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Spring Flower Shortbread Cookies

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Deliciously buttery flower-shaped cookies with a hint of lemon, perfect for spring parties and quick snacks.

Ingredients

Scale
  • 1 cup (225 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar (or 1/3 cup erythritol for low sugar)
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional for spring flavor)
  • 2 cups (240 g) all-purpose flour (or 2 cups almond flour for gluten free)
  • 1/4 tsp salt
  • Optional: 1/4 cup powdered sugar for dusting or a light glaze

Instructions

  1. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
  2. Beat the softened butter and sugar until light and creamy, about 2–3 minutes with a mixer.
  3. Add vanilla extract and lemon zest. Mix until combined.
  4. Whisk the flour and salt in a separate bowl. Add the dry mix to the wet mix in two parts and mix on low until the dough comes together. Do not overmix.
  5. Turn the dough onto a lightly floured surface. Press together to form a disc and roll out to about 1/4 inch thick.
  6. Use a flower cutter to cut shapes and place cookies 1 inch apart on the prepared baking sheet.
  7. Bake for 12–15 minutes until edges are just set but not brown. For almond flour versions, bake 10–12 minutes and watch closely.
  8. Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  9. Dust with powdered sugar or drizzle a thin lemon glaze if desired.

Notes

For a high protein meal-like swap, replace 1/2 cup flour with 1/2 cup vanilla whey or plant protein powder and reduce other dry flour slightly. Use a sugar substitute and a butter alternative for a diabetic-friendly or low calorie version.

Nutrition

Keywords: shortbread cookies, flower cookies, spring cookies, lemon cookies, healthy dessert, gluten-free option

Find it online: https://alexandrarecipes.com/spring-flower-shortbread-cookies/