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Edible Flower Pressed Shortbread Cookies



  1. Preheat the oven to 365 degrees F. Use an thermometer for an accurate oven temperature.
  2. Remove the dough from the bowl and carefully place on a large sheet of parchment paper. Place another piece of parchment on top and roll out dough to about ¼ inch thick. Remove that top piece of parchment paper and lightly stamp the dough with a cutter for placement of the flowers. Artfully place your edible flowers onto the dough. Flowers will shrink during baking. Place your parchment paper on top and gently roll so that flowers are pressed in. Remove the top parchment paper and stamp out your cookies with the 2 ½ inch round cutter.
  3. Place cookies on a flat surface and then into the refrigerator until cold, about 20 minutes. Remove your cookies with an offset spatula and arrange cookies about 1 ½  inches apart on a parchment-lined baking sheet. The cookies will expand a bit during baking. Reserve the uncooked cookie scraps to reuse the dough.
  4. Place in the oven on a centered rack and bake for about 6 minutes and then rotate the pan and let cookies bake for another 6-8 minutes, or until bottom edges are slightly golden. Remove from the oven and immediately remove cookies off the baking sheet. Lastly, sprinkle with sugar while cookies are still warm.

Makes about 3 ½ dozen cookies.
Baking times are approximate depending on your oven and the thickness of your cookie. Watch the first couple of times you bake them.
I prefer a baking sheet with no sides so I can slide the parchment paper off immediately to stop the cookie from baking in the residue heat.

Inspired by www.loriastern.com . You can also purchase her beautiful cookies at www.loriastern.com/cookies-1/2-dozen-flower-pressed-shortbread-cookies . Recipe adapted from www.designsponge.com/2018/02/raspberry-rose-geranium-cookies.html  

Music by Buddy – Bensound.com

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