Flower Cookies

Roxanne Ahern is a writer, regenerative homesteader, certified permaculture designer, and holistic nutritionist.  She lives with her husband and 5 daughters on 44 acres in the Southeast. She homeschools her daughters and as a family they raise katahdin sheep, Nigerian dwarf and Spanish goats, pastured pigs, fruit, and vegetables. They also participate in their local farmers market.

Flower cookies are simple and elegant at the same time. Edible flowers are a wonderful way to add beauty and nutrition to any dish or dessert! 

I have made these cookies for many occasions including my children’s birthdays. They would be perfect for any number of events: baby or bridal showers, tea parties, or brunches. They would also make an inexpensive but very memorable gift.

We like to press the flowers for about a day before we use them. Among our favorites are daisies, lavender, clover, dandelions, violas, and pansies. There are so many edible flowers and beautiful combinations! They can absolutely be created to match a particular theme or color scheme.


1 1/2 cups softened pastured butter (Kerry Gold is our favorite)

1 cup powdered sugar 3 cups sprouted flour (you can use whatever kind of flour you want)

2 tablespoons lemon juice and 1 teaspooon lemon zest.


1) Combine butter, sugar, juice and zest and blend until smooth, by hand or with a mixer. 

2) Stir in flour until completely mixed. 

3) Chill dough in fridge for at least a half an hour.

4) Roll out (if dough sticks to rolling pin try putting a small amount of flour on pin and rubbing it all over) on wax or parchment paper to about 1/2 an inch thick. Cut out cookies (we used a jar lid), decorate. We pressed the flowers very lightly in, not hard enough to disturb the shape of the cookie or smash it. 

5) Bake at 325 for about 12 minutes. 

6) Enjoy!


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