If you're looking for the perfect way to celebrate mom this Mother’s Day, these edible flower-pressed cookies are it!
With edible-flower petals, these sugar cookies are light and delicate, making them perfect for springtime celebrations. Even better, they're gluten-free, so anyone with dietary restrictions can enjoy them. You’ll love how great you feel after eating these garden-inspired treats.
We've got all the info you need to make these cookies yourself—and we promise they'll be as easy as they are stunning!
How do you find edible flowers to bake with?
There are several ways to find edible flowers. One way is to look for them at your local farmer's market, as they are becoming increasingly popular in many areas. You can also grow them yourself, or can ask your local florist or specialty food store if they carry edible flowers (Trader Joe’s and Whole Foods often carry them, for instance).
When sourcing edible flowers, it's important to steer clear of pesticides and mass-cultivated blooms, and of course, be sure to verify that the flowers you choose are explicitly designated “culinary” or safe to eat.
Petal-Pressed Edible Flower Cookie Recipe
Makes: Approx. 2 dozen cookies
Prep Time: 10 minutes
Passive Time: 30 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
- 1 tsp lemon zest (zest of 1 lemon)
- 1 cup granulated sugar + more for sprinkling
- 1 1/2 cups unsalted butter, softened at room temperature (3 sticks)
- 1 tsp vanilla extract
- 3 1/2 cups gluten-free 1:1 all-purpose flour blend
- Pinch of salt
- 1 egg white, beaten
- Preheat the oven to 350°F
- Line two rimmed baking sheets with silicone mats or parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add lemon zest, sugar, and butter
- Beat cookie mixture on medium speed until just combined, about 2 to 3 minutes
- Add in vanilla and beat until combined.
- Add flour and beat on low speed until well combined
- By now, the cookie mixture will be crumbly and soft. Form the dough into a disk shape and wrap tightly in plastic wrap.
- Allow dough to chill in the refrigerator for 30 minutes
- Take dough out of the fridge and roll it out until it is about ½-inch thick
- Cut the dough into 2 to 3 inch rounds
- Place an edible flower in the center of each cookie
- Using a pastry brush, lightly coat the flower with the egg to help it stick to the cookie
- Sprinkle cookies lightly with granulated sugar
- Bake the petal-pressed cookies for 14 to 16 minutes, until the edges just start to turn golden brown
- Cool for 5 minutes on the baking sheet then remove to wire cooling racks to cool completely.
Only use the blossoms of the edible flowers. Leaves and stems may not be edible.
The Petal-Perfect Pair
Want to treat your skin to a little bit of heaven? Check out our Petal Milk face serum. It's infused with garden-inspired ingredients and is designed to hydrate, tighten, and restore delicate and sensitive skin.
This nutrient-rich serum is filled with adaptogenic and vitamin-rich ingredients like aloe, hyaluronic acid, and more, leaving skin feeling instantly more youthful, hydrated and restored.