery shortbread adorned with edible spring flowers for a delicate seasonal treat.

# What You’ll Need:

→ Shortbread Dough

01 - 1 cup unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - 2 cups all-purpose flour
04 - 1/4 cup 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)

# Cooking Steps:

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 Tips:

01 -
  • These cookies look like something from a European bakery window but come together with just pantry staples
  • The cornstarch creates the most impossibly tender melt in your mouth texture
  • You can literally make these with flowers from your garden or farmers market
02 -
  • Not all flowers are edible, so please stick with varieties from reliable sources or grow your own
  • Overworking the dough once the flour is added will make the cookies tough instead of tender
  • The cookies should still look pale when you remove them because they continue cooking on the hot pan
03 -
  • Chill your baking sheets between batches if you are making multiple rounds to prevent the butter from melting too fast
  • If you do not have edible flowers, herbs like lavender or lemon thyme make a gorgeous alternative

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