The perfect treat to share for the coming Flower Moon, Litha or Midsummer celebration! Decorated with real, dried florals, these golden sugar cookies strike a whimsical balance between a sophisticated garden banquet and a psychedelic tea party.
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I’m kind of obsessed with using real flowers in cookies. I find them elegant, delicate and so springy/summery.
I especially love that as a kitchen witch, you can choose flowers for their magical attributes.
Believe it or not, finding edible flowers is the easy part. Many common flowers are edible. You likely have some in your garden. As long as you know for sure it’s not a lookalike, look it up by keyword + “edible” to see if it will work. All the flowers I used I either foraged for or found in my garden. You may also get them online.
Dried rose, lavender, violet, chamomile, calendula, jasmine and red bud are all edible. Amazon even sells an edible flower variety pack.
If you plan to forage, make certain the flowers have not been sprayed with pesticide or other chemicals.
Also remember that while many flowers have a delicate, light flavor profile, some are more bitter than others. I always go light on lavender, for example, because if you use to much, it starts to taste like soap. So it takes some sampling and experimenting with the ratios to get it right.
I find time/temperature to be especially crucial with sugar cookies. But baking is especially challenging for me lol.
You can see, I burnt this batch on the edges. So you know. Don’t do that.
Bake them until the edges are no longer mushy, and the bottom is very lightly browned.
Okay, let’s get started making these beautiful cookies!
3 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, softened
splash of vanilla extract
For the glaze:
1 part water
2 parts sugar
For the topping:
assorted edible flowers
(I used dried red bud, wild violets, rose, chamomile and calendula)
Sift together flour, salt, and baking powder. Cream together butter and sugar, then slowly add dry ingredients mixture. Add the egg and the splash of vanilla. Beat up well-blended and stiff.
Refrigerate for two hours (or overnight). Cold batter is key in sugar cookies because the butter content is high. If it’s not cold when it goes in the oven, they will turn into a bunch of vaguely moon-shaped puddles. Trust me.
To make the glaze, put 2 parts sugar and 1 part water into a sauce pan. Whisking constantly, bring to a boil and boil until it turns clear. Remove from heat and allow to cool to room temperature.
Remove the dough from the refrigerator and roll out the dough on a sheet of parchment on a cookie sheet. Don’t panic if it’s hard as a rock when it comes out. Give it a few minutes to soften slightly, then roll it out to about 1/4 inch thick.
Cut into shapes. Wrap the whole cookie sheet with the cut out raw cookies in plastic wrap and put it in the refrigerator one more time for 10-15 minutes. You may skip this step, but skip it at your own risk. If you worked quickly and the dough stayed cold, you might be okay, but if it warmed up to much, you’ll end up with the puddles we just talked about.
Preheat the oven to 375 degrees. Bake for 8-10 minutes, but remove before they turn golden at the edges.
Allow cookies to cool. Then, paint the glaze on the top of the cookies in a thin layer. Sprinkle dried flower over the glaze and let them set before stacking or serving.