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Elderflower Cookies with Cream Cheese Frosting Recipe

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★★★★★

4.8 from 99 reviews

Delight in these delicate Elderflower Cookies that combine the floral notes of dried elderflowers and elderflower syrup with a zesty lemon twist. These soft, buttery cookies are topped with a luscious cream cheese frosting infused with elderflower syrup and lemon juice, perfect for a refreshing treat or afternoon tea.

Ingredients

Scale

Cookie Dough

  • 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

Frosting

  • 4 tbsp / 1/4 cup / 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

  1. Prepare for baking: Preheat your oven to 350°F (180°C, gas mark 4) and line cookie sheets with parchment paper to prevent sticking.
  2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder until evenly mixed. Set aside.
  3. Cream butter and sugar: Using an electric hand mixer or stand mixer with paddle attachment, cream the softened butter, granulated sugar, lemon zest, and dried elderflowers for about 2 minutes or until the mixture is fluffy and has nearly doubled in volume.
  4. Add liquid ingredients: Beat in the egg and elderflower syrup just until combined, avoiding overmixing.
  5. Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Scrape down the sides of the bowl to ensure all flour is incorporated.
  6. Scoop cookies: Use a medium cookie scoop (approximately 2 tablespoons) to place heaped portions of dough evenly spaced on the prepared cookie sheets, allowing 2 inches (5 cm) between each for spreading during baking.
  7. Bake: Bake for 15 to 18 minutes until cookies are lightly golden brown around the edges and set on top.
  8. Cool: Remove cookies from the oven and allow them to sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat the process with the remaining dough.
  9. Mix frosting: While the cookies cool, beat the softened butter in a large bowl using an electric mixer for 2 minutes. Add the softened cream cheese and beat at medium-high speed for another 2 minutes. Pour in the elderflower syrup and lemon juice, mixing for an additional 3 minutes until smooth and fluffy.
  10. Finish cookies: Using an offset spatula, spread approximately 1 tablespoon of the frosting evenly over each cooled cookie. Serve and enjoy this elegant floral treat.

Notes

  • Make sure the butter and cream cheese for the frosting are softened but not melted to achieve a smooth and creamy texture.
  • Use fresh lemon zest for the brightest citrus flavor.
  • Allow adequate space between cookies on the baking sheet to prevent merging as they spread.
  • Store frosted cookies in an airtight container in the refrigerator for up to 3 days.
  • For a more intense elderflower flavor, consider adding a small sprinkle of dried elderflowers atop the frosting before serving.

Keywords: Elderflower cookies, floral cookies, cream cheese frosting, lemon zest cookies, baked cookies, herbal dessert

Find it online: https://nayabaker.com/elderflower-cookies-with-cream-cheese-frosting-recipe/