Flower-Shaped Buttery Shortbread (Printable)

Buttery, flower-shaped shortbread with a hint of vanilla, perfect for light, elegant snacks.

# What You'll Need:

→ 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 Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream the butter and granulated sugar together until light and fluffy.
03 - Mix in the vanilla extract into the butter mixture.
04 - In a separate bowl, whisk together the flour, cornstarch, and salt.
05 - Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overwork the dough.
06 - Turn the dough out onto a lightly floured surface and roll to 1/4-inch thickness.
07 - Using a 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 in edible flower petals, if desired.
09 - Bake for 12 to 15 minutes, or until the edges are just turning golden.
10 - Cool on the baking sheet for 5 minutes.
11 - Transfer to a wire rack to cool completely.
12 - Dust with powdered sugar or decorate with pastel icing, if desired.

# Expert Tips:

01 -
  • Simple ingredient list with pantry staples you likely already have
  • Easy to make with minimal hands-on time, perfect for beginners
  • Beautiful presentation that looks impressive but requires little effort
  • Buttery, tender texture that melts in your mouth
  • Versatile decoration options to match any occasion or season
  • Stores well for up to a week in an airtight container
02 -
  • Use high-quality butter for the best flavor – it's the star ingredient in shortbread
  • Measure flour by spooning it into the measuring cup rather than scooping to avoid dense cookies
  • Chill the dough if it becomes too soft to handle during rolling and cutting
  • Re-roll scraps only once to maintain tender texture
  • Let cookies cool completely on the baking sheet before moving to prevent breaking
  • Store in an airtight container for up to 1 week to maintain crispness
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