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Perfect Butterfly Sugar Cookies with Edible Flowers

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Butter-soft sugar cookies shaped like delicate butterflies, adorned with colorful edible petals, infused with lemon zest and vanilla for a fresh, bright flavor. Perfect for spring celebrations, garden parties, or afternoon tea.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest, freshly grated
  • 2 ½ cups (312g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Edible flowers such as pansies, violets, nasturtiums, or calendula petals (pesticide-free)
  • 1 egg white, lightly beaten (for attaching flowers)
  • Granulated sugar or sanding sugar (optional, for sparkle)

Instructions

  1. Cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 5-7 minutes.
  2. Beat in the egg until combined, then stir in vanilla extract and freshly grated lemon zest.
  3. In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the butter mixture on low speed, mixing just until combined (2-3 minutes). Avoid overmixing.
  5. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll one disc of dough on a lightly floured surface to about ¼-inch (6mm) thickness.
  8. Use butterfly-shaped cookie cutters to cut shapes and transfer them to the baking sheet, spacing about 1 inch apart.
  9. Using a small brush, lightly paint the top of each cookie with beaten egg white. Press edible flower petals gently onto the surface. Optionally sprinkle sanding sugar for sparkle.
  10. Bake cookies for 10-12 minutes until edges just begin to turn golden. Watch carefully to keep cookies soft but set.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If edible flowers brown too quickly in the oven, add them after baking using honey or royal icing as glue. Rolling dough between parchment sheets prevents sticking and eases cleanup. Dough can be frozen for up to 3 months; thaw overnight in fridge before use. For gluten-free option, substitute with 1-to-1 gluten-free baking flour blend. For dairy-free, replace butter with vegan margarine or coconut oil and use flax egg instead of chicken egg.

Nutrition

Keywords: butterfly sugar cookies, edible flowers, spring cookies, lemon zest cookies, homemade sugar cookies, garden party treats, floral cookies

Find it online: https://blairrecipes.com/perfect-butterfly-sugar-cookies-with-edible-flowers-easy-homemade-recipe-for-spring/