If you’re looking for a delightful yet incredibly simple treat that brings a touch of elegance with minimal fuss, this 3-Ingredient Flower Shortbread Cookies Recipe is an absolute must-try. These buttery, melt-in-your-mouth cookies are classic shortbread transformed into adorable little flower shapes, perfect for gifting, sharing with friends, or pairing with your favorite cup of tea. The magic lies in just three simple ingredients coming together to create a tender, crumbly cookie that feels special but is so easy to make!
Ingredients You’ll Need
The beauty of this 3-Ingredient Flower Shortbread Cookies Recipe is in its simplicity—each ingredient plays a crucial role in crafting the perfect texture and flavor. Choosing quality components here will really make your cookies shine.
- Unsalted butter: Using softened unsalted butter ensures a creamy dough and lets you control the saltiness of your cookies perfectly.
- Powdered sugar: The fine texture of powdered sugar helps create a silky dough and a delicate crumb, unlike granulated sugar.
- Cake flour: This low-protein flour gives your shortbread that tender, melt-in-your-mouth quality that’s essential for these flower cookies.
How to Make 3-Ingredient Flower Shortbread Cookies Recipe
Step 1: Cream Butter and Sugar
Start by placing your softened butter and powdered sugar into a mixing bowl and using a paddle attachment to cream them together. It only takes about a minute until the mixture becomes light and fluffy, but don’t forget to scrape down the sides of your bowl a few times to make sure everything is evenly incorporated. This step is key to giving your cookies that perfect melt-away texture.
Step 2: Add Cake Flour and Form Dough
Once your butter and sugar are nicely whipped, scrape down the sides of the bowl again to bring every bit of butter back into the center. Then add the cake flour and mix on the lowest speed just until a dough forms. Overmixing here will toughen your cookies, so stop right when everything is just combined.
Step 3: Color the Dough (Optional)
If you want to have a colorful batch like mine, now’s the time to add a few drops of food coloring into your dough. You can keep some dough plain for the flower centers and tint others pastel pink and purple for the petals. Mixing the color in gently ensures an even tone without overworking the dough.
Step 4: Chill the Dough
Wrap the dough tightly in plastic and chill it in the fridge for about 30 minutes. Chilling firms up the dough, making it easier to shape and helping the cookies hold their flower shapes during baking.
Step 5: Prepare for Baking
While the dough chills, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This prevents sticking and helps the cookies bake evenly with a light surface.
Step 6: Shape the Dough Balls
Divide your dough into small, uniform balls—about one teaspoon each. For the flower design, roll out 42 pink balls, 42 purple balls, and 14 plain balls for the centers. Using a scale can help here for consistency so each flower looks just right.
Step 7: Assemble Flower Shapes
On your prepared baking sheet, arrange one plain ball in the middle and surround it with six petals of the same color, making sure the balls are touching but not pressed too hard. Leave enough space between flowers to allow even baking without spreading into one another.
Step 8: Bake and Cool
Bake the cookies for 12 to 15 minutes until the tops are set and you notice tiny cracks forming—this means they are perfectly baked. Let them cool completely on the baking sheet to firm up before moving them. This ensures you keep the delicate flower shapes intact.
Step 9: Store Your Cookies
Once cooled, place the cookies in an airtight container to keep them fresh for a few days at room temperature, or pop them into the fridge or freezer for longer storage.
How to Serve 3-Ingredient Flower Shortbread Cookies Recipe
Garnishes
These charming flower cookies deserve a little extra flair. Consider dusting them lightly with powdered sugar or decorating the flower centers with a tiny edible pearl or a drop of colored icing to add a personal touch.
Side Dishes
Pair your flower shortbread cookies with a cup of hot tea or fresh coffee to elevate a simple snack into a special moment. They also make a lovely accompaniment to light fruit salads or a creamy mousse for a pretty dessert plate.
Creative Ways to Present
Arrange your flower cookies on a pretty cake stand or in a decorative tin for gifts. You can also string them on thin ribbons threaded through the center (gently) and use them as edible garlands for brunch or parties — trust me, everyone will love the surprise!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies fresh by storing them in an airtight container at room temperature for 1 to 3 days. For longer enjoyment, refrigeration can extend their life, just be sure to bring them back to room temp before serving.
Freezing
You can freeze these shortbread cookies for up to a few months. Lay them flat in a single layer on a parchment-lined tray to freeze, then transfer to a freezer-safe container once solid. Thaw at room temperature when you’re ready to enjoy them again.
Reheating
Shortbread cookies are best served at room temperature, but if you prefer them warm, pop them in a low oven (about 300°F) for just 3–5 minutes. This softens them slightly without losing their delicate crumb.
FAQs
Can I use all-purpose flour instead of cake flour?
While all-purpose flour will work in a pinch, cake flour is recommended for this recipe because it has lower protein content, which results in that tender, crumbly texture that is signature to these cookies.
Can I make these cookies without food coloring?
Absolutely! The plain dough is delicious all on its own and will still create beautiful flower shapes. Food coloring is just a fun way to add a pop of color to your presentation.
How do I prevent my cookies from spreading too much?
Make sure to chill your dough well before baking and measure your dough balls evenly. Also, scraping the butter thoroughly from the sides of the bowl during mixing helps prevent uneven distribution, which can cause spreading.
Can I add flavors like vanilla or almond extract?
While the classic 3-Ingredient Flower Shortbread Cookies Recipe keeps things simple, a small splash of vanilla or almond extract can add a lovely depth of flavor without complicating the recipe.
How long do these cookies stay fresh?
Stored properly in an airtight container, these shortbread cookies stay fresh for about 3 days at room temperature, but refrigeration or freezing can extend their shelf life for several weeks to months.
Final Thoughts
I can’t recommend this 3-Ingredient Flower Shortbread Cookies Recipe enough if you want to impress with minimal ingredients and effort. These sweet little flowers aren’t just gorgeous and delicious—they’re a joyful experience from start to finish. Trust me, once you try making them, you’ll find yourself coming back to this recipe again and again to share with friends or make any ordinary day feel special.
Print
3-Ingredient Flower Shortbread Cookies Recipe
- Total Time: 42 minutes
- Yield: 14 flowers (98 cookies total)
- Diet: Vegetarian
Description
These 3 Ingredient Flower Shortbread Cookies are delicate, buttery treats made with just butter, powdered sugar, and cake flour. Designed to look like charming little flowers, these cookies are easy to personalize with food coloring and perfect for gifting or enjoying with tea. Their crumbly and tender texture melts in your mouth, making them a delightful, simple homemade confection.
Ingredients
Cookie Dough
- 1 cup (227 g) unsalted butter, softened
- 1/2 cup + 3 tbsp (86 g) powdered sugar
- 2 1/4 cups (256 g) cake flour
- Food coloring (optional, a few drops of pink and purple for petals)
Instructions
- Cream Butter and Sugar: In a large mixing bowl fitted with a flat paddle attachment, add the softened butter and powdered sugar. Start mixing on low speed to incorporate, then increase to high speed and beat until the mixture is light and fluffy, about 1 minute. Scrape down the sides and paddle a few times during mixing to ensure even blending.
- Add Cake Flour: Scrape all the butter mixture from the sides of the bowl and paddle into the center. Add the cake flour. Mix on the lowest speed just until a dough forms, being careful not to overmix.
- Color the Dough (Optional): If you want colored petals, add a few drops of food coloring now. Divide the dough into three portions: set aside a small amount plain for the centers, then split the remainder into two equal parts and tint each with light pastel pink and light pastel purple respectively. Mix on low speed until color is uniform.
- Chill the Dough: Cover all dough portions tightly with plastic wrap. Refrigerate for about 30 minutes or until firm enough to handle.
- Preheat and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Form Dough Balls: Divide each tinted dough into 42 equal pieces and the plain dough into 14 pieces, approximately 1 teaspoon each. Roll each piece into a smooth ball. Using a scale is recommended for uniformity.
- Assemble Flower Shapes: On the prepared baking sheets, arrange the dough balls into flower shapes. Place one plain ball in the center, then surround it with six petal-colored balls (pink or purple). Make sure the balls touch but do not press them together. Leave 1.5 to 2 inches between each flower for even baking.
- Bake: Bake for 12 to 15 minutes, until the cookies look set with small cracks on the surface but not browned. Remove from oven and let cool completely on the baking sheets before removing.
- Store: Store uneaten cookies in an airtight container at room temperature for 1-3 days or refrigerate/freezer for longer storage.
Notes
- Using cake flour is important for the tender crumb; all-purpose flour may result in a different texture.
- Food coloring is optional but recommended for colorful flower petals.
- Weighing dough pieces ensures uniform cookie size and even baking.
- Do not press dough balls together when forming flowers; just ensure they touch to maintain shape during baking.
- Cookies won’t brown much—look for set edges and small surface cracks as doneness cues.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
