Candied edible flower lemon sugar cookies

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This is the best candied edible flower lemon sugar cookie recipe, simple and sweet with tart lemon zest and candied edible flowers for celebrating the beauty of the season. These cookies are perfect for a tea party, spring gathering, special occasion, easter brunch, or entertaining.

edible candied flower cookies on a wooden Cake stand with pink cheesecloth

This recipe makes 24 cookies for a large batch and can easily be doubled if you need even more. These cookies hold their shape beautifully when baked and require minimal effort! And the candid edible flowers make them the most beautiful cookies you'll ever see. In this recipe, we make candied edible flowers and place them on our freshly baked cookies instead of baking them into our cookies!

bright white background with lemon sugar cookies with edible candied flowers styled in a square pattern

TIPS MAKING THE BEST EVER LEMON SUGAR COOKIES:

  1. Cream butter and sugar until light and fluffy. This takes several minutes. I start by creaming the butter and sugar together for five minutes, until everything is light and fluffy, and after I add my egg I beat it for a minute longer. 
  2. Use fresh lemon juice. You'll need lemon zest for these cookies anyways, so use the juice !
  3. Use a zester to get the vibrant yellow skin from the lemon and leave the bitter white part behind.
  4. If you have vitality oils, a drop of lemon vitality oil really takes it up a notch! This is totally optional.
  5. You don't have to chill dough, but I find I get better looking cookies when I do! My shapes come out cleaner when the dough is slightly chilled.

close up shot of lemon sugar cookies with edible candied flowers on top

How do I know which flowers to choose Candied edible flower lemon sugar cookies?

I recommend heading to this page for the full candied edible flower recipe, but in a nutshell:

  • Not every flower is safe to eat. Many flowers are considered poisonous. Make sure you have correctly identified your flower if you have foraged them.
  • Don’t use edible flowers from highly contaminated areas such roadways, chemically treated lawns, or areas with animals.
  • If you haven’t tried a particular flower in culinary uses, taste a small piece of the petal before consuming a whole petal. You can be allergic to flowers.

let's get to baking!

If The dough FEELS hard to work with, example: is sticky or crumbly. how can i correct it?

The final recipe is easy to work with and won't be too sticky, however if you're finding it is - try getting a digital kitchen scale and measuring ingredients by weight. Measuring in weight is always best for baking because level scooping measurements can vary. 

  • If your dough does feel too sticky don't be afraid to sprinkle in more flour, slowly. Add ¼ a cup and see if the texture becomes more manageable to work with.
  • If your dough is too crumbly, simply wet your hands and then incorporate your dough into a ball for rolling. 

Can I make these cookies without the lemon flavor?

Of course! Simply skip the lemon juice and zest and add almond extract, maple syrup, or liquid honey in its place.

Can I chill the dough? Can i freeze the dough?

If you need to make the dough in advance, you can chill it or freeze it! Wrap it tightly with beeswax wrap and store in the refrigerator for 3 days or freezer for 3 months.

The cookies look under-baked OR LESS CRISPY THAN I LIKE. Can I bake them longer?

Of course! My husband only likes his sugar cookies golden brown and crispy so I always bake his an additional 5 minutes.

For recipes for the blog, I almost always pull cookies out of the oven before they look "done" as they will continue baking on the cookie sheet. These are a soft sugar cookie, but if you like a crisp, bake them longer until their tops are golden brown.

can i make these cookies vegan, grain free or Gluten-Free?

Yes you can! 

For a gluten free adaptation: Use your favorite 1:1 gluten free flower.

For grain free adaptation: Use this 1:1 paleo baking flour.

For a vegan adaptation: Use a liquid egg and dairy free butter replacements. Here in Tunisia, we don't have these items available so I don't have any specific recommendations. If you have one, let me know in the comments below!

Note: You will also need to adapt the edible flowers with your favorite liquid egg substitute as the recipe contains egg whites.

Ingredients:

For cookies

  • 1 Cup unsalted butter, 226 grams
  • 1 Cup granulated white sugar, 200 grams
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh squeezed lemon juice
  • 1 egg 
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 cups all purpose flour, 360 grams
  • Zest of two lemons

For flowers

  • 24-30 fresh or dried flowers or petals
  • ½ cup granulated sugar, 100 grams
  • 1 egg white

More edible flower recipes:

 

close up shot of lemon sugar cookies with edible candied flowers on top

Candied edible flower lemon sugar cookies

Yield: 24 cookies
Prep Time: 20 minutes
Cook Time: 8 minutes
Additional Time: 10 minutes
Total Time: 38 minutes

This is the best lemon sugar cookie recipe, simple and sweet with tart lemon zest and candied edible flowers for celebrating the beauty of the season. There is no better cookie. These cookies are perfect for a tea party, spring gathering, special occasion, easter brunch, or entertaining.

Ingredients

  • Ingredients:
  • For cookies
  • 1 Cup unsalted butter, 226 grams
  • 1 Cup granulated white sugar, 200 grams
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh squeezed lemon juice
  • 1 egg 
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 cups all purpose flour, 360 grams
  • Zest of two lemons
  • For flowers
  • 24-30 fresh or dried flowers or petals
  • ½ cup granulated sugar, 100 grams
  • 1 egg white
  • Instructions
  • First you'll want to make your flowers so they're dried and ready to garnish your cookies with before they come out of the oven. That way the cookie will cool around them and they will stick to your cookie.

Instructions

    To make your edible candied flowers:

    Carefully pluck the individual petals from the plant.


    VERY Gently mist your petals to clean them, because careful not to bruise them. I like to mist them with some water, place them on a towel, and gently place a paper towel on top of them for absorption. 

    Place a wire cooling rack on a baking sheet. Crack the egg white into a small bowl and whisk it with a fork. Dump the superfine sugar into a shallow bowl or onto a plate.

    Gently paint a petal with the egg white using a new soft bristle paintbrush or instead simply dip the petal in the egg white, turning to coat both sides and allowing any extra to drop off, and then place the petal in the bowl of superfine sugar, turning to coat both sides and sprinkling on extra, if necessary, so the petals are completely coated with sugar.

    Space the candied petals apart on a wire cooling rack and leave until dry and hardened

    To make your cookies:

    Preheat oven to 350° F.


    Cream butter and sugar until smooth, at least 3 minutes


    Beat in extracts and egg.

    In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients.

    Divide into 2-3 batches. I like to roll out my dough at this point and place on a lined cookie sheet for easy handling and cutting once it's chilled.

    Chill for 15 minutes in refridgerator.

    Remove from refridgerator and cut your cookies from your dough with cookie cutter of choice. You want these cookies to be thicker - ¼ inch.

    Bake at 350 for 8 minutes. Add 5 minutes if you want them crispy and golden brown.

    When cookies are done, remove and quickly add your candied flowers to them while they're still soft and not cooled.

    Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Notes

You want to consume your candied edible flower lemon sugar cookies within a day or two of baking. One garnished with the flowers, they should not be kept long. If you want to freeze them, do it before garnishing.

Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 202Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 28mgSodium 107mgCarbohydrates 28gFiber 1gSugar 14gProtein 2g

Did you make this recipe?

Please leave a comment below !

 

light purple background with brown parchment paper and sugar cookies with candied flower petals  

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