Description
Enjoy the delightful 3-Ingredient Flower Shortbread Cookies, perfect for Mother’s Day! With a base of butter, powdered sugar, and flour, these buttery treats are simple to make and delicious to eat. Transform your baking with these lovely flower-shaped cookies that are great for gifting!
Ingredients
Scale
- 1/2 cup (1 stick / 115g) unsalted butter, softened to room temperature
- 1/4 cup (35g) powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup (120g) all-purpose flour, spoon and leveled
- gel or liquid-gel food coloring (optional)
Instructions
- Cream together the butter, powdered sugar, salt, and vanilla in a large bowl until well combined.
- Mix in the flour until no dry streaks remain in the dough.
- If coloring the petals, reserve a bit less than 1/4 of the dough for centers, then add food coloring to the larger portion of dough.
- Pinch teaspoon-sized portions of dough, rolling them into smooth balls. If sticky, chill the dough for 30-60 minutes before shaping.
- Place the dough portions on a parchment-lined baking sheet to form flowers – one uncolored ball in the center surrounded by five colored balls. Press gently so they touch, leaving an inch of space between them for baking.
- Chill the shaped cookies in the freezer for 10 minutes to hold their shape while preheating the oven to 350°F.
- Bake in the center of the oven at 350°F for 12-15 minutes, until they lose shine on top and are lightly golden around the edges.
- Allow cooling on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For vibrant colors, use gel food coloring instead of liquid to avoid altering the dough’s texture.
These cookies can be decorated with icing for a festive touch.
Store cooled cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg