Shortbread Cookies With Edible Flowers

A Red Spatula
by A Red Spatula
20 Servings
20 min

These are a beautiful cookie, perfect to serve at any occasion.

These cookies are a light, delicate shortbread cookie. They are topped with edible rose petals, and sprinkled with sugar. Shortbread cookies are very simple to make and the dough can be made well ahead of time. The dough can even be frozen for several weeks in advance. The day of baking, thaw the dough, roll, form and bake.

For topping with the edible flowers, you have plenty of options. I used rose petals, as I think they are just so beautiful. Make sure you are buying from a reputable, organic source. Any edible flower you want will work, just be mindful of taste and aesthetics.

These are the perfect addition to the table of any shower, meal or tea.

They are simple to make, and the cookies can easily be made ahead of time and baked the day of. It is the perfect cookie sure to impress!

With a variety of edible flowers, choose whichever ones best suite your tastes and aesthetics.

Shortbread Cookies With Edible Flowers
Recipe details
  • 20  Servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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  • 1 cup butter, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 1/4 cup all purpose flour
  • 1/2 cup whole wheat pastry flour You can use 100% all purpose if you prefer. You can even use 100% whole wheat,
  • 1/2 teaspoon salt
  • edible flowers We used rose petals. We also used calendula and bachelor buttons, but they didn't bake as pretty. That is why I only photographed the rose ones for the final shot.
  • granulated sugar for sprinkling the cookies after baking.
Add the butter and powered sugar to mixing bowl with paddle attachment. This can also be done by hand if you prefer, you will just need arm strength. Mix for about 1 minute to combine. Add in vanilla and mix for just a few seconds.
Now, I like this to be a one bowl mix. To do this, add your flours over the butter mixture. Add the salt directly on top of the flours. With a spoon, mix the salt into the flours, just on top. With the salt mixed in, you can now mix it in with the butter mix. Mix this only to combine.
The dough will need to be chilled before going further. Scrape it from the bowl and wrap in saran wrap. Chill at least one hour.
Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper, set aside.
I rolled my cookie dough between parchment paper. If you don't want to do this, lightly flour your surface and roll there. Roll your cookies about 1/4 inch thick. You can roll them thicker than this, but I like this thickness.
Cut with your cookie cutter, and carefully move to the parchment lined baking sheet. If the dough has softened too much and you rolled it on parchment, place it in the freezer for about 5 minutes, then it will be simple to move
Once the cookies are cut, place your edible flowers on top. Pressing the flowers once placed with a sheet of parchment or your fingers.
Bake until the edges are a very, very light brown. I don't like hardly any color on my shortbread.
Once the cookies are baked, sprinkle immediately with granulated sugar. Allow to cool. Remove and cool.
These are perfect, light and so beautiful!
  • In the posted recipe, link below, I give plenty of examples of edible flowers.
A Red Spatula
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