• These pressed flower sugar cookies are almost too pretty to eat! Made with fresh edible flowers, they’re a simple way to fancify the humble sugar cookie and will definitely put a smile on your face. Pack a few cookies in a small box or cellophane bag to give as thoughtful gifts – they are perfect for Mother’s Day!


    Pressed flower sugar cookies



    • 2 ¼ cups flour
    • ½ tsp baking powder
    • ½ tsp salt
    • ¾ cup butter, room temp
    • ¾ cup sugar
    • 1 egg
    • 1 ½ tsp vanilla essence
    • Edible flowers
    • Castor sugar, for sprinkling



    WHISK flour, baking powder, and salt together in a bowl; set aside.

    BEAT the butter and sugar together in a bowl on high speed for 2 minutes until smooth and creamy. Add the egg and vanilla essence and beat until the mixture is well combined.

    ADD the dry ingredients to the butter mixture and mix on low until combined. The dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 tbsp extra flour.

    DIVIDE the dough in half and place each portion onto a piece of lightly floured parchment paper or silicone baking mat. Lightly flour a surface and roll out the dough about 1/2 cm thick. Use more flour if the dough seems too sticky. 

    LIGHTLY dust one of the rolled-out doughs with flour and place a piece of parchment on top – this prevents sticking. Place the 2nd rolled-out dough on top. Cover with plastic wrap and refrigerate for at least 1-2 hours.

    REMOVE any stems from the fresh edible flowers. Press the flowers between sheets of baking paper for at least 30 minutes, using heavy books to weigh them down.

    PREHEAT oven to 175°C and line 2-3 large baking trays with baking paper. Carefully remove the top piece of dough from the refrigerator. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all the dough is finished. Repeat with 2nd piece of dough.

    ARRANGE cookies on a baking tray about 4 cm apart. Bake for 10-12 minutes until lightly golden around the edges.  

    REMOVE cookies from the oven and immediately press the edible flowers on top, lightly patting them down so they adhere. The heat of the cookies will bond the delicate petals to the surface, so don’t press too hard. Sprinkle with castor sugar to finish.

    SERVE the pressed flower sugar cookies stacked on a plate, with tea or in little bags for the perfect Mother’s Day gift.


    Tip: Use whichever edible flowers that are in season for these pressed flower sugar cookies. Violas will work best.


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