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Spring Flower Shortbread Cookies

Delightful cookies that celebrate spring with fresh flavors and lower calories, perfect for any health-conscious dessert lover.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure the butter is at room temperature.
  • ½ cup granulated sugar (or sugar substitute) Use a sugar substitute for a lower-calorie option.
  • 2 cups all-purpose flour (or gluten-free flour) Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • as needed edible flower petals or natural food coloring for decoration Optional decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, beat the softened butter and sugar together until light and fluffy.
  3. Stir in the vanilla extract and mix thoroughly.
  4. In another bowl, whisk together the flour and salt. Gradually add this to the butter-sugar mixture, mixing until just combined.
  5. Divide the dough into two equal portions and shape each into a disk. Wrap in plastic wrap and refrigerate for about 30 minutes.
Baking
  1. Once chilled, roll one disk of dough on a lightly floured surface to about ¼ inch thick.
  2. Use flower-shaped cookie cutters to cut out shapes from the dough and transfer them to a baking sheet lined with parchment paper.
  3. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Cooling and Decorating
  1. Allow cookies to cool completely. Optionally, decorate with edible flower petals or natural coloring.

Notes

For serving, pair your cookies with herbal tea or fruit. Store in an airtight container for up to a week or freeze for up to three months.