Spice Up your Summer with Delicious Nasturtium Molasses Crinkles

Make a delicious summer spice cookie that’s crispy on the outside and gooey on the inside with this nasturtium cookie recipe!

I am a relatively new gardener, and I was intrigued at the idea of growing edible flowers along with my vegetables. Everywhere I kept seeing nasturtiums. Nasturtium this! Nasturtium that! Pollinators! Medicinal uses!

So I bought a pot at the garden center…and didn’t finish building my planter, so the pot dried out. I bought another pot, divided it into 4 clumps, and planted it. Then I did the same with my dried out one, because it still had a little green, just in case.

Well, now I’m up to my eyeballs in nasturtiums.

And they didn’t vine up my trellis, which I thought they would (apparently there are lots of different kinds). They grow in upright clumps.

So What to Do with all These Nasturtiums?

I checked out this post from practical self reliance for ideas on how to use your nasturtium harvest. The thing is, my family is not particularly adventurous when it comes to food. I don’t drink tea, and no one really liked the peppery taste in our salads. I personally think some of the savory recipes in here sound good, like pizza, quiche, or pesto, but I would end up eating them all myself.

But sweets? Well, sweets my family can get on board with.

Deciphering the Cookie Recipe

This recipe from the list, apparently from Ireland, relies heavily on European measurements, techniques, and ingredients, so I had to look up a bit and substitute things. But it worked out perfectly in the end! In the slightly tweaked version I post here, I’ve made all the changes and substitutions for an average American kitchen and the tools and ingredients you are most likely to have on hand.

Nasturtium Cookie Recipe: My Version

Makes about 16 cookies, more if you scoop smaller.

Start by preheating your oven to 350°F.

Pick a handful of nasturtiums and wash gently. Chop very finely to make 1 Tbsp. It might take about 8-12 flowers depending on the size.

Set a medium saucepan on the stove. Toss in 6 Tbsp. butter, 1 Tbsp. molasses, 3 Tbsp. corn syrup, 1/4 cup brown sugar, 1/2 tsp baking soda, and your tablespoon of petals into the saucepan and heat gently until the butter is melted and everything is combined. Remove from heat.

Sift or whisk together 1 1/2 C all-purpose flour, 1 Tbsp. baking powder, and 3/4 tsp. salt (or replace this dry mixture with self-rising flower, if you have it on hand).

Mix the wet and dry ingredients to make a moist cookie dough. Chill the dough if needed to make it easier to work with and to let flavors develop.

Scoop with a cookie scoop into rounded tablespoons on a cookie sheet. Use parchment or a silicone mat to prevent sticking.

Bake for about 9 minutes until the edges turn golden.

Enjoy Your Cookies!

Comment below with how the recipe went for you!

This cookie would make an awesome ice cream sandwich with vanilla ice cream, now that I think of it.

What’s your favorite nasturtium recipe? What other edible flowers do you grow, and what do you do with them? Let me know!

Make the most of summertime with other summery activities, like making yourself a quick new swim top!