Edible flower cookies made with buttery sugar cookies, a bright lemon glaze, and topped with delicate pansies and violas for a beautiful, spring inspired treat.
I usually pot lots of pansies and violas in early spring, but this year I didn’t get the chance with one weather problems after another. So instead of planting them, I decided to enjoy them by decorating my cookies. These are perfect for Easter and most of all I had so much fun decorating each cookie with pretty pansies and violas.
Edible Flowers
Pansies and violas remind me of the Victorian times, when these blooms became especially popular and bakers often used them to decorate cakes and desserts. Even today, they add a timeless, elegant look to cookies, cakes, and muffins.
For these cookies, I used a mix of pressed pansies and violas. You can make your own by pressing organic, edible flowers from your garden, but if you want to save time, there are natural, edible pressed flowers available through sites like Amazon and Etsy Just be sure to choose flowers that are clearly labeled edible.
Make Sugar Cookies
To start, these cookies use a simple, classic sugar cookie dough that rolls out beautifully and holds its shape when baked. First, cream the butter and sugar until light and fluffy. Then, add the milk and vanilla extract to create a smooth, flavorful base.
Next, gradually mix in the dry ingredients until a soft dough forms. After that, chill the dough, this step helps the cookies keep their shape and makes rolling much easier. Once chilled, roll the dough to an even thickness and cut into rounds.
As the cookies bake, keep an eye on them and remove them just as the edges turn lightly golden. This ensures a tender, soft texture that pairs perfectly with the glaze.
Lemon Glaze and Decorating
A hint of lemon always makes cookies feel fresh and bright. For these, I used the same glaze from my Lemon Sucree Cookies, and to boost the flavor, I added fresh lemon zest.
Once the cookies have completely cooled, spread a thin layer of lemon glaze over each one. Then, while the glaze is still wet, gently place the flowers on top and lightly press them into the surface. With this cookie size and an array of medium pansies and violas, you can usually fit two to three flowers per cookie.
Finally, allow the glaze to set before serving. This step helps secure the flowers and gives the cookies a smooth, polished finish.
Perfect Spring Cookies
These cookies truly capture the feeling of spring. Their soft pastel colors and delicate floral details make them especially perfect for Easter gatherings, or afternoon tea.
To make them even more special, serve them on pretty, spring-colored plates. I used vintage pastel-rimmed plates from Williams-Sonoma, and I especially love sets where each plate features a different color. It adds a playful, seasonal touch to the presentation.
Storing
It’s best to store these cookies in an airtight container and keep them in a cool place. These cookies are best consumed 3-5 days.
However, I don’t recommend freezing these cookies. The delicate pressed flowers can become brittle and crumble once thawed, which affects both the texture and appearance.
More Delicious Cookie Recipes
- Cookies with Sage and Candied Oranges
- Orange Blossom Cookies
- Rose Shortbread Cookies
- Lemon Sucree Cookies
Edible Flower Cookies with Lemon Glaze
Equipment
- 2½ inch round cookie cutter
Ingredients
For the Cookies
- ½ cup unsalted butter, room temperature
- ⅓ cup granulated sugar
- 1½ cups all purpose flour
- ½ tsp salt
- ¼ cup milk
- ½ tsp vanilla extract
- 50 edible, pressed pansies and violas
For the Lemon Glaze
- ⅔ cup icing sugar
- 2½ tsp milk
- 1½ tsp lemon juice
- ½ tbsp lemon zest
Instructions
Lemon Glaze
- In a bowl, whisk together the icing sugar, milk, lemon juice, and lemon zest until smooth. Set aside.
For the Cookies
- Combine flour and salt in a small bowl and set aside.
- In a large bowl, cream butter and sugar with an electric mixer until fluffy. Next, add the vanilla extract and milk and mix until combined.
- Gradually add flour to the butter mixture, mixing just until incorporated. Avoid overmixing to keep the cookies tender.
- Divide the dough into two portions and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours.
- When ready to bake, preheat the oven to 325°F and line a baking sheet with parchment paper. Roll out the dough to ¼-inch thickness, then cut into rounds using a cookie cutter.
- Place the cookies about 1 inch apart on the baking sheet and bake for 16–18 minutes, or until the edges are just lightly golden.
- Let cookies cool for few minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread a thin layer of lemon glaze over each cookie using a pastry brush or knife. While the glaze is still wet, gently place the edible flowers on top. Allow the glaze to set before serving.