Edible Flower Cookies
Edible Flower Cookies are citrus flavored shortbread cookies with edible flowers for a gorgeous spring cookie recipe.
Servings: 42 cookies
Ingredients
Dough
- 100 grams granulated sugar
- 2 tablespoons orange zest
- 1 tablespoon lime zest
- 227 grams unsalted butter softened at room temperature
- 1 tablespoon pure vanilla extract
- 314 grams all purpose flour
- 1/8 tsp 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
Instructions
Make the Shortbread Dough and Chill
- Whisk together the flour, salt, and minced mint leaves in a medium bowl. Set aside.314 grams all purpose flour, 1/8 tsp fine sea salt, 1 tablespoon fresh mint leaves
- 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.100 grams granulated sugar, 2 tablespoons orange zest, 1 tablespoon lime zest
- 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.227 grams unsalted butter, 1 tablespoon pure vanilla extract
- 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 to 1 hour to firm the butter and prevent spreading in the oven.
Shape, Chill, and Bake
- Preheat oven to 325℉ (160℃) and line two large rimmed baking sheets with two layers of parchment paper.
- Place one half on a gently floured surface and roll out to 1/4-inch thickness.
- Use a 2.5-3 inch cookie cutter to cut out as many cookies as you can.
- Transfer the 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.fresh pansy blossoms , 1 large egg white
- **Place the entire tray into the fridge for 10-15 minutes to make sure cookie dough is cold before baking.
- Transfer baking tray to the middle oven rack. 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, gently transfer cookies off the pan and directly onto the wire rack to cool completely.
- Repeat with remaining half of dough.