These Gluten-Free Calendula and Thyme Sugar Cookies are a beautiful way to celebrate the flavors of the garden. Delicate calendula petals add a subtle floral sweetness, while fresh thyme brings an earthy herbal note that perfectly complements the buttery cookie dough. Whether you are baking for a spring gathering, afternoon tea, bridal shower, Mother’s Day celebration, or holiday cookie exchange, these edible flower cookies are as beautiful as they are delicious.
This recipe includes two easy gluten-free variations. The first uses a homemade gluten-free flour blend for a tender, bakery-style sugar cookie that is ideal for decorating. The second uses a Measure for Measure gluten-free flour blend for a quicker, more convenient version that still delivers wonderful flavor and texture.
Prep Time
30 minutes
Chilling Time
3 hours
Bake Time
7 to 16 minutes
Yield
24 to 36 cookies
Homemade Gluten-Free Flour Blend Version
¼ cup oat flour
¾ cup sweet rice flour
¼ cup tapioca flour, plus extra for dusting
¼ cup cornstarch
1 cup granulated sugar
2 teaspoons xanthan gum
¼ teaspoon kosher salt
7 tablespoons unsalted butter, softened
2 large eggs, separated
1½ teaspoons almond extract
½ teaspoon vanilla extract
4 tablespoons fresh calendula flower petals, finely minced
1 tablespoon fresh thyme, finely minced
Royal icing for decorating, optional
Measure for Measure Flour Version
1 cup granulated sugar
1 stick unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups gluten-free Measure for Measure flour
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon xanthan gum
4 tablespoons fresh calendula flower petals, finely minced
1 tablespoon fresh thyme, finely minced
Variation 1: Homemade Gluten-Free Flour Blend Cookies
Make the Dough
In the bowl of a stand mixer fitted with the paddle attachment, combine the oat flour, sweet rice flour, tapioca flour, cornstarch, sugar, xanthan gum, and salt. Mix on low speed until combined.
Add the softened butter and continue mixing on low speed for about 5 minutes until fully incorporated.
Add the egg whites, almond extract, vanilla extract, calendula petals, and thyme. Mix on medium-high speed until the dough comes together and pulls away from the sides of the bowl.
Transfer the dough to a lightly floured surface and knead gently if needed. Divide the dough into two disks, wrap tightly, and refrigerate for at least 3 hours or overnight.
Roll and Cut
Preheat the oven to 325°F. Line two baking sheets with parchment paper.
Allow one dough disk to soften slightly at room temperature for about 10 minutes. Roll the dough to just under ¼-inch thick on a lightly floured surface.
Cut into desired shapes using cookie cutters and place on the prepared baking sheets.
Bake
Bake one sheet at a time for approximately 7 minutes or until the edges begin to turn lightly golden.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Decorate
If desired, cover each cooled cookie with a thin layer of royal icing. Allow the icing to set before adding decorative details.
Variation 2: Easy Measure for Measure Flour Cookies
Prepare the Dough
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the egg and vanilla extract and mix until smooth.
In a separate bowl, whisk together the Measure for Measure flour, baking powder, salt, and xanthan gum.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Fold in the calendula petals and thyme.
Roll and Cut
Place the dough between two sheets of parchment paper and roll to a thickness of ¼ inch.
Use floral-shaped cookie cutters or your favorite cookie cutter shapes to cut out the cookies.
Transfer to the prepared baking sheets, leaving about 1 inch between cookies.
Bake
Bake for 12 to 16 minutes or until the edges are lightly golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Use only edible, pesticide-free calendula flowers intended for culinary use.
Fresh thyme provides the best flavor, but 1 teaspoon dried thyme may be substituted if necessary.
For additional floral flavor, add a teaspoon of finely grated lemon zest or orange zest to the dough.
Store the cookies in an airtight container at room temperature for up to 1 week.
The cookie dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before rolling and baking.
These gluten-free calendula cookies make wonderful gifts and are perfect for spring entertaining, garden parties, tea gatherings, and special occasions.
