Lilac and Orange Sugar Cookies
Create an elegant and surprising spring treat with edible flowers in and on a crisp, citrusy cookie. A dab of scented buttercream holds a lovely lilac bud.
| Servings | Prep Time |
| 2dozen | 20minutes |
| Cook Time |
| 5-7minutes |
|
|
Ingredients
Orange Buttercream
- 1/2cup vegan butter
- 2-3cups icing sugar
- 1teaspoon vanilla
- 2Tablespoons freshly squeezed orange juice
- 1Tablespoon finely grated orange rind
Instructions
- Heat oven to 325 degrees F. Prepare two cookie sheets by lining them with parchment paper.
- In a large mixing bowl, cream the softened butter with the sugar until fluffy.
- Add the vanilla and the aquafaba and whip again.
- Sift your flour, baking powder, baking soda and salt. Add this to the mixing bowl and beat until combined.
- Stir in the orange rind and the lovely edible flowers.
- Once dough has formed, you can keep it in the fridge or make cookies right away. Roll out your dough between two pieces of parchment paper. This method keeps the cookies from having too much flour added during the cutting and rolling process.
- You want to roll these very thin as this will ensure a crispy cookie. Depending on the size of the cutter, these will cook very quickly, in 5-8 minutes. Watch them closely. They should be browned to be crispy.
- Once they are done, let them cool on a rack, while you make the Orange Buttercream.
Orange Buttercream
- In a large mixing bowl, beat butter until fluffy.
- Add the remaining ingredients and beat until you have the desired texture, adding more sugar or juice as needed.
- Using a large tip on an icing bag (or a ziplock bag with the corner cut and the tip pushed in) pipe a spot of icing onto each cooled cookie. Decorate with edible lilac flowers for a beautiful and delicious treat! Enjoy!
Recipe Notes
I hope this inspires you to look further into edible flowers. So much to learn and enjoy eating!
