These cookies were inspired by our local farmer’s market. My four year old talked me into buying a giant bag of edible flowers, and then we had to figure out what to do with them! Luckily, I had a book club meeting that afternoon, so I could show off our creations!
I worried the flowers would be weird to eat, but after baking in the oven, you can barely tell they are there. It was such a fun little project I shared with my daughter. She loves cutting out the cookies. And the best part is, no matter where the petals get scattered, they still look beautiful! We were going for a messy wildflower motif here.
For a gluten free, dairy free version of this cookies, check out this post.
Ingredients
1 1/2 cups powdered sugar
1 cup softened butter
1 egg and 1 egg white, divided
2 teaspoons vanilla
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Sugar for sprinkling
1/2 cup edible flowers of various colors
Instructions
- Cream powdered sugar, butter, egg, and vanilla in a large mixing bowl.
- Add in dry ingredients and mix until a smooth ball of dough forms. If dough is too dry, add 1-2 teaspoons water.
- Form into ball and wrap in plastic wrap. Refrigerate overnight or at least 2 hours.
- When dough is ready, split it into two balls and rewrap one in plastic wrap and put back in fridge.
- Roll dough into 1/4″ on a floured surface. Cut into shapes and place on cookie sheet.
- Sprinkle sugar on top of cookies. Removed petals from flowers and press petals of edible flowers into sugar cookies.
- Brush cookies with egg white wash and bake at 375*F for 7-9 minutes, or until lightly browned.
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