Flower-Shaped Buttery Shortbread (Printable)

Buttery flower-shaped shortbread with light sweetness, ideal for spring and tea time.

# Ingredient List:

→ 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

# Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, approximately 3-4 minutes.
03 - Mix in the vanilla extract until fully combined.
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 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 12-15 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 Advice:

01 -
  • They're surprisingly easy to make yet taste like you spent hours in a professional bakery.
  • One batch makes 24 cookies, so you'll have plenty for sharing or hoarding—no judgment here.
  • The cornstarch creates an impossibly tender crumb that practically dissolves on your tongue.
02 -
  • If your dough cracks when you roll it, let it warm up slightly at room temperature for a few minutes—cold dough becomes brittle and difficult to work with.
  • The moment you see golden edges, they're done; overbaked shortbread loses its tender texture and becomes hard and dry, which would be tragic.
03 -
  • Invest in a quality flower-shaped cookie cutter—it makes the difference between ragged edges and clean, professional-looking cookies.
  • If your kitchen is warm, chill the dough for 30 minutes before rolling; cold dough is easier to cut cleanly and holds its shape better.
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