Low Sugar Eggless Flower Cookies| Easy Two-Tone Floral Shortbread

Instructions

1. Prepare Flax Egg: Mix flaxseed meal and water; let it sit for 5–10 minutes until it forms a thick gel.
2. Cream Butter & Sugar: Stir your gelled flax egg and add the softened butter and powdered sugar until smooth and creamy. Mix in vanilla.
3. Form Dough: Fold in the sifted flour, baking powder, and salt. Knead lightly into a soft, pliable dough.
4. Color Contrast: Divide the dough into two equal portions. To one half, knead in the cocoa powder
5. Roll Balls: Roll 18–20 small cocoa balls and 18–20 plain balls (roughly 1 inch / 2.5 cm).
6. Shape Flowers: Flatten one ball slightly, place a contrasting ball in the center, and seal it gently.
7. Petal Design: Flatten the combined ball. Make 6 "pizza cuts" from the center toward the edges (leave the middle intact). Twist each petal and pinch the edges to form a 6-petal flower.
8. Bake: Preheat oven to 350°F (175°C). Bake for 15–20 minutes until the edges are just set.
9. Finish: Cool for 5–10 minutes on the tray. These are perfect as-is, but you can add a light dusting of powdered sugar if you prefer a little extra sweetness.