These pressed flower cookies are a little bite of floral beauty. Soft sugar cookies with a zesty lemon glaze and decorated with vibrant pressed edible flowers, they’re as gorgeous as they are delicious. Guaranteed to impress, these easy edible flower cookies add the perfect touch of floral flair to your baking. Prefer to watch? I’ve added a quick video tutorial to walk you through it.
If you didn't already know, I love baking with flowers—it's sort of my thing (in fact, belle fleur means "beautiful flower" in French). Edible flower baking brings a touch of the outdoors in, adding a whimsical, garden-inspired element to desserts.
These pressed flower sugar cookies are no exception. There's something magical about transforming an ordinary sugar cookie into a work of art with real pressed flowers. Each bite balances buttery sweetness with a hint of citrus from the vanilla lemon glaze, while the edible flowers add colorful, delicate detail that makes every cookie unique.
Pair these cookies with lavender shortbread flower cookies or serve them alongside lavender lemon cupcakes for a full floral dessert spread. And if you're new to working with blooms, my guide on how to press edible flowers will walk you through every step!
Cookies with pressed flowers are perfect for bridal showers, birthdays, Easter, Mother's Day, garden parties, or any celebration where you want your baking to double as décor. With their elegant appearance and unique flavor profile, they're sure to be a conversation starter and memorable treat.
Jump to:
- Watch How to Make Edible Flower Cookies
- Ingredients
- Which Flowers are Best for Topping Cookies
- Where to Find Edible Flowers for Baking
- Equipment
- Step-by-Step Instructions
- Expert Baking Tips
- Storage & Freezing
- Variations & Substitutions
- More Flower Cookie Recipes
- Did you make this? I want to know!
- Recipe
- Comments
Watch How to Make Edible Flower Cookies
Ingredients
Here is everything you need to make flower sugar cookies.
See recipe card for full list of ingredients and quantities.
Jump to RecipeIngredient Notes for the Sugar Cookie Base
- Flour: I use all-purpose flour.
- Baking Powder: Just enough leavening agent to help the cookies rise but remain flat on top.
- Salt: Balances all the flavors.
- Unsalted Butter: Softened to room temperature and creamed with sugar, butter enables a flavorful, soft, and tender cookie.
- Sugar: Granulated sugar provides sweetness, structure, and moisture.
- Eggs: You only need one egg! It helps bind the ingredients without adding too much liquid to the cookie dough.
- Pure Vanilla Extract: Enhances and complements the other flavors.
Ingredient Notes for the Edible Flower Topping
- Powdered Sugar: The sweet base of the glaze.
- Lemon Zest: A bright and tangy flavor complementing the floral flavor.
- Lemon Juice: Adds more bright, fresh flavor.
- Vanilla Bean Paste: Using vanilla bean paste instead of pure vanilla extract adds visual appeal and texture to the glaze with the specks of vanilla bean.
- Milk: Adds a touch of creaminess and thins the glaze. Use full fat milk for the best results.
- Pressed Edible Flowers: The stars of the cookie! I used pansies and violas.
How Do I Store Edible Flowers?
If you're not going to use your edible flowers right away, you have a few options. For stemmed flowers, place them in a glass of water in the fridge and use within a day or two. For short-stemmed or loose petals, layer them between damp paper towels in an airtight container in the fridge for up to one week.
Pressed edible flowers should be stored flat between sheets of parchment paper in an airtight container and kept in a cool, dark, dry place. Stored properly, pressed flowers can last for several months. However, some flowers can't be stored well and are best used immediately. Check out my post on how to press edible flowers for more storage tips.
Which Flowers are Best for Topping Cookies
Disclaimer: Make sure you are using edible flowers! Only use organically grown flowers that are free from pesticides or other chemicals.
When choosing which flowers to use for these cookies with edible flowers, you want to focus on taste and flower shape. Check out the best edible flowers to press for baking for my complete list of recommendations of mixed edible flower types and watch-outs.
For this edible flowers dessert, the flavors of the flower shouldn't be overpowering – they're more for decoration. Do a quick search beforehand to ensure you'll enjoy the flavor (not all flowers are "floral" flavored!).
Also, you want the flowers to lie flat. I used edible pansy flowers and violas, as they're mild in flavor, lie flat, and come in an assortment of bright colors. When pressed, pansies and violas look extremely similar to when they're fresh. They're also readily available and easy to plant yourself! You can also use herbs such as rosemary, thyme, and sage.
Where to Find Edible Flowers for Baking
There are plenty of places to find edible flowers for baking once you start looking! Some ideas include: your own garden, local farmer's market, online retailers, speciality food stores, or forage. Check out my complete guide on pressing edible flowers for baking for more details and ideas.
Wherever you get your edible flowers, make sure they've been grown organically. Commercial florists often spray chemicals that are unsafe to eat, so avoid supermarkets or florist shops unless they're labeled USDA organic for culinary use.
Equipment
Get these items out and ready before you dive into baking these homemade flower cookies.
- Kitchen Scale: A baker's sidekick! Measuring ingredients by weight ensures accurate proportions and perfectly textured cookies every time.
- Stand Mixer: Fitted with the paddle attachment, this makes creaming sugar and butter so easy. If you don't have one, you can use an electric hand mixer.
- Rolling Pin: I love using a rolling pin with adjustable thickness rings. This helps ensure consistent thickness of the cookie dough and even baking.
- Cookie Cutter: I use this 2 ¼-inch fluted biscuit cutter, but you can use a 2 inch round cookie cutter, make flower shaped cookies, or use whatever shape cookie cutter you want! Just be aware that your final cookie amount will depend on the size of the cookie cutter you use.
- Zester: This is one of the most-used and most-loved tools in our kitchen.
Step-by-Step Instructions
Let's get into how to make pressed flower cookies. If you’re a visual learner, check out the quick video tutorial so you can follow along.
Prepare the Flowers
Pressing the flowers before placing them on your cookies helps them lie flat and adhere smoothly, creating a delicate, polished look.
For detailed step-by-step instructions with photographs and expert tips, check out my baker's guide on pressing edible flowers.
First, gently wash the flowers and allow them to dry fully before pressing. Next, place the edible flowers between pieces of printer paper. Place this inside a folded piece of wax paper, and place heavy books on top to press the flowers. The printer paper helps capture any excess moisture from the flowers, and the wax paper helps block any moisture that seeps through the printer paper, ensuring your book doesn't become wet and damaged.
Let the flowers press for at least 1-2 hours or up to weeks. The longer you press your flowers, the less vibrant the color will be. If you'd like, use tweezers when handling the pressed flowers, as they'll be delicate.
Wash the flowers. Thoroughly and gently wash your edible flowers. Place them on paper towels and blot to dry. Let them dry completely before pressing them.
Press the flowers. Lay the flowers flat between printer paper and wax paper. Press between the pages of a book or on the counter with heavy books on top.
Expert Tips for How to Press Flowers
- Lay the flowers face side down, and be careful to make sure the flowers are as flat as possible and the edges aren't folded over. Check out the "Which Flowers are Best for Topping Cookies" section for my flower recommendations.
- In humid environments, swap out the inner absorbent sheets (printer paper) with new pieces to help wick moisture.
- The longer your pressed flowers sit out before being added on top of the glaze, the more wilted and curled they will become.
- For more expert tips, check out my guide to pressing edible flowers.
Make the Sugar Cookies
Want to know the secret to making flawless cut-out sugar cookies every time? Roll out the dough BEFORE chilling it in the refrigerator. If you try to cut the dough into shapes right after making the dough and rolling it out, it will be too soft and the cookies won't hold their shape. If you try to roll out the dough after chilling it, it will be too cold and stiff.
Also, the fridge is your friend! I roll out my dough directly on parchment paper so I can easily stack them on cookie sheets and pop them in the fridge. If you have flexible cutting mats, those also work for easy transfer.
Make the cookie dough. Whisk together the flour, baking powder, and salt. In a stand mixer bowl, cream together the butter and sugar. Add the egg and vanilla. Scrape down the sides and bottom of the bowl, and continue mixing. Add the flour mixture and beat just until the dough comes together.
Roll the dough. Divide the dough in half onto two pieces of lightly floured parchment paper, and roll out each dough half to ¼-inch thick. I love using a rolling pin with adjustable thickness rings to help create consistent thickness of the cookie dough.
Chill the dough. Flour the top of one piece of dough, then stack the other piece of parchment paper on top. Place both sheets on a baking sheet and cover with plastic wrap. Chill it in the fridge for 2 hours or overnight.
Cut the cookies. Cut out the cookies and place them on your lined baking sheets. I used this 2 ¼-inch fluted biscuit cutter that's just as elegant as the flavors. Re-roll any remaining dough scraps and cut more, placing the baking sheet in the freezer for about 10 minutes.
Bake. Bake the cookies for 12-14 minutes or until the edges are just slightly golden brown. Let the cookies cool on the baking sheet for 5 minutes, then transfer the cookies to a wire cooling rack to cool completely.
Make the Lemon Glaze
My lemon vanilla bean glaze recipe is so simple to make, and it's the perfect topping for so many edible flower desserts. I also use it on my lavender lemon cookies and Earl Grey lavender cookies.
Make the glaze. Whisk together the powdered sugar, lemon juice, lemon zest, and vanilla bean paste. Add 1-2 tablespoons of milk as needed to thin out the glaze until it forms a smooth glaze.
Glaze the cookies. Once the cookies have cooled, dip the tops of the cookies in the zesty glaze, allowing the excess to drip off back into the bowl. Place the cookies on a wire rack.
Apply the Edible Flowers
While the glaze is still wet, decorate with your pressed edible flowers and herbs, gently placing them on each cookie. Tweezers help with this, as the flowers will be very delicate. Let the vanilla bean glaze set and dry completely (about 3 hours) before storing the cookies.
Can I Bake Edible Flowers?
Yes! However, in my method, the flowers don't actually bake. While a lot of other recipes apply the flowers before the cookies go in the oven (like the pressed flower shortbread cookies made famous by Loria Stern), when I tested this recipe with the flowers adhered before baking, I found that the colors became quite muted and the flowers shriveled a bit in the oven.
This works great for a rustic look in the fall or winter. But for the most vibrant, bold colors and natural-looking flowers, I recommend adding the flowers after baking.
Expert Baking Tips
- Plan ahead. The best things take time, including these spring sugar cookies with edible flowers. The flowers need time to press, and the dough needs to chill for 2 hours. This is critical for ensuring the cut-out cookies keep their shape while baking.
- Bake in grams. Use a kitchen scale to ensure accurate proportions and perfectly textured cookies every time.
- Keep an eye on your cookies in the oven, as bake time may vary. The exact baking time can vary depending on your oven, the thickness of your cookies, and how long your cookies were in the fridge or freezer beforehand. It's all about balance and visual cues with cut out cookies!
Storage & Freezing
It's best to add the lemon glaze and edible flowers as close to serving as possible. The plain sugar cookies keep very well, but the addition of the glaze and flowers shortens their shelf life.
Room Temperature: Store your edible flower pressed cookies in an airtight container in a cool, dry place for up to 3 days. If stacking, use parchment paper between each layer to prevent them from sticking together or damaging the delicate edible flowers. The lemon vanilla glaze can soften over time, especially in humid environments.
Refrigerator: If you need to store your pansy cookies for longer than 3 days, it's best to store them in the fridge. Allow the cookies to come to room temperature before serving. They'll be best eaten within 5 days.
Freezing: I don't recommend freezing these cookies with the glaze or flowers. However, you can freeze the plain sugar cookies (the cut dough or baked cookies) for up to 2-3 months.
Variations & Substitutions
- Citrus Twist: Brighten things up by adding lemon, lime, or orange zest to the cookie dough, or swap the lemon zest in the glaze for another citrus flavor.
- Mimic the Season: Match your cookies to the season! In fall, opt for more muted colors like marigold petals paired with cozy flavors like cinnamon, cardamom, or chai. In winter, try white blooms, rosemary sprigs, or red petals with festive flavors like vanilla bean or peppermint.
- Edible Flower Shortbread Cookies: Pressed flowers work on any flat cookie, not just sugar cookies. When testing these as pressed shortbread cookies with edible flowers, I found that the glaze softened the cookies faster and led them away from that classic "short" texture.
- Gluten-Free or Vegan: Many bakers have success using a 1:1 gluten free flour blend in place of all-purpose flour, or making them vegan with plant-based butter, egg substitues, and dairy-free glaze. I haven't personally tested these variations, so results may vary — but the pressed flowers will work beautifully no matter the base.
More Flower Cookie Recipes
I hope you love this pressed flower cookies recipe as much as I do! Looking for other floral cookie recipes? Try these:
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Recipe
Pressed Flower Cookies
Ingredients
For the Cookies
- 2 ¼ cups (270 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter (room temperature)
- ¾ cup (150 g) granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons pure vanilla extract
For the Lemon Glaze
- 1 ½ cups (170 g) powdered sugar
- 2 teaspoons lemon zest (about ½-1 lemon)
- 1 ½ Tablespoons freshly squeezed lemon juice (about ½-1 lemon)
- ½ teaspoon vanilla bean paste
- 1-2 Tablespoons milk
For Decoration
- 24 pressed edible flowers
Instructions
Press the Flowers
- Wash the flowers. Thoroughly and gently wash your edible flowers. Place them on paper towels and blot to dry. Let them dry completely before pressing them.
- Press the flowers. Fold parchment paper or wax paper in half and place it between the pages of a large book with the fold near the spine of the book. Place a piece of printer paper on top of the wax paper, then place the flowers and herbs you want to use face-down on top of the printer paper. Place another piece of printer paper on top of the flowers, being careful to make sure the flowers are as flat as possible. Fold over the wax paper and close the book. Place another heavy book on top. Allow to press for at least 1-2 hours, ideally 24 hours.Check out how to press edible flowers for my tips and tricks for the best results.
For the Sugar Cookies
- Prepare the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula.
- Add the wet ingredients. Add the egg and vanilla. Beat until combined. Scrape down the bowl again, and continue mixing on medium-high speed until incorporated, about 30 seconds.
- Add the dry ingredients. Add the flour mixture and beat on low until just combined.
- Roll and chill the dough. Lightly flour two pieces of parchment paper. Divide the dough in half, and scrape out each of the halves of dough onto the two pieces of parchment paper.Roll out each dough half to ¼-inch thick, trying to keep it in more of a rectangular than circular shape so that it can fit on your cookie sheet.Move one of the pieces of parchment paper with rolled dough onto a baking sheet and lightly flour the top of the dough. Set the other piece of parchment paper with dough on top, and cover the baking sheet with plastic wrap.Chill in the fridge for 2 hours or overnight. Once the dough is almost done chilling, arrange the oven rack to the middle position. Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- Cut the cookies. Remove the dough from the fridge, and transfer the pieces of parchment paper with dough to the counter. Using a fluted or round biscuit cookie cutter large enough for the pressed flowers (I used 6cm/2 ¼"), cut out the cookies and place them on the lined baking sheets, leaving about 2 inches of space between. Use a spatula to help pick up and move the cookies if they're sticking a bit.Once one baking sheet is full, bake the first batch of cookies, following the directions in the "Bake" section.While the first batch of cookies is in the oven, collect and re-roll any scraps to cut more, being careful not to overwork the dough or add too much flour. Place the baking sheet in the freezer for about 10 minutes (or until the first batch is done baking) to prevent spreading in the oven.
- Bake. Bake the cookies for 12-14 minutes or until the edges are just slightly golden brown. Keep a close eye on the cookies to prevent over-browning. The exact baking time can vary depending on your oven, the thickness of the cookies, and how long your cookies were in the fridge beforehand.Remove the pan from the oven. Let the cookies cool on the baking sheet for 5 minutes, then transfer the cookies to a wire cooling rack to cool completely before adding the glaze.
For the Lemon Glaze
- Make the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, and vanilla bean paste. Add 1-2 tablespoons of milk as needed to thin out the glaze until it forms a smooth glaze.If the glaze is too thin, add a little more powdered sugar. If the glaze is too thick, add a little more milk.
- Apply the lemon glaze. Dip the tops of the cooled cookies in the glaze, allowing the excess to drip off back into the bowl. Place the cookies on a wire rack.
- Add the pressed flowers. While the glaze is still wet, decorate as desired with the pressed edible flowers and herbs, gently placing them on each cookie. Use tweezers to gently place and tap the flowers so they stick to the glaze. Check out the video to see exactly how I did it. Let the glaze set and dry before storing the cookies.
Notes
- Press more flowers than you think you'll need. It's better to have options.
- The longer your pressed flowers sit out before being added on top of the glaze, the more wilted and curled they will become.
- Use tweezers when handling the pressed flowers, as they'll be delicate.
- Check out how to press edible flowers for all of my tips and tricks.
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