If you’re an avid baker or passionate about eating desserts (we’re more of the latter ?), then you probably know that there are plenty of things you can garnish a cookie with. Chocolate chips, icing sugar, rainbow sprinkles, sea salt flakes - the list is endless! But have you ever heard of cookies being topped with real flowers? Yes, you read that right! Using edible flowers as a decoration on desserts like cookies is a thing and we’re definitely here for it. So, for anyone who wants to take their baking game to the next level, get ready to make some of the prettiest bakes using this edible flower cookie recipe! ?
Before deciding which flower to use, it’s important that you do some research and familiarize yourself with what are the edible and non-edible flowers. Because while most flowers look great on a cookie, not all of them are safe to consume. To help you get started, check out this list on West Coast Seeds for some handy information.
Note: You can either grow your own edible flowers, purchase them online or buy straight from your local grocery stores.
Ingredients (makes 24 cookies)
For the dough
- 1 cup unsalted butter (2 sticks) at room temperature
- ½ cup granulated sugar
- 2 cups all purpose flour
- 1 tbsp alcohol-free vanilla extract (or 1 ½ tbsp vanilla essence)
- ¼ tsp salt
For the topping
- Assorted edible flowers (pressed)
- 1 egg white (glue for the flowers)
Equipment
- Stand or hand mixer (optional)
- Parchment paper
- 2 - 2 ½ inch cookie cutter (You can also use the lid of a container or a drinking glass)
Directions
- In a large mixing bowl, beat butter with a mixer until smooth. Add sugar, salt and vanilla and continue to beat.
- Add in sifted flour and mix until properly combined.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or until it’s firm enough to roll.
- While the dough is chilling, press edible flowers between 2 pieces of parchment paper and place a heavy object on top for at least an hour (the longer the better).
- Remove the dough from the refrigerator and roll it out to a rectangle, about a ¼ inch thick evenly across the dough. Use a cookie cutter to cut out about 24 cookies (or as many as you can). Transfer the cookies to a baking tray.
- Lay out all the pressed flowers.
- Lightly coat a thin layer of egg white onto the center of each cookie, then gently press the flowers onto the surface.
- Preheat the oven to 160ºC.
- Place the tray of cookies into the fridge for about 10 to 15 minutes.
- Pop the cookies in the oven and bake for 12 to 14 minutes until the edges are light golden brown.
- Set the cookies on a cooling rack for 10 to 15 minutes before serving. Enjoy them with a hot cup of tea - and don’t forget to snap some pictures! ?
And there you have it! An easy edible flower cookie recipe that’s as delicious to eat as they are to look at. It’s certainly a fun one to bake, so get your family and friends in on it and enjoy yourselves ?
Want to make more Insta-worthy recipes? Make sure to check these out: