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
Scale
- 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
Find it online: https://dishfoody.com/spring-flower-shortbread-cookies/