A complete guide (with video) on how to make pressed flower cookies step-by-step. This tutorial covers everything from which edible flowers are best, how to press them, and how to adhere them to the cookies.
Boy, this post is a long time coming! When I posted these edible flower cookies over on Instagram, you guys went crazy. I got so many questions about baking cookies with edible flowers: which edible flowers taste best, where to find flowers, how to press them, etc. This post will give you all of the tools and confidence to make the most beautiful pressed flower cookies at home! Now let's get to your questions!
Are pressed flowers edible?
In short, it depends. When buying pressed flowers, always make sure they're culinary grade. Never buy pressed flowers from a crafts store for baking - there's a high chance that the flowers are either sprayed with chemicals or not safe to eat. Not all flowers are edible, some can actually make you very sick!
How do you press flowers for baking / How long does it take?
If you can't find edible pressed flowers, you can always make your own, which is my preference anyways! Simply take the edible flowers and sandwich them between two pieces of parchment. Then, place a heavy book on top OR put the parchment between pages inside the book. At a minimum, press the flowers for 1 to 1.5 hours to flatten them out. You can also dry the flowers out by pressing them for a few weeks. Either way works, it is more of personal preference. Flattening the flowers day of will yield cookies with more vibrant colors whereas dried out flowers will be more muted in color.
How long do pressed flower last?
When left in the right conditions (a cool and dark place), pressed flowers can last for years. But, I'd say don't press your luck (see what I did there? 😉 ) and use the flower within the year.
Can edible flowers be baked?
Yes! Later in this post, I'll walk you through making edible flower cookies two ways: 1) baking the edible flowers with the cookies 2) attaching the flowers after the cookies have been baked. When flowers are baked, they do lose some color and shrivel a bit. When baked, the flowers look more rustic than when applied post-bake. Again, it all boils down to the aesthetic you're going for. I find the color palette for the baked flowers works better for the fall / winter and the fresh for spring / summer.
Which edible flowers are best for topping cookies?
Theoretically, you can use any type of pressed edible flower so long as it's flat.
For these cookies, I used:
- Violas
- Pansies
- Mums
- Daisies
You could also use:
- Herbs
- Rose petals
- Lavender
Or whatever else you can get your hands on!
Where can I buy edible flowers?
Most of the time, I purchase edible flowers from Gourmet Sweet Botanicals (you can use code 'FIRSTORDER2021' for 10% off your order). They have a huge assortment of reasonably priced flowers. For those local the Connecticut / New York area, I also like Two Guys From Woodbridge and Wood Rush Farms for fresh edible flowers in the spring and summer. Larger retailers like Whole Foods and Baldor's also typically have a selection of edible flowers.
Pressed Flower Cookies: Two Ways
Two techniques to make pressed flower cookies step-by-step. Either add the flowers before baking or after. (video tutorial above)
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon finely ground sea salt
- 1 ½ sticks (¾ cup) unsalted butter, softened
- ¾ cup organic cane sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- zest from 1 lemon
- 25 large or 75 small edible flowers
- 1-2 tablespoons of agave syrup
Instructions
Technique #1: Add Flowers Pre-Bake
- Add dry ingredients to a medium sized bowl and set aside.
- Cream the butter, sugar, vanilla, and lemon zest by hand or with an electric mixer until light and creamy. About 2 to 3 minutes.
- Add the eggs and continue to mix until well incorporated. Scrape the sides down.
- On low speed, slowly add the dry ingredients. Mix until just combined. The mixture should come together but not be too sticky.
- Transfer the dough to a liberally floured surface and roll out until ¼" thick. Cut dough with cookie cutter (I used a 3" round). Re-roll leftovers up to two more times. If you used a similarly sized cookie cutter, you should have about 25 cookies.
- Add the cookies to lined sheet trays, at least 2" apart. Cover with plastic wrap and refrigerate for at least one hour or up to 3 days.
- Pre-heat the oven to 350F and press the flowers between two pieces of parchment paper. Place a heavy book on top of the parchment and let sit for the hour.
- After an hour has passed, pull the cookies fom the refrigerator and add the flowers on top. Using a measuring cup, carefully press down on the flowers to ensure they stick to the cookies.
- Bake for 10-12 minutes.
- Store at room temperature or in the refrigerator.
Technique #2: Add Flowers Post-Bake
- Add dry ingredients to a medium sized bowl and set aside.
- Cream the butter, sugar, vanilla, and lemon zest by hand or with an electric mixer until light and creamy. About 2 to 3 minutes.
- Add the eggs and continue to mix until well incorporated. Scrape the sides down.
- On low speed, slowly add the dry ingredients. Mix until just combined. The mixture should come together but not be too sticky.
- Transfer the dough to a liberally floured surface and roll out until ¼" thick. Cut dough with cookie cutter (I used a 3" round). Re-roll leftovers up to two more times. If you used a similarly sized cookie cutter, you should have about 25 cookies.
- Add the cookies to lined sheet trays, at least 2" apart. Cover with plastic wrap and refrigerate for at least one hour or up to 3 days.
- Pre-heat the oven to 350F and press the flowers between two pieces of parchment paper. Place a heavy book on top of the parchment and let sit for the hour.
- After an hour has passed, pull the cookies fom the refrigerator
- Bake for 10-12 minutes.
- Once the cookies have cooled, and add the flowers on top. Brush a tiny amount of agave syrup on top of each cookie. Adhere cookies to the agave, adding any extra agave as needed.
- Store in the refrigerator.
Notes
Tutorial video above
Recipe adapted from Sally's Baking Addiction
Nutrition Information:
Yield: 25 Serving Size: 1Amount Per Serving: Calories: 149Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 79mgCarbohydrates: 30gFiber: 1gSugar: 12gProtein: 3g
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