If you’re looking to whip up something truly delightful and a little unexpected, the Nasturtium Cookie Recipe is a charming way to bring a fresh floral twist to your baking repertoire. These cookies are tender and buttery, boasting a subtle peppery pop from fresh nasturtium petals that lend both beautiful color and a nuanced flavor. With their delicate crunch and naturally vibrant accents, they’re perfect for sharing over afternoon tea or gifting to friends who appreciate a little garden-inspired magic in their treats.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to these cookies’ charm. Each one plays a crucial role in creating that perfect balance of buttery richness, gentle sweetness, and the unmistakable floral zing that nasturtiums provide.
- Unsalted butter: 1 cup (225g), softened for easy creaming and rich flavor.
- Granulated sugar: 1/2 cup (100g), to add just the right amount of sweetness.
- All-purpose flour: 2 cups (250g), the base that holds it all together with a tender crumb.
- Salt: 1/4 teaspoon, enhancing every other flavor in the cookie.
- Vanilla extract: 1 teaspoon, bringing warm, comforting notes.
- Fresh nasturtium petals: 1/4 cup finely chopped, the star ingredient for a peppery floral kick and striking color.
- Extra nasturtium petals: Optional, for garnish and visual appeal.
How to Make Nasturtium Cookie Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step ensures an even bake and keeps your cookies from sticking, setting up your recipe for success.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy. This aeration is key to a tender, melt-in-your-mouth cookie.
Step 3: Add Vanilla Extract
Mix in the vanilla extract to infuse the batter with warm and inviting aroma that complements the floral notes to come.
Step 4: Incorporate Dry Ingredients
Gradually add the all-purpose flour and salt, stirring just until a soft dough forms. Overmixing here can toughen the dough, so gentle folding is your friend.
Step 5: Fold in Nasturtium Petals
Carefully fold in the finely chopped fresher nasturtium petals, distributing their peppery pop evenly throughout the dough for bursts of flavor and flecks of vibrant color.
Step 6: Shape the Cookies
Roll the dough into 1-inch balls and place them spaced evenly on your baking sheet. Flatten each slightly with your fingers or a fork to help them bake evenly and create a lovely shape.
Step 7: Garnish and Bake
If you want to amp up the visual appeal, gently press a single extra nasturtium petal onto the top of each cookie before baking. Then, pop them in the oven to bake for 12 to 15 minutes, until the edges turn a delicate golden hue.
Step 8: Cool and Enjoy
Let the cookies cool on the pan for five minutes before transferring to a wire rack to cool completely. This step helps them firm up just right for that perfect bite.
How to Serve Nasturtium Cookie Recipe
Garnishes
To make your Nasturtium Cookie Recipe really shine, extra fresh nasturtium petals on top add a gorgeous, natural decoration that hints at the flavor inside. A light dusting of powdered sugar can also add a pretty finishing touch.
Side Dishes
These cookies pair wonderfully with a cup of hot herbal tea—think chamomile or green tea—to complement the floral notes. For a more indulgent treat, serve alongside a scoop of creamy vanilla ice cream or a dollop of mascarpone.
Creative Ways to Present
Arrange the cookies on a rustic wooden board surrounded by fresh nasturtium leaves and petals for a garden-inspired presentation. You can also stack them in a pretty jar tied with twine for a charming homemade gift that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your nasturtium cookies in an airtight container at room temperature. They’ll keep nicely for up to a week, maintaining that lovely crisp edge and tender center.
Freezing
If you want to enjoy your Nasturtium Cookie Recipe later, freeze the dough balls before baking. Wrap them tightly and freeze for up to two months. When ready, bake straight from frozen, adding a couple extra minutes to the baking time.
Reheating
To refresh cookies that have been stored, pop them in a preheated oven at 300°F (150°C) for about 5 minutes. This warms them through and revives their delightful texture without drying them out.
FAQs
Can I use dried nasturtium petals instead of fresh?
Fresh nasturtium petals provide the best flavor and texture. Dried petals could work in a pinch, but they may lack the vibrant color and that peppery punch fresh petals deliver.
Are nasturtium petals safe to eat?
Yes, nasturtium petals are edible and completely safe when properly sourced. Always use petals that are pesticide-free and harvested from plants meant for consumption.
Can I substitute the butter with a dairy-free alternative?
Absolutely! Use a dairy-free butter substitute that’s suitable for baking. The texture may vary slightly, but your cookies will still come out tasty and fragrant.
What if I don’t have access to nasturtium petals?
While nasturtium petals give these cookies their unique character, you can experiment with other edible flowers like violets or rose petals for a different floral twist.
How long does it take to make these cookies from start to finish?
The prep time is around 15 minutes, with baking taking another 15 minutes. Including cooling, you’re looking at under an hour for a batch of these beautiful nasturtium cookies.
Final Thoughts
Baking the Nasturtium Cookie Recipe is like bringing a little garden sunshine right into your kitchen. These cookies are as joyful to make as they are to eat, offering a fresh, floral bite that’s bound to brighten up any occasion. So go ahead, gather those petals, and try this recipe—you’ll likely find it becoming one of your favorite sweet surprises to share with friends and family.
Print
Nasturtium Cookie Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these charming Nasturtium Cookies, a unique treat featuring the peppery, floral flavor of fresh nasturtium petals. These buttery, soft cookies are lightly sweetened and beautifully garnished with edible flower petals, making them a perfect elegant snack or tea-time accompaniment.
Ingredients
Cookie Dough
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup finely chopped fresh nasturtium petals (unsprayed and pesticide-free)
Garnish (Optional)
- Extra nasturtium petals for garnish
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color, indicating proper aeration.
- Add vanilla extract: Mix in the vanilla extract thoroughly to infuse the dough with a warm aroma and subtle sweetness.
- Incorporate dry ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring gently until a soft, cohesive dough forms without overworking it.
- Fold in nasturtium petals: Gently fold the finely chopped nasturtium petals into the dough, ensuring even distribution of the floral flavor throughout.
- Shape the cookies: Roll the dough into 1-inch balls and place them spaced evenly on the prepared baking sheet. Flatten each ball slightly with your fingers or a fork to promote even baking.
- Garnish cookies (optional): Press a fresh nasturtium petal onto the top of each cookie for a beautiful and edible decoration.
- Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the cookie edges begin to turn a light golden color.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, preserving their delicate texture.
Notes
- Use only fresh, pesticide-free nasturtium petals as they are edible and safe for consumption.
- Butter should be softened to room temperature for optimal creaming and texture.
- Do not overmix the dough once flour is added to avoid tough cookies.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Optional garnishing with nasturtium petals adds visual appeal but can be omitted if preferred.
