Spring Flower Shortbread Cookies decorated with colorful floral designs

Spring Flower Shortbread Cookies

ByOlivia Carter
Jump to Recipe·Print Recipe

Why Make This Recipe

Spring Flower Shortbread Cookies are a delightful treat that celebrates the beauty of the season. With their bright colors and tasty flavors, these cookies are perfect for spring gatherings, picnics, or simply enjoying at home with a cup of tea. They are simple to make and are sure to bring joy to anyone who sees and tastes them.

How to Make Spring Flower Shortbread Cookies

Ingredients:

  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Food coloring (optional)
  • Edible flower sprinkles or decorations (optional)

Directions:

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the vanilla extract and mix well.
  4. Gradually add in the flour and salt, mixing until the dough comes together.
  5. If you want colorful cookies, divide the dough into parts and add a few drops of food coloring to each part. Mix until the color is even.
  6. Roll out the dough on a floured surface to about 1/4 inch thick.
  7. Use flower-shaped cookie cutters to cut out cookies and place them on the prepared baking sheet.
  8. If using, sprinkle edible flower decorations on top of the cookies.
  9. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  10. Let the cookies cool on a wire rack before enjoying.

How to Serve Spring Flower Shortbread Cookies

Spring Flower Shortbread Cookies can be served in many ways. They look lovely on a decorative plate at a spring party or a picnic. You can also pack them in a box or bag as a gift. Pair them with tea, coffee, or lemonade for a refreshing treat.

How to Store Spring Flower Shortbread Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They should stay good for up to a week. If you want to keep them longer, you can freeze them. Place the cooled cookies in a freezer-safe bag and freeze for up to three months. Just let them thaw at room temperature before serving.

Tips to Make Spring Flower Shortbread Cookies

  • Make sure your butter is softened properly for easy mixing.
  • If you want more flavor, try adding almond extract instead of vanilla.
  • Use a rolling pin with guides to keep the dough even.
  • Experiment with different shapes and decorations to match different occasions.

Variation

You can add different flavors to these cookies by mixing in lemon zest, orange zest, or even coconut. Try adding chocolate chips for a sweet twist, or use different cookie cutters to create themed shapes for holidays.

FAQs

What can I use instead of unsalted butter?
You can use salted butter, but reduce the salt in the recipe. Margarine is also an option, but it may change the taste slightly.

Can I use whole wheat flour?
Yes, you can replace all-purpose flour with whole wheat flour for a healthier version, but the cookies may turn out a bit denser.

How do I know when the cookies are done?
The cookies are done when the edges are light golden brown. They may look soft in the middle, but they will firm up as they cool.

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Spring Flower Shortbread Cookies

  • Author: admin
  • Total Time: 27 minutes
  • Yield: 24 cookies
  • Diet: Vegetarian
Print Recipe

Description

Delightful shortbread cookies celebrating spring with vibrant colors and flavors, perfect for gatherings or enjoying at home.

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Food coloring (optional)
  • Edible flower sprinkles or decorations (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the vanilla extract and mix well.
  4. Gradually add in the flour and salt, mixing until the dough comes together.
  5. If using food coloring, divide the dough and add drops to each part, mixing until the color is even.
  6. Roll out the dough on a floured surface to about 1/4 inch thick.
  7. Use flower-shaped cookie cutters to cut out cookies and place them on the prepared baking sheet.
  8. If desired, sprinkle edible flower decorations on top.
  9. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  10. Let the cookies cool on a wire rack before enjoying.

Notes

Store cookies in an airtight container at room temperature for up to a week. Freeze them in a bag for up to three months.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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