Violet Shortbread Cookies
These Violet Shortbread Cookies are buttery, tender, and flecked with edible violet flowers for a whimsical, floral twist on classic shortbread. Perfect for spring gatherings, afternoon tea, or gifting, they’re easy to make and melt-in-your-mouth delicious.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tablespoons superfine granulated sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 20–30 fresh edible violet flowers (or pansies, nasturtiums, rose petals, or lavender buds)
- Extra superfine sugar, for dusting (optional)
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper. Gently rinse edible violets and pat dry.
- In a large mixing bowl, beat butter, powdered sugar, and superfine sugar until light and fluffy (2-3 minutes).
- Add vanilla extract and salt; beat until combined. Scrape down the sides as needed.
- In a separate bowl, whisk together flour and cornstarch. Gradually add dry ingredients to butter mixture, mixing on low speed just until dough forms.
- Turn dough onto a lightly floured surface. Gently knead 2-3 times. Roll out to 1/4-inch thickness. Cut shapes with a 2-inch round or flower-shaped cookie cutter.
- Transfer cookies to prepared baking sheet, spacing 1 inch apart.
- Arrange 1-2 edible violet blooms on each cookie. Press gently so petals adhere. Sprinkle lightly with superfine sugar if desired.
- Bake for 15-18 minutes, until edges are just golden and tops remain pale.
- Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Serve on a plate or in a gift box. Dust with more superfine sugar before serving, if desired.
Notes
For gluten-free cookies, substitute all-purpose flour with a gluten-free blend. For dairy-free, use plant-based butter. If dough is too soft, chill for 10 minutes; if crumbly, add 1 teaspoon milk. Don’t overbake—cookies should be pale and tender. Use only food-safe, pesticide-free edible flowers. Cookies keep in an airtight container for up to 5 days; freeze undecorated cookies for up to a month.
Nutrition
- Serving Size: 1 cookie (about 30g)
- Calories: 120
- Sugar: 5
- Sodium: 40
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 13
- Fiber: 0.3
- Protein: 1
Keywords: violet shortbread cookies, edible flower cookies, spring dessert, floral cookies, afternoon tea, easy shortbread, homemade cookies, gift cookies, vegetarian cookies