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Flower Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://recipeswithria.com/flower-cookies-recipe/