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Violet Shortbread Cookies Recipe Easy Homemade with Edible Flowers

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These tender, buttery shortbread cookies are topped with edible violet petals for a magical, floral finish. Easy to make and perfect for spring gatherings, gifting, or adding a whimsical touch to any cookie tray.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, room temperature
  • 2/3 cup (80g) powdered sugar
  • 2 cups (240g) all-purpose flour
  • 2 tablespoons (16g) cornstarch
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1/3 cup (about 15g) fresh edible violets, petals separated (unsprayed, organic, and safe to eat)
  • Optional: 1 tablespoon granulated sugar (for a sparkly finish)

Instructions

  1. Add butter and powdered sugar to a mixing bowl. Beat on medium speed for 2-3 minutes until light, fluffy, and pale. If mixing by hand, beat for 4-5 minutes.
  2. Pour in vanilla extract and mix until just combined. Scrape down the sides of the bowl.
  3. In a separate bowl, whisk together flour, cornstarch, and salt.
  4. Add the dry mixture to the creamed butter in two additions. Mix on low just until the dough comes together. Do not overmix.
  5. Turn the dough onto parchment, shape into a flat disc, wrap, and refrigerate for at least 30 minutes (or 15 minutes in the freezer if in a hurry).
  6. Preheat oven to 325°F (165°C). On a lightly floured surface, roll dough to about 1/4 inch thick. Cut out shapes using a 2-inch round cutter.
  7. Gently press edible violet petals onto the tops of each cookie. Sprinkle with granulated sugar if desired.
  8. Arrange cookies on a parchment-lined baking sheet, about 1 inch apart. Bake for 12-15 minutes, or until edges are just golden and tops are pale. Rotate baking sheet halfway through.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Serve with tea, lemonade, or enjoy straight off the rack. Store leftovers in an airtight tin for up to a week.

Notes

Use only edible, pesticide-free violets. For gluten-free, substitute a cup-for-cup gluten-free flour blend. For vegan, use plant-based butter and organic powdered sugar. Chill dough for best texture and shape. Press petals gently and rotate pan for even baking. Cookies are delicate when hot; let cool before moving. Store in airtight container for up to a week or freeze for longer storage.

Nutrition

Keywords: violet shortbread cookies, edible flowers, spring cookies, floral cookies, easy shortbread, homemade cookies, garden party, Mother's Day, bridal shower, vegetarian dessert

Find it online: https://prismtaste.com/violet-shortbread-cookies-recipe-easy-homemade-with-edible-flowers/