These simple chamomile cookies offer the sweet and soothing flavor of chamomile flowers in the form of tender buttery cookies. They're the perfect treat to go with your afternoon cup of tea or coffee.
- 2 sticks (8 ounces) unsalted butter, softened
- 2/3 cup powdered sugar
- 1 egg yolk
- 2 1/2 cups flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons vanilla extract
- about 1/4 cup fresh chamomile flowers, stems removed
- 2 tablespoons coarse sugar (optional)
- In a large mixing bowl, cream the butter and powdered sugar until combined. Set the mixer to low and add the egg yolk, flour, salt, and vanilla. Mix just until the dough has combined and it holds together. If the dough is too sticky, add a couple of more tablespoons of flour until it holds.
- Divide the dough into two pieces. Shape each into a round. Place in bag or wrap in plastic and put them in the fridge to firm up for 30 minutes or up to a couple of days if you want to prep in advance.
- When ready to bake, preheat the oven to 325 degrees F. Roll out the dough and cut into 2 inch rounds. Place the cookies on two baking sheets lined with parchment paper, leaving about an inch in between each cookie. If you can't fit them all, bake any remaining in another batch.
- Bake the cookies for about 10 minutes or until lightly golden. Remove from the oven and immediately press a few chamomile flowers into the top of each cookie. Sprinkle with the sparkling sugar, if using. Let cool completely before serving.
Short on time? Put the cookie dough in the freezer for 15 minutes instead of 30 minutes in the fridge.
Only have dried chamomile? Add 2 tablespoons crushed and dried chamomile flowers to the cookie dough and skip the flowers on top.
Looking for the coarse sugar I use to top these cookies? It's from King Arthur Flour.
- Prep Time: 20 minutes
- Resting Time: 30 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Baking
Keywords: shortbread, chamomile, vanilla, sugar, chamomile recipes