Spring Flower Shortbread Cookies (Printable Version)

Buttery shortbread topped with delicate edible spring flowers for an elegant seasonal treat.

# 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, rose petals)
09 - 2 tbsp granulated sugar (optional, for sprinkling)

# How to Make It:

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.

# Expert Tips:

01 -
  • These cookies make you feel like an artist even if you can barely draw a stick figure
  • The cornstarch secret creates the most impossibly tender crumb that literally melts
02 -
  • I once used flowers from a florist and learned the hard way that commercial flowers are treated with chemicals you should never eat
  • The egg white wash is essential because flowers shrink in the oven and will curl up without it
03 -
  • Add lemon zest to the dough for a bright citrus twist that plays beautifully with the floral notes
  • Work quickly once the dough is rolled because it becomes stubborn if it warms up too much

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