Spring Flower Shortbread Cookies (Print View)

Buttery shortbread topped with edible flowers for a elegant seasonal dessert.

# What You'll Need:

→ Shortbread Dough

01 - 1 cup unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - 2 cups all-purpose flour
04 - 1/4 cup 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, or rose petals)
09 - 2 tbsp granulated sugar (optional)

# Method:

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.

# Insider Tips:

01 -
  • The cornstarch creates the most impossibly tender melt-in-your-mouth texture you will ever experience
  • These cookies turn a simple afternoon tea into an elegant occasion that feels like something out of a storybook
02 -
  • Never use flowers from a florist or nursery as they are treated with chemicals not safe for consumption
  • The egg white wash is essential because without it the flowers will shrivel and detach during baking
03 -
  • Add 1 teaspoon of finely grated lemon zest to the dough for a bright citrus note that complements the flowers beautifully
  • Work quickly once you have applied the flowers because the egg white can make them wilt if left too long before baking

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