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Violet Shortbread Cookies Recipe Easy Edible Flower Swirl Treats

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Tender, buttery shortbread cookies swirled with edible violets and topped with sparkling sugar. These floral treats are easy to make, visually stunning, and perfect for spring gatherings or afternoon tea.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 2/3 cup (80 g) powdered sugar (confectioners’ sugar)
  • 2 cups (240 g) all-purpose flour, sifted
  • 1/2 tsp fine sea salt
  • 1 tsp pure vanilla extract (or half vanilla, half almond extract)
  • 1/4 cup loosely packed edible violets, fresh or dried (plus extra for decorating)
  • 1 tbsp granulated sugar
  • Optional: 1 tsp violet syrup or liqueur
  • Edible flowers—violas, pansies, or rose petals (for decoration)
  • Coarse or sanding sugar (for decoration)

Instructions

  1. In a large mixing bowl, beat softened butter with powdered sugar using a hand or stand mixer on medium speed until pale and fluffy, about 2-3 minutes. Scrape down the sides as needed.
  2. Beat in vanilla extract and sea salt until just combined, about 30 seconds.
  3. Sift flour into the bowl in two parts, mixing on low until just combined. The dough will look crumbly but should come together when pressed. Add 1-2 tsp milk or water if needed.
  4. In a small bowl, gently crush edible violets with granulated sugar using the back of a spoon. Add violet syrup or liqueur if using. Let sit for 2-3 minutes.
  5. Flatten dough into a rectangle on parchment paper. Sprinkle violet-sugar mixture evenly over the top. Fold dough in half and gently knead 2-3 times to create visible swirls.
  6. Roll dough to about 1/4 inch thickness. Cut out shapes with cookie cutters and place on a parchment-lined baking sheet. Chill dough for 10 minutes if too soft.
  7. Gently press extra edible flowers or petals onto the tops of each cookie. Sprinkle with coarse or sanding sugar.
  8. Preheat oven to 325°F (163°C). Bake cookies for 12-15 minutes, or until edges are just set and bottoms are pale golden. Rotate tray halfway through.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  10. Enjoy once cooled, or store in an airtight container at room temperature for up to 5 days.

Notes

Use cold butter for a flakier texture. Don’t overwork the dough to keep cookies tender. Chill dough for distinct floral swirls. Press flowers gently into tops before baking. Cookies freeze well for up to 2 months. Substitute gluten-free flour or vegan butter as needed.

Nutrition

Keywords: violet shortbread, edible flowers, spring cookies, floral cookies, easy shortbread, Mother's Day, tea party, butter cookies, garden party, flower cookies

Find it online: https://elvafood.com/violet-shortbread-cookies-recipe-easy-edible-flower-swirl-treats/