Sugar Cookies with Pressed Flowers


Spring is here!! and I would say that there is nothing as spring-like as these cookies decorated with fresh edible flowers. The recipe is really easy but the result is so adorable!!

I am definitely in love with these cookies. Since they are already gone, I have to cheer myself up looking at the pictures again and again. They are so pretty and also combine both of my passions; flowers and sweets, what else can I expect from them?


The recipe is very simple, it is  the typical sugar cookies recipes that you can use to decorate with Royal icing for Christmas for instance. I’ve tried many different recipes in the last years and you will find many others.



But, for me this one is the best one and I don’t look for others anymore. It is an original recipe from Sally’s baking addiction blog. By the way, one of my favorites baking blogs that has been a big influence and inspiration for building myself.


The texture of the cookies is really soft and nice and you can easily play with the baking time to decide if you want the more or less crunchy. The aroma is spectacular, but from all the recipes, what makes that one the best is the touch of the almond extract, simply outstanding!


You will not fell any flowers flavor, the cookies flavor is stronger. But you can’t deny that they are so cutie! This very spring-like presentation gives us a perfect excuse to bake them in a different season than Christmas, because they are so yummy that i have to find ways to bake them more often.


But pay attention to the flowers you use!! They must be edible flowers, I don’t want anybody poisoned eh! I’ve used Heartseases that are a kind of Pansy but smaller. They are both edible, you can even put them in the salad! If you hesitate, Google is your friend!


Sugar cookies with pressed flowers

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Serves: 18-20 cookies
Cooking Time: 15 min. Total 4 hours


  • 170 g butter at room temperature
  • 150 g sugar
  • 1 egg at room temperature
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 280 g flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg white
  • 2 Tbsp water
  • fresh edible flowers
  • some sugar



In a bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth – about 1 minute. Add the sugar and beat and fluffy, about 2 minutes. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes.


In another bowl mix the flour, baking powder, and salt together a set aside. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined, be careful not to over-mix.


Divide the dough into 2 equal parts. Roll each portion out onto a piece and place it onto a baking sheet, place another baking sheet on top as if you were doing a sandwich and stretch it using the rolling pin to a 1/” cm thickness more or less. Refrigerate for a 1 hour minimum, you can even do it the day before.


Once chilled, preheat oven to 170°C. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used. Bake for 7 to 10 minutes. IMPORTANT: this is only a pre-baking process, we don’t want them to get brown yet, later we will put them again in the oven. The must be still white like in the picture below.


Remove form the oven and let to cool completely. This is important, since if they are still warm the will harm the flowers. Mix the egg white with the water. Wash and dry the flowers. Cut the stem as short as you can.


Using a brush pain paint the cookie surface with the mixture, attach a flower and paint again over the flower. Repeat for all cookies. To finish, sprinkle some sugar over all cookies. Bake for 5 to 7 minutes more, it will depend on how crunchy you want them.


if you chill the dough before rolling it it will be much harder later. Also, it is much more easier to cut and handle the cookies when the dough is cold.

Sweet dreams

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  • Reply
    December 17, 2018 at 6:36 pm

    Wonderful photos and very delicious cookies!

    • Reply
      Raquel Ramos
      December 17, 2018 at 10:06 pm

      Thank you Sonja!! I am really happy you liked them 🙂

    Vuestros comentarios son mi alegría! Dime qué piensas de esta receta!!

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