Pressed Flower Cookies
Learn how to make beautiful edible flower cookies! These pressed flower shortbread cookies are made with vanilla shortbread topped with a variety of edible flowers. The perfect Spring dessert!
Having been garnishing dishes with edible flowers from our garden on this website for over a decade, I loved seeing Loria Stern’s pressed flower cookies and cakes at friends’ weddings around town and especially her cookbook, Eat Your Flowers (Amazon Affiliate Link).
Pressed flower shortbread cookies are so beautiful and fun to make for spring, so I asked Loria for permission to share her recipe. I also recommend ordering a box of her cookies (there are even gluten-free vegan ones!) too. They really are delicious and beautiful.
Loria originally developed this recipe as a way to merge art and baking, and it’s since become her signature. Whether you’re baking for a spring tea party, a fall gathering, or just want to create something truly beautiful with your hands, this cookie is the one to try. It’s accessible, creative, and endlessly customizable through the seasons.
If you are looking for a Scottish Shortbread cookie – try these!
WHERE TO BUY EDIBLE FLOWERS
WHERE TO BUY EDIBLE FLOWERSThe flowers I used for these pressed flower shortbread cookies came from a combination of the Santa Barbara Farmers Market and my backyard. I recommend planting some Bachelor’s Buttons (Cornflower) and Violas in a pot and some Nasturtiums along a fence. Important: always make sure your flowers are organic, untreated, and safe for consumption before using.
Here are the best places to find them, wherever you are:
- Farmers markets
- A flower nursery
- Gourmet food stores
- Eat Your Flowers Shop from Loria
EDIBLE FLOWER VARIETIES
One of the most magical parts of making flower pressed cookies is choosing your edible blooms. Each flower adds its own pop of color, texture, and personality to the buttery vanilla shortbread. Whether you’re foraging from your garden or sourcing organically grown edible flowers from a trusted farm or market, here are some stunning options to try:
- Bachelor’s Buttons
- Violas (Johnny Jump-Ups & Pansies)
- Nasturtiums
- Wisteria Petals – Use only the petals of this cascading spring flower
- Calendula
- Rose petals
- Chamomile
- Marigold
- Borage
- Lavender
- Sage blossoms
WHAT DO EDIBLE FLOWERS TASTE LIKE?
Edible flowers aren’t just beautiful—they also add subtle layers of flavor that can transform a simple cookie into something truly special. Depending on the variety, the taste can range from sweet and floral to tart, peppery, or even herbaceous.
Here’s a quick idea of what you might expect:
- Violas – Mild and slightly sweet, they enhance the cookie’s natural vanilla flavor.
- Begonia petals – Bright and tangy, with an almost green apple-like finish.
- Nasturtiums – Bold, peppery, and colorful—best used sparingly.
- Herbs – Like thyme or mint flowers, add a savory or cooling note that contrasts beautifully with the buttery dough.
When it comes to edible flowers, less is more. While it might be tempting to press an entire flower onto a cookie, large blooms or thick stems can overpower both the flavor and texture. Stick with petals, small flowers, and tender greenery for the most balanced result. Don’t be afraid to pull the petals off the flowers!
HOW TO MAKE FLOWER PRESSED SHORTBREAD COOKIES
You’ll start by making a classic vanilla shortbread dough with just a handful of ingredients. Once chilled and rolled out, the dough is cut into rounds or your favorite cookie shapes.
These cookies may look like fine art, but they come together with just a few simple steps. Here’s what to expect:
- Make the dough – Cream butter, sugar, and salt, then mix in the egg yolks, vanilla, and flour until a soft dough forms.
- Roll it out – Roll the dough between two sheets of parchment to about ⅓-inch thick.
- Cut and decorate – Use a round cookie cutter, then gently press edible flower petals and herbs onto each cookie.
- Roll again – Place the top parchment back on and lightly roll to secure the flowers into the surface.
- Freeze – Transfer the decorated cookies to lined mats and freeze for 12 to 24 hours to preserve the flowers’ color.
- Bake – Bake until the edges are golden, about 17 minutes.
- Cool and finish – Let cookies cool on a rack and finish with a sprinkle of cane sugar.
That’s it! Your cookies will be vibrant, fragrant, and almost too beautiful to eat—almost.
MORE SPRING DESSERTS
- Strawberry Napoleon
- Strawberry Rhubarb Crisp
- Frozen Vegan Lime & Blackberry Pie
- Lemon Posset
- Mini Vegan/Paleo Lemon Tarts
Pressed Flower Cookies
These stunning flower pressed shortbread cookies are delicately sweet, buttery, and just the right amount of salty. Inspired by Loria Stern’s signature creation, each cookie becomes a little edible work of art—pressed with vibrant edible flowers and herbs. Perfect for bridal showers, garden parties, or holiday gifting, they’re as joyful to make as they are to share.
Ingredients
- 1½ cups (3 sticks/339 g) unsalted butter, at room temperature
- 1⅓ cups (300 g) granulated sugar
- 2 teaspoons kosher salt
- 3 large egg yolks 2 tablespoons (25 g) pure vanilla extract
- 4 cups (611 g) all-purpose flour
- 2 cups mixed edible flower petals and tender herbs
- Cane sugar, for sprinkling
Instructions
- Line 2 flexible cutting mats with parchment paper and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and salt on medium speed until completely combined, 1 to 2 minutes. Add the yolks and mix until combined. Add the vanilla and stir until just combined. Add the flour and mix on low speed until the dough comes together in a ball, about 5 minutes.
- Place the dough on a large sheet of parchment paper. Place another piece of parchment on top and roll out the dough to ⅓-inch thick. Remove the top piece of parchment paper and stamp out the cookies with a 3-inch round cookie cutter, then artfully decorate each round with the edible flower petals and herbs. Replace the top sheet of parchment paper and gently roll over each cookie to fix the flowers in place. One by one, remove the flower-pressed cookies with an offset spatula and place them on a parchment-lined flexible cutting mat. Reroll and repeat with any remaining dough scraps.
- Put the flexible mats with the unbaked cookies in layers in the freezer for 12 to 24 hours. This allows the flowers and herbs to keep their vibrant complexions in the hot oven.
- When you’re ready to bake, preheat the oven to 350°F with a rack set in the middle position. Line a sheet pan with parchment paper.
- Arrange the cookies on the prepared sheet pan, leaving 1/4-inch space between them. Bake for 9 minutes; rotate the pan and bake for another 8 minutes, or until the edges are golden brown. Transfer to a cooling rack and sprinkle with cane sugar. Voilà!
- Store in an airtight container in the refrigerator for up to 3 weeks and in the freezer for up to 2 months.
Notes
This recipe was shared with permission from EAT YOUR FLOWERS by Loria Stern. Copyright 2023 by Loria Stern. Published by William Morrow, An imprint of HarperCollins Publishers.
- Use organic, unsprayed flowers that are confirmed edible—never use flowers from florists or roadside.
- Petals and small, soft-stemmed blooms work best for flavor and appearance.
Chill cookies before baking to help flowers stay vibrant and flat. - Autumn version: press in hibiscus petals or edible maple leaves for a moody, autumnal feel.
- Winter holiday version: use carrot tops, thyme, or chervil with freeze-dried pink peppercorns to mimic festive greenery or mini wreaths.
- Feel free to get creative and mix flowers, herbs, and textures for your own botanical masterpiece!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
