Edible Flower Shortbread Cookies - Easy Recipes with a Floral Twist
These easy recipes for edible flower shortbread cookies combine buttery richness with delicate floral beauty.
Servings: 24 cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tbsp milk, if needed
- Edible flowers, pressed and dried
- 1 egg white, beaten (for brushing)
- Granulated sugar (for garnish)
Instructions
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Mix in vanilla extract, then gradually add flour and salt until combined.
- If the dough is too crumbly, add milk a teaspoon at a time until it comes together.
- Form dough into a disk, wrap in plastic, and chill for 30-60 minutes.
- Preheat oven to 325°F (165°C) and line baking sheet with parchment paper.
- Roll out dough to ¼-inch thick and cut into shapes using cookie cutters.
- Place cookies on baking sheet, brush tops with egg white, and gently press edible flowers on top.
- Sprinkle with sugar and bake for 12-15 minutes or until edges are just golden.
- Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.