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Elderflower Cookies

These soft and chewy elderflower cookies are the loveliest spring treat! They have a buttery sugar cookie base, full of delicious floral flavor, and topped with a dreamy elderflower cream cheese frosting.

Want more elderflower deliciousness? You have to try our elderflower cake and elderflower lemonade next!

elderflower cookies on parchment paper with elderflower blossoms.

Frosted elderflower cookies

From the soft, buttery cookies to the sweet, creamy frosting, these elderflowers are full of delicate floral flavors and delicious textures.

Elderflowers always add such a beautiful, floral flavor to any baked goods. The dough is made with dried elderflowers, but you can also use fresh blossoms if they are in season (more on this later).

Despite being on the fancier side, the recipe is still easy to make with simple ingredients. Serve the cookies with a cup of coffee or elderflower tea for an elegant afternoon treat.

For more floral cookies, bake these lavender lemon cookies, rosewater cookies, and cherry blossom cookies.

elderflower cookie ingredients.

Ingredients

  • 3/4 cup salted butter – Start with room temperature butter so it creams properly with the sugar.
  • 1 cup granulated sugar – brings sweetness and moisture to the cookies.
  • 3 tablespoons dried elderflower – are a must to give the cookies their wonderful elderflower flavor. You could use fresh elderflower, but I chose dried elderflower because it’s available year-round and easier to find.
  • 1 tablespoon lemon zest – adds brightness and helps to bring out the elderflower aroma.
  • 1 egg – The egg should be at room temperature to mix easily into the dough.
  • 1 tablespoon elderflower syrup – adds even more floral flavor. I prefer my homemade elderflower cordial, but a good quality storebought syrup is fine as well. Monin and Belvoir Farm taste excellent and are available online and at many supermarkets.
  • 2 1/3 cups all-purpose flour – Please be sure to measure your flour accurately. If you overmeasure, your cookies can end up dry. I highly recommend a digital food scale, but you can also use the spoon and level method.
  • 1/2 teaspoon baking soda – helps the cookies rise and spread.
  • 1/4 teaspoon baking powder – adds additional leavening to the cookies.
frosted elderflower cookies on a piece of parchment paper with elderflowers.

Frosting

My elderflower frosting is creamy and light with a beautiful flowery flavor. I have written a dedicated post for the frosting, which you can read for more tips.

  • 4 tablespoons salted butter – Let the butter soften for 15 to 20 minutes before you start. If using unsalted butter, add a pinch of salt.
  • 8 oz full-fat cream cheese –Full-fat, brick-style cream cheese such as Philadelphia is best. Like the butter, let the cream cheese soften for about 20 minutes.
  • 1/4 cup elderflower syrup – infuses the frosting with a delicious floral note and sweetness.
  • 1/2 teaspoon lemon juice – makes the elderflower taste shine. Please opt for freshly squeezed lemon juice, not the bottled variety.
close-up of a elderflower sugar cookie with a bite taken out.

Can I use fresh elderflowers?

Absolutely! The elder tree blooms from mid-May to early June. You can occasionally find elderflowers at specialty grocery stores and farmers’ markets. The shrub may even grow in your backyard or grow wild in your area.

I recommend at least 1/3 cup fresh elderflower for these cookies. Dried flowers are more concentrated, so we need more fresh flowers.

Here are some tips to prepare fresh elderflowers for baking:

  • Rinse the flowers gently under cold water to remove dirt and bugs.
  • Shake off the excess water and place the flower heads on paper towels until they are completely dry.
  • Cut the flower heads just above the blossom and remove most of the green stems. The stems are mildly toxic, so you want to add mostly blossoms to the cookies.

Instructions

1. Prepare for baking

Preheat the oven to 350°F. Line cookie sheets with parchment paper and set aside.

step 2 combine dry ingredients.

2. Combine dry ingredients

In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.

step 3 cream butter and sugar.

3. Cream butter and sugar

Using an electric hand mixer or a stand mixer with the paddle attachment, cream together the softened butter, sugar, lemon zest, and dried elderflower until fluffy and doubled in volume, about 2 minutes.

Cream well: When beating the butter and sugar, do so until the mixture has become fluffy and doubled in volume. This process incorporates air into the dough and creates a soft, chewy texture.

step 4 mix in egg and syrup.

4. Add liquid ingredients

Beat in the egg and elderflower syrup until just combined.

step 5 combine dry and wet ingredients.

5. Incorporate dry ingredients

Add the flour, baking soda, and baking powder. Mix until just combined. Scrape down the sides of the bowl as needed.

Don’t overmix: Avoid overmixing the wet and dry ingredients, as this can cause the gluten in the flour to overdevelop and lead to tough, dense cookies.

step 6 shape dough balls.

6. Scoop cookies

Using a medium cookie scoop (2 tablespoons), place heaps of dough evenly spaced on the prepared cookie sheet. The cookies will spread in the oven, so leave 2 inches of space around each dough ball.

step 7 bake cookies.

7. Bake

Bake for 15 to 18 minutes, or until the cookies are lightly golden brown around the edges and set on top.

Underbake the cookies slightly: The cookies will continue to bake as they cool. Take them out when the edges are set and begin to turn golden brown. Mine take about 15 minutes, but every oven cooks differently and yours may need slightly more or less time.

step 8 cool cookies.

8. Cool

Remove from the oven and let sit for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with the remaining dough.

Let cool: Give the cookies 2 to 3 hours to cool before you frost them. Attempting to frost warm cookies will give you runny, melty frosting.

step 9 mix elderflower frosting.

9. Mix frosting

While the cookies cool, prepare the frosting. Beat the butter in a large mixing bowl with an electric mixer for 2 minutes. Add the cream cheese and mix at medium-high speed for 2 more minutes. Pour in the elderflower syrup and lemon juice and mix for 3 minutes.

Don’t overmix the frosting: Cream cheese can be a little finicky, so don’t overmix the frosting after you’ve added the syrup. If the consistency seems too thin and runny, chill the frosting in the fridge for 20 minutes.

step 10 frost cookies.

10. Finish cookies

Using an offset spatula to frost the cookies, spread a dollop of frosting (about 1 tablespoon) into an even layer on each cookie. Enjoy!

Storage

  • Store: Keep the cookies in an airtight container in the fridge for up to 6 days. Since the frosting contains dairy, it’s best to store the cookies in the refrigerator. Separate the layers with parchment paper. Let the cookies get to room temperature before enjoying them.
  • Freeze: You can freeze the cookies in a freezer-friendly container without the frosting for up to 3 months. When you’re ready to serve, thaw and frost the cookies before eating. Cream cheese doesn’t freeze well, so I don’t recommend freezing the frosting.
frosted elderflower cookies.

Elderflower Cookie Recipe

Yield: 25 cookies
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

These soft and chewy elderflower cookies are the loveliest spring treat! They have a buttery sugar cookie base, full of delicious floral flavor, and topped with a dreamy elderflower cream cheese frosting.

Ingredients

Cookies

  • 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 the oven to 350°F / 180°C / gas mark 4. Line cookie sheets with parchment paper and set aside.
  2. Combine dry ingredients. In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
  3. Cream butter and sugar. Using an electric hand mixer or a stand mixer with the paddle attachment, cream together the softened butter, sugar, lemon zest, and dried elderflower until fluffy and doubled in volume, about 2 minutes.
  4. Add liquid ingredients. Beat in the egg and elderflower syrup until just combined.
  5. Incorporate dry ingredients. Add the flour mixture. Mix until just combined. Scrape down the sides of the bowl as needed.
  6. Scoop cookies. Using a medium cookie scoop (2 tablespoons), place heaps of dough evenly spaced on the prepared cookie sheet. The cookies will spread in the oven, so leave 2 inches / 5 cm of space around each dough ball.
  7. Bake. Bake for 15 to 18 minutes, or until the cookies are lightly golden brown around the edges and set on top.
  8. Cool. Remove from the oven and let sit for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with the remaining dough.
  9. Mix frosting. While the cookies cool, prepare the frosting. Beat the butter in a large mixing bowl with an electric mixer for 2 minutes. Add the cream cheese and mix at medium-high speed for 2 more minutes. Pour in the elderflower syrup and lemon juice and mix for 3 minutes.
  10. Finish cookies. Using an offset spatula to frost the cookies, spread a dollop of frosting (about 1 tablespoon) into an even layer on each cookie. Enjoy!

Notes

Cream well: When beating the butter and sugar, do so until the mixture has become fluffy and doubled in volume. This process incorporates air into the dough and creates a soft, chewy texture.

Don’t overmix: Avoid overmixing the wet and dry ingredients, as this can cause the gluten in the flour to overdevelop and lead to tough, dense cookies.

Underbake the cookies slightly: The cookies will continue to bake as they cool. Take them out when the edges are set and begin to turn golden brown. Mine take about 15 minutes, but every oven cooks differently and yours may need slightly more or less time.

Let cool: Give the cookies 2 to 3 hours to cool before you frost them. Attempting to frost warm cookies will give you runny, melty frosting.

Don’t overmix the frosting: Cream cheese can be a little finicky, so don’t overmix the frosting after you’ve added the syrup. If the consistency seems too thin and runny, chill the frosting in the fridge for 20 minutes.

Nutrition Information:
Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 126Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 79mgCarbohydrates: 17gFiber: 0gSugar: 8gProtein: 1g

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