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
