Description
Delicate, buttery shortbread cookies shaped into charming pastel flowers, made with just three simple ingredients. These melt-in-your-mouth treats are elegant enough for special occasions yet easy enough for everyday baking.
Ingredients
1 cup (227 g) unsalted butter, softened
1/2 cup + 3 tbsp (86 g) powdered sugar
2 1/4 cups (256 g) cake flour
Instructions
- Place the softened butter and powdered sugar in a large mixing bowl fitted with a paddle attachment. Mix on low speed until combined, then increase to high speed and beat until light and fluffy, about 1 minute. Scrape down the sides as needed.
- Scrape the mixture from the sides and paddle into the center of the bowl. Add the cake flour and mix on the lowest speed just until a soft dough forms. Do not overmix.
- If coloring the dough, divide it and tint with a few drops of food coloring on low speed until evenly blended. For flower cookies, reserve a small portion plain for centers and tint the remaining dough as desired.
- Wrap each portion of dough in plastic wrap and refrigerate for about 30 minutes, until firm.
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Divide the dough into scant 1 teaspoon portions and roll each into a smooth ball. To form flowers, place one plain ball in the center and surround it with six matching colored balls, ensuring they touch. Leave 1.5 to 2 inches between each flower.
- Bake for 12–15 minutes, until the tops and edges are set with slight surface cracks. Do not allow significant browning.
- Cool completely on the baking sheets before serving or storing.
Notes
Add a splash of vanilla extract for extra flavor if desired.
Mix in finely grated lemon or orange zest for a citrus variation.
If using all-purpose flour, replace a small portion with cornstarch to mimic cake flour texture.
Store in an airtight container at room temperature for up to 3 days, refrigerate up to 1 week, or freeze up to 2 months with parchment between layers.
Thaw frozen cookies at room temperature before serving; do not reheat to preserve texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 flower cookie
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 5 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
