Butter Cookies with Edible Flowers

These Butter Cookies with Edible Flowers are delicate, buttery, and almost too beautiful to eat. I love how the floral toppings turn a simple shortbread-style cookie into an elegant treat that’s perfect for tea time, bridal showers, or any occasion where I want something charming and unique.

Why You’ll Love This Recipe

I love this recipe because it’s both stunning and easy to make. The base is a classic buttery cookie that melts in the mouth, while the edible flowers add natural color, fragrance, and a subtle earthy note. These cookies are like little pieces of art—and they taste just as good as they look.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter (softened)

• Powdered sugar

• Vanilla extract

• All-purpose flour

• Salt

• Edible flowers (like pansies, violas, chamomile, lavender, or rose petals)

• Egg white (for brushing)

• Optional: granulated sugar for sprinkling

Directions

1. I cream the softened butter and powdered sugar until smooth and fluffy.

2. I mix in the vanilla extract, then gradually add flour and salt to form a soft dough.

3. I shape the dough into a log, wrap it in plastic wrap, and chill it in the fridge for about an hour.

4. Once chilled, I slice the dough into rounds or roll it out and cut shapes with a cookie cutter.

5. I place the cookies on a parchment-lined baking sheet and gently press edible flowers onto each one.

6. I brush lightly with egg white to help the flowers stick and stay vibrant during baking.

7. I bake at 325°F (165°C) for about 12–15 minutes, until the edges are just starting to turn golden.

8. I let them cool completely before serving.

Servings and timing

This recipe makes about 24 cookies, depending on the size and shape I cut. Prep time takes around 15 minutes, chilling takes 1 hour, and baking takes 12–15 minutes, so total time is about 1 hour and 30 minutes.

Variations

I sometimes add lemon zest or a hint of almond extract to the dough for a twist. For a touch of sparkle, I sprinkle granulated sugar on top before baking. I’ve also made them with matcha or lavender powder in the dough for a flavored base.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze the unbaked dough and slice or cut out cookies when I’m ready. These cookies don’t need reheating—just let them come to room temperature if chilled.

FAQs

What kinds of flowers can I use?

I use pesticide-free edible flowers like pansies, violas, marigolds, chamomile, rose petals, and lavender. I always make sure they’re food-grade.

Do the flowers change the flavor?

Some do! Mild flowers like pansies and violas are mostly decorative, while others like lavender or rose add a subtle floral taste.

Can I make the dough ahead of time?

Yes, I often make the dough a day ahead and keep it chilled until I’m ready to slice and bake.

Do the flowers keep their color after baking?

Most flowers keep their shape, though colors may soften slightly. Brushing with egg white helps them stay vibrant.

Are these cookies more for looks or taste?

Both! The buttery flavor is rich and satisfying, and while the flowers are decorative, they add a special touch that makes them feel luxurious.

Conclusion

These Butter Cookies with Edible Flowers are a beautiful way to elevate a simple treat into something special. I love how easy they are to make, yet how elegant they look on a serving tray. Whether I’m gifting them or enjoying them with tea, these cookies always bring a little beauty to the table.

Butter Cookies with Edible Flowers

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These Butter Cookies with Edible Flowers are delicate, buttery shortbread-style treats adorned with vibrant edible blooms. Beautiful and flavorful, they’re perfect for tea parties, bridal showers, garden events, or elegant homemade gifts.

• Author: Mayaa
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• Cookie Dough:
• 1 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• Toppings:
• Edible flowers (pansies, violas, chamomile, rose petals, lavender, etc.)
• 1 egg white (lightly beaten, for brushing)
• Optional: granulated sugar for sprinkling

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Instructions

1. Cream softened butter and powdered sugar together until light and fluffy.
2. Mix in vanilla extract. Gradually add flour and salt until a soft dough forms.
3. Shape dough into a log, wrap in plastic wrap, and chill for 1 hour.
4. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
5. Slice chilled dough into rounds or roll out and cut into desired shapes using cookie cutters.
6. Place cookies on prepared baking sheet and gently press edible flowers on top of each one.
7. Brush with egg white to help flowers adhere and retain color. Sprinkle with sugar if desired.
8. Bake for 12–15 minutes, or until edges are just turning golden.
9. Let cool completely on the baking sheet or wire rack before serving or gifting.

Notes

• Only use food-safe, pesticide-free edible flowers.
• Almond extract or lemon zest can be added for flavor variety.
• Dough can be made ahead and chilled up to 24 hours or frozen for later use.
• Dust cooled cookies with powdered sugar or edible gold leaf for an elegant touch.
• Some flower colors may fade slightly during baking—egg white helps preserve vibrancy.

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 5g
• Sodium: 40mg
• Fat: 7g
• Saturated Fat: 4.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg