Elizabeth Poett Uses Edible Flowers to Fancy Up Her Butter Cookies — Here’s How to Make Them

“There is no way not to be joyful when making these cookies,” says the author of 'The Ranch Table' cookbook

<p>Jennifer Causey</p> Elizabeth Poett

Jennifer Causey

Elizabeth Poett's Floral Butter Cookies

Elizabeth Poett has just the trick for adding flair to simple butter cookies: edible flowers.

“There is no way not to be joyful when making these cookies,” says the author of The Ranch Table cookbook. "Not only are they so much fun to make but they also bring so much joy to others."

The Magnolia Network star calls these cookies "perfect for the holidays," adding that it is "impossible to have just one!"

“They are full of buttery goodness, and you can get creative with flower toppings to decorate. Some of my favorites are rosemary, thyme and calendula," she says.

To prevent wilting, buy edible flowers as close to your baking day as possible. Store them in the fridge until you’re ready to place them on the cookies.

Elizabeth Poett's Floral Butter Cookies

1 cup (8 oz.) unsalted butter, at room temperature

½ cup granulated sugar

1 large egg, separated

1 tsp. vanilla extract

½ tsp. kosher salt

2 cups (about 8½ oz.) all-purpose flour, divided, plus more for surface

Edible flowers (such as rose petals, lavender, sage blossoms, thyme blossoms, marigolds or violets)

Sparkling sugar

1. Beat together butter and sugar in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl (if using a hand mixer); beat on medium speed until light and fluffy, about 3 minutes. Scrape bowl with a rubber spatula; beat mixture for a few more seconds until well combined.

2. Add egg yolk and vanilla; beat on medium until well combined, about 1 minute. Add salt and 1 cup of the flour; beat on low until just combined, about 30 seconds. Add remaining 1 cup flour; beat 1 minute, scraping bowl a couple of times to make sure everything is incorporated.

3. Turn dough out onto a lightly floured surface, and roll it into a uniform 10-inch log. Wrap with two layers of plastic wrap, and chill until firm, at least 3 hours, or up to overnight. Cover the egg white, and refrigerate until ready to bake.

4. Preheat oven to 350°. Line two large baking sheets with parchment paper. Unwrap log of dough, and cut it in half crosswise. (If the center isn’t firm, refrigerate it longer.) Rewrap half of the log, and return it to refrigerator while preparing the first batch.

5. Cut the half log into 10 even rounds (about ½-inch thick). Place rounds on prepared baking sheet, spacing them evenly apart. (If there are air holes in the dough, use your finger to gently press the dough together at those spots.)

6. Press flowers onto the top of each round to adhere to the dough. Whisk egg white in a small bowl until loose; brush some gently on top of each cookie. Sprinkle a good pinch of sparkling sugar over each cookie.

7. Bake in preheated oven until golden around edges, 12 to 15 minutes. Cool on baking sheet, 5 minutes; transfer to a wire rack to cool completely, about 20 minutes. Repeat with remaining dough.

Makes: 20
Active time:
 20 minutes
Total time:
 4 hours

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