Pressed Flower Cookies
It’s officially cookie season! So let’s start it off with a dainty, elegant, pressed flower shortbread cookie! These are perfect for the holidays, or any time you need a beautiful cookie to impress your friends and family with. This is a quick and easy recipe to make, which you can prep ahead of time, and it gives you a delicate, beautiful result.
What You’ll Need . . .
butter
granulated sugar
egg
vanilla extract
flour
The first thing you’ll want to do is prepare your flowers. You’ll want to get a few heavy books and some parchment paper. Place the flowers between two parchment paper sheets and inside a heavy book. Place a few more heavy books over that. You’ll want to press the flowers for 2 hours up to overnight. Likewise, you can make the dough ahead, and chill for two hours, or overnight. Once the prep is all done – the cookies are real quick to complete!
To make the cookie dough, add room temperature butter, sugar, egg, and vanilla to the bowl of your stand mixer. Mix on medium with the paddle attachment. Scrape down the bowl to make sure everything is incorporated. Add in the flour and mix to combine. Wrap the dough in plastic wrap and refrigerate 2 hours up to overnight.
Once ready to bake, preheat your oven to 325F. Roll out the dough onto a floured surface, about 1/4 inch thick. Cut out your cookies with a heart cookie cutter. The recipe will make about 24 cookies. Place a flower, or some petals in the middle of each cookie and roll over each cookie gently with rolling pin to lightly press the flowers into the cookies. Sprinkle with extra granulated sugar. Refrigerate for 20 minutes, then bake for 10-15 minutes, or until there is just a bit of darkening of the cookie at the edges. Remove and let cool on tray for a couple minutes before transferring to a wire rack to cool completely.
Some Notes. . .
- You can use a heart cookie cutter, a round one, or a scalloped round one.
- I got the edible flowers from Whole Foods. The stems may taste a bit bitter, so you can pull those off and just use the petals. Pansies are also a beautiful flower to use!
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Pressed Flower Cookies
Ingredients
- Edible flowers 24, or less if you're using petals themselves only on some of the cookies
- 1 cup unsalted butter
- ½ cup +2 tbsp granulated sugar and extra for topping
- ½ tbsp vanilla extract
- 2 cup flour
Instructions
- First prepare your flowers. Use a few heavy books and two sheets of parchment paper. Place the flowers between two parchment paper sheets and inside a heavy book. Place a few more heavy books over that. You'll want to press the flowers for 2 hours up to overnight. Meanwhile make the shortbread cookie dough.
- Add your room temperature unsalted butter, ½ cup +2 tablespoons granulated sugar, egg, and vanilla to the bowl of your stand mixer. Mix on medium with the paddle attachment. Scrape down the bowl to make sure everything is incorporated. Add in the flour and mix to combine. Wrap the dough in plastic wrap and refrigerate 2 hours up to overnight.
- Once ready to bake, preheat your oven to 325F. Roll out the dough onto a floured surface, about 1/4 inch thick. Cut out your cookies with a heart shaped cookie cutter. Place a flower, or some petals in the middle of each cookie and roll over each cookie gently with your rolling pin to lightly press the flowers into the cookies. Place onto parchment lined baking sheet. Sprinkle each cookie with extra granulated sugar. Refrigerate for 20 minutes, then bake for 10-15 minutes, or until the edges of the cookies start to turn golden. Remove and let cool on the baking tray for a couple minutes before transferring to a wire rack to cool completely.
Notes
- Feel free to use other shapes for the cookies cutters. I also like round and scalloped round cutters.
- The stems may taste a bit bitter, so you can pull those off and just use the petals. Pansies are also a beautiful flower to use!
- The cookies will be pretty soft first out of the oven, but will firm once cooled.
- Cookies can be stored in an airtight container for 2-3 days.