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Home » Cook » Flower Recipes » Calendula and Thyme Shortbread Cookies

Calendula and Thyme Shortbread Cookies

May contain affiliate links or sponsored content. Please see my privacy policy and affiliate disclosure.

Originally published on April 30, 2016. Last updated on August 11, 2019

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Fresh calendula and thyme on a cutting board, and a plate of calendula thyme shortbread cookies.

I have a lot of calendula growing in my backyard. This is not a bad thing, mind you, as calendula has many uses, but my mind kept turning to cookies (whose doesn’t?). It’s probably because of this Sweet & Savory Dandelion Shortbread post by Gather that I keep seeing. That recipe definitely sparked my idea of calendula and thyme shortbread cookies, but these are definitely more cookie like, more sweet than savory, with a hint of thyme. Calendula flowers have a slightly peppery, almost citrus like taste that’s hard to describe, but they’re delicious!

A plate of calendula and thyme shortbread cookies.

I used fresh calendula flowers right from my garden, and thyme that is just starting to flower.

I also decided to add in a bit of lemon juice and zest to play off of the calendula’s citrus notes, and it worked well. You can omit them, but if you do leave out the juice, be sure to use 2 more tablespoons of butter.

calendula and thyme

Calendula and Thyme Shortbread Cookies Recipe

First finely chop up some calendula petals and fresh thyme.

chopped calendula and thyme

To make Calendula & Thyme Shortbread Cookies, start by creaming together the butter and sugar, then add the egg yolk, lemon juice and lemon zest (if using) and stir to combine. Next you will add in the flour, arrowroot, calendula, thyme, and salt.

calendula and flour in a bowl

Gently stir everything together until the dough barely holds together. It will seem a bit floury, but that’s ok.

bowl of calendula shortbread cookie dough

Take the dough out of the bowl and form it into a log shape.

Wrap it tightly with parchment paper, twisting the ends to help hold it all together. Put in the fridge or freezer for about 30 minutes, or until firm. You can store the dough for several days in the fridge, or for several weeks in the freezer, if need be.

log of dough in parchment

When ready to cook, preheat the oven to 300°F. Remove the parchment paper from the cookie dough. Slice the log into ¼ inch rounds.

unbaked slices of calendula shortbread cookies

Arrange the cookies on a parchment lined baking sheet, about an inch or so apart. They don’t really spread much.

unbaked calendula shortbread cookies on parchment lined baking sheet

Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly.

Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft. Let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.

plate off cookies

I am really impressed with these cookies! They are sophisticated and beautiful, yet simple to make.

If you want to make different shapes, instead of forming the round log you can alternatively refrigerate the dough as a ball, and then roll out on a floured board and use cookie cutters.

You can also get creative and use other edible herbs and flowers. Nasturtiums, violets, borage, lavender basil, oregano, and sage would all work beautifully. Get creative!


Herbal Shortbread Cookies

Here ares some more shortbread cookies which are just as amazing!

  • Lemon Lavender Shortbread
  • Lemon Rosemary Shortbread
  • Redwood Needle Shortbread

Have you ever used edible flowers in your recipes? Tell me what you’ve made!

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5 from 5 votes

Calendula and Thyme Shortbread Cookies

Use edible calendula flowers and savory thyme to make these delicious calendula and thyme shortbread cookies! 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings 18 cookies
Calories 152kcal
Author Colleen @ Grow Forage Cook Ferment

Ingredients

US Customary - Metric
  • 14 Tbsp unsalted butter softened
  • 3/4 cup sugar
  • 1 egg yolk
  • 2 Tbsp lemon juice optional, but use 2 more Tbsp butter in its place
  • 1 Tbsp lemon zest
  • 1 1/2 cups all-purpose flour
  • 1/2 cup arrowroot powder or cornstarch
  • 3-4 Tbsp minced fresh calendula flower petals
  • 1 Tbsp minced fresh thyme
  • pinch salt

Instructions

  • Cream together the butter and sugar, then add the egg yolk, lemon juice and lemon zest (if using) and stir to combine. Then add the flour, arrowroot, calendula, thyme, and salt.
  • Gently stir everything together until the dough barely holds together. It will seem a bit floury, but that’s ok.
  • Take the dough out of the bowl and form it into a log shape.
  • Wrap it tightly with parchment paper, twisting the ends to help hold it all together.
  • Put in the fridge or freezer for about 30 minutes, or until firm. You can store the dough for several days in the fridge, or for several weeks in the freezer, if need be. 
  • When ready to cook, preheat the oven to 300°F. Slice the log into 1/4 inch rounds.
  • Put them on a parchment lined baking sheet, about an inch or so apart. They don’t really spread much.
  • Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly. Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft. Let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.

Notes

Alternate choices of herbs and flowers: Nasturtiums, violets, borage, lavender basil, oregano, and sage would all work beautifully.

Nutrition

Serving: 1cookie | Calories: 152kcal | Fat: 9g | Sodium: 72mg | Potassium: 19mg | Fiber: 1g | Sugar: 8g | Calcium: 10mg | Iron: 0.7mg
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Next Post: How to Grow and Use Nasturtiums »

Reader Interactions

Comments

  1. Melissa says

    May 26, 2022 at 6:09 am

    Hi, this recipe sounds awesome! could you substitute the sugar for say maple syrup or honey?

    Reply
    • Grow Forage Cook Ferment says

      May 31, 2022 at 10:54 am

      Hi Melissa. I haven’t tried it, but I think it would work. You may have to experiment with the sweetness to get it right.

      Reply
  2. Mary says

    May 8, 2022 at 10:30 am

    5 stars
    I’m vegan and just wondering what could I sub for the egg yolk. Thanks

    Reply
    • Grow Forage Cook Ferment says

      May 9, 2022 at 9:44 am

      You could use a flax egg or another vegan egg substitute. I haven’t made this recipe vegan, so I can’t say if you’ll get the same finished product.

      Reply
  3. Pamela says

    August 12, 2019 at 4:41 pm

    What kind of thyme are you using? I grow silver thyme, Lemon thyme and regular savory thyme.

    Reply
  4. Jenny says

    June 11, 2018 at 9:48 pm

    Can you tell me the weight of the butter please? Our butter is sold in 250 or 500 gram blocks.

    Reply
  5. Sean says

    July 27, 2017 at 11:45 am

    The “print” icon is not working. It gives a File not found message on a new page.

    Love the recipe. We have all kinds of herbs in the garden. I found this tab still open from months back and went to save it.

    Reply
    • Grow Forage Cook Ferment says

      July 30, 2017 at 4:18 pm

      Hi Sean, sorry about that! I think it was just a glitch, as it seems to be working now. Thanks for the heads up.

      Reply
  6. Corrine says

    June 13, 2017 at 7:37 am

    What is your preferred method for drying calendula? right now I’m drying on a paper towel on top of a wire rack as I’m hesitant to use my dehydrator. it is an older model and has no temp setting and I think it gets too hot. Thank you!

    Reply
  7. celestekulla says

    September 13, 2016 at 9:34 pm

    I just made these with Calendula and Lavender. Sooo yummy! The combo worked really well. Thanks for the wonderful recipe.

    Reply
  8. lovedarmywife says

    May 8, 2016 at 9:07 pm

    How would dried calendula work in these?

    Reply
    • Colleen @ Grow For Cook Ferm says

      May 15, 2016 at 9:30 am

      It would probably work just fine, I would chop it up a little finer, though.

      Reply
  9. Margaret Baillie Conyers says

    May 2, 2016 at 11:30 pm

    These sound and look delightful…great plated as per your picture…visiting gift or fete goody…thank you. Thinking lavender (English so no camphor), rosemary etc.

    Reply

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