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Home » Cookies & Bars

Edible Flower Cookies

Published: Apr 13, 2021 by Jenn ·This post may contain affiliate links ·

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Edible Flower Cookies are citrus flavored shortbread cookies with edible flowers for a gorgeous spring cookie recipe.

Overlapping shortbread cookies topped with different colored pansies.

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.
Ming cookies with fresh flowers.

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.

Cookies baked with edible flowers stacked on a white table.

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

Can shortbread cookie dough be made ahead?

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.

Do the flowers need to be pre-pressed?

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.

Will the pansies on the cookies keep their color?

From my experience with this recipe and using fresh pansies, the color of the flowers stays for 3-4 days.

How do you store edible flower cookies?

Store cookies in an air tight container at room temperature for up to 5 days.

Can edible flower cookies be frozen?

I don't suggest freezing edible flower cookies as the flower petals may not hold up in the freezer.

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Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!

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Overlapping shortbread cookies topped with different colored pansies.
Jenn Davis

Edible Flower Cookies

5 from 41 votes
Edible Flower Cookies are citrus flavored shortbread cookies with edible flowers for a gorgeous spring cookie recipe.
Print Recipe Pin Recipe Ingredient Tips
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Chilling Time 30 minutes mins
Total Time 1 hour hr 2 minutes mins
Servings: 42 cookies
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients

Dough
  • 100 grams (0.5 cup) (100 grams) granulated sugar
  • 2 tablespoons orange zest
  • 1 tablespoon lime zest
  • 227 grams (1 cup) unsalted butter, softened at room temperature
  • 1 tablespoon pure vanilla extract
  • 314 grams (2.5 cups) all purpose flour
  • ⅛ teaspoon fine sea salt
  • 1 tablespoon fresh mint leaves , finely minced, *optional
Flower Topping
  • fresh pansy blossoms , desired color or other edible flower of choice
  • granulated sugar , for sprinkling
Egg Wash
  • 1 large egg white, lightly beaten
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Method
 

  1. Preheat oven to 325 F (160 C) and line two large rimmed baking sheets with parchment paper or silicone baking mats.
  2. 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.
  3. 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.
  4. Add the flour mixture to the creamed butter and mix again on medium low until a cookie dough consistency is formed.
  5. Dough should be lightly tacky but firm and not too sticky.
  6. Remove the dough from the bowl and divide into two halves. Shape each half into a disc and wrap in plastic wrap.
  7. Place the dough in the fridge to chill for 30 minutes.
  8. Place one half on a gently floured surface and roll out to ¼ inch thickness.
  9. Use a 2.5-3 inch cookie cutter to cut out as many cookies as you can.
  10. Transfer cookies to prepared baking trays, spacing 1-2 inches apart.
  11. 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.
  12. Place the entire tray into the fridge for 10-15 minutes to make sure cookie dough is cold before baking.
  13. 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.
  14. 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.
  15. Repeat with remaining half of dough.

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Reader Interactions

5 from 41 votes (37 ratings without comment)

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Comments

  1. Abigail

    June 04, 2020 at 6:59 pm

    5 stars
    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!

    Reply
    • Christine

      November 11, 2020 at 7:18 pm

      5 stars
      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?

      Reply
      • Jenn

        April 14, 2021 at 4:51 pm

        I use fresh pansies, as long as they haven't been sprayed with chemicals. I grow them, so know they are safe to eat:)

        Reply
        • Angela

          July 21, 2022 at 12:26 pm

          Hi! Can these cookies be made and baked ahead of time and frozen?

          Reply
  2. Allie

    June 17, 2020 at 1:50 pm

    Curious.. would this work with any kind of flower not just pansies?

    Reply
    • Jenn

      June 18, 2020 at 9:24 am

      You can use any type of edible flower or herb:)

      Reply
  3. Elle

    September 15, 2020 at 10:17 pm

    Can the baked cookies be stored in the freezer to lengthen its shelf life?

    Reply
  4. Lana

    May 04, 2021 at 6:19 pm

    5 stars
    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.

    Reply
  5. Aya

    July 22, 2021 at 9:56 am

    Love this! Will the pansies on the cookies keep their color? If so, for how long?

    Reply
  6. Alli

    February 03, 2022 at 4:40 pm

    How long do the cookies save? Can I make then ahead of time?

    Reply
  7. Daisy C

    April 22, 2022 at 4:40 pm

    5 stars
    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.

    Reply
  8. Lynne McDonald

    July 02, 2022 at 11:56 am

    Can these be frozen, even with the flowers on? How long for?

    Reply
5 from 41 votes (37 ratings without comment)

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