Flower Cookies
March 24, 2017 Comments

- Prep:
- 30 minutes
- Cook:
- 10 minutes
- Serves:
- Makes 24 cookies
Welcome the arrival of spring with a batch of these pretty, pastel flower cookies!
Ingredients
Directions
-
In a mixing bowl, combine the sugar and butter and whisk together until fluffy.
-
Add the cream and vanilla, and stir.
-
Combine the salt, baking powder, and flour, and add the dry ingredients to the sugar/butter mixture, then mix thoroughly.
-
Roll the dough out to a thickness of ¼ inch. On a floured surface, cut out the cookies using flower-shaped cookie cutters (bunny rabbit-shaped cookie cutters are fun, too!).
-
After you've cut out the cookies, place on a lined baking sheet.
- Bake in a 350-degree oven for 8 to 10 minutes. Wait several hours (until the cookies are completely cool) before icing.
- Put half of your royal icing into piping bags or squeeze bottles. Add water to the remaining icing in small amounts until the icing is thinned - when you dip a toothpick into it and pull it out, you should get a thin ribbon of icing running off the toothpick. This is your flood icing. Put the flood icing into squeeze bottles.
-
Use the royal icing to pipe outlines onto your flower cookies.
-
Use the flood icing to fill outlined areas.
-
Pipe the centers of each flower with a contrasting color. Let the icing set.
-
Pipe the details on each flower using another contrasting color.
-
Enjoy!
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