Elegant and buttery, these Pressed Flower Shortbread Cookies are a visually stunning treat that combines the classic richness of shortbread with the charm of edible flowers. Finished with a delicate vanilla glaze and garnished with pistachios and candied citrus peel, they make a perfect addition to springtime gatherings, tea parties, or special gift boxes.

Why You’ll Love This Recipe

Pressed Flower Shortbread Cookies are more than just beautiful—they are buttery, melt-in-your-mouth delicious with a hint of vanilla. Their presentation is show-stopping, making them ideal for weddings, showers, or any event where elegance matters. The recipe is easy to follow, highly customizable, and yields cookies that taste as good as they look.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Shortbread Cookies:

1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt

For the Glaze:

1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract

For Decoration:

Edible pressed or candied flowers (such as pansies or violets)
Slivered pistachios
Finely chopped candied citrus peel
Optional: edible glitter or sugar pearls

directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter and powdered sugar until smooth and fluffy.
Add the vanilla extract and mix until combined.
Gradually mix in the flour and salt until the dough comes together.
Roll the dough out on a lightly floured surface to about ¼-inch thickness.
Cut out round shapes, optionally with a hole in the center to create a ring design. Transfer to the prepared baking sheet.
Bake for 10–12 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
For the glaze, whisk the powdered sugar, milk, and vanilla extract until smooth and pourable.
Dip or spoon the glaze over the cooled cookies.
While the glaze is still wet, gently press in the edible flowers, pistachios, and candied citrus peel.
Allow the cookies to dry completely before serving or packaging.

Servings and timing

This recipe makes approximately 24 cookies. Preparation time is about 20 minutes, baking time is 10–12 minutes, and decoration/drying time may take an additional 30–45 minutes.

Variations

Lemon Shortbread: Add lemon zest to the dough for a citrusy twist.
Rosewater Glaze: Replace vanilla in the glaze with rosewater for a fragrant floral note.
Chocolate-Dipped: Dip half of each cookie in dark or white chocolate before decorating.
Nut-Free: Omit pistachios for an allergy-friendly version.
Different Shapes: Use floral or geometric cookie cutters to match seasonal themes.

storage/reheating

Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate them for up to 2 weeks or freeze for up to 3 months. Allow to come to room temperature before serving. These cookies do not require reheating and are best served fresh.

FAQs

What kind of flowers are safe to use on cookies?

Only use flowers labeled as edible and pesticide-free. Pansies, violets, marigolds, and nasturtiums are popular safe choices.

Where can I find edible flowers?

You can find edible flowers at specialty grocery stores, farmers’ markets, or online from reputable culinary flower suppliers.

Can I use dried flowers instead of pressed or fresh?

Yes, dried edible flowers can be used, though their texture and color may differ slightly from fresh or pressed ones.

Do the flowers affect the flavor of the cookies?

Most edible flowers are mild in flavor and serve primarily as a visual element, though some add a subtle floral note.

Can I make the dough ahead of time?

Yes, the cookie dough can be made up to 2 days in advance and kept refrigerated. Let it sit at room temperature for a few minutes before rolling.

How long does the glaze take to set?

The glaze usually sets in 30 to 45 minutes at room temperature, depending on humidity.

Can I freeze these cookies?

Yes, freeze the undecorated cookies for best results. Decorate after thawing to preserve the appearance of flowers.

Is it necessary to use a glaze?

No, the glaze is optional but helps the decorations adhere and adds a sweet finishing touch.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free flour blend can be used in place of all-purpose flour with good results.

How do I press flowers for decorating?

Place flowers between parchment sheets and press them in a heavy book or use a flower press for 1–2 days until flat and dry.

Conclusion

Pressed Flower Shortbread Cookies are a beautiful blend of elegance and simplicity. With their delicate flavors and artful decoration, they’re a delightful way to celebrate nature’s beauty and elevate any dessert table. Whether you’re gifting, entertaining, or treating yourself, these cookies are sure to impress.