Spring Flower Shortbread Cookies (Printable)

Buttery shortbread topped with edible flowers for an elegant spring dessert

# What You 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)

# How-To 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.

# Helpful Tips:

01 -
  • These cookies turn ordinary tea time into something that feels like a secret garden party
  • The cornstarch creates the most impossibly tender crumb that practically melts
  • They are stunningly beautiful but require zero decorating skills
02 -
  • Edible flowers from florists or grocery stores are often treated with chemicals and are not safe to eat
  • The flowers will fade slightly in the oven but still retain their delicate beauty
  • These cookies are best served the same day but keep remarkably well in an airtight container
03 -
  • Gently brush the flowers clean with a soft pastry brush before using them
  • Press flowers into the dough immediately after cutting so the edges stay neat
  • If the egg white makes the cookies too shiny, skip it and just press the flowers into slightly dampened dough tops

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