Baked and Shared by Yolandie Olech
There’s something truly magical about turning simple ingredients into something this beautiful
Since this is my own very fist Mother’s day of my now 5 weeks old baby boy, this touched my heart and I wanted to make them as pretty and special as Mother’s day feels to me this year (plus I also know my mom would have absolutely LOVE these cookies so so much) I just felt so blessed to be baking them!
These edible flower sugar cookies are soft, lightly sweet, and decorated with delicate flowers — making them perfect for Mother’s Day, special gifts, or even your own baking business.
I recently made these for my Mother’s Day cookie box, and I honestly think they might be some of the prettiest cookies I’ve ever created.
And the best part?
You don’t need to be a professional baker to make them.
Watch How to Make These Edible Flower Sugar Cookies -I’ve filmed the full step-by-step process so you can follow along at home
WHY YOU’LL LOVE THIS RECIPE
- Beginner-friendly recipe
- Perfect for gifts or selling
- Elegant and eye-catching
- Customisable with different flowers
- Soft, buttery sugar cookie texture
Tools You’ll Need
- To make these edible flower sugar cookies, you don’t need anything fancy — just a few basic tools:
- Mixing bowl
- Hand mixer or stand mixer
- Rolling pin
- Heart-shaped cookie cutter
- Baking tray
- Parchment paper
- Cooling rack
- Optional (but helpful):
- Small brush (for glaze)
- Tweezers (for placing delicate flowers neatly)
INGREDIENTS
For the cookies:
- 500g Butter or Margarine
- 200g White Granulated Sugar
- 2 Teaspoon Vanilla
- Lemon Zest (3 big or 5 small) (keep the juice too)
- 500g All Purpose Flour
- 80g Cornstarch (also known as Corn Flour / Maizena )
- 1 Teaspoon Salt
- Optional ( lemon essence)
For decorating:
- Edible flowers (pressed or fresh, food-safe)(do not have to be dried)
- 240g Icing Sugar
- Lemon Juice (left from the zested Lemons)
STEP-BY-STEP METHOD
1. Zest & Juice The Lemons
Zest the Lemons, and add it to the sugar, rubbing it together with your fingers.
Squeeze out the juice and put aside for later.
2.Beat Sugar, Butter & Essence
In a stand mixer (you may use a hand mixer too), add the butter or margarine together with the lemon infused sugar, and both your essence of you chose too. Mix on high until light and fluffy, remember to scrape the sides of your bowl once or twice between mixing.
3. Add dry ingredients
Directly to the sugar mixture, add the flour, cornstarch and salt and beat until combine, but do not over mix.
4. Chill the dough
Place the dough onto a plastic wrap. I like to flatten it out to make my rolling easier later, then Refrigerate for at least 30 minutes.
5. Roll and cut
Roll out dough about 3mm thick and cut into heart shapes or whatever shape you choose to use. Place them on a lined with baking paper oven tin and place them back into the fridge or freezer for 15minutes.
Now you can Turn on the oven on 180 degrees Celsius or 350F to preheat while your cookies cools up again.
6. Bake
Bake at 180°C for 10–12 minutes. I baked mine for 12minutes until they just turn golden brown at the bottom. Please let your cookies cool down completely.
7. Choose Your Flowers & Make Your Glaze
Gently choose your edible flower. They do not have to be dried like mine, just pressed down inside a book for about an hour or 2 to make them flat.
While the cookies cool down completely add the lemon juice to your icing sugar, make sure to use only half of your icing and juice. You want your glaze to have a very light and liquid consistency, if it is too thick, you will not be able to see the flowers clearly like we want.
8. Cooled and finish
When your cookies has Cooled completely it is time to add the flowers and glaze. Add a drop of glaze where you want to place your flower or flowers just to let them stick first.
Then lightly brush a thin layer of glaze over the flowers, starting at the pedals and working your way in, if you feel like it, you might come back an put over a second layer if the icing isn’t to thin and you want that lemon glaze to stand out a bit when you eat the cookie.
Let them dry before packing.
TIPS FOR PERFECT COOKIES
- Always use food-safe edible flowers. Here is a few examples: pansies, roses, lavender, hibiscus, and nasturtiums
- Chill your dough (this prevents spreading)
- Press flowers down using a bit of your glaze before painting
THESE ARE PERFECT FOR:
- MOTHERS DAY GIFTS
- WEDDING GIFTS
- BABY SHOWER GIFTS
- TEA PARTIES
- SELLING FROM HOME
- CUSTOM COOKIE BOXES (like my mother’s Day Box)
TURN THIS INTO INCOME
If you’ve ever thought about selling baked goods from home… this is exactly the type of product people LOVE to buy.
Pretty, unique, and perfect for gifting
I share more recipes and tips on how to turn baking into income in my guides:
FINAL THOUGHT
Baking doesn’t have to be complicated to be beautiful.
Sometimes the simplest ideas — like adding a flower — can turn something ordinary into something unforgettable The smallest of baking can become the greatest of gift!! Go and BAKE THE WORLD A BETTER PLACE
if you do bake these, please come and share them with me, I love seeing your creations and unique spin to my recipes.
Let me know if you have any questions below and Happy Baking
All My Love
Yolandie