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Home » Cookies & Bars » Flower Cookies

Flower Cookies

Aug 29, 2020 · 15 Comments

Jump to Recipe

These four-ingredient flower cookies are surprisingly simple to make! Though vegan, they’re rich, “buttery”, and melt in your mouth.

An assortment of flower cookies laid out on brown parchment paper.

This post first appeared April 5, 2018, and was last updated August 29, 2020.

We love adding unexpected flavours like herbs and flowers to sweet desserts! Rosemary shortbread, bay leaf custard, basil ice cream, lavender muffins, the list goes on and on. We actually have a whole tutorial on baking with herbs. There’s just something so special about combining garden bounty with rich desserts.

To learn more about baking with edible flowers, visit this post called choosing edible flowers. It includes information on where to find them, as well as our top 12 favourite varieties you can grow yourself.

Jump to:
  • Ingredients
  • Method
  • Tips & Notes
  • Recipe

An assortment of edible flowers.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post, to see the full recipe card with ingredient measurements and instructions.

Ingredients

  • vegan butter (also called plant-based or dairy-free)
  • natural cane sugar
  • whole wheat pastry flour
  • edible flowers

Method

In a large bowl, cream the sugar and butter together with an electric mixer until creamy and smooth.

Slowly add the pastry flour until just combined.

Flatten the dough into a disk. Wrap it with cling film and chill it in the fridge for at least an hour.

Hands rolling cookie dough with a wooden pin.

After chilling, roll the cookie dough on a lightly floured surface. Cut the rolled dough into desired shapes.

Garnish each cookie with edible flowers and/or herbs. When all the cookie tops are decorated, lightly roll the rolling pin over the dough to make sure the flowers have adhered to the cookies. Chill the cookies for another 30 minutes.

Cookie dough cut into round shapes.

Preheat the oven and bake the flower cookies on a parchment-lined baking sheet for 8-10 minutes or until lightly golden around the edges. Cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.

Cookie dough cutouts topped with edible flower petals.

Tips & Notes

For best results when using vegan (also called dairy-free or plant-based) butter, look for brands that are made without palm shortening. Besides being environmentally unfriendly, palm shortening can also make for greasy cookies.

If the dough feel dry, like it won’t come together, work it at the end with your hands. We promise you, all of the flour will mix in! You just have to be patient. You can also use a stand mixer with a paddle attachment to do the work for you.

Chilling the flower cookie dough gives the fat time to solidify, and gives the flour time to hydrate. Both of these factors make for a cookie that will spread less, which reduces the risk of burnt edges.

Don’t worry about the flowers burning in the oven! As long as you use fresh flowers they should be fine because the cookies don’t bake for that long.

We find that orange and purple edible flowers tend to hold their colour the best.

Baking time depends on the size you cut your flower cookies. We used a 2-½ inch (6-½ cm) round cookie cutter for the cookies in this post.

Feel free to use regular dairy-butter if you prefer.

  • Cookies with flower petals baked on top.
  • Close up over head shot of a cookies on parchment paper topped with flower petals.

More Sweet Recipes Using Fresh Flowers & Herbs

Citrus Lavender Schorle

Spicy Rosemary Sea Salt Brownies (dairy-free)

Honey Elderflower Cordial

Lavender Sugar Cookies With Earl Grey Glaze

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

Continue to Content

Recipe

Yield: 10-14 cookies

Flower Cookies

Cookie dough cutouts topped with edible flower petals.

These four-ingredient flower cookies are surprisingly simple to make! Though vegan, they’re rich, "buttery", and melt in your mouth.

Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 1 hour 30 minutes
Total Time 1 hour 50 minutes

Ingredients

  • ¾ cup (170 g) vegan butter
  • ½ cup (100 g) natural cane sugar
  • 2 cups (300 g) whole wheat pastry flower
  • Edible flowers

Instructions

  1. In a large bowl, cream the sugar and vegan butter together with an electric mixer until creamy and smooth.
  2. Slowly add the pastry flour, about ¼ cup (37 g) at a time, mixing until just combined between each addition (you may want to use your hands to help it come together at the end).
  3. Flatten it into a disk. Wrap it with cling film and chill it in the fridge for at least one hour.
  4. After the dough has chilled, roll it out on a lightly floured surface to about ¼-inch (½-cm) thick. Cut the dough into desired shapes (we used a 2-½ inch (6-½ cm) round cookie cutter).
  5. Garnish each cookie with edible flowers and/or herbs. When all of the cookie tops are decorated, lightly roll the rolling pin over the dough to make sure all the flowers have adhered to the cookies. Return the cookies to the refrigerator and chill for another 30 minutes.
  6. To bake, preheat the oven to 350ºF (180ºC). Bake the cookies on a parchment lined baking sheet for 8-10 minutes, depending on or until lightly golden around the edges. Cool the flower cookies on the sheet for 10 minutes before moving to a wire rack to cool completely.

Notes

For best results when using vegan (also called dairy-free or plant-based) butter, look for brands that are made without palm shortening. Besides being environmentally unfriendly, palm shortening can also make for greasy cookies.

If the dough feel dry, like it won't come together, work it at the end with your hands. We promise you, all of the flour will mix in! You just have to be patient. You can also use a stand mixer with a paddle attachment to do the work for you.

Chilling the flower cookie dough gives the fat time to solidify, and gives the flour time to hydrate. Both of these factors make for a cookie that will spread less, which reduces the risk of burnt edges.

Don't worry about the flowers burning in the oven! As long as you use fresh flowers they should be fine because the cookies don't bake for that long.

We find that orange and purple edible flowers tend to hold their colour the best.

Baking time depends on the size you cut your flower cookies. We used a 2-½ inch (6-½ cm) round cookie cutter for the cookies in this post.

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 117Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 26mgCarbohydrates: 21gFiber: 3gSugar: 1gProtein: 5g

This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.

© Sophie Mackenzie
Cuisine: North American / Category: Cookies & Bars
Previous Post: « Small Batch Chocolate Chip Cookies
Next Post: Buttermilk Muffins With Raspberries »

Reader Interactions

Comments

  1. 2pots2cook says

    April 09, 2018 at 8:35 am

    Am I dreaming ? I haven’t seen something that elegant for a long time. Thank you for making my day beautiful !

    Reply
    • Sophie Mackenzie says

      April 16, 2018 at 1:16 am

      Thank you so much! I’m delighted to hear you love them as much as I do :)

      Reply
      • Julia shirley says

        June 29, 2020 at 6:17 am

        Beautiful. I’ve seen this on brownies – so how/when do you place the flowers on a wet mixture, and how do they remain vibrant in the cooking process without discolouring?
        Thanks

        Reply
        • Julia shirley says

          June 29, 2020 at 6:19 am

          ……see @blushingcook on Insta.
          Those brownies – how is that achieved?

          Reply
          • Kelly Neil says

            June 29, 2020 at 11:43 am

            Just had a look at the feed you mentioned and it’s a repost of Nigel Slater which says the brownies are decorated with pressed flowers. This leads us to believe that those flowers were not baked in the oven, and instead, the flattened flowers were gently pressed into the brownies after baking. Hope this helps!

  2. Stephie says

    April 12, 2018 at 12:35 pm

    These are the prettiest cookies I’ve ever seen! I think you just became my new favourite blog :)

    Reply
    • Sophie Mackenzie says

      April 16, 2018 at 1:14 am

      Ah, thank you so much Stephie! You’re too sweet. Hope you get a change to try floral shortbread yourself :)

      Reply
  3. Maria Koutsogiannis says

    April 29, 2018 at 8:34 am

    These are beautiful! Makes me want to plant all edible flowers in my garden!

    Reply
    • Sophie Mackenzie says

      May 02, 2018 at 11:42 am

      Thank you Maria! I’m right there with you. My favourite ones to grow have got to be pansy’s, nasturtiums, and corn flowers (all super low maintenance!)

      Reply
  4. Candace says

    May 09, 2018 at 8:42 am

    Sooooo pretty!!! 😍

    Reply
    • Sophie Mackenzie says

      May 14, 2018 at 12:41 pm

      thank you Candace!

      Reply
  5. Aneesah says

    August 15, 2018 at 3:07 am

    Hi. These are incredibly pretty. Just wanna know if the flowers lose color whilst baking? And how do I ensure they don’t burn from the heat of the oven? Thanks

    Reply
    • Sophie Mackenzie says

      August 16, 2018 at 12:14 am

      Hi Aneesah, yes the flowers get a little less vibrant but oranges and purples tend to whole the colour the best. As far as burning goes, as long as they are fresh they shouldn’t burn (the oven is not hot enough and they’re not in their for too long).
      <3

      Reply
  6. Emily Canizales says

    May 26, 2020 at 11:28 pm

    they are beautiful! could i replace whole wheat pastry flour for all purpose flour?

    Reply
    • Alexandra Daum says

      May 28, 2020 at 1:50 pm

      Definitely!

      Reply

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