These edible floral shortbread cookies are as beautiful as they are delicious. Adorned with edible florals pressed gently into the buttery dough, they add a touch of elegance and charm to this classic cookie. This recipe is simple – requiring just a few basic ingredients like butter, flour and sugar to achieve that quintessential melt-in-your-mouth shortbread texture. I used vibrant freeze-dried pansies, which can be easily found online or at specialty stores. However, feel free to get creative and experiment with other edible flowers like chamomile, lavender or even dahlias. As the shortbread bakes, the flowers transform from bright pops of color into a more muted, appearance with a rustic elegance. So if you’re looking to elevate your baking with a sophisticated, yet uncomplicated cookie, this edible floral shortbread cookie will delight the eyes and satisfy the tastebuds!

How do shortbread cookies differer from sugar cookies?

Shortbread cookies contain no leavening agents – such as baking powder, baking soda, or eggs. This allows a rich, dense texture to develop as it bakes, resulting in that distinctive crumbly shortbread bite. Sugar cookies on the other hand, are much lighter in structure and contain one or more of the leavening agents.

What you will need:

• Fluted Cookie Cutter
• Edible Flowers
• Stand Mixer
• Baking Sheet
• Silicone Baking Sheet or Unbleached Parchment Paper
• Sanding Sugar

Ingredients:

• 2/3 cup granulated sugar
• 2 sticks (1 cup) unsalted European butter, room temperature
• 1 teaspoon vanilla extract for warm depth of flavor.
• 2 ½ cups all-purpose flour spooned and leveled, plus more for rolling
• ½ teaspoon sea salt (Omit if using salted butter.)
• Edible flowers, such as pansies, lavender, or dahlias

Instructions:

1. In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream the butter. Add in the the sugar and vanilla and beat until fluffy. Add the flour and salt and mix on low speed to combine.

2. Roll out the dough between 2 sheets of lightly floured parchment into 1/2 inch thickness. Any thinner, and they’ll come out crispy instead of soft and delicate. Cut out the cookies using a fluted circle cookie cutter. Transfer the parchment paper to a baking sheet, and cover with plastic wrap. Chill in the refrigerator for about an hour, or until firm. Roll out the leftover scraps, and repeat.

3. Preheat the oven to 325 degrees. Sprinkle the cookies with sanding sugar. Gently press the edible flowers into each cookie. (Before adhering to the cookie, I like to gently remove the green stem from the back of the flower because it can have a slight earthy flavor.)

4. Bake on the middle rack of the oven for 10 minutes or until lightly golden on the edges. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 4 days. Makes about two dozen cookies.