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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.

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

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

Find it online: https://cookedbymaya.com/butter-cookies-with-edible-flowers/