Flower Cookies
Bright, delicate cookies that look like little bouquets, perfect for tea, showers, or spring celebrations. They feature a light texture, buttery flavor, and can be decorated for a beautiful presentation.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Spoon-and-level for accuracy; using cake flour may cause cookies to spread.
- 1/2 teaspoon baking powder Helps the cookies rise.
- 1/4 teaspoon salt Enhances flavor.
Wet Ingredients
- 3/4 cup unsalted butter, softened High-quality butter recommended for flavor and texture.
- 3/4 cup granulated sugar Regular sugar for crisp edges; brown sugar for softer cookies.
- 1 large egg Room temperature for best incorporation.
- 1 1/2 teaspoons vanilla extract Key flavoring.
- 1/2 teaspoon almond extract Optional, for added flavor.
Decorations
- as needed Colored sanding sugar or edible flowers For decorating cookies.
Instructions
Preparation
- Whisk the dry ingredients together in a medium bowl until evenly combined.
- Cream butter and sugar until light and fluffy, about 2–3 minutes.
- Add egg and extracts, beating until combined.
- Gradually fold in dry ingredients to form a soft dough.
- Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
Baking
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out one dough disc to 1/4-inch thickness and cut into flower shapes.
- Transfer shapes to prepared baking sheets, spacing 1 inch apart.
- Decorate cookies before baking with sanding sugar or edible flowers.
- Bake for 8 to 10 minutes, until edges are light golden brown.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
Store cooled cookies in an airtight container for up to 1 week. Can freeze baked cookies or unbaked dough discs for up to 3 months. Let thaw before using.