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Pressed Flower Butter Cookies

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Delicate butter cookies adorned with real pressed edible flowers and decorated with smooth royal icing, perfect for special occasions and garden-inspired celebrations.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 3/4 cup (90 g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups (250 g) all-purpose flour, sifted
  • 1/4 teaspoon salt
  • 1/4 cup assorted edible pressed flowers (pansies, violets, calendula)
  • 2 cups (240 g) powdered sugar (for royal icing)
  • 2 tablespoons meringue powder
  • 4–6 tablespoons water (for royal icing)
  • 1/2 teaspoon vanilla or almond extract (for royal icing)
  • Gel food coloring (optional)

Instructions

  1. Cream the butter and sugar: In a large bowl, beat 1 cup (227 g) of softened unsalted butter with 3/4 cup (90 g) powdered sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  2. Add vanilla extract and mix until combined.
  3. Sift together 2 cups (250 g) all-purpose flour and 1/4 teaspoon salt in a separate bowl.
  4. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
  5. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Roll dough on a lightly floured surface to about 1/4 inch (6 mm) thickness. Cut shapes with cookie cutters and transfer to baking sheets.
  8. Gently place edible pressed flowers on each cookie, pressing lightly to adhere.
  9. Bake for 10-12 minutes until edges just start to turn golden. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  10. Prepare royal icing: sift 2 cups (240 g) powdered sugar and 2 tablespoons meringue powder into a bowl. Slowly add 4-6 tablespoons water and 1/2 teaspoon vanilla or almond extract. Beat until stiff peaks form and icing is smooth but pipeable.
  11. Tint some icing with gel food coloring if desired.
  12. Use piping bags with small round tips to pipe garden details around pressed flowers. Let icing dry completely for 4-6 hours or overnight.

Notes

Do not skip chilling the dough to prevent spreading. Press flowers gently to avoid bruising. Use thicker royal icing for outlining and thinner for flooding. Let icing dry completely before stacking or packaging. You can substitute gluten-free flour for a gluten-free version and vegan butter plus aquafaba for a vegan option.

Nutrition

Keywords: pressed flower cookies, butter cookies, royal icing, edible flowers, garden cookies, floral cookies, spring baking, decorative cookies

Find it online: https://realityeats.com/pressed-flower-butter-cookies-recipe-easy-perfect-garden-icing-tutorial/