Description
These buttery and tender shortbread cookies in delightful spring flower shapes are perfect for family projects and create cherished kitchen memories.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 cups all-purpose flour, spooned and leveled
- Optional: 1/4 cup powdered sugar for rolling the dough
- Optional: 1 cup powdered sugar, 1-2 tablespoons milk or lemon juice for glaze, food coloring, and sprinkles
Instructions
- Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
- Cream the butter and granulated sugar in a large bowl until pale and fluffy, about 2-3 minutes.
- Add the vanilla and salt, then mix until combined. Gradually add the flour until the dough forms.
- Form the dough into a disk, wrap in plastic, and chill in the fridge for 30 minutes to 1 hour.
- Roll the dough to about 1/4 inch thickness, use flower cutters to stamp shapes, and place them on prepared sheets.
- Bake the cookies for 12-14 minutes, or until the edges turn light golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Decorate with a glaze made from powdered sugar and milk or lemon juice, adding food coloring and sprinkles if desired.
Notes
For best results, use room temperature butter and watch the baking time closely to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg