Spring Flower Shortbread Cookies are perfect for welcoming the spring season. They are light, buttery, and have a delightful crunch.
These cookies can brighten up any gathering or celebration. With their cheerful flower shapes and simple ingredients, they are fun to make with kids or to impress your friends at a tea party.
How to Make Spring Flower Shortbread Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- Edible flower decorations (optional)
- Colored sugar (optional)
Directions:
- Preheat your oven to 350°F (180°C).
- In a large bowl, cream the softened butter and powdered sugar together until smooth.
- Add the salt, flour, and vanilla extract to the mixture. Stir until everything is combined into a dough.
- Divide the dough into two equal parts. Shape each part into a flat disk and wrap it in plastic wrap. Refrigerate for about 30 minutes.
- After chilling, roll out one disk of dough on a floured surface to about 1/4 inch thick. Use flower-shaped cookie cutters to cut out cookies.
- Place the cookies on a baking sheet lined with parchment paper. If you like, sprinkle some colored sugar on top or add edible flowers for decoration.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
How to Serve Spring Flower Shortbread Cookies
Serve the Spring Flower Shortbread Cookies on a pretty plate or a decorative cookie jar. They are great with tea or coffee. You can also use them as cute decorations on a dessert table at parties or gatherings.
How to Store Spring Flower Shortbread Cookies
Once the cookies are completely cooled, store them in an airtight container. They will stay fresh for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to layer them with parchment paper to prevent sticking.
Tips to Make Spring Flower Shortbread Cookies
- Make sure your butter is softened but not melted for the best texture.
- If the dough feels too soft, chill it a bit longer before rolling it out.
- Use a clean, floured surface when rolling out the dough to prevent sticking.
- Feel free to experiment with different cookie shapes or decorations to match special occasions.
Variation
You can add lemon zest or almond extract to the dough for a different flavor. If you want chocolate shortbread, you can replace some of the flour with cocoa powder.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to reduce or skip the added salt in the recipe.
2. What if I don’t have flower-shaped cookie cutters?
You can use any shape cookie cutter you have or simply cut the dough into squares or rectangles.
3. Can I decorate the cookies after baking?
Yes, you can decorate them with icing or sprinkles after they cool down for a fun touch.
Spring Flower Shortbread Cookies
These light, buttery cookies with a delightful crunch are perfect for welcoming spring and are fun to make with kids.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- Edible flower decorations (optional)
- Colored sugar (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Cream the softened butter and powdered sugar together in a large bowl until smooth.
- Add the salt, flour, and vanilla extract to the mixture and stir until combined into a dough.
- Divide the dough into two equal parts, shape into disks, wrap in plastic, and refrigerate for about 30 minutes.
- Roll out one disk of dough on a floured surface to about 1/4 inch thick and use flower-shaped cookie cutters to cut out cookies.
- Place cookies on a lined baking sheet and optionally sprinkle colored sugar or add edible flowers on top.
- Bake for 10-12 minutes or until edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cooled cookies in an airtight container for up to a week. They can be frozen for up to three months if layered with parchment paper.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, spring, shortbread, dessert, party, baking