Pansies Sugar Cookies

I have been having too much fun with florals this month and now, I don’t want May to end! These pansies sugar cookies may be one of my favorite creations. How pretty can a cookie get? I love their bright hues and happy spring look!  This classic sugar cookie has the texture and flavor of a traditional recipe with fresh pansies baked on top. They are soft and yummy with a touch of lemon zest and a delicate sprinkle of natural sweeteners. Do you have a party or event where flowers are needed? Let’s use sugar cookies to really showcase these fresh blooms!

I was so surprised by how much I loved the look, scent and taste of pansies baked on top of these cookies. To be honest, pansies were never at the top of my “favorite flowers” list. But the moment I brought them into my kitchen changed everything! They were really the perfect flower to bake with because their delicate petals flawlessly blended into the cookie and egg wash. They are almost too pretty to eat! You can see the different characteristics of each petal. The blend of colors make them look like watercolor works of art. I’ve never appreciated the beauty of pansies as much as I did in these cookies. Nature is incredible! 

What you’ll love about these cookies is their simplicity! Truly! This sugar cookie recipe is based off of my Healthy Sugar Cookies – sweetened only with honey! I sweetened these a little more with stevia extract in case any pansies were a bit bitter. This gave the cookies a wonderful flavor. Pansies flavor is extremely subtle here and would probably go undetected if the flowers weren’t on top. You’ll also love the easy, healthy ingredient list. These beautiful pansies replace the need for frosting, giving them a truly naturally sweet finish.

You should also have no problem finding pansies. I’ve seen them at most garden stores and even grocery stores. You may find you have some growing in your own backyard! Of course, you can try using other edible flowers for these cookies, but pansies are the perfect size to relish each and every petal’s shape and color.

A few tips before beginning: 1.)Look for bright, bold colored flowers. Dark petal flowers bake very nicely. Light yellows and pinks become pale and you won’t see a nice contrast. My favorite flowers were the blues and purples! The burst of yellow in the centers is just lovely!! 2.) Pansies shrink when baked, so don’t be afraid to use two or three flowers on one cookie, even if they overlap with each other. You may have better luck by using small cookie cutters if all your pansies are very small. Reserve only extra large flowers to be used on their own. 3.) Enjoy making these and share the beauty with family and friends!

Pansies Sugar Cookies

1/4 cup Butter, softened
1/4 cup Honey
1 teaspoon teaspoon Vanilla Extract
1 Large Organic Egg
1 teaspoon Stevia Extract
1/2 teaspoon Lemon Zest
1 teaspoon Baking Powder
2 Tablespoons Cornstarch
1 1/2 cups White Wheat Flour, plus more for rolling
1 small Egg White + 1/2 teaspoon Fresh Lemon Juice
2 Tablespoons Xylitol or Erythritol
Fresh Pansies, gently washed and patted dry

Directions:

Pre-heat oven to 350 degrees. Line two cookie sheets with parchment paper. In a bowl of an electric mixer fitted with the whisk attachment, cream together the butter and honey until smooth and creamy. Add the vanilla, egg, stevia and lemon zest. Mix well and scrape down the bowl to make sure it is fully incorporating. Add the baking powder, cornstarch and flour and mix until incorporated. The dough may be a touch sticky but not unmanageable. Lightly flour a work surface with more flour and roll out the dough about 1/4 inch thick. Cut out cookies and transfer to prepared cooking sheets. In a small bowl, combine egg white with fresh lemon juice. Gently arrange pansies on the cookies and lightly brush the tops with the egg wash. Bake cookies for 7-12 minutes (depending on your cookie cutter size). My 3-inch rounds baked about 10 minutes, but watch at 8 or 9 minutes since honey can cause cookies to brown faster than sugar. Sprinkle with xylitol when warm out of the oven for extra shine! Enjoy cookies warm or at room temperature. Cookies will last 3 days at room temperature or can be frozen for up to 3 weeks.

Yields 12 3-inch round cookies or about 24 1 1/2-2-inch round cookies