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Spring Flower Shortbread Cookies

Delightful and easy-to-make cookies with a delicate texture, perfect for celebrating spring and family gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Make sure to spoon the flour into your measuring cup for accuracy.
  • 1/2 cup powdered sugar This adds sweetness without being grainy.
  • 1 tsp vanilla extract Choose pure vanilla for the best flavor.
  • 1/4 tsp salt Enhances sweetness and balances flavors.
Wet Ingredients
  • 1 cup unsalted butter, softened Room temperature butter makes for the best texture.
Decorative Ingredients
  • edible flowers or colorful sprinkles Use flowers that are safe for consumption to decorate your cookies.

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. In a bowl, cream the butter and powdered sugar together with a hand mixer for about 2-3 minutes until light and fluffy.
  3. Add in the vanilla extract and salt, stirring until combined.
  4. Gradually add the flour, mixing until the dough starts to form.
  5. Chill the dough for 30 minutes, wrapped in plastic wrap in the fridge.
Baking
  1. Roll out the dough on a lightly floured surface, aiming for about 1/4 inch thick.
  2. Use a cookie cutter to create flower shapes and place them on a lined baking sheet, leaving some space between them.
  3. Add edible flowers or sprinkles on top.
  4. Bake for 12-15 minutes, until the edges are just golden.
  5. Cool on a wire rack completely before enjoying.

Notes

Store your cookies in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to two weeks. You can reheat in a 300°F oven for about 5 minutes.