Elderflower Cookies smell like spring in your kitchen and taste light, floral, and buttery. If you want a simple, warm treat to share with family, these Elderflower Cookies are gentle and comforting. They bake up with a soft center and a faint, fragrant crumble that kids and grandparents both enjoy. If you like nutty treats too, try our almond-walnut crinkle cookies for another cozy option.
Why Make This Recipe
- Quick & Easy: The dough mixes fast and bakes in about 10–12 minutes.
- Family Favorite: Mild floral notes please picky kids and grown-ups alike.
- Budget-Friendly: Uses pantry staples with just a little elderflower syrup or liqueur.
This recipe stands out because the elderflower adds a soft, floral lift without overpowering the cookie. It feels like a small, warm celebration — a bite that brings comfort and a little nostalgia, like visiting a friendly neighbor or Sunday tea. You’ll leave the house smelling sweet and cozy.
Ingredients
- For the cookies:
- 1 cup (225 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons elderflower syrup or 1 tablespoon elderflower liqueur (adjust to taste) — adds a gentle floral flavor
- 2 1/2 cups (315 g) all-purpose flour, spooned and leveled
- 1/2 cup (60 g) fine cornmeal or polenta (for a tender, slightly gritty texture)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- Optional add-ins or for rolling:
- Extra granulated sugar or powdered sugar for dusting
- Zest of 1 lemon (brightens the elderflower)
- 1/2 cup chopped nuts or white chocolate chips (optional)
How to Make Elderflower Cookies
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. (Preheating gives even rise and a soft middle.)
- Beat the softened butter and both sugars until light and creamy, about 2–3 minutes. (This traps air for a tender cookie.)
- Add the eggs one at a time, beating after each until mixed. Stir in vanilla and elderflower syrup or liqueur. (The elderflower folds into the batter and gives the floral note.)
- Whisk together the flour, cornmeal, baking powder, baking soda, and salt in a separate bowl.
- Add the dry mix to the wet mix in two additions, stirring until just combined. Fold in lemon zest or chips if using. (Avoid overmixing to keep cookies tender.)
- Scoop about 1.5 tablespoons of dough per cookie and place 2 inches apart on the prepared sheets. Press gently to flatten slightly for an even bake. (Smaller scoops make a crisp edge and soft center.)
- Bake 10–12 minutes, until the edges are light golden and the centers look set but soft. Rotate the pans halfway if your oven bakes unevenly. (Cookies continue to set as they cool.)
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or extra granulated sugar if you like. (Cooling on the sheet finishes the bake gently.)
How to Serve Elderflower Cookies
- Serve warm on a simple plate with a cup of tea or steamed milk to highlight the floral notes.
- Arrange on a cookie board with lemons and fresh herbs (like mint) for a pretty, homey display.
- Pair with a light sparkling wine or herbal iced tea for a small celebration.
How to Store Elderflower Cookies
- At room temperature: Keep in an airtight container for up to 4 days. Place a sheet of parchment between layers to keep them from sticking.
- In the fridge: Store for up to 2 weeks in an airtight container; allow cookies to come to room temperature before serving for best texture.
- To freeze: Freeze baked cookies in a single layer on a tray until firm, then stack in a freezer-safe container with parchment between layers for up to 3 months. Thaw at room temperature.
- Reheat: Warm a cookie for 8–10 seconds in the microwave or 3–4 minutes in a 300°F (150°C) oven for a freshly-baked feel.
Tips to Make Elderflower Cookies
- Use room-temperature eggs and softened butter for a smooth, even dough.
- Measure flour by spooning into the cup and leveling — avoid packing flour.
- If elderflower syrup is strong, start with less and taste the dough. You want a gentle floral note.
- For a crisper edge, press dough balls a little flatter before baking.
- For nutty depth, add 1/2 cup chopped almonds or walnuts.
For another cozy cookie idea, see our best-ever fruitcake cookies for a festive twist.
Variation
- Gluten-free: Replace the all-purpose flour with a 1-to-1 gluten-free baking blend and keep the cornmeal for texture.
- Lighter option: Use 1/2 cup unsweetened applesauce and 1/2 cup butter to reduce fat slightly; the texture will be softer.
FAQs
Can I use dried elderflower instead of syrup or liqueur?
Yes. Steep 1–2 teaspoons of dried elderflower in 2 tablespoons hot water, strain, and use that liquid in place of syrup. The flavor will be milder, so taste and adjust.
Will cornmeal make the cookies gritty?
No. Using fine cornmeal or polenta adds a gentle, pleasant grain that gives the cookie a tender bite. Use fine grind for the smoothest texture.
Can I freeze the cookie dough before baking?
Yes. Scoop dough balls onto a tray and freeze until firm, then store in a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
Conclusion
These Elderflower Cookies are simple, warm, and a little special — the kind you make when you want to brighten an ordinary afternoon. The soft, buttery crumb and faint floral scent make them great for family moments and small gatherings. If you enjoyed this recipe, please leave a comment and a star rating so others can find it. Share the recipe on Pinterest or Facebook to spread the cozy feeling. For a related take that uses polenta and a classic elderflower touch, check out Polenta and Elderflower Cookies | Emiko Davies. What twist did you try? Let us know below!
Print
Elderflower Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Light, floral, and buttery cookies that smell like spring and bring comfort with each bite.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons elderflower syrup or 1 tablespoon elderflower liqueur
- 2 1/2 cups (315 g) all-purpose flour, spooned and leveled
- 1/2 cup (60 g) fine cornmeal or polenta
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- Extra granulated sugar or powdered sugar for dusting (optional)
- Zest of 1 lemon (optional)
- 1/2 cup chopped nuts or white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Beat the softened butter and both sugars until light and creamy, about 2–3 minutes.
- Add the eggs one at a time, beating after each until mixed. Stir in vanilla and elderflower syrup or liqueur.
- Whisk together the flour, cornmeal, baking powder, baking soda, and salt in a separate bowl.
- Add the dry mix to the wet mix in two additions, stirring until just combined. Fold in lemon zest or chips if using.
- Scoop about 1.5 tablespoons of dough per cookie and place 2 inches apart on the prepared sheets. Press gently to flatten slightly.
- Bake for 10–12 minutes, until the edges are light golden and the centers look set but soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or extra granulated sugar if desired.
Notes
Store at room temperature for up to 4 days or in the fridge for up to 2 weeks. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg