Edible Flower Cookies are citrus flavored shortbread cookies with edible flowers for a gorgeous spring cookie recipe.
Why you'll love these edible flower cookies
- Shortbread Cookies are the perfect cookie for baking and displaying edible flowers. The buttery cookie dough holds its shape and frames the delicate flower petals for colorful spring cookies.
- Easy to make cookie dough with lots of citrus flavor.
Type of flowers for edible flower cookies
Many edible flowers and herbs can be pressed into shortbread cookies. Pansies, lavender, rose petals, violets, and sage flowers add the best pops of color.
Swap the orange and lime zest for lemon zest, or skip the mint altogether. These flower-pressed shortbreads let you easily adjust the flavor to match your preferences.
Tips for Making Edible Flower Cookies
- Mix the citrus zest with the granulated sugar to infuse it with citrus oils and boost the cookies' flavor.
- Work with half the dough at a time and keep the other half chilled in the fridge until you're ready to use it.
- Choose any shape or size of cookie cutter that fits your flowers—I used a 2.5-inch round cutter.
- Gently paint a thin layer of beaten egg white onto the cookie dough where you'll press the flower, using a pastry brush for precision.
- Use a bit more egg white if needed to press the petals firmly onto the cookie.
- Trim the flowers close to the stems, leaving just enough to keep the petals intact.
- Gently press the flower's center into the dough until the petals lie flat and adhere to the egg white.
- Skip brushing anything on top of the flower; a light sprinkle of sugar is all you need.
- Watch the cookies closely while they bake and remove them as soon as the edges show a slight color change. Avoid overbaking, as it will make them crispy.
- The cookies will feel soft when they come out of the oven but will firm up as they cool.
frequently asked questions
This cookie dough can be made wrapped in plastic wrap and refrigerated for up to 2 days before baking. Let very cold cookie dough to sit on the counter for about 15 minutes before rolling out.
The flower petals of the pansies will flatten and stick to the egg white wash. No need to pre-flatten them unless you are using a different edible flower with more shape.
From my experience with this recipe and using fresh pansies, the color of the flowers stays for 3-4 days.
Store cookies in an air tight container at room temperature for up to 5 days.
I don't suggest freezing edible flower cookies as the flower petals may not hold up in the freezer.
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Edible Flower Cookies
Ingredients
Method
- Preheat oven to 325 F (160 C) and line two large rimmed baking sheets with parchment paper or silicone baking mats.
- In a medium bowl stir together the sugar, orange zest and lime zest to make a citrus sugar mixture using a fork or small whisk and let sit a couple of minutes.
- Transfer the citrus sugar to the bowl of a stand mixer fitted with the paddle attachment. Add the softened unsalted butter and vanilla, then beat together on medium for 3-5 minutes until light and fluffy.
- Add the flour mixture to the creamed butter and mix again on medium low until a cookie dough consistency is formed.
- Dough should be lightly tacky but firm and not too sticky.
- Remove the dough from the bowl and divide into two halves. Shape each half into a disc and wrap in plastic wrap.
- Place the dough in the fridge to chill for 30 minutes.
- Place one half on a gently floured surface and roll out to ¼ inch thickness.
- Use a 2.5-3 inch cookie cutter to cut out as many cookies as you can.
- Transfer cookies to prepared baking trays, spacing 1-2 inches apart.
- Using a pastry brush, gently coat a thin layer of beaten egg white onto the center of each cookie. Then, gently press a flower blossom slightly onto the surface. The back of the blossom may need to sink into the dough for petals to lay flat. Sprinkle lightly with sugar.
- Place the entire tray into the fridge for 10-15 minutes to make sure cookie dough is cold before baking.
- Place trays on the center rack of the oven. Bake for 14-16 minutes or until edges start to slightly golden in color. Bake time may differ between ovens, so keep an eye on the first batch.
- Place cookie sheet on a wire rack and let cool for 5 minutes. Then, using a spatula, transfer cookies off the pan and directly onto the wire rack to cool completely.
- Repeat with remaining half of dough.
Abigail
I love this recipe! I make it with wild pansies and they’re so good. I put 3/4 whole grain flour and it was actually really good. These are beautiful, buttery cookies and I could not recommend more!
Christine
I love this!! Question - Do the flowers need to be pre-pressed, like book pressed preserved? Or does it work with fresh pansies? If fresh works, how long do they last on the cookie until they start bruising or not looking too great?
Jenn
I use fresh pansies, as long as they haven't been sprayed with chemicals. I grow them, so know they are safe to eat:)
Angela
Hi! Can these cookies be made and baked ahead of time and frozen?
Allie
Curious.. would this work with any kind of flower not just pansies?
Jenn
You can use any type of edible flower or herb:)
Elle
Can the baked cookies be stored in the freezer to lengthen its shelf life?
Lana
This recipe is fantastic! It was super easy to follow and the cookies are seriously beautiful. I can't wait to bake these again soon.
Aya
Love this! Will the pansies on the cookies keep their color? If so, for how long?
Alli
How long do the cookies save? Can I make then ahead of time?
Daisy C
Made these with nasturtiums and mint from my garden for easter, turned out beautiful! To help flatten the flowers, I pressed them in-between a folded piece of parchment paper with a rolling pin. Turned out great and taste delicious! Not super sweet and more shortbread-inspired.
Lynne McDonald
Can these be frozen, even with the flowers on? How long for?