Show-stopper Edible Flower Pressed Sugar Cookies
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Simple, stunning cookies pressed with real blooms—sweet to look at and eat
📌 A Bloom-Filled Gift from the Kitchen
These cookies are almost too pretty to eat—almost. Each one is topped with an edible flower pressed gently into buttery sugar dough, creating a little piece of springtime art. Whether you wrap them in twine or arrange them on a platter, they bring instant beauty and joy to your Mother’s Day table.
What I love most about these cookies is how personal they feel. You can pick the flowers from your own garden—violas, pansies, calendula, chamomile—and press them gently into the dough. It’s a slow, peaceful process that turns a simple bake into something deeply meaningful. 🌼
These are perfect for gifting, especially if you tuck them into a tin with a handwritten note. And yes, kids can help! Little hands love placing the flowers—just remind them not to eat them all before they hit the tray.
💗 Why You’ll Love This Recipe
- 🌸 Visually stunning with a soft, buttery crumb
- 🌿 Uses real edible flowers (from your garden or farmer’s market)
- 🎁 Lovely for gifting or tea party trays
- 🍪 Simple sugar cookie base = beginner friendly
- 👩👧 Great activity for kids or group baking
⏱️ Quick Reference
Prep Time: 30 minutes
Chill Time: 1 hour
Bake Time: 10–12 minutes
Total Time: ~1 hr 45 minutes
Servings: ~24 cookies
Dietary Info: Vegetarian
Key Ingredients at a Glance:
- Butter
- Sugar
- Vanilla
- Flour
- Edible flowers (fresh, clean, unsprayed)
🌼 Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ tsp salt
- ~24 small edible flowers (violas, pansies, chamomile, calendula, borage)
Optional Add-ins:
- Citrus zest for brightness
- Almond extract for a floral finish
- Turbinado sugar for sparkle
👩🍳 Step-by-Step Instructions
1. Prep the Flowers
- Gently rinse flowers and pat dry with paper towels.
- Place between layers of paper towels and a heavy book for 15–20 minutes to flatten slightly.
2. Make the Dough
- Cream butter and sugar in a large bowl until light and fluffy.
- Beat in egg and vanilla.
- Add flour and salt; mix just until combined.
- Shape dough into a disk, wrap, and chill for 1 hour.
3. Roll & Shape
- Preheat oven to 350°F (175°C).
- Roll out dough on a lightly floured surface to about ¼-inch thick.
- Cut into rounds or shapes with a cookie cutter. Place on parchment-lined baking sheet.
4. Press & Bake
- Gently press one flower into the top of each cookie.
- Cover with a small piece of parchment and roll very gently to embed.
- Remove parchment and sprinkle with sugar if using.
- Bake for 10–12 minutes, just until edges are golden.
- Cool completely on a rack.
🍽️ Serving & Pairing Ideas
- Serve on a vintage tray for tea parties
- Wrap in parchment bags with twine and a floral tag
- Pair with chamomile, rose, or hibiscus tea
🧊 Storage & Make-Ahead Tips
- Store in airtight container up to 5 days
- Dough can be frozen up to 1 month
- Baked cookies freeze well if layered with parchment
🌷 Final Thoughts & Call to Action
These cookies are soft, pretty, and meaningful—just like so many of the mamas we love. Whether you gift them or serve them on your prettiest plate, they carry beauty from the garden right into someone’s hands.
Tag me @southernsoilsunshine if you make them—I know yours will be even prettier than mine. 💐
Just one more left!
👉 Orange Blossom Honey Custard
👉 Chamomile & Citrus Tea Cakes
👉 Mother’s Day Floral Workshop Ideas
