Try making these flower sugar cookies to celebrate any event, especially during the spring when there are so many reasons to celebrate.
So much of my content revolves around flowers. Why not make flower shaped cookies? They are so bright and cheery and easy to make. I’m using my mother’s sugar cookie recipe. This is the same one that I transferred onto tea towels as a gift to my siblings a couple of Christmases ago.
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The cookie cutters were purchased online but you could probably find them at any place that sells cookie cutters.
I mention in the recipe to switch racks with your cookie sheets halfway through the cookie process. When you don’t your cookies will not cook evenly like those shown above.
Decorating Sugar Cookie Flowers
I used the dip method to decorate my cookies. Simply pour your icing into a shallow dish large enough to fit the cookie in. Then dip the cookie into the icing by holding the edges with your fingers. Pull out and let the excess drip. Then gently scrape the excess on the side of the bowl. You can add a little bit of water to thin out the icing if it seems too thick.
You may end up with a few bubbles. Just use a toothpick to pull them out.
To create the center place some colored royal icing in a small plastic bag. Push all the icing into a corner and snip the outside of the corner to allow it to be piped onto the center of the cookie.
One thing I would do differently is waiting longer before adding the center. I think this would prevent some of the unevenness and make for a better looking cookie.
I still think these are whimsical and cute. And, they taste great too.
- Sugar Cookie
- 1 cup butter - softened
- 1 1/2 cup confectioners sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 1/2 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- Royal Icing
- 4 cups powdered sugar
- 3 egg whites (or pasteurized egg whites)
- 1/2 teaspoon cream of tartar
- food coloring
- Cream together the butter and sugar
- Add the vanilla and egg and beat well.
- In a separate bowl mix the flour, baking soda, cream of tartar and salt.
- Add the flour mixture to the sugar and egg and mix well.
- Transfer to a sheet of plastic wrap.
- Refrigerate at least 2 hours or overnight.
- Roll out dough and cut with cookie cutters.
- Place on cookie sheet and bake at 350 for 8 to 10 minutes, switching shelves half way through.
- Remove and let cool thoroughly before decorating.
- Beat egg white on high until frothy.
- Add sugar and cream of tartar.
- Mix on high until stiff peaks form, about 7 mins.
- Portion out into separate containers and color with food coloring.
Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 232 Total Fat 9g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 3g Cholesterol 28mg Sodium 154mg Carbohydrates 37g Fiber 0g Sugar 26g Protein 2g