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best lemon cookies recipe how to use edible flowers

Lemon Cookies with Dried Flowers

Looking for a delicious and impressive dessert? These gorgeous lemon cookies can't be beat.
Prep Time 25 mins
Cook Time 12 mins
Resting Time 2 hrs 30 mins
Total Time 3 hrs 7 mins
Course cookies, Dessert, desserts
Servings 20 cookies


  • Stand mixer

what you'll need

Cookie Dough

  • 2 3/4 cups all-purpose flour plus more for dusting
  • 2 tbsp cornstarch
  • 1 1/2 tsp salt
  • 2 sticks unsalted butter
  • 3/4 cup sugar
  • 2 tsp lemon peel

Glaze Frosting

  • 1 3/4 cup powdered sugar
  • 1 1/2 tbsp milk
  • 1 1/2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt


  • dried edible flowers
  • freeze dried raspberries

let's do it

  • In a medium sized bowl mix the flour, cornstarch and salt. Set aside.
  • Whip the butter, sugar and lemon peel in the bowl of a stand mixer with the flat beater on until you get a creamy, pale and fluffy buttercream. About five minutes at medium high speed.
  • Add the dry ingredients and whip at medium low speed just until incorporated. Do not over mix. This will take about 10-15 seconds.
  • Wrap the dough in plastic and refrigerate for at least 2 hours, up to 2 days.
  • Meanwhile, prepare the glaze. Mix the powdered sugar, milk, lemon juice, vanilla extract and salt in a small bowl. Allow to rest for at least 2 hours at room temperature.
  • Preheat the oven to 350 F / 180 C. Prepare a baking tray with parchment paper. Unwrap the dough and roll in the tray until it is ⅛” thick. Using cookie cutters of about 3 ⅛” in diameter, cut 16-18 cookies. Create more cookies with the dough excess.
  • Bake the cookies for 12-14 minutes, or until edges are lightly golden. Let cool completely.
  • Dip the top of the cookies in the glaze and immediately decorate with dried flowers and freeze dried raspberries. Rest for 15 minutes until the icing hardens.
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