Flower Cookies
These soft, tender flower-shaped cookies are perfect for spring with their delicate vanilla flavor and charming floral designs.
Ingredients
For the cookies
- 225 g unsalted butter, softened Use high-quality unsalted butter for the best flavor.
- 200 g granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 1/4 tsp almond extract (optional) Adds a distinctive flavor.
- 320 g all-purpose flour Spoon and level for accurate measurement.
- 20 g cornstarch Helps create a tender cookie.
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt Balances the sweetness.
For the icing
- 250 g powdered sugar, sifted To ensure a smooth consistency.
- 2-3 Tbsp milk or water Adjust to reach desired consistency.
- 1 tsp light corn syrup or honey
- 1/2 tsp vanilla or almond extract
- gel food coloring (flower colors) For decorating the cookies.
Instructions
Preparation
- Cream the butter and sugar until light and fluffy.
- Beat in the egg, vanilla, almond extract, and lemon zest.
- Whisk together flour, cornstarch, baking powder, and salt.
- Mix dry ingredients into wet until a soft dough forms.
- Chill the dough for at least 1 hour.
Baking
- Preheat oven to 180°C (350°F) and prepare baking trays.
- Roll out the dough and cut into flower shapes.
- Bake for 8–11 minutes until edges are set.
- Cool cookies before icing.
Icing
- For icing, combine powdered sugar, milk, corn syrup, and extract, adjust consistency, and decorate cookies with piping.
Notes
Store iced cookies in an airtight container in the fridge for up to 5 days. Uniced cookies can be frozen for up to 3 months.