Delight in the beauty of Floral Shortbread Bouquet Cookies, where buttery, melt-in-your-mouth shortbread meets delicate edible flowers for a stunning and fragrant treat. Infused with lavender or rose water, these cookies have a subtle floral essence that pairs perfectly with tea. Tied together with a ribbon and a handwritten note, they make for an extra-special, handmade gift. Packaged in a vintage-inspired tin lined with floral parchment, these cookies are perfect for Mother’s Day, bridal showers, or anyone who loves flowers and tea.
You Do It All. And Nobody Even Notices.
You’re exhausted but you can’t explain why. This free kit finally gives you the answer.
Ingredients
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon lavender extract or rose water (optional, for a floral touch)
- 1 tablespoon dried culinary lavender (optional)
- Edible flowers (pansies, violas, chamomile, or rose petals, gently rinsed and dried)
- 1 egg white (for adhering flowers)
- 1 tablespoon water (for egg wash)
Preparation Tips
- Use culinary-grade flowers: Only use flowers labeled safe for consumption to ensure they are pesticide-free.
- Chill the dough: This helps the cookies hold their shape while baking.
- Press flowers gently: Lay the flowers flat onto the dough and press lightly to avoid damaging them.
Step-by-Step Instructions
Step 1: Prepare the Dough
In a large bowl, cream together the butter and sugar until light and fluffy. Add vanilla extract and lavender extract or rose water for a delicate floral note. Slowly mix in the flour and salt until a smooth dough forms. If using dried lavender, fold it into the dough.
Step 2: Chill and Roll Out
Wrap the dough in plastic wrap and chill for 30 minutes to firm up. Once chilled, roll out the dough to about ¼-inch thickness on a lightly floured surface.
Step 3: Cut and Decorate
Use a round or flower-shaped cookie cutter to cut out cookies. Arrange them on a parchment-lined baking sheet.
In a small bowl, whisk egg white and water to create an egg wash. Lightly brush the tops of the cookies and gently press edible flowers onto each one.
Step 4: Bake the Cookies
Preheat oven to 325°F (163°C). Bake for 12-15 minutes, or until the edges are just lightly golden. Let cool completely on a wire rack.
Step 5: Package and Present
Once cooled, tie a bundle of cookies together with a ribbon and attach a handwritten note. Package them in a decorative tin lined with floral parchment paper for an extra-special touch.
Make-Ahead & Storage
Store these cookies in an airtight container at room temperature for up to 1 week. They also freeze well for up to 3 months—just layer them with parchment paper in a sealed container.
Serving Suggestions
Serve these Floral Shortbread Bouquet Cookies with a hot cup of chamomile, rose, or lavender tea for a delicate and relaxing treat. They also make gorgeous edible favors for weddings, baby showers, and garden parties.
Conclusion
These Floral Shortbread Bouquet Cookies are a breathtaking blend of beauty and flavor, making them a perfect homemade gift for flower and tea lovers alike. With their buttery texture, delicate floral aroma, and elegant presentation, they’re an absolute joy to make and share. Try them out and explore more handmade, heartfelt recipes on Cozy Cadence to make your special occasions even sweeter!
