Flower Cookies
These simple, buttery flower-shaped cookies are perfect for gifting, tea time, or adding to a spring dessert table, with a light flavor and impressive appearance.
Ingredients
For the dough
- 2 1/4 cups all-purpose flour Provides structure; accurately measure by spooning and leveling.
- 1/2 teaspoon baking powder Helps leaven the cookies.
- 1/4 teaspoon salt Enhances flavor.
- 3/4 cup unsalted butter Softened; use high-quality for best results.
- 3/4 cup granulated sugar Controls tenderness and browning.
- 1 large egg Binds and adds lift.
- 1 1/2 teaspoons vanilla extract For flavor.
- 1/2 teaspoon almond extract Optional; adds a nutty profile.
- to taste colored sanding sugar or edible flowers For decorating.
Instructions
Preparation
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- In a large bowl, beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2 to 3 minutes.
- Beat in the egg, vanilla extract, and almond extract until fully combined.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough comes together.
- Divide the dough in half and shape each half into a flat disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll one disc of dough to about 1/4-inch thickness. Use flower-shaped cookie cutters to stamp out shapes.
- Sprinkle colored sanding sugar onto the tops or gently press edible flowers into the dough before baking.
- Bake for 8 to 10 minutes, or until the edges begin to turn a light golden color.
- Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough to prevent spreading. Use high-quality butter for better flavor. Decorate cookies lightly to avoid sinking.