Edible Flower Cookies

If you’re on the hunt for a cookie recipe that’s a bit out of the ordinary, you’ve hit the jackpot. These edible flower shortbread cookies are as easy to make as they are beautiful. They’re perfect for when you want to impress at a get-together or just enjoy a little baking project at home. Whether it’s for Easter, Mother’s Day, a vegan tea party, or a casual Saturday, these cookies will make your day a whole lot brighter.

Imagine the delight at your next cookie party when you serve these flower cookies alongside other favorites like Mexican wedding cookies, gingersnap cookies, vegan Florentine cookies. Or perhaps envision hosting a vegan tea party, pairing the cookies with a fresh spritzer or basil water for a refreshing experience. And if you’re looking for thoughtful gift ideas, what could be more perfect than these edible flower cookies accompanied by a jar of homemade vegan hot chocolate mix?

The joy of baking comes alive with this recipe, elevating the simple act of pulling a batch of homemade cookies from the oven to an art form. With just a few basic ingredients and the vibrant touch of edible flowers, you’ll create treats that are a feast for both the palate and the eyes. Gather your baking gear and let’s make these unique shortbread cookies with edible flowers that promise to be a hit at any occasion!

Why You Should Try This Edible Flower Cookies Recipe

Diving into this edible flower cookies recipe is more than just baking—it’s about creating moments and memories. It offers the perfect blend of simplicity and elegance. This recipe adds a special touch to any occasion without any extra fuss.

Here are a few compelling reasons why you’ll love making these cookies:

• They’re conversation starters: Edible flowers on cookies are not something you see every day. They’re bound to get people talking and admiring your work.
• Customizable: Whether it’s a sprinkle of lavender or a rose petal garnish, you can choose the flowers you love or those that complement the event you’re baking for.
• Vegan-friendly: This recipe is completely plant-based, with a flower on top!
• No fancy equipment needed: With ingredients you likely have in your pantry and no need for specialized baking tools, these cookies are accessible to any home baker.
• A learning experience: Working with edible flowers is a great way to learn more about these unique ingredients and how to use them in cooking.
• Perfect for gifts: Packaged nicely, these cookies make for thoughtful and beautiful homemade gifts.
• Fun to make with kids: This is a great recipe for little hands to help with, especially when it comes to decorating with flowers.

Ingredient Notes

Sometimes it’s the simplest ingredients that come together to create something truly extraordinary. In this edible flower cookies shortbread recipe, each component plays a pivotal role in creating unique and beautiful cookies.

• All-purpose flour: The foundation of this cookie, all-purpose flour provides the structure. It ensures they hold their shape and offer that classic shortbread texture. This type of flour works best but you can try an all-purpose gluten-free flour mix if needed.
• Vegan butter: This gives the shortbread that melt-in-your-mouth quality and rich flavor, all while keeping the recipe plant-based.
• Granulated sugar: Adds just the right amount of sweetness without overpowering the delicate floral notes of the cookies.
• Almond milk (or your plant milk of choice): A touch of plant milk binds the dough and adds a hint of its own subtle flavor. Almond milk brings a slight nuttiness, but any plant milk will do.
• Salt: A pinch of salt is the magic that balances the sweetness and enhances all the flavors in the cookie.
• Edible flowers: The star of the show, edible flowers make these cookies visually stunning. They also add a lovely floral taste.
• Icing sugar for dusting (optional): A light dusting of icing sugar can add an extra layer of sweetness. A snow-dusted look really makes the colors of the petals pop.

What Are Edible Flowers And How Do I Find Them?

Edible flowers are more than just garnishes. They are the blossoms from various plants that are safe to eat and can elevate both the flavor profile and presentation of your dishes.

Not all flowers are edible, so it’s important to choose varieties that are grown for consumption and free from pesticides and other chemicals. These can include familiar picks like violets and marigolds, as well as unexpected choices such as lavender and hibiscus. Each has its own distinct flavor notes ranging from sweet to tangy.

When looking for edible flowers, your best bet is to check out local organic markets or specialty food stores. Another reliable option is to order from reputable online suppliers who can provide a wide range of edible flowers. If you’re up for it, growing your edible flowers can be rewarding. This gives you control over the growing conditions and ensures a supply of fresh blooms whenever you need them.

Edible flowers, while robust in color and flavor, are inherently delicate and their freshness is fleeting. To extend their shelf life, store them in the refrigerator in a way that avoids moisture build-up, which can lead to wilting. Follow these tips to keep your edible flowers fresh:

• Paper Towel Storage Method: Place a layer of paper towels at the bottom of an airtight container. Arrange the flowers in a single layer on the paper towel. If stacking flowers, separate layers with additional paper towels. The paper towels will absorb any excess moisture, keeping the flowers dry.
• Loosely Cover: If you’re using a container, don’t seal it tightly. Instead, cover it loosely with plastic wrap or a lid that allows some air circulation. This helps to prevent condensation from forming inside the container.
• Refrigerate Properly: Place the container in a part of the refrigerator that maintains a consistent temperature and is not too cold. The crisper drawer can be a good spot, as it’s designed to store produce at optimal humidity levels.

If you’ve picked or purchased more than you need, consider drying or freezing some varieties, as they can retain their color and flavor, perfect for infusions or future baking projects.

How To Make These Edible Flower Cookies

Making these edible flower cookies is simple and decorating them at the end is the literal icing on top!

Step One: Preheat oven to 300F or 149C. While it’s warming up, grab a cookie sheet and line it with some baking paper. This will help your cookies come off the tray easily once they’re baked.

Step Two: In a medium-sized bowl, drop in your vegan butter and sugar. Now, it’s time to get creamy! Use electric beaters or a whisk to mix these until you have a fluffy and well-combined mixture.

Step Three: Add your all-purpose flour and a pinch of salt to your fluffy butter-sugar mix. Stir everything together until it’s just combined. Go ahead and shape your dough into a ball.

Step Four: Dust a clean work surface with a little dusting of flour to keep things from sticking. Do the same with your rolling pin. Then, roll out your shortbread dough until it’s about 1/3 inch (or nearly 1 centimeter) thick.

Step Five: Now it’s time to get creative! Use cookie cutters to cut your dough into whatever shapes you like. Transfer each cutout gently onto your lined cookie sheet.

Make the Most of Your Dough: Gather up any dough scraps, re-roll them, and continue cutting out cookies until all the dough is used up.

Step Six: Pour a bit of plant milk into a small glass. Dip a pastry brush in it and lightly brush the top of each cookie. This is the glue for your edible flowers. Press the flowers onto some of the cookies, leaving some plain if you want to dust them with icing sugar later.

Step Seven: Slide your cookie sheet into the oven and bake for about 45 minutes. You’ll know they’re done when they’ve turned a lovely light golden brown. Take them out and let them cool for a few minutes on the sheet before moving them to a wire rack to cool completely.

The Final Flourish: If you left some cookies plain, now’s the time to give them a little sparkle with a dusting of icing sugar.

Troubleshooting, Helpful Tips And Serving Suggestions

Baking with edible flowers brings a blend of artistry and flavor to your kitchen. These helpful tips and serving suggestions are designed to ensure your edible flower shortbread cookies are as enjoyable to make as they are to eat. Whether you’re a seasoned baker or trying your hand at something new, these pointers will guide you toward creating beautiful, delicious cookies that everyone will admire.

• If Your Dough Is Too Cumbly: If your dough feels too crumbly and isn’t coming together, it might be a bit dry. Gradually add a teaspoon of plant milk at a time, mixing after each addition, until the dough reaches a pliable consistency that holds together well when pinched.
• Chill the Dough: If your dough becomes too soft or warm while working with it, don’t hesitate to chill it in the refrigerator for about 15-20 minutes. This will make it easier to handle, help set the shape, and prevent spreading.
• Pick the Right Flowers: Opt for edible flowers that are not only pretty but have flavors that complement the sweet, buttery shortbread. Lavender, rose petals, and pansies are all excellent choices. Always ensure they’re free from pesticides and safe for consumption.
• Serve Them For Tea Time: These cookies are a perfect match for afternoon tea. Serve them with a selection of teas that complement their floral notes, like chamomile or Earl Grey.
• Make The Perfect Gift: Packaged in a pretty box or tin, these cookies make a thoughtful homemade gift for friends, family, or neighbors.
• Design A Dessert Platter: Create a colorful dessert platter by mixing these cookies with other treats. Include a variety of flavors and textures for a visually appealing and delicious display.
• Make Unique Ice Cream Sandwiches: For a summery treat, use these cookies to make mini ice cream sandwiches. Choose a light flavor like vanilla or lemon to complement the floral notes.

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Easy Edible Flower Cookies

Author: Rachel Steenland

4.88 from 8 votes

These edible flower cookies are a beautiful, sweet treat for Easter, Mother's Day, a Baby Shower or "just because" This recipe makes delicate, melt-in-your mouth shortbread cookies, with the added “wow” factor of edible flowers. It's sure to impress at special occasions!

Print Recipe Pin Recipe

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 cookies

Ingredients

• ▢ 1 cup all-purpose flour, plus extra for dusting
• ▢ ½ cup vegan butter, cut into small cubes, 4 ounces or 113 grams
• ▢ ¼ cup granulated sugar
• ▢ 1 tablespoon almond milk , or your plant milk of choice
• ▢ 1 pinch salt
• ▢ handful edible flowers, washed and stems removed
• ▢ Icing sugar, for dusting, optional

Instructions

• Preheat the oven to 300F / 149C, and line a cookie sheet with baking paper.
• Put vegan butter and sugar into a medium size bowl, and cream together, using electric beaters or whisk, until well combined and fluffy.
• Add flour and salt to the bowl, and mix until combined. Form into a ball.
• Lightly dust a clean surface and rolling pin with flour. Place shortbread dough onto the surface and roll out until about 1/3 inch (nearly 1 centimeter) thick.
• Using cookie cutter/s, cut shortbread dough into desired shapes and transfer to prepared cookie sheet.
• Collect shortbread off cuts, and then repeat Steps 4-5 until all shortbread dough has been used.
• Add plant milk to a small glass. Lightly wet a pastry brush with plant milk and wipe over the top of the shortbread cookies. Top cookies with edible flowers. Lightly pressing down so the flowers adhere to the surface of the dough (If desired, press edible flowers into 3/4 of the cookies and leave 1/4 of the cookies plain to be dusted with icing sugar after baking).
• Bake for 45 minutes or until the cookies turn a light golden brown. Allow to sit for a few minutes before transferring to a wire rack to cool.
• Lightly dust plain shortbread cookies with a little icing sugar.

Notes

• These shortbread cookies may be stored in an airtight container for 3-4 days.
• Freezing Option: This unbaked dough can be frozen for up to 3 months, offering flexibility for future baking. Just wrap it well in cling film and then in foil. When ready to use, thaw in the refrigerator overnight before proceeding with the recipe.

Nutrition

Calories: 366kcal | Carbohydrates: 37g | Protein: 4g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 283mg | Potassium: 46mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1016IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg

Course — Dessert

Cuisine — Amercan

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This edible flower cookies recipe and cookie photos are from The Garden Party by Rachel Steenland.