Flower Cookies Recipe

Introduction

Flower Cookies are delicate, buttery treats shaped like blossoms with charming pink and white petals. These delightful cookies are perfect for springtime gatherings or any occasion that calls for a touch of sweetness and elegance.

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened (113g)
• 1/2 cup granulated sugar (100g)
• 1 large egg, room temperature (56g)
• 1 1/2 tsp almond extract (8g)
• 1 tsp vanilla extract or vanilla bean paste (5g)
• 2 cups all-purpose flour (260g)
• 2 Tbsp cornstarch (16g)
• 1 tsp fine salt (6g)
• Deep Pink food coloring

Instructions

1. Step 1: Wait to preheat the oven until the cookies are chilling (step 13). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
2. Step 2: In a large mixing bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer fitted with the paddle attachment at medium-high speed for 1-2 minutes, until the mixture lightens in color and becomes fluffy.
3. Step 3: Add the egg, almond extract, and vanilla extract. Beat until combined, scraping the sides and bottom of the bowl as needed.
4. Step 4: Add the flour, cornstarch, and salt. Mix on low speed just until the dry ingredients are incorporated. Scrape the bowl to ensure everything is evenly mixed.
5. Step 5: Divide the dough in half. Using a 1/2 teaspoon measuring spoon, scoop out uniform bits from half the dough (uncolored) and roll them into balls. Place these on one prepared baking sheet.
6. Step 6: To the remaining dough, add a squirt of deep pink food coloring and mix until the dough is evenly colored, using a spatula by hand or an electric mixer.
7. Step 7: Repeat the scooping and rolling process with the pink dough. Place the pink balls on the other baking sheet.
8. Step 8: Arrange 5 same-colored dough balls in a circle on each baking sheet, leaving a small opening in the center to form petals. Make 12 flower shapes per color, spacing cookies a couple of inches apart. Reserve extra dough balls for flower centers.
9. Step 9: Lightly spray the bottom of a flat-bottomed glass or ramekin with non-stick spray. Gently press the glass onto each flower to slightly flatten and help the petals stick together.
10. Step 10: Using a toothpick or scribe, make two thin lines on each petal starting from the center halfway up to add dimension.
11. Step 11: Use the remaining dough balls as centers for each flower, pressing a contrasting color dough ball into the middle of the petals.
12. Step 12: Chill the cookies with the pans in the fridge for 30 minutes or freezer for 10 minutes. Preheat the oven to 350°F (175°C) while chilling.
13. Step 13: Bake the chilled cookies one tray at a time for 11-12 minutes. The edges should be set without browning. Allow cookies to cool fully on the baking sheet before serving.

Tips & Variations

• Use gel food coloring for vibrant colors without altering the dough texture.
• To create multi-colored flowers, experiment with pastel shades by mixing small amounts of different food colorings.
• If dough feels too sticky, chill it longer before rolling into balls for easier handling.
• For a nutty twist, try substituting half the almond extract with lemon zest.

Storage

Store cooled flower cookies in an airtight container at room temperature for up to 5 days. To keep them crisp, avoid storing in humid environments. If needed, reheat briefly in a low oven (275°F) to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to two days in advance. Wrap it tightly in plastic wrap and refrigerate. Bring it to room temperature before scooping and shaping.

Why do the cookies need to chill before baking?

Chilling helps the cookies hold their flower shape and prevents spreading during baking, ensuring the petals stay defined and pretty.

Flower Cookies Recipe

Print Recipe

★★★★★

4.6 from 144 reviews

These delightful Flower Cookies feature a tender buttery base flavored with almond and vanilla extracts, with charming pink and white flower designs. Perfectly portioned and chilled to maintain their shape, these cookies bake up with delicate petal details and a contrasting center, making a stunning and delicious treat for any occasion.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 12 minutes per batch
• Total Time: 1 hour including chilling and baking
• Yield: 24 flower cookies (12 white, 12 pink) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup (1 stick) unsalted butter, softened (113g)
• 1/2 cup granulated sugar (100g)
• 1 large egg, room temperature (56g)
• 1 1/2 tsp almond extract (8g)
• 1 tsp vanilla extract or vanilla bean paste (5g)
• 2 cups all-purpose flour (260g)
• 2 Tbsp cornstarch (16g)
• 1 tsp fine salt (6g)
• Deep Pink gel food coloring (amount as needed)

Equipment

• Electric stand or hand mixer
• 2 Large Bowls
• Rubber Spatula
• 2 Large Baking Sheets
• Parchment Paper or Silicone Baking Mat
• Flat-bottomed glass or ramekin sprayed with non-stick spray
• Toothpick or scribe tool

Instructions

1. Prepare Baking Sheets: Line two large baking sheets with parchment paper or silicone baking mats and set them aside.
2. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer with a paddle attachment to beat 1/2 cup softened unsalted butter and 1/2 cup granulated sugar at medium-high speed for 1-2 minutes until the mixture is light in color and fluffy.
3. Add Wet Ingredients: Add 1 large room temperature egg, 1 1/2 tsp almond extract, and 1 tsp vanilla extract to the butter-sugar mixture. Beat until fully combined, scraping the bowl sides as needed.
4. Incorporate Dry Ingredients: Add 2 cups all-purpose flour, 2 Tbsp cornstarch, and 1 tsp fine salt. Mix at low speed just until the dry ingredients are combined, scraping the bowl for even mixing.
5. Divide Dough and Scoop Uncolored Portions: Split the dough in half. Using a 1/2 tsp measuring spoon, scoop uniform bits of plain dough, roll into balls, and place them on one prepared baking sheet.
6. Color Remaining Dough: Add deep pink gel food coloring to the remaining dough and mix by hand until evenly colored to avoid overmixing.
7. Scoop and Roll Colored Dough: Using a 1/2 tsp scoop, portion the pink dough into balls and place them on the other prepared baking sheet.
8. Form Flower Shapes: Arrange five dough balls of the same color in a circle on the baking sheet, leaving a small center opening. Make 12 white and 12 pink flower shapes, spacing each flower a couple of inches apart.
9. Flatten Flowers Slightly: Spray the bottom of a flat glass or ramekin with non-stick spray. Gently press the glass onto each dough flower to lightly flatten and help petals stick together during baking.
10. Add Petal Details: Using a toothpick or scribe, draw two thin lines on each petal from the center halfway up the petal to give dimension.
11. Prepare Flower Centers: Use remaining dough balls to make contrasting centers for each flower by gently pressing an opposite-colored dough ball into the flower center. Adjust dough sizes as needed to have enough centers.
12. Chill Cookies: Chill the entire baking sheets with cookies in the refrigerator for 30 minutes or freezer for 10 minutes to help maintain cookie shape. Meanwhile, preheat the oven to 350°F (175°C).
13. Bake Cookies: Bake one tray at a time for 11-12 minutes until edges are set with no browning. Let cookies cool completely on the baking sheet.
14. Store and Serve: Enjoy cookies fresh or store leftovers in an airtight container at room temperature for up to 5 days.

Notes

• Chilling the cookie dough is critical to maintain the flower shape during baking.
• Use gel food coloring to prevent changing dough consistency.
• Press dough gently with a flat glass sprayed with non-stick spray or use parchment paper to avoid sticking.
• These cookies do not spread much; spacing them two inches apart is sufficient.
• If short on dough balls for centers, portion dough smaller or reuse broken petals.
• Bake one tray at a time for best even baking results.
• Store in an airtight container at room temperature; do not refrigerate after baking.

Keywords: Flower Cookies, Almond Cookie Recipe, Pink and White Cookies, Butter Cookies, Decorative Cookies, Baking Cookies, Spring Cookies