Edible flowers have become my go-to way of decorating this summer. From cupcakes and cakes to baking them into cookies! They just look so beautiful, add a touch of femininity and nature and, they’re edible!
I always knew there were edible flowers but it wasn’t until this year that I fully leaned into them. Now my house is filled with gorgeous flowers to look at and pluck a few petals to add to my recipes. For today’s recipe, we’re making edible pressed flower cookies!
Nothing makes me feel more like a cottagecore queen than snacking on these cookies in the summertime. They’re also a huge hit at parties, bridal showers, and barbeques!
They’re really simple to make and can be made gluten-free and vegan if needed!
Pressed Flower Cookies:
Some edible flower options:
- Dandelions (Yes, dandelions!)
- 1.5 cups of flour (I used Bob’s Redmill 1:1 gluten free flour, you can use regular)
- 1/2 cup sugar
- 1 cup softened butter or margarine (I used vegan butter)
- 1 tsp vanilla extract
- Flowers of your choice
- Combined the flour and sugar in a bowl and stir to combine
- Add in the softened butter and vanilla
- Using an electric mixer, combine well until you reach a stiff dough consistency
- Cover and place in the fridge for at least 30 minutes
- Roll your dough onto a lightly floured surface and cut out cookie shapes (I use a mason jar lid) about half an inch thick
- Now you can press your flowers into the surface of your cookies being gentle as to not squish them in. They only need to be lightly pressed into the cookie
- Bake at 350 degrees for about 10-15 minutes, let cool and enjoy!
These pressed flower cookies are such a crowd pleaser and a wonderful summer treat! Incorporating flowers and herbs into our baking is so fun and an amazing way to utilize these plants that we often don’t see as something to eat.
Please tag me on Instagram or leave a photo below if you try these cookies out! And please don’t forget to share this post with your friends!