Garlic Head

  • Fun & Healthy Plant-Based Recipes
  • Garlic Head Accessibility Policy
  • Privacy Policy
  • Recipe Index
  • Subscribe for Free Recipes
  • Work With Me
  • About Garlic Head
menu icon
go to homepage
  • Vegan Summer Recipes
  • High Protein Vegan Meals
  • Budget Dinners
  • Recipe Index
  • Dog-Friendly
  • About Me
  • Subscribe
subscribe
search icon
Homepage link
  • Vegan Summer Recipes
  • High Protein Vegan Meals
  • Budget Dinners
  • Recipe Index
  • Dog-Friendly
  • About Me
  • Subscribe
×
Home » Recipes » Vegan Cookie Recipes

Flower Shortbread Cookies

Published: May 9, 2023 · Modified: Oct 4, 2024 by Emily · 2 Comments

Jump to Recipe Jump to Video Print Recipe

This recipe for Edible Flower Shortbread Cookies is show-stopping and simple! Made with just 5 ingredients, these vegan treats are festive and fun for any spring or summer occasion.

overhead view of flower shortbread cookies on a marble tray

Celebrate spring and summer with these festive cookies! I specifically had Mother's Day in mind when creating these, but they can work for a variety of occasions.

Details for these Vegan Shortbread Cookies

Shortbread is a classic cookie type known for its high proportion of butter to other ingredients. This also can mean it's a devil to work with if you live in a warm climate. Melting butter is not easy to roll out! Vegan butter in particular can melt very quickly, so I've outlined in the recipe card so ways to get around this.

Edible flowers are really fun way to add some color and moderate flavor to the tops of these treats.

Where to Buy Edible Flowers

The best option for this recipe is to use flowers you are able to grow yourself. This is most affordable and the easiest way to know that you're using a totally organic product that has not been sprayed with pesticides. However, this is sadly not a reality for many of us. Therefore, here are my favorite options for acquiring edible flowers for baking:

  • Local farms or farm markets in your area
  • Whole Foods
  • Gourmet Sweet Botanicals
  • Amazon
  • Cherry Valley Organics

Would you like to save this?

We'll email this post to you, so you can come back to it later!

cutting out circles of dough for vegan shortbread

Flower Shortbread Recipe FAQ

side view of edible flower shortbread cookies

Other Colorful Cookie Recipes to Try Next

Soft Batch Lemon Crinkle Cookies

Soft Batch Rainbow Sprinkle Cookies

Animal Crackers

close up of edible flowers on shortbread cookies

Flower Shortbread Cookies

Emily
This recipe for Edible Flower Shortbread Cookies is show-stopping and simple! Made with just 5 ingredients, these vegan treats are festive and fun for any spring or summer occasion. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 18 minutes mins
Cook Time 12 minutes mins
Course Dessert
Cuisine American
Servings 20 cookies
Calories 93 kcal

Ingredients
  

  • ¾ cup room temperature butter like Miyokos
  • 1 ¼ cup all purpose flour
  • ⅓ cup + 2 TBS powdered sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla or almond extract optional
  • 1 cup edible flowers like pansies, for garnishing

Instructions
 

  • Using a stand or hand mixer, beat butter for about one minute until it is smooth and creamy. Add in flour, sugar, salt, and extract if using. Beat until smooth and just combined, but not for too long (over-beating can make it tough). Ideally, your dough is crumbly but sticks together when pinched.
  • If you're in a warm room, it's likely the dough is getting pretty soft. This can be hard to work with, so I recommend popping it in the fridge for 5-10 minutes, until it's easier to roll out.
  • There are two ways to create your cookies. For the first way, lightly flour a surface and place your ball of cookie dough down. Dust with more flour and roll out into a large rectangle with a thickness of about ½ inch (1.3 cm). Using a circular cookie cutter, punch out cookie shapes, re-rolling the scraps as necessary until you've used them all. The amount of cookies you make will depend on the size of the cutter, but I recommend something 1-2 inches in diameter (3-5 cm). For the second way, roll your cookie dough into a circular log with a diameter of 1-2 inches (3-5 cm). Place this log in the freezer for about 10 minutes, until it's nice and cool. Remove from the freezer and slice into ½ inch (1.3 cm)-wide coins.
  • Once you have all the circles in place, add them to a lined cookie sheet and preheat your oven to 350 degrees F.
  • Carefully press each edible flower into each cookie in whatever design you like. If your flow is pretty big, I recommend picking off a few petals so it lies flat on the cookie surface.
  • Bake shortbread for 12-14 minutes, until lightly golden. They will bake a bit more as they cool on the surface of the cookie sheet. After 5 minutes, remove from sheet to fully cool on a wire rack. Store in a sealed container for up to four days (keep in mind that the cookies will soften a bit as they sit).

Video

Nutrition

Serving: 1cookieCalories: 93kcalCarbohydrates: 8.7gProtein: 0.8gFat: 6.1gSaturated Fat: 4.8gPolyunsaturated Fat: 1.3gSodium: 68.7mgFiber: 0.2gSugar: 2.7g
Tried this recipe?Let us know how it was!

More Vegan Cookie Recipes

  • overhead shot of vegan lemon crinkle cookies on a stone table next to yellow flowers
    Soft Batch Vegan Lemon Crinkle Cookies
  • jar of vegan cookie mix on a marble table ties with a bow
    Gift-Worthy Cookie Mix in a Jar
  • five vegan linzer cookies on a marble board next to a Christmas tree
    Vegan Linzer Cookies
  • hands rolling a walnut snowball in powdered sugar
    Toasted Walnut Snowballs

Comments

  1. Bethanne Nimitz says

    May 18, 2023 at 3:58 am

    5 stars
    Beautiful and tasty. These are amazing for Mothers Day!

    Reply
    • Emily says

      May 22, 2023 at 7:34 pm

      Thank you for making them!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I'm Emily! I have been a plant-based food blogger since 2017. Garlic Head is a recipe website for anyone who wants to easily, affordably, and sustainably incorporate more vegetables into their diet. I am a lifelong vegetarian and 10+ year vegan.

More about me →

Popular Recipes

  • side view of a bowl of frozen yogurt peanut butter dog treats
    Frozen Yogurt Dog Treats
  • glass jar of homemade dog treats on a tray with a spoon of peanut butter
    3-Ingredient Dog Treats
  • black try with chewy homemade sour patch kids candy on top
    3-Ingredient Sour Patch Kids Recipe
  • hand grabbing a slice of fig jam bianca pizza on a wooden table
    Fig Jam Pizza Bianca
  • glass pitcher of carrot turmeric ginger juice being poured into a glass
    Carrot Ginger Turmeric Juice
  • overhead shot of a bowl of vegan beet carrot ginger soup with cilantro and sesame
    Beet Carrot Ginger Soup

Vegan Summer Recipes

  • cashew parm being poured on a bowl of pasta
    4-Ingredient Cashew "Parmesan"
  • close up of whipped ricotta tomato toast on a plate
    Whipped Ricotta Tomato Toast
  • banana split overnight oats next to fresh fruit
    Banana Split Overnight Oats
  • hands grabbing a slice of peach zucchini pizza
    Zucchini Peach Pizza
  • close up of vegan salted pistachio latte
    Salted Pistachio Latte
  • overhead view of flower shortbread cookies on a marble tray
    Flower Shortbread Cookies
See more Summer →

Footer

↑ back to top

About

  • Privacy Policy
  • Accessibility Policy

Resources

  • Get the free newsletter

Contact

  • Follow On Instagram
  • Work With Me

Copyright © 2025 Garlic Head, LLC