Mothers Day Floral Shortbread (Printable Version)

Buttery shortbread cookies topped with edible flowers for a graceful, festive touch.

# What You'll Need:

→ Shortbread Dough

01 - 1 cup unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - 1/2 teaspoon vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon fine sea salt

→ Decoration

06 - 1 egg white, lightly beaten
07 - 1/4 cup edible dried flowers such as rose petals, lavender, violets, or calendula
08 - 2 tablespoons granulated sugar

# How to Prepare:

01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in vanilla extract.
03 - Sift in flour and salt. Stir until just combined into a soft dough.
04 - Turn dough onto a lightly floured surface. Roll out to 1/4 inch thickness.
05 - Cut into desired shapes using cookie cutters. Place on prepared baking sheets.
06 - Lightly brush each cookie with egg white. Gently press edible flowers onto cookies. Sprinkle with granulated sugar.
07 - Bake 16 to 18 minutes, until edges are pale golden. Do not overbake.
08 - Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
09 - Arrange cooled cookies in a decorative box for presentation and gifting.

# Expert Suggestions:

01 -
  • The dough is so forgiving that even if you've never made shortbread before, you'll nail it on the first try.
  • These cookies taste elegant enough for a gift but are honestly just butter, sugar, and flour doing their thing beautifully.
  • One batch fills an entire box with variety, so you can experiment with different flowers and shapes without doubling recipes.
02 -
  • Baking at a lower temperature is essential; if your oven runs hot, these can brown too quickly on the edges while staying underbaked in the center.
  • Make sure your butter is truly softened but not greasy or melting; it should hold its shape but give easily when pressed.
  • The egg white should be brushed on very lightly or it can make the flowers slide around; less is more here.
03 -
  • Chill your dough for 15 minutes before rolling if your kitchen is warm; it makes cutting shapes so much cleaner and easier.
  • Save any dough scraps and re-roll them gently just once more; re-rolled dough can get tough if you handle it too much.
  • If you don't have edible flowers on hand, these cookies are beautiful simply dusted with powdered sugar or even a tiny pinch of sea salt for contrast.
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