Spring Inspired Lemon Lavender Pansy Shortbread Cookies

Posted by Julia on May 6th 2025

Spring Inspired Lemon Lavender Pansy Shortbread Cookies

Pansies and violas are among the first flowers to bloom in the spring due to their affinity for cooler weather. But did you also know that they're edible? Here's a fun recipe that features pansies as decorative & edible cookie toppers! You can use just pansies as a single cookie topper or mix and match with the smaller blooms of violas to create artful cookie masterpieces that everyone will be amazed by! 


Feel free to omit the lavender if you don't like the floral flavor - they're equally delicious without! 


Bonus tip from Founding Farmer Jack: wild violets are currently blooming in the woods now and this recipe can inspire a fun family hike to collect fresh violets for your cookies!



What You'll Need:

  • 1 cup (2 sticks) unsalted butter, softened

  • ½ cup powdered sugar

  • Zest of 1 lemon

  • 1 tsp dried culinary lavender (crushed slightly with fingers or mortar & pestle)

  • 2 cups all-purpose flour

  • ½ tsp pure vanilla extract

  • ¼ tsp almond extract (optional, for extra floral warmth)

  • Edible pansy flowers (organic, pesticide-free)

  • 1 egg white

  • Granulated sugar (optional for topping) 

How to Make Them:

  1. Prep the Flowers: Gently rinse and pat dry the pansies. Lay them out on a flat surface, top with parchment paper and add some heavy cookbooks on top to press them flat.

  1. Infuse the Butter (optional but awesome): 

    • In a small saucepan, melt the butter just until liquid. 
    • Add lemon zest and lavender. 
    • Let steep off heat for 15–20 minutes. 
    • Chill until just soft enough to cream (or skip this and just mix everything in if short on time).

  1. Make the Dough

    •  Cream the butter, powdered sugar, lemon zest, and lavender until fluffy. 
    • Add vanilla (and almond extract, if using). 
    • Mix in flour until a dough forms.
    • Wrap and chill for 30 minutes.

  1. Roll, Cut & Decorate: 

    • Preheat oven to 325°F (165°C). 
    • Roll dough to ¼ inch thick and cut into desired shapes.
    • Place on parchment-lined baking sheet. 
    • Brush lightly with egg white, press a pansy onto each, then brush over flower.
    • Sprinkle with sugar if using.

  1. Bake: 

    • Bake 12–15 minutes or until lightly golden on the edges.
    • Cool on a wire rack. 

Optional Glaze 

(if skipping egg white):

Mix 1 cup powdered sugar with 1–2 tbsp lemon juice. Drizzle or brush over cooled cookies, then press the pansy on top while still wet. Let dry completely.

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