Nasturtium Cookie Recipe
Bursting with lemony brightness and the unmistakable peppery-fresh flavor of garden-grown blooms, this Nasturtium Cookie Recipe transforms a handful of humble pantry staples and vibrant nasturtium petals into edible works of art. These delightfully chewy cookies are a showstopper at any gathering, giving you not just a treat to enjoy, but a story to tell about garden-to-table baking at its absolute best.
Ingredients You’ll Need
Ingredients You’ll Need
It’s amazing how a few well-chosen ingredients create something so unique! Each one pulls its weight, whether it’s lending tenderness, sweetness, or a pop of sunny color. Here’s what you’ll need for this Nasturtium Cookie Recipe, along with why they matter:
- Unsalted butter (1 cup, softened): Brings richness and the perfect creamy foundation for the dough.
- Granulated sugar (3/4 cup): Delivers just the right balance of sweetness without overshadowing the floral notes.
- Large egg (1): Binds everything together and adds lovely chewiness.
- Vanilla extract (1 teaspoon): Accentuates the floral flavors and adds depth of aroma.
- All-purpose flour (2 cups): The classic backbone for structure in cookies—tried and true.
- Baking powder (1/2 teaspoon): Lends lightness and a slightly soft rise for delicious texture.
- Salt (1/4 teaspoon): Enhances every other flavor, making everything taste brighter.
- Chopped fresh nasturtium petals (1/2 cup, plus more whole petals for garnish): The star of the show, they bring color, fragrance, and a hint of pepper.
- Zest of 1 lemon: Elevates the floral notes and wakes up the whole cookie with bright citrus zing.
How to Make Nasturtium Cookie Recipe
Step 1: Prep Your Oven and Pans
First things first, preheat your oven to 350°F (175°C) to guarantee an even bake. Line two baking sheets with parchment paper—this not only prevents sticking, but also makes cleanup a total breeze.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture looks pale and fluffy. This process helps incorporate air for lighter cookies and ensures every bite is perfectly tender.
Step 3: Add Wet Ingredients
Crack in the egg and pour in your vanilla extract, then mix until everything is blended and smooth. Watch the dough turn creamy—it should smell divine already with that hit of vanilla!
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking powder, salt, and lemon zest until evenly combined. Whisking prevents any little lumps and ensures the zest is distributed, giving each cookie that bright citrus pop.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture to your wet mixture, stirring gently. Don’t overmix—just bring everything together into a soft, slightly sticky dough.
Step 6: Fold in Nasturtium Petals
With a delicate hand, fold in the chopped nasturtium petals. They’ll dot the dough with flecks of color and infuse a gentle floral-peppery flavor unlike anything else.
Step 7: Shape and Decorate
Scoop out tablespoon-sized portions and roll into balls. Arrange them on your prepared baking sheets, leaving about two inches between each. Lightly flatten the balls and, if you want extra flair, press a whole nasturtium petal onto each one for a gorgeous finish.
Step 8: Bake to Golden Edges
Slide your trays into the oven and bake for 10 to 12 minutes until the sides are just hinting at gold. The centers may look soft—that’s perfect! Let the cookies cool on the sheets for five minutes, then transfer to a wire rack to finish cooling.
How to Serve Nasturtium Cookie Recipe
Garnishes
For an unforgettable presentation, I love pressing a fresh nasturtium petal atop each cookie before baking. Once cooled, a delicate dusting of powdered sugar can make them look magical. Thin strips of lemon peel or tiny edible flowers sprinkled on the serving plate add even more charm.
Side Dishes
Serve your Nasturtium Cookie Recipe with delicate cups of herbal tea, a batch of lemonade, or alongside a platter of fresh berries. For an afternoon garden party, pair with whipped ricotta and honey for an elevated treat.
Creative Ways to Present
Arrange these beauties on a tiered cake stand, nestle them in a basket lined with parchment, or wrap stacks of cookies in pretty cellophane for an edible gift from the heart. Their vibrant colors make every platter Insta-worthy, especially during spring or summer gatherings!
Make Ahead and Storage
Storing Leftovers
Pop any leftover Nasturtium Cookie Recipe into an airtight container and store at room temperature for up to four days. They’ll stay soft and fragrant, with flavors mellowing slightly and the floral notes lingering beautifully.
Freezing
If you’d like to save some for later, freeze baked cookies in layers separated by parchment or wax paper in a sealed freezer container. For best flavor and texture, enjoy within one month—just be sure to let them thaw at room temperature before serving.
Reheating
To recapture that “just-baked” magic, warm cookies gently in a 300°F oven for about three minutes. This freshens up the texture and reawakens the floral aroma from the nasturtium petals!
FAQs
Can I use dried nasturtium petals instead of fresh?
Fresh nasturtiums bring vivid flavor, color, and moisture, but in a pinch, edible dried nasturtium petals work. The cookies won’t be quite as vibrant or peppery, but you’ll still get a lovely floral note.
How do I make sure the flowers are safe to eat?
Always use nasturtiums grown without pesticides or sprays, and make sure to rinse petals gently under cold water. If you don’t grow your own, source from a reputable supplier that lists the flowers as food-grade edible.
Can I substitute the lemon zest?
Lime or orange zest are both fun twists if you want to play with the citrus flavors. The lemon is key for classic brightness, but any zest adds a similar aromatic zing.
Can I make the dough in advance?
Absolutely! Prepare your Nasturtium Cookie Recipe dough and chill it for up to 24 hours. Just bring it to room temperature before scooping and baking for even cookies.
What if I can’t find nasturtiums?
If edible nasturtium petals aren’t available, try substituting pansies or violets for a different floral take. Or, simply bake the lemon cookies plain—they’ll still be utterly delicious!
Final Thoughts
If you’re ready to bring garden charm and pure joy to your baking, I can’t recommend this Nasturtium Cookie Recipe enough. Whether you’re a seasoned edible flower enthusiast or just looking to delight friends with something new, these cookies are sure to make memories as wonderful as their flavor. Happy baking!
Print
Nasturtium Cookie Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Nasturtium Cookies are a delightful floral twist on classic lemon cookies, featuring the peppery notes of fresh nasturtium petals. They are perfect for a garden-themed gathering or as a unique treat for any occasion.
Ingredients
Cookie Dough:
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- zest of 1 lemon
Additional:
- 1/2 cup chopped fresh nasturtium petals (plus extra whole petals for garnish, optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest.
- Mix Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients until combined.
- Fold in Nasturtium Petals: Gently fold in the chopped nasturtium petals.
- Shape and Bake: Scoop tablespoon-sized portions of dough, roll into balls, place on baking sheets, flatten slightly, and add whole nasturtium petals on top if desired. Bake for 10-12 minutes until lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use only unsprayed, food-safe nasturtiums.
- The petals add a peppery, floral note that pairs beautifully with the lemon zest.
- Best enjoyed fresh but can be stored in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
