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A plate of colorful spring flower shortbread cookies decorated with icing.

Spring Flower Shortbread Cookies

Delightful floral-shaped cookies perfect for spring celebrations, featuring a buttery flavor and melt-in-your-mouth texture.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted butter, softened Use room temperature for better creaming.
  • 1/2 cup Granulated sugar
  • 2 cups All-purpose flour Can be substituted with a gluten-free flour mix.
  • 1/4 cup Cornstarch
  • 1 tsp Vanilla extract Can replace with almond extract for variation.
  • 1 pinch Salt Reduce if using salted butter.
Optional Decorations
  • to taste Colored granulated sugar or edible flowers For decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Gradually add in your flour, cornstarch, vanilla, and salt, mixing until well combined.
  4. Gather the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for about 30 minutes.
Baking
  1. Once chilled, roll out the dough on a floured surface to about 1/4 inch thick.
  2. Use flower-shaped cookie cutters to cut out cookies and place them on a baking sheet lined with parchment paper.
  3. Bake for 10-12 minutes or until the edges are lightly golden.
  4. Let them cool for a few minutes on the baking sheet before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to a week or freeze them for up to three months. Chilling the dough helps maintain the cookie shapes when baking.