Sometimes, the simplest recipes are the ones that bring me the most joy. These Edible Flowers Shortbread Cookies are easy to make and look impressive with very quick steps!
I’m holding on to summer just a little bit more, even though my heart if craving those nightly hot chocolates, cozy on the couch wrapped in a blanket. For now, I’ll enjoy being barefoot on the grass while it’s still 75F degrees out and my hydrangeas are blooming.
Thus, these edible flower cookies – hold on to summer with me by making these ASAP, although to be honest, you can find edible flowers almost year round now because most are grown in greenhouses. But I digress – shortbread cookies with cute flowers, here we go!
The only disclaimer in this recipe is: MAKE SURE YOU ARE USING EDIBLE FLOWERS. When I started looking into making these, I considered hydrangea petals because I already have them planted in my front yard, so why not? Why NOT? Because hydrangea flowers are TOXIC, so definitely do not use them! Buy edible flowers from a reputable source that assures they are edible and okay to consume by humans. I bought mine at my local island farm, and they had a little variety which was perfect for the cookies!
The process is simple:
- make a classic shortbread cookie dough recipe
- roll out, cut into shapes
- brush with egg whites
- press on edible flowers and petals
- bake until done
It’s that simple and the results are just adorable! Hope you give these a try before the summer is officially over.
- ¼ cup granulated sugar
- 2 tablespoons powdered sugar
- 1 cup all purpose flour
- ¼ teaspoon kosher salt
- 1 stick unsalted butter, room temperature*
- 1 egg white
- edible flowers
- In a food processor, plus all the dry ingredients a few times to combine. Add in the butter cut in cubes - butter should be cold but pliable, not warm, not chilled. Pulse the ingredients for 2-3 minutes until the dough comes together. As it pulses the butter will get warm with the friction of the blades, making the dough. The dough will be sticky.
- Scrape the dough from the processor onto a sheet of parchment. Carefully place another parchment on top and press the dough to form a loose circle. Refrigerate for at least 1 hour and then using a rolling pin, roll the dough until ¼-1/2 inch thick, depending on your liking. Cut cookies out with a cookie cutter with your desired shape, brush tops with egg whites and press edible flowers onto each cookie.
- Before baking: preheat the oven to 350F. Bake about 12 minutes until the edges of the cookies start turning a light golden brown.
DID YOU TRY THIS RECIPE? I want to see it! Follow Cooking with Books on Instagram, take a photo, and tag me in it. I love to know what you are making and how you made this recipe your own!