Sparkling Summer Sugar Cookies {Recipe ReDux}
“Have you ever eaten a flower?” That is the question I received over and over from my daughter as I was making these Sparkling Summer Sugar Cookies! Recipe ReDuxer’s were challenged to create a recipe that featured edible flowers this month. But I have to admit, even though I love to plant all kinds of flowers each spring, I’ve never really given much thought to eating flowers.
But lo and behold, after doing some research on which flowers are truly edible, I took a look around the patio and garden and noticed there are options right in my own yard: pansies, day lilies, chrysanthemums, petunias and tulips. But the trick was really going to be which of these would my family eat and how? (Getting my family to eat my recipe creations is a number one goal!).
Enter dessert – you know, the sweet stuff. And in our house, dessert happens every day in one form or another, whether it’s ice cream, a cookie, a fresh piece of pie…we all need something a little sweet, don’t you think?
So pansies + our favorite sugar cookies + milk (hey, it’s June Dairy Month!) made a perfect combination that everyone loved.
Sparkling Summer Sugar Cookies
Ingredients
For Cookies
- 3/4 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 2-1/2 cups all-purpose, unbleached flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For Glaze
- 2 egg whites
- 48 pansy flowers, trimmed to lay flat
- 1/4 cup sugar
Instructions
- For cookies: Preheat oven to 375 degrees. With a stand mixer, cream together butter and sugar. Add vanilla and eggs. Mix.
- In a separate bowl, mix together flour, baking powder and salt. Add to wet mixture and mix together until thoroughly incorporated and dough holds together. Cover and refrigerate for one hour.
- Meanwhile, prepare ingredients for glaze by putting each into a separate bowl (egg whites, flowers and sugar).
- Roll out dough to 1/4 inch thickness and cut into circle shapes using a glass jelly jar (canning-type jar). Arrange on ungreased cookie sheet, 2 inches apart.
- Bake for 3 to 4 minutes, remove from oven and working quickly, lightly brush each cookie with egg white, add one pansy flower and press flat into cookie, re-glaze with egg white wash and sprinkle with sugar. Bake additional 3 to 4 minutes or until very lightly golden brown.
And if you are inspired to create a garden party in your backyard, take some inspiration from my Backyard Entertaining Pinterest board.
These are just gorgeous!! (Love the recipe title too 🙂
Thanks Deanna! Love pansies. They would be great on a cake too! Can’t wait for Blog Brûlée!
Jen, These are sooo lovely! So pretty for a garden party or even wedding! My daughter will love these as much as I do.
Thank you Betsy! It was fun to see my family try them…and love them!
Just pinned this recipe. These would be lovely for a tea party with my daughter.
Thanks Jennifer! My 9 year old daughter absolutely loved them, hope yours does too!
These look beautiful! Definitely will have to try them.
Thanks Eva! I hope your family loves them too.
These look adorable! Such a pretty presentation for cookies. Wish I had tons of flowers right in my backyard to choose from for this month’s theme instead of going on a wild goose chase for them for days 🙂
xoxo Sarah Grace, Fresh Fit N Healthy.
Too pretty to eat! (But i would dig in if they were in front of me 😉 )