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Lilac Cornmeal Cookies

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Lilacs are not only a beautiful and fragrant but also completely edible. These delicate flowers provide a beautiful and lightly floral touch to many recipes. Recipes like these lilac cornmeal cookies that have a floral flavor packed in a crunchy treat.

Lilac cornmeal cookies on a plate with a vase of lilac flowers.

Taste is Lighter than Fragrance

I have known that lilacs were edible for a long time before eating them. It was their amazing fragrance that kept me from eating, I was very much worried that they would taste like they smell and that wasn’t very appealing to me. These Lilac Cornmeal Cookies are quite amazing and while there is definitely a light floral taste, it is not as heavy as their fragrance.

Only the Blossoms

For these cookies, only the flower blossoms are needed. Skip the stems and green bits. This is a little bit of work but not terrible or backbreaking by any means. Simply hold the bloom over a bowl and snip off the flowers.

Simple Yet Delightful

These are quite delightful in flavor and appearance, those bits of blossoms add just a hint of color and beauty to the cookie. These cookies would be great a little afternoon tea for kids or adults. They freeze well too, so don’t be shy in making a big batch and saving some for after the blooms fade.

Lilac Cornmeal Cookies

lilac cornmeal cookies on a plate.

Bake up some floral treats perfect snacking and gift giving with the edible flowers of spring and summer with these perfectly crunchy lilac cornmeal cookies.


  • ½ Cup Butter, softened
  • ½ Cup Sugar
  • ½ teaspoon Vanilla Extract
  • 1 Egg
  • ¾ Cup Flour
  • ¾ Cup Cornmeal
  • ¼ teaspoon Salt
  • ½ Cup Lilac Blossoms, just the blossoms pulled from the stem, no green parts


  1. Preheat oven to 325. Line a cookie sheet with parchment paper or silicone baking sheet.
  2. Whisk together the flour, cornmeal, and salt. Set aside.
  3. Cream together the butter and sugar until light and fluffy. Add the egg and vanilla, mix until thoroughly combined.
  4. Add the dry ingredients to the butter and mix well. Fold in the lilac blossoms.
  5. Using a cookie scoop drop the cookies about 2" apart on prepare baking sheets. Flatten each cookie with a glass dipped in sugar to prevent sticking.
  6. Bake in preheated oven for 20 minutes or until lightly browned. Cool on wire racks before devouring.

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Lilac cornmeal cookies on a plate.

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Sunday 13th of May 2018

I don't have access to lilac. Do you have a suggestion for a substitute?

Kathie Lapcevic

Tuesday 15th of May 2018

You could use any edible flower that you like. Lavender or rose petals would be nice.


Thursday 18th of May 2017

These cookies are amazing! Thanks so much for posting it! I would like to share it on my blog with your permission and I will post a link back to your site if you will allow me to do so. Thanks again!

Homespun Seasonal Living

Thursday 18th of May 2017

Absolutely - thank you so much for asking and I'm glad you enjoyed them!

Angi @ SchneiderPeeps

Wednesday 27th of May 2015

yum! I didn't know that lilacs are edible. I'll have to plant some just so I can try these cookies.


Tuesday 26th of May 2015

These look fantastic! I've tried baking with lavender before but never lilac. Good to know they freeze well too (although I'm not sure they'd last that long at our house!).


Tuesday 26th of May 2015

I hope you enjoy them. I've baked with lavender too and lavender tastes quite a bit like it smells in my opinion, the lilac wasn't that strong.


Monday 25th of May 2015

These look amazing, Kathie! I was worried that my rugosa rose petals would be too strong, too, but the ice cream we made with them was just the right hint of rose - anything more would have been like perfume. I didn't even know lilacs are edible!! Thank you - totally pinned this one.

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