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Spring Flower Shortbread Cookies

A light, pretty cookie for spring, crisp and buttery, topped with edible flowers - perfect for elegant snacks or desserts.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour
  • 1 cup unsalted butter (softened)
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • to taste Granulated sugar (for sprinkling)
  • as needed Edible flowers (like pansies or violets) Ensure flowers are safe to eat.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together softened butter and powdered sugar until smooth. Mix in vanilla and salt.
  3. Gradually add flour until a soft dough forms.
Shaping and Baking
  1. Roll out dough on a floured surface to about ¼-inch thick; cut into shapes and place on the baking sheet.
  2. Gently press edible flowers onto the cookies and sprinkle with granulated sugar.
  3. Bake for 12-15 minutes or until edges are lightly golden. Cool before serving.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months.