Gluten-Free Flower-Pressed Sugar Cookies
Ingredients Featured in Our Gluten-Free Flower-Pressed Sugar Cookies
Recipe Overview
These Edible Flower-Pressed Cookies are a feast for the eyes and the taste buds. Gluten-free and adorned with delicate edible flowers, these cookies are perfect for enhancing energy, supporting brain health, and balancing hormones. Simple to make and visually stunning, they are a delightful addition to any dessert table.
With the fresh zest of lemon and the rich flavor of butter, these cookies are both refreshing and indulgent. Perfect for those following a nut-free, pescatarian, and soy-free diet, they bring a touch of elegance to any occasion.
About Our
Gluten-Free Flower-Pressed Sugar Cookies
Delight in the elegance and simplicity of our Edible Flower-Pressed Cookies. Adorned with beautiful, safe-to-eat flower petals, these gluten-free sugar cookies offer a unique twist on a classic treat. Light, delicate, and perfect for any celebration, they’re a testament to the beauty and versatility of garden-inspired baking.
These cookies are a fabulous springtime treat, perfect for Mother’s Day, baby showers, or an evening with friends on the patio. The light and decorative nature of these cookies, featuring edible flowers, embodies the essence of spring, symbolizing renewal and growth.
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The Edible Flower-Pressed Cookies are a perfect snack for various phases of the menstrual cycle. During the follicular phase, the ingredients help enhance energy and libido, supporting the natural rise in these areas. In the ovulating phase, the nutrient-rich edible flowers and the balance of flavors contribute to overall hormonal balance and brain health. These cookies are a delightful way to nourish your body and support your cycle naturally.
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What You'll Need
EDIBLE FLOWERS
Beautiful and delicate, these flowers add a stunning visual appeal and subtle natural flavors to the cookies.
EGG WHITE
Used to adhere the edible flowers to the cookie surface, ensuring they stay in place during baking.
GLUTEN-FREE 1:1 ALL-PURPOSE FLOUR BLEND
A versatile flour blend that allows these cookies to be enjoyed by those with gluten sensitivities.
LEMON ZEST
Provides a fresh and zesty flavor that brightens up the cookie’s taste profile.
SALT
A pinch of salt enhances the overall flavor of the cookies, balancing the sweetness.
SUGAR
Adds sweetness to the cookies, creating a delicious contrast with the zesty lemon.
UNSALTED BUTTER
Provides richness and a tender crumb to the cookies.
VANILLA EXTRACT
Adds a warm and inviting flavor that complements the other ingredients perfectly.
How to Make
Gluten-Free Flower-Pressed Sugar Cookies
PREPARE INGREDIENTS
Measure out all the ingredients. Zest the lemon, soften the butter, and separate the egg white. Preheat the oven to 350°F and line two baking sheets with silicone mats or parchment paper.
MAKE THE DOUGH
In a stand mixer with a paddle attachment, combine the lemon zest, sugar, and butter. Beat on medium speed until just combined, about 2 to 3 minutes. Add vanilla extract and mix until combined. Gradually add the gluten-free flour blend and a pinch of salt, mixing on low speed until well combined. The dough will be crumbly and soft. Form the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
ROLL AND CUT DOUGH
Roll out the chilled dough to ½-inch thickness on a lightly floured surface. Use a cookie cutter to cut the dough into 2 to 3-inch rounds.
ADD FLOWERS
Place an edible flower in the center of each cookie. Use a pastry brush to lightly coat the flower with the beaten egg white to help it stick to the cookie. Sprinkle lightly with granulated sugar.
BAKE THE COOKIES
Place the cookies on the prepared baking sheets. Bake for 14 to 16 minutes, until the edges just start to turn golden brown. Cool on the baking sheets for 5 minutes, then transfer to wire cooling racks to cool completely.
FAQs
What type of flowers can be used for petal-pressed edible flower cookies?
Edible flowers such as pansies, roses, violets, lavender, and chamomile are popular choices for decorating these cookies. Make sure to choose flowers that are labeled safe for consumption and free from pesticides.
How long do the cookies last?
When stored in an airtight container at room temperature, the cookies will stay fresh for up to 3 days. Avoid stacking them on top of each other to prevent the delicate flowers from getting crushed. We like to use layers of parchment paper between layers if you need to stack them up in your container.
Can I freeze these cookies?
While you can freeze the baked cookies in a freezer-safe container for up to 3 months, the edible flowers do not stand up to the freezing and thawing process. We do not recommend freezing these cookies with the edible flowers.
What is the purpose of using lemon zest in the cookie dough?
Lemon zest adds a bright, citrusy flavor to the cookies, enhancing the overall taste. It pairs wonderfully with the floral notes of the edible flowers and complements the sweetness of the cookie. You can technically omit the lemon zest, if you prefer.
How thick should I roll out the cookie dough?
Roll out the cookie dough to about 1/2-inch thickness before cutting it into rounds. This thickness allows the cookies to hold their shape well while providing a chewy, buttery texture.
Can I substitute regular flour for gluten-free flour in this recipe?
Yes, you can use regular all-purpose flour instead of gluten-free flour if you don’t require a gluten-free option. Simply swap the amounts listed in the recipe.
How do I prevent the edible flowers from wilting during baking?
Press the edible flowers gently onto the cookie dough just before baking to minimize wilting. Additionally, avoid placing the cookies in direct sunlight while cooling to maintain the flowers’ vibrant colors.
What type of edible flowers can I use?
Use pesticide-free edible flowers such as pansies, violas, marigolds, or nasturtiums. Ensure they are safe for consumption and free of any chemicals.
Can I make these cookies dairy-free?
Yes, you can substitute the butter with a dairy-free alternative like coconut oil or vegan butter. The texture might slightly differ, but they will still be delicious.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you need to store them longer, you can freeze them for up to 3 months.
Can I make the dough ahead of time?
Yes, you can make the dough up to 2 days in advance and keep it wrapped in plastic wrap in the refrigerator. When ready to bake, let it sit at room temperature for a few minutes before rolling out.
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Gluten-Free Flower-Pressed Sugar Cookies
Ingredients
- 1 tsp lemon zest zest of 1 lemon
- 1 cup granulated sugar + more for sprinkling
- 1 1/2 cups unsalted butter softened at room temperature (3 sticks)
- 1 tsp vanilla extract
- 3 1/2 cups gluten-free 1:1 all-purpose flour blend
- Pinch of salt
- 1 egg white beaten
Instructions
- Preheat the oven to 350°F
- Line two rimmed baking sheets with silicone mats or parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add lemon zest, sugar, and butter1 tsp lemon zest, 1 cup granulated sugar + more for sprinkling, 1 1/2 cups unsalted butter
- Beat cookie mixture on medium speed until just combined, about 2 to 3 minutes
- Bake the petal-pressed cookies for 14 to 16 minutes, until the edges just start to turn golden brown
- Add in vanilla and beat until combined.1 tsp vanilla extract
- Add flour and beat on low speed until well combined3 1/2 cups gluten-free 1:1 all-purpose flour blend, Pinch of salt
- By now, the cookie mixture will be crumbly and soft. If the dough is too dry, add a splash of milk or heavy cream to pull the dough together. This can happen at higher altitudes or in drier climates. Form the dough into a disk shape and wrap tightly in plastic wrap.
- Allow dough to chill in the refrigerator for 30 minutes
- Take dough out of the fridge and roll it out until it is about ½-inch thick
- Cut the dough into 2 to 3 inch rounds
- Place an edible flower in the center of each cookie
- Using a pastry brush, lightly coat the flower with the egg to help it stick to the cookie1 egg white
- Sprinkle cookies lightly with granulated sugar
- Cool for 5 minutes on the baking sheet then remove to wire cooling racks to cool completely.