Capture the taste of summer with these Bee Balm Shortbread Cookies — a buttery, old-fashioned shortbread infused with fresh garden petals. Bee balm, also known as bergamot or Oswego tea, was once brewed as a tea during the American Revolution, but today it shines in this simple, cozy cookie. The petals bring a delicate citrusy-floral note that pairs perfectly with the rich, crumbly shortbread base. Perfect for teatime, gifting, or enjoying in the late summer season before autumn flavors take over.
These cookies are not only beautiful to look at — with speckles of pink and purple petals — but also incredibly easy to make with basic pantry ingredients. If you’re looking for a unique, nostalgic recipe that blends farmhouse tradition with garden inspiration, this is it.
Why You’ll Love This Recipe
Bee Balm Shortbread Cookies are unique, beautiful, and nostalgic. They taste buttery and rich, with just enough floral brightness to feel special.
What is Bee Balm?
Bee balm (Monarda) is an edible flower often used in teas. It has a light minty, citrusy note that pairs perfectly with baked goods.
Baking Tips for Perfect Shortbread
- Chill your dough to keep stamped designs crisp.
- Roll evenly for consistent baking.
- Don’t overbake — shortbread should stay pale golden.
Variations
- Almond Bee Balm Shortbread: Swap vanilla for almond extract.
- Rose Petal Shortbread: Replace bee balm with dried rose petals.
- Lavender Shortbread: Substitute bee balm with dried lavender buds.
Substitutions
- Butter: Use plant-based butter for a dairy-free option.
- Sugar: Swap white sugar with raw cane sugar for a rustic texture.
- Petals: If bee balm is unavailable, use edible flowers like lavender, chamomile, or pansies.
Serving Suggestions
Serve with hot tea, on a vintage plate, or pack in tins for gifting. Perfect for tea parties, bridal showers, or cozy afternoons.
FAQs
Q: Can I use dried bee balm petals instead of fresh?
A: Yes! Use 2 tbsp dried petals instead of 3–4 tbsp fresh.
Q: Are bee balm leaves edible?
A: Yes, but they’re stronger and more herbal. Stick to petals for cookies.
Q: Can I freeze the dough?
A: Yes, wrap tightly and freeze up to 2 months. Thaw before rolling and baking.
Q: Do the cookies taste like flowers?
A: Not overpowering — just a subtle hint of citrus-floral freshness.
Bee Balm Shortbread Cookies
Ingredients
Method
- Harvest fresh bee balm petals, rinse, and pat dry.
- Mince finely until they resemble colorful flecks.
- Rub the petals into the sugar with your fingertips until fragrant and speckled.
- Beat butter and petal sugar until fluffy. Mix in vanilla.
- Stir in flour and salt until dough comes together. Form into a disc, wrap, and chill for 30 minutes.
- Roll dough ¼ inch thick, cut into rounds, scallops, or bars, and stamp with a mason jar lid or fork.
- Bake at 325°F (165°C) for 12–15 minutes until lightly golden.
- While warm, sprinkle with extra petals. Cool completely before storing.
Notes
Recipe Notes
- Fresh bee balm petals give a subtle citrus-floral note — no leaves needed.
- Store in an airtight tin for up to a week.
- For gifting, stack and tie with twine or tuck into a mason jar.
Bee Balm Prep Note
For this recipe, use only the petals of the bee balm flower. The central cone or middle part of the flower is fibrous and bitter, so it’s best left out. To prepare:- Gently pull the petals from the flower head.
- Rinse lightly under cool water and pat dry with a paper towel.
- Chop finely if you’d like delicate flecks in the dough, or leave them whole for a rustic look.
- For extra flavor, rub the petals into the sugar with your fingertips before adding — this releases their natural citrus-mint oils.
