Believe me when I tell you that this really is the best shortbread cookie recipe! An easy and basic recipe resulting in a subtle crispy edge and buttery taste. Decorated with beautiful edible flowers!
Shortbread cookies are one of my favorite cookies! Not surprising since the two main ingredients are butter and powdered sugar! There are several ways you can garnish them, like chocolate, salt, herbs or with pressed edible flowers! It’s incredibly easy to do and they add the most beautiful touch of color! No cookie decorating skills required to make them either! See below and enjoy!
How to make shortbread cookies
- Beat butter in a mixer until smooth. Add in sugar, vanilla and salt and continue to beat. With the mixer on low, add in the flour and mix until incorporated.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes (or longer if you need!)
- Roll the dough out and use a biscuit cutter to make circles.
- Bake in a preheated oven, 350 degrees for 15 to 20 minutes.
- Let them cool at room temperature.
Decorated Shortbread Cookies
Shortbread cookies are often decorated with royal icing, especially at Christmas, but decorating them with edible flowers means you don’t need to be a skilled decorator! By not covering these cookies in icing, you can really taste the delicious cookies, and they are perfect for snacking all year round!
Can you freeze shortbread cookies?
These delicious cookies will keep for three to four weeks in the freezer. Once the cookies have cooled, wrap the cookies in cling film or separate them with parchment paper. When you are ready to eat or decorate them, just thaw them at room temperature for around half and hour.
Melt in your mouth shortbread cookie recipe
This basic cookie recipe really is one of my favorites. I can’t deny the crumbly texture with a subtle crispy edge and buttery taste! This may be the best shortbread cookie recipe ever.
Top tips for the best shortbread cookie!
- They will keep fresh for about a week in an air tight container.
- Let them cool to room temperature before decorating them.
- Use a good quality butter.
- Do refrigerate the dough.
- When ready to bake, place the cookies on a tray that is room temperature, otherwise the butter will melt too quickly.
- Get creative when you decorate them!
Check out these other beautifully decorated cookies!
Mini Heart Shaped Sugar Cookies
Decorated Christmas Cutout Cookies by Taste Of Home
Baby Shower Cookies by Sweetopia
If you have tried this shortbread cookie, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also follow me on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!
Best Shortbread Cookie Recipe
Ingredients
- 3 sticks unsalted butter, at room temperature
- 1 1/4 cups powdered sugar
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1/4 tsp salt
Instructions
- Beat butter in a mixer until smooth. Add in sugar, vanilla and salt and continue to beat. With the mixer on low, add in the flour and mix until incorporated.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes (or longer if you need!)
- Roll the dough out and use a biscuit cutter to make circles.
- Bake in a preheated oven, 350 degrees for 15 to 20 minutes.
- Let them cool at room temperature.
Nutrition
Edible Pressed Flowers
Ingredients
- 16 edible flowers
- 1 tsp meringue powder
- 1 tbsp powdered sugar
Instructions
- Press edible flowers between 2 pieces of wax paper and set a heavy book on top for at least an hour. Longer is better.
- Carefully peel off the top layer of wax paper. Some of the petals will stick. You can try to salvage them or just use the ones that didn’t stick.
- Mix 1 teaspoon of meringue powder with 1 tablespoon powdered sugar and add a few drops of water until you have a paste. That will be your glue for the flower petals.
- Paint a small amount of the paste on the back of the edible pressed flower and place on the cookie!
~ Carmen ~ says
June 16, 2015 at 9:11 amThese shortbread cookies look absolutely heavenly. The edible flowers give this such a great spin. :]
// ▲ itsCarmen.com ▲
Liberty says
June 16, 2015 at 2:50 pmThey look gorgeous! Especially the edible flowers, will have to give them a go x
jen says
June 17, 2015 at 11:39 amPretty!
Hannah says
May 15, 2017 at 11:15 amThese cookies are absolutely lovely! Your recipe inspired me to make my own version using wild Violets since I didn’t have any Pansies! They turned out fabulous and tasted amazing! Thanks so much for the recipe and for sharing these beautiful cookies!
Eden says
May 18, 2017 at 4:11 pmYay!! Thank you so much for sharing! I am so happy they worked for you and I’m sure yours looked gorgeous!!
Sara says
August 24, 2017 at 9:26 amIs there something else you can use other than meringue powder for the glue? Maybe an egg? Thanks!
Megan Ireland says
April 16, 2018 at 2:10 pmWill these stay good for a while or will the flowers turn ugly after a few days?
Eden says
April 18, 2018 at 2:54 pmI would serve them the same day.
Millinea Johnson says
May 10, 2018 at 1:28 pmHow many cookie does this recipe make ?
Eden says
May 15, 2018 at 9:38 pmHi! About 18 cookies!