Spring Cookies Flower Shortbread (Printable)

Buttery flower shortbread topped with vibrant icing is perfect for spring celebrations and teatime.

# What You’ll Need:

→ Shortbread Base

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

→ Royal Icing

06 - 2 cups powdered sugar, sifted
07 - 2 tablespoons meringue powder
08 - 3 to 4 tablespoons water
09 - Food coloring, assorted spring colors

# How To Make:

01 - In a large mixing bowl, beat the softened unsalted butter with powdered sugar using an electric mixer until the mixture becomes light and fluffy.
02 - Blend in the vanilla extract until fully combined.
03 - Sift the all-purpose flour and salt into the bowl, then mix on low speed just until a soft dough forms.
04 - Divide the dough into two equal discs, wrap securely in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
06 - On a lightly floured surface, roll each disc to a thickness of 1/4 inch. Cut out flower shapes with a cookie cutter, arranging them 1 inch apart on the prepared baking sheets.
07 - Bake for 10 to 12 minutes, or until the edges are just golden. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a medium bowl, whisk together the powdered sugar and meringue powder. Add water slowly, mixing until a thick, smooth icing forms.
09 - Divide the icing among small bowls. Tint each with food coloring as desired, then transfer to piping bags fitted with small round tips.
10 - Pipe floral designs onto the cooled cookies and allow the icing to set fully before serving or storing.

# Top Tips:

01 -
  • These cookies bake up buttery and tender, yet hold their shape for truly show-stopping decorating.
  • You can play with colors and designs, making each batch as joyful or simple as you like.
02 -
  • Overmixing the dough can make the cookies tough instead of tender—I learned that the hard way after a too-eager round with the mixer.
  • Starting with too-wet icing led to colors running together, but with thicker icing, every dainty design held its shape perfectly.
03 -
  • Bring butter to room temperature before creaming—it truly makes a difference in texture.
  • Use gel food coloring for vibrant hues without watering down the royal icing.
Go Back