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Pressed Flower Shortbread Cookies

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Delicate buttery shortbread cookies adorned with edible pressed flowers and pastel royal icing, perfect for special occasions and elegant treats.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 2 cups (240g) powdered sugar, sifted
  • 1 large egg white (or 2 tablespoons meringue powder + 2 tablespoons water)
  • 1 teaspoon lemon juice or vanilla extract
  • Gel food coloring in pastel shades (pink, lavender, mint, or peach)
  • Edible pressed flowers (pansies, violets, rose petals) food-safe and pesticide-free

Instructions

  1. Make the Shortbread Dough (15 minutes): Beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3-4 minutes. Add vanilla extract if using. Slowly add flour and salt, mixing on low until dough just comes together.
  2. Chill the Dough (30 minutes): Press dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  3. Roll and Cut Cookies (10 minutes): Preheat oven to 325°F (163°C). Roll dough to ¼ inch (6 mm) thickness on a floured surface. Cut shapes with cookie cutters and place 1 inch apart on parchment-lined baking sheets.
  4. Add Pressed Flowers (5 minutes): Gently press edible flowers onto each cookie surface using a small paintbrush or finger.
  5. Bake Cookies (18-22 minutes): Bake until edges start to turn golden but centers remain pale. Cool completely on the sheet, then transfer to a wire rack.
  6. Prepare Royal Icing (10 minutes): Whisk powdered sugar, egg white (or meringue powder mixture), and lemon juice until smooth and glossy. Add gel food coloring to desired pastel shades. Adjust consistency with water or powdered sugar.
  7. Ice the Cookies (20 minutes): Outline cookies with icing using a piping bag fitted with a small round tip. Flood interiors with thinner icing. Let icing set about 10 minutes before piping details or borders. Leave some cookies uniced to showcase flowers.
  8. Dry and Store: Allow icing to harden at room temperature for at least 2 hours before stacking or packaging. Store in airtight container at room temp for up to 5 days.

Notes

Use softened (not melted) butter for best dough texture. Chill dough to prevent spreading. Press flowers gently into dough before baking. Adjust royal icing consistency for outlining and flooding. Let icing dry completely before stacking. Store cookies at room temperature in airtight container for up to 5 days. Freeze uniced cookies for up to 3 months.

Nutrition

Keywords: pressed flower cookies, shortbread cookies, royal icing, edible flowers, pastel icing, floral cookies, spring dessert, elegant cookies

Find it online: https://gleamgulp.com/pressed-flower-shortbread-cookies-recipe-5-easy-steps-for-perfect-pastel-icing/