Pansy Cookies

pansy cookies with tins
Photo: Victor Schrager
4 dozen

A sprinkling of sugar gives flowers baked onto scalloped sugar cookies a lovely, subtle iridescence.


  • 4 cups sifted all-purpose flour

  • ½ teaspoon salt

  • 1 teaspoon baking powder

  • 1 cup (2 sticks) unsalted butter

  • 2 cups granulated sugar

  • 2 large eggs, slightly beaten

  • 2 teaspoons pure vanilla extract

  • 1 large egg white

  • 3 dozen edible pansies, stems trimmed

  • ½ cup sanding or granulated sugar


  1. Line two baking sheets with parchment paper. In a large bowl, sift together flour, salt, and baking powder. Set aside.

  2. In bowl of electric mixer fitted with paddle, cream butter on medium speed. Gradually add granulated sugar; beat until fluffy. Add eggs gradually; beat until fluffy. On low speed, add vanilla and reserved dry ingredients; mix until combined. Divide dough into two balls; wrap in plastic wrap. Flatten into disks. Refrigerate 30 minutes.

  3. Heat oven to 325 degrees. In a small bowl, whisk egg white with 1 tablespoon water until frothy. On a lightly floured surface, roll out one ball of dough to a 1/4-inch thickness.

  4. Using 1 1/2- or 2 1/2-inch-round fluted cookie cutters, cut out shapes. Place on baking sheets, spacing 2 inches apart. Brush tops with egg wash. Place a pansy on top of each cookie; affix petals with more egg wash. Sprinkle sanding sugar over pansies. Bake until lightly golden, 8 to 10 minutes. Transfer to wire rack to cool. Repeat with remaining dough. Store in an airtight container up to 1 week.

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