These are definitely some of the most beautiful cookies I’ve seen and are perfect for summer!
I’m in love with Leela Cyd’s, a stylist, photographer and chef from California, creations in her new cookbook Food With Friends (image below from the book, fully photographed by herself!)
Leela’s cookbook is truly stunning and the styling makes me really excited to try everything out for myself! You can buy it from Amazon here, I can assure you you’ll love it just as much as I do!
Here’s the version of the recipe I use, in UK units of measurement and adjusted for UK ingredients…
Sugar Cookies with Edible Flowers
- 132g unsalted butter, softened
- 225g caster sugar
- ½ tsp salt
- 1 large egg
- 1 large egg yolk (keep the white, you’ll need it for the candied flowers)
- 2 tsp vanilla extract
- ½ tsp almond extract or emulsion (optional)
- 1 tsp grated lemon zest
- 350g plain flour
Cream butter, sugar and salt until light and fluffy, about 3 minutes with mixer set at medium speed. Add yolk, beat well. Add whole egg, vanilla, lemon zest and optional almond extract and beat until well-incorporated. Add flour; beat at low speed just until flour is mixed in; do not overmix. Divide dough in halves or thirds and wrap in plastic wrap. Refrigerate until firm, at least one hour and up to 2 days.
Preheat oven to 190 degrees. Dust work surface and rolling pin with flour. Roll dough to 1/4″ thick, sprinkling with additional flour as needed to prevent sticking. Cut into desired shapes and place on parchment or silicone-lined pans. Bake in preheated oven for 5 minutes, then remove from the oven and add candied flowers.
- 30 organic, untreated, edible blossoms (pansies, dianthus, rose petals, calendula, chrysanthemum, lavender, cosmos, or echinacea are all good options)
- 1 Large egg white, lightly beaten
- 56g Turbinado sugar
Set up a work station and gather your edible flowers together. Place the egg white in a small bowl and the turbinado sugar in a second small bowl. Set out a small paintbrush. Gently dunk a flower in the egg white, taking care to get egg white in between the petals for an even pressing, then press the flower into the cookie. The delicate petals may curl up, but smooth them down with your finger. When the flower is as flat as possible, use the paintbrush to brush a thin coating of additional egg white over the entire surface of the cookie. Sprinkle with a generous pinch of the turbinado sugar. Transfer the flower-topped cookies back to the baking sheets as you work.
Return the cookies to the oven and bake for a further 4 – 6 minutes, until the edges of the cookies are golden. Transfer to a wire rack to cool.
*Note: Make sure to purchase edible, untreated, organic flowers for this, or grow your own. Keep in mind, the colours of the flowers you select will darken as you bake them, giving an antique colour effect.
I’d love to see how yours turn out!
Love Emily x