Spring Cookies Flower Shortbread Icing (Print View)

Buttery flower-shaped shortbread cookies decorated with vibrant royal icing and spring-inspired colors.

# Ingredient List:

→ Shortbread

01 - 1 cup unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - 1 teaspoon pure vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt

→ Royal Icing

06 - 2 cups powdered sugar, sifted
07 - 2 tablespoons meringue powder
08 - 3–4 tablespoons water
09 - Food coloring, assorted spring colors

# Directions:

01 - In a large mixing bowl, beat softened butter and powdered sugar with an electric mixer until light and fluffy.
02 - Add pure vanilla extract and mix until thoroughly combined.
03 - Sift in all-purpose flour and salt, then mix until the dough forms a soft, cohesive texture. Avoid overmixing.
04 - Divide dough into two flat discs, wrap each in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - On a lightly floured surface, roll out one dough disc to 1/4-inch thickness. Keep the second disc chilled until ready to use.
07 - Using a flower-shaped cookie cutter, cut cookies and place them 1 inch apart on the prepared baking sheets.
08 - Bake for 10 to 12 minutes, or until edges begin to turn golden. Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a bowl, whisk together sifted powdered sugar and meringue powder. Gradually add water until a thick, smooth icing forms.
10 - Divide icing into separate bowls, then mix in assorted food coloring to create desired spring colors.
11 - Transfer icing to piping bags fitted with small round tips. Decorate completely cooled cookies with floral designs. Allow icing to set fully before serving or storing.

# Expert Tips:

01 -
  • The buttery shortbread snaps satisfyingly and the delicate icing melts gently—it's the kind of cookie you'll want to share (or maybe just hide for yourself).
  • The decorating lets you unleash your inner artist, and it's impossible to stay grumpy while dotting tiny petals with bright colors.
02 -
  • If you rush the chilling, your dough will stick and flowers will lose shape—learned that after re-chilling sticky scraps!
  • Mixing icing slowly prevents bubbles and cracks; I wish someone had told me before my first batch’s spiderweb finish.
03 -
  • Take time to sift powdered sugar for both dough and icing—it’s the secret to dreamy smoothness.
  • If you pipe the petals slightly thick, the icing stays vibrant and won’t fade after drying.
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