If you’re on the hunt for a delightful treat that feels like a sunny spring day captured in a bite, this Edible Flower Lemon Shortbread Cookies Recipe is yours to treasure. The tender, buttery shortbread melts softly in your mouth, kissed by bright lemon zest, while delicate edible flowers lend an elegant touch of color and natural charm. These cookies aren’t just a snack – they’re an experience, perfect for sharing with friends or gifting. Each cookie carries a light citrusy freshness combined with a crisp floral note that truly celebrates simple, fresh ingredients at their best.
Ingredients You’ll Need
These ingredients come together to create the perfect harmony of flavor and texture in your lemon shortbread cookies. Each one plays a vital role, from the rich butter that gives the cookies their tender crumb to the lemon zest that provides that unmistakable brightness. Even the edible flowers add their own unique visual and subtle taste appeal, making this recipe as beautiful as it is delicious.
- ¼ cup granulated sugar: Sweetens the dough without overpowering the lemon’s brightness.
- 4 teaspoons lemon zest: Adds a fresh, vibrant citrus aroma and flavor that makes these cookies unforgettable.
- 7½ tablespoons unsalted butter (room temperature): The secret to smooth, melt-in-your-mouth texture; make sure it’s softened for easy mixing.
- 1 cup all-purpose flour*: Provides structure and that classic shortbread crumb that crumbles delicately on the tongue.
- ⅛ teaspoon salt: Enhances all the flavors and balances the sweetness.
- Edible flowers: Not just for decoration – they add a subtle floral note and make each cookie a little piece of art.
How to Make Edible Flower Lemon Shortbread Cookies Recipe
Step 1: Preheat and Prep
Begin by heating your oven to 325 degrees Fahrenheit and lining a sheet pan with parchment paper; this ensures your cookies bake evenly and don’t stick, creating a smooth release after baking.
Step 2: Combine Sugar and Lemon Zest
In a medium bowl, mix the granulated sugar with the lemon zest. Rub them together between your fingers – this releases the essential oils and infuses the sugar with fresh lemon flavor, the foundation of that zesty punch in every bite.
Step 3: Cream Butter and Sugar Mixture
Add the softened butter to your lemon-scented sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. This step incorporates air, leading to cookies with a wonderfully tender and delicate texture.
Step 4: Add Dry Ingredients
Mix in the all-purpose flour and salt gently so you maintain that airy texture. Overmixing here can make the dough tough, so combine just until everything is incorporated.
Step 5: Roll and Cut the Dough
Turn the dough onto a non-stick surface like parchment paper or a silicone mat. Cover with another parchment sheet and roll out to about ⅜ inch thick – a perfect thickness for shortbread that’s tender but holds its shape nicely. Use a 2¼ inch scalloped cookie cutter to cut out your cookies. Don’t worry if some scraps remain; just gather and re-roll without dusting flour for the best texture.
Step 6: Decorate with Edible Flowers and Bake
Place your cookies on the prepared sheet pan. Top each cookie with a carefully chosen edible flower, pressing down lightly to keep it in place during baking. Bake for 12 to 13 minutes, watching for a subtle golden edge as a sign they’re perfectly done.
How to Serve Edible Flower Lemon Shortbread Cookies Recipe
Garnishes
These cookies are a treat all on their own, but if you want to elevate the presentation, try pairing them with a dusting of powdered sugar or a light drizzle of lemon glaze. Fresh edible flowers on the side add even more color and sophistication for a tea party or special gathering.
Side Dishes
Serve these crisp, lemony cookies alongside a cup of chamomile tea, a delicate white wine, or even a glass of sparkling lemonade. The subtle citrus in the cookies complements beverages with floral or citrus notes beautifully.
Creative Ways to Present
Imagine arranging these on a rustic wooden board, interspersed with fresh herbs like mint or lavender for an herbaceous touch. Wrapped in a pretty cellophane bag tied with a ribbon, they also make glorious homemade gifts, guaranteed to impress anyone lucky enough to receive them.
Make Ahead and Storage
Storing Leftovers
Store your baked Edible Flower Lemon Shortbread Cookies Recipe in an airtight container at room temperature. They stay fresh and tender for up to a week, so you can enjoy them throughout the week without any loss in flavor or texture.
Freezing
You can freeze the unbaked dough wrapped tightly in plastic wrap for up to a month. When ready to bake, thaw overnight in the fridge and proceed as usual. If freezing baked cookies, use an airtight container with parchment between layers to keep them intact.
Reheating
If you prefer your cookies slightly warm, reheat them gently in an oven set to 300 degrees Fahrenheit for a few minutes. This restores the melt-in-your-mouth softness while keeping the delicate floral decoration intact.
FAQs
Can I use dried edible flowers instead of fresh?
Fresh edible flowers work best for this recipe because they adhere nicely to the dough and retain their delicate flavor when baked. Dried flowers may become brittle or too intense, so it’s best to stick with fresh for the perfect look and taste.
What types of edible flowers are best for these cookies?
Choose mild-flavored flowers like pansies, violas, or nasturtiums. They bring a lovely color contrast without overpowering the lemon flavor. Make sure any flowers you use are organic and safe for consumption.
Is it necessary to use unsalted butter?
Yes, using unsalted butter lets you control the salt level in the recipe more precisely, which enhances the delicate balance of lemon and sweetness. Salted butter could make these cookies too salty for the subtle flavor profile.
Can I add lemon juice to intensify the lemon flavor?
This recipe relies on lemon zest for aromatic oils, which is key to the signature brightness. Adding lemon juice could alter the dough’s texture. If you want more lemon flavor, stick to extra zest rather than liquid.
How thick should I roll the dough before cutting?
Rolling the dough to about ⅜ inch thick is ideal for these cookies. It ensures they bake evenly and stay tender without becoming too fragile or too dense.
Final Thoughts
There’s something truly magical about baking these Edible Flower Lemon Shortbread Cookies Recipe. With just a handful of simple ingredients, you create an elegant treat that’s bursting with flavor and charm. Whether for a casual afternoon indulgence or a special celebration, these cookies bring joy with every bite. I encourage you to gather your ingredients, bake a batch, and watch how this little lemon-flowered masterpiece becomes an instant favorite in your kitchen.
Print
Edible Flower Lemon Shortbread Cookies Recipe
- Total Time: 33 minutes
- Yield: 24 cookies
Description
Delightfully buttery and zesty lemon shortbread cookies topped with delicate edible flowers, perfect for a light and elegant treat. These crisp and tender cookies combine the bright flavor of lemon zest with the subtle sweetness of shortbread, adorned with edible flowers for a charming presentation.
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- ¼ cup granulated sugar
- ⅛ teaspoon salt
Wet Ingredients
- 7½ tablespoons unsalted butter, room temperature
- 4 teaspoons lemon zest
Topping
- Edible flowers
Instructions
- Preheat Oven: Heat your oven to 325℉ to ensure it reaches the desired temperature while you prepare the dough.
- Prepare Baking Sheet: Line a sheet pan with parchment paper and set aside for placing the cookies before baking.
- Combine Sugar and Lemon Peel: In a medium bowl, mix together the granulated sugar and lemon zest.
- Rub Sugar and Lemon Zest: Use your fingers to rub the zest into the sugar until fragrant and well combined, enhancing the lemon flavor.
- Add Butter and Beat: Add the room temperature unsalted butter to the sugar and lemon mixture. Beat with an electric mixer until the mixture becomes light and fluffy, which should take about 2-3 minutes.
- Incorporate Dry Ingredients: Mix in the flour and salt until fully combined and forming a soft dough.
- Roll Dough: Turn the dough out onto a non-stick surface such as parchment paper, a silicone mat, or a marble board. Cover the dough with another piece of parchment paper and roll it to approximately ⅜ inch thickness.
- Cut Cookies: Use a 2¼ inch scalloped cookie cutter to cut the dough into shapes. Gather any scraps and re-roll if needed, avoiding flour to maintain the dough’s texture.
- Place on Baking Sheet and Add Flowers: Arrange the cut cookies on the prepared baking sheet. Top each cookie with an edible flower, pressing lightly to adhere them to the dough.
- Bake Cookies: Bake in the preheated oven for 12-13 minutes, until the edges just start to color lightly.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Ensure butter is at room temperature for easier mixing and better texture.
- Do not use flour when rolling out dough to preserve the crumbly texture; simply re-roll scraps as needed.
- Use fresh, pesticide-free edible flowers safe for consumption.
- Store cookies in an airtight container to maintain freshness.
- If you prefer a stronger lemon flavor, you can add an extra teaspoon of lemon zest to the dough.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
