Flower-Shaped Buttery Shortbread (Printable Version)

Buttery, flower-shaped shortbread with light sanding sugar or floral decorations.

# 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

# How to Make:

01 - Preheat the oven to 350°F and 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 all-purpose flour, cornstarch, and fine sea salt.
05 - Gradually add the dry ingredients to the butter mixture, mixing until just combined. Avoid overworking 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 cookies on the baking sheet for 5 minutes.
11 - Transfer to a wire rack to cool completely. Dust with powdered sugar or decorate with pastel icing if desired.

# Expert Suggestions:

01 -
  • Simple ingredients you likely already have in your pantry
  • Easy to make with minimal steps and no complicated techniques
  • Beautiful presentation that impresses guests without requiring professional skills
  • Versatile—decorate them simply or go all out with pastel icing and edible flowers
  • Stores well for up to a week, perfect for making ahead
02 -
  • Chill the dough if it becomes too soft while rolling—this makes cutting cleaner shapes much easier
  • Use parchment paper instead of greasing the pan to prevent spreading and ensure easy removal
  • Don't overbake—shortbread should be pale with just golden edges for the best texture
  • Let cookies cool on the baking sheet before moving them to avoid breakage while they're still fragile
  • Store in an airtight container with parchment paper between layers to maintain their delicate shape
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