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Pressed Flower Shortbread Cookies
Baking Shortbread & Memories: Pressed Flower Shortbread Cookies with Grandma
This month’s Baking Cookies with Lolli adventure was as sweet as ever—maybe even sweeter! Pooh Bear and I tried something new: buttery shortbread cookies topped with pressed edible flowers. It was like baking a garden into every bite, and the process was just as delightful as the result.
We started with a simple, classic shortbread dough—just flour, sugar, and butter. While the dough chilled, we carefully selected our edible flowers: pansies, violets, and lavender from my garden. Gently pressing them between parchment and flattening them with a book was an activity in and of itself. Once the cookies were cut and placed on the sheet, we each chose a few flowers to arrange like tiny pieces of artwork. A little simple syrup helped them stay in place while baking.
The kitchen filled with the smell of warm butter and laughter, and when the cookies came out of the oven, we stood back and admired our little masterpieces. It’s moments like these—hands flour-dusted, smiles wide—that make our monthly cookie days so special. Whether we’re baking for a tea party, a neighbor, or just ourselves, it’s really about the joy we bake into every crumb.
Ingredient List
Shortbread:
2 Cups Flour
1 Cup Powdered Sugar
1 tsp Salt
1 tsp Vanilla Extract
1 Cup Butter
Simple Syrup:
1 Cup Water
1 Cup Sugar
Toppings:
*Edible Flowers (Pansies, Violets, Chamomile, Lavender)
Extra granulated sugar to sprinkle on top.
*When choosing edible flowers, be sure they haven’t been sprayed with insecticides or weed-killers. Choose either flowers you’ve grown yourself or from the grocery store. Please do not use flowers bought from a craft store for these cookies.
Makes 24 cookies
30 min Prep
Mix The Shortbread Dough
 Shortbread is such a simple recipe that is perfect for baking cookies with your grandkids. There’s no special order that you need to add the ingredients, so a little bit of random chaos doesn’t change the outcome of these cookies.
Because Pooh-Bear is still young, I pre-measure all the ingredients and let her add them to the mixing bowl. Eventually, I’ll teach her how to pour and measure, but for now, I have all the ingredients mise-en-place for her. She takes pride in carefully pouring the ingredients into the mixer and unwrapping the butter.
After the dough was mixed, it was pretty crumbly. We kneaded the dough into a ball and wrapped it in Saran Wrap to place it in the refrigerator. Let the dough chill for at least an hour.
This recipe called for a lot of patience from a 3-year-old. We had to wait for the pressed flowers to dry and for the dough to chill, so we made the dough and picked the flowers the day before we rolled it out, cut it, and baked it.
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Cut The Shortbread Cookies & Bake
Preheat your oven to 350 degrees.Â
Roll out your dough to 1/3 inch thick and use cookie cutters to make shapes.Â
Meanwhile, I made a simple syrup by mixing equal parts sugar and water and heating it up on the stove.Â
We added the flowers to the cookies before we baked them, but you could apply them after the cookies bake. To adhere the flowers, I had Pooh-Bear brush the top of the cookies with the simple syrup, and we artfully arranged them on top. Then we sprinkled a bit of sugar on top of the flowers to make a light, glittery effect.Â
Bake for 10 minutes. The cookies will be light in color. Shortbread doesn’t brown up like other cookies do.
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