Spring Flower Shortbread Cookies – Buttery, Beautiful, and Blooming with Charm

Celebrate the season with these Spring Flower Shortbread Cookies—delicately buttery rounds topped with edible flowers or pressed into floral patterns. These cookies are crisp yet tender, not overly sweet, and subtly infused with vanilla or citrus. They’re just as perfect for afternoon tea as they are for Easter, Mother’s Day, bridal showers, or springtime gifting.

Whether decorated with edible flowers, embossed with a floral rolling pin, or simply shaped into blossoms, these cookies taste as good as they look.

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Why You’ll Love These Cookies

These cookies offer a balance of beauty and simplicity:

• Buttery, melt-in-your-mouth texture

• Delicately sweet—perfect with tea or coffee

• Can be decorated with edible flowers, icing, or kept plain

• Naturally egg-free and easy to adapt for different flavors

• Ideal for spring parties, weddings, brunches, or gifting

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Ingredient Breakdown: Classic & Customizable

Unsalted Butter

• The backbone of shortbread—provides richness and structure.

• Use room-temperature butter for proper creaming and texture.

Powdered Sugar

• Creates a tender, delicate crumb (vs. granulated sugar).

• Dissolves easily for a smooth dough.

All-Purpose Flour

• Basic binder that gives shortbread its sturdy-yet-tender bite.

• Don’t overmix once flour is added, to avoid tough cookies.

Cornstarch (Optional)

• Adds extra tenderness and a melt-in-your-mouth feel.

• Use about ¼ cup in place of equal flour for ultra-fine texture.

Vanilla Extract

• For subtle warmth and aroma.

• You can also use almond extract or lemon zest for a springy twist.

Salt

• Enhances the buttery, sweet flavor—don’t skip it!

Optional: Edible Flowers

• Pansies, violas, calendula, chamomile, rose petals, and lavender are all safe and beautiful.

• Ensure they’re unsprayed and food-safe.

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Step-by-Step Instructions

1. Make the Dough

In a mixing bowl:

• Cream together:

  • 1 cup (2 sticks) unsalted butter, softened

  • ¾ cup powdered sugar

  • 1 tsp vanilla extract (or flavor of choice)

• Mix until light and fluffy—about 2–3 minutes.

• Add:

  • 2¼ cups all-purpose flour

  • Optional: ¼ cup cornstarch for tenderness

  • ¼ tsp salt

• Mix just until dough forms. If dough is crumbly, press together with hands.

2. Chill the Dough

• Divide into 2 disks.

• Wrap in plastic wrap and refrigerate for 30–60 minutes.

• Chilling helps firm the dough and prevent spreading.

3. Roll & Cut

• Preheat oven to 325°F (160°C).

• On a lightly floured surface, roll dough to ¼-inch thickness.

• Cut with round cutters or flower-shaped cookie cutters.

4. Decorate (Optional)

Pressed Flower Option:

• Lightly brush the top of each cookie with egg white or water.

• Gently press edible flowers into the surface.

• Press down with parchment paper to flatten.

• Optional: Sprinkle with sanding sugar for sparkle.

Embossed Option:

• Use a floral rolling pin over the dough before cutting.

• Chill again for 10 minutes to keep the design intact.

5. Bake

• Place cookies on parchment-lined baking sheets.

• Bake for 13–16 minutes, until edges are just barely golden.

• Cool on the pan for 5 minutes, then transfer to a wire rack.

6. Store or Decorate

• Once cooled, you can leave them plain, dip in white chocolate, or dust with powdered sugar.

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Tips, Variations & Substitutions

Tips:

• Use room-temperature butter for smooth, even creaming.

• Don’t skip the chilling step—it prevents the cookies from spreading.

• Rotate pans halfway through baking for even browning.

Flavor Variations:

• Lemon: Add 1 tsp lemon zest + ¼ tsp lemon extract.

• Lavender: Add 1 tsp culinary lavender to the dough.

• Almond: Replace half the vanilla extract with almond extract.

• Rose: Add ¼ tsp rose water for a floral essence.

Decorating Variations:

• Dip half of each cookie in melted white chocolate and sprinkle with dried petals.

• Use royal icing or pastel glaze to pipe on floral designs.

• Sprinkle with poppy seeds or colored sanding sugar before baking.

Dietary Substitutions:

• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.

• Vegan: Use plant-based butter (like Miyoko’s) and omit egg wash for flowers.

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Serving Ideas & Occasions

These cookies are as delightful to serve as they are to receive.

Perfect For:

• Spring brunches or garden parties

• Bridal showers or baby showers

• Mother’s Day gifts

• Easter baskets or dessert tables

• Afternoon tea with friends

How to Serve:

• Arrange on a vintage tray or floral plate.

• Pair with herbal tea, lemonade, or sparkling wine.

• Package in clear cellophane bags tied with pastel ribbon for gifting.

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Nutrition & Health Notes

Shortbread is indulgent by nature—rich in butter and light on sugar. These cookies are moderately sweet, which makes them ideal for pairing with tea or fruit.

Estimated Nutrition (per cookie, based on 24 cookies):

• Calories: 140

• Fat: 9g

• Carbs: 14g

• Sugar: 4g

• Protein: 1g

Tips for Lightening Up:

• Use half butter and half coconut oil for a lighter fat profile.

• Reduce sugar slightly if you’re decorating with icing or chocolate.

• Pair with fresh fruit for a more balanced treat.

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Frequently Asked Questions

1. Can I use dried edible flowers instead of fresh?

Yes! Dried edible flowers like rose petals or lavender can be lightly pressed into dough or used after baking as decoration. They don’t press quite as flat as fresh but still look lovely.

2. How long do shortbread cookies last?

Stored in an airtight container at room temperature, they last up to 1 week. You can also freeze the dough or baked cookies for up to 3 months.

3. My cookies spread too much—what happened?

Most likely, the dough was too warm. Be sure to chill thoroughly before baking, especially after handling or decorating.

4. Can I make the dough ahead of time?

Absolutely. Make the dough up to 3 days ahead and store it in the fridge wrapped in plastic. Let it sit out 10–15 minutes before rolling.

5. Do I have to use cornstarch?

No—it’s optional. Cornstarch gives a softer texture but you can use all flour if preferred.

6. What’s the best way to ensure flowers stay on the cookies?

Brush lightly with water or egg white, then press flower petals into the dough. Press gently with parchment or wax paper, and chill briefly before baking.

7. Can I glaze or frost these cookies?

Yes! A light glaze made with powdered sugar and lemon juice or a simple vanilla icing works beautifully. Make sure cookies are fully cooled first.

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