Introduction

These delicate elderflower cookies offer a unique floral twist on a classic buttery treat. Infused with dried elderflowers and a hint of lemon, they are finished with a creamy elderflower frosting for a delightful finish. Perfect for afternoon tea or a special occasion.

The image shows a close-up of round cookies on crinkled parchment paper, each topped with a thick, creamy white layer of frosting that has a soft, swirled texture. The cookies are light brown with a slightly cracked surface, and the frosting is decorated with tiny white edible flowers scattered on top and around the cookies. To the right, there is a green leaf and more small white flowers adding a natural touch. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (180 g / 6.3 oz) salted butter
1 cup (200 g / 7 oz) granulated sugar
3 tbsp dried elderflowers
1 tbsp lemon zest
1 large egg, at room temperature
1 tbsp elderflower syrup
2 1/3 cups (280 g / 10 oz) all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
4 tbsp (60 g / 2 oz) salted butter, softened but still cold
1 cup (225 g / 8 oz) full-fat, brick-style cream cheese, softened for 20 minutes
1/4 cup (20 ml / 2 fl oz) elderflower syrup
1/2 tsp lemon juice

Instructions

Step 1: Prepare for baking by preheating the oven to 350°F (180°C / gas mark 4). Line cookie sheets with parchment paper and set aside.
Step 2: Combine dry ingredients by whisking together the flour, baking soda, and baking powder in a medium bowl. Set aside.
Step 3: Cream butter and sugar using an electric hand mixer or stand mixer with the paddle attachment. Beat the softened butter, sugar, lemon zest, and dried elderflowers together until fluffy and doubled in volume, about 2 minutes.
Step 4: Add the egg and elderflower syrup, beating until just combined.
Step 5: Incorporate the flour mixture into the wet ingredients. Mix gently until just combined, scraping down the sides of the bowl as needed.
Step 6: Scoop cookies using a medium cookie scoop (about 2 tablespoons). Place mounds of dough evenly spaced on the prepared cookie sheet, leaving about 2 inches (5 cm) between each to allow for spreading.
Step 7: Bake for 15 to 18 minutes, or until the cookies are lightly golden around the edges and set on top.
Step 8: Remove from the oven and let cookies sit on the sheet for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with remaining dough.
Step 9: While cookies cool, prepare the frosting. Beat the softened butter in a large mixing bowl with an electric mixer for 2 minutes. Add cream cheese and mix at medium-high speed for 2 more minutes. Pour in elderflower syrup and lemon juice, mixing for 3 minutes until smooth.
Step 10: Use an offset spatula to spread about 1 tablespoon of frosting evenly on each cooled cookie. Serve and enjoy!

Tips & Variations

For a stronger lemon flavor, add an extra teaspoon of lemon zest to the dough.
If you can’t find dried elderflowers, substitute with dried chamomile or a teaspoon of elderflower liqueur in the frosting for a similar floral note.
Chill the cookie dough for 30 minutes before baking to prevent spreading, if your dough feels too soft.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. The unfrosted cookies can be stored at room temperature in an airtight container for up to 3 days.

How to Serve

The image shows soft, round cookies with a single layer of light brown color topped with a thick, creamy white frosting spread unevenly on top. Small delicate white edible flowers are scattered on the frosting and on the light brown parchment paper underneath. There are green leaves on the side that add a fresh touch. The cookies are placed on a white marbled surface, giving a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh elderflowers instead of dried?

Fresh elderflowers are more delicate and contain moisture, which can affect the dough’s texture. It’s best to use dried elderflowers for this recipe to maintain consistency and flavor concentration.

Is elderflower syrup necessary for the recipe?

Elderflower syrup adds a distinct floral sweetness that defines the flavor of these cookies. If unavailable, you can substitute with a light honey or simple syrup, but the unique elderflower taste will be less pronounced.