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Flower Cookies Recipe

★★★★★

4.7 from 120 reviews
  • Author: lina
  • Total Time: 1 hour 2 minutes
  • Yield: 24 flower cookies (12 white flowers and 12 pink flowers) 1x
  • Diet: Vegetarian

Description

Delightfully charming flower cookies featuring a tender buttery dough with subtle almond and vanilla flavors, colored in soft white and deep pink hues. These cookies are shaped into floral patterns with a decorative touch, making them perfect for festive occasions or gifting. Easy to prepare and bake, the cookies stay beautifully shaped thanks to chilling before baking, resulting in a delicate, melt-in-your-mouth texture.

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)

Coloring

  • Deep Pink food coloring (gel or paste)

Equipment

  • Electric stand or hand mixer
  • 2 Large Bowls
  • Rubber Spatula
  • 2 Large Baking Sheets
  • Parchment Paper or Silicone Baking Mat

Instructions

  1. Prepare Baking Sheets: Line two large baking sheets with parchment paper or silicone mats and set aside. Hold off preheating the oven until after chilling the cookies.
  2. Cream Butter and Sugar: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar at medium-high speed for 1-2 minutes until the mixture lightens in color and becomes fluffy.
  3. Add Wet Ingredients: Beat in the egg, almond extract, and vanilla extract until combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  4. Combine Dry Ingredients: Add the all-purpose flour, cornstarch, and salt. Mix on low speed until the dry ingredients are just incorporated. Scrape the bowl to make sure the dough is evenly blended.
  5. Divide Dough: Using a rubber spatula, divide the dough into two equal portions.
  6. Shape Plain Dough Balls: Scoop out 1/2 teaspoon portions of one half of the plain (uncolored) dough, rolling each into small balls with your hands. Place these dough balls evenly spaced on one prepared baking sheet.
  7. Color and Shape Pink Dough Balls: Add a squirt of pink gel food coloring to the remaining dough and mix gently by hand or with a spatula until the color is uniform. Scoop and roll 1/2 teaspoon portions into balls, placing them spaced evenly on the second baking sheet.
  8. Form Flower Shapes: Arrange 5 dough balls of the same color in a circle to form a flower shape, leaving a small opening in the center. Repeat this on both sheets until you have 12 white and 12 pink flower cookies. Set aside leftover dough balls to be used as centers later.
  9. Flatten Flowers: Lightly spray the bottom of a flat-bottomed glass or ramekin with non-stick spray. Gently press the glass on top of each flower circle to slightly flatten and help the petals stick together without fully flattening the dough.
  10. Add Petal Details: Use a toothpick or scribe to draw 2 thin lines on each petal, starting from the center and going halfway up to create dimension and detail.
  11. Add Centers: Use the remaining dough balls in the opposite color to press gently into the center of each flower. Adjust size if needed to ensure each flower has a contrasting center.
  12. Chill Dough: Chill the entire baking sheets with the shaped cookies in the refrigerator for 30 minutes or freezer for 10 minutes. This step helps maintain the cookies’ shape during baking.
  13. Preheat Oven: While the cookies chill, preheat the oven to 350°F (175°C).
  14. Bake Cookies: Bake the chilled cookies one tray at a time for 11-12 minutes until the edges are set but without any browning.
  15. Cool and Store: Let the cookies cool completely on the baking sheet. Store leftovers in an airtight container at room temperature for up to 5 days.

Notes

  • Chilling the shaped cookie dough is crucial for maintaining flower shapes during baking.
  • Using gel or paste food coloring helps keep dough consistency without adding extra moisture.
  • Non-stick spray on the glass or placing parchment paper between dough and glass ensures easy pressing without sticking.
  • The cookies don’t spread much, so spacing should be about 2 inches apart on the baking sheet.
  • You can substitute vanilla bean paste for vanilla extract for more intense flavor.
  • If short on dough colors, divide remaining dough into smaller portions or repurpose leftover petals for centers.
  • Leftover cookies keep well at room temperature if stored properly in an airtight container.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: flower cookies, almond extract cookies, pink and white cookies, decorative cookies, soft butter cookies

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