Pressed Flower Cookies

These Pressed Flower Cookies are delicate, buttery shortbread cookies that double as tiny edible masterpieces. Inspired by Loria Stern’s iconic flower-pressed designs, each cookie is lightly sweet, perfectly salty, and decorated with vibrant edible petals and tender herbs. They’re gorgeous for bridal showers, spring gatherings, garden parties, and holiday gifting and they’re surprisingly fun to make. The key step is freezing the cookies before baking, which helps the flowers keep their color and stay beautifully flat in the oven.

table of contents

Time Breakdown

• Prep Time: 30 minutes
• Freeze Time: 12–24 hours
• Bake Time: 17 minutes
• Total Time: 12–24 hours 47 minutes
• Servings/Yield: About 24 cookies (varies by cutter size)

Ingredients List

• 1½ cups (3 sticks / 339 g) unsalted butter, room temperature
• 1⅓ cups (300 g) granulated sugar
• 2 teaspoons kosher salt
• 3 large egg yolks
• 2 tablespoons (25 g) pure vanilla extract
• 4 cups (611 g) all-purpose flour
• 2 cups mixed edible flower petals and tender herbs
• Cane sugar, for sprinkling

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Stand mixer with paddle attachment (or hand mixer)
• Parchment paper
• Rolling pin
• 3-inch round cookie cutter
• Offset spatula
• Sheet pan
• Cooling rack
• Flexible cutting mats (helpful) or extra parchment-lined trays

Step-by-Step Beginner-Friendly Instructions

1️⃣ Prep your surfaces
Line 2 flexible cutting mats (or baking sheets) with parchment paper.

2️⃣ Cream butter + sugar
In a stand mixer, beat butter, sugar, and salt on medium speed for 1–2 minutes until fully combined.

3️⃣ Add yolks + vanilla
Mix in egg yolks until combined. Add vanilla and stir until just incorporated.

4️⃣ Add flour
Mix in flour on low speed until the dough forms a ball (about 5 minutes). Dough should be smooth and cohesive.

5️⃣ Roll out the dough
Place dough between two sheets of parchment. Roll to ⅓-inch thick.

6️⃣ Cut cookies & decorate 🌸
Remove the top parchment. Cut rounds with a 3-inch cutter.
Artfully place edible petals and herbs on top of each cookie.

7️⃣ Press flowers into dough
Replace parchment on top and gently roll over each cookie to press flowers in place (don’t squash—just seal them in).

8️⃣ Freeze for vibrant color
Transfer cookies to parchment-lined mats/trays with an offset spatula.
Freeze 12–24 hours (this is the secret to keeping flowers bright!).

9️⃣ Bake
Preheat oven to 350°F with rack in the middle.
Bake 9 minutes, rotate pan, then bake 8 minutes more until edges are lightly golden.

🔟 Finish + sparkle ✨
Cool on a rack and sprinkle with cane sugar while warm.

Pro Tips

• Only use confirmed edible flowers: Organic, unsprayed, and food-safe. Never use florist or roadside flowers.
• Petals work best: Small, soft blooms and tender herbs press flat and bake prettiest.
• Don’t skip freezing: It helps flowers stay vibrant and prevents browning.
• Seasonal looks:
  • Autumn: hibiscus petals or edible “leaf” herbs
  • Winter: thyme/chervil + a few pink peppercorns for a festive wreath vibe

Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 cookie	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Conclusion

These Pressed Flower Cookies are the perfect mix of buttery shortbread flavor and stunning botanical beauty. Whether you’re hosting a garden party or making a giftable treat, they’re guaranteed to wow—because they’re just as gorgeous as they are delicious.