Flower Cookies
36 4-inch cookies
Learn how to make beautiful flower cookies with no-chill sugar cookie dough and buttercream frosting that hardens perfectly. Customize them for any occasion!
Equipment
Cookie Cutters flower shaped
Petal tip #104
Ingredients
- 1 batch Sugar Cookie Recipe softened
- 1 batch Buttercream Frosting for Cookies
- gel food coloring
Instructions
- Make a batch of sugar cookie dough, roll out into ½ – ¼ inch thickness and cut out flower shapes using a cookie cutter. Bake and then allow to cool completely.
- Make Buttercream Frosting for Cookies, divide between bowls, add gel food coloring to each bowl, and mix well. Add each color to a piping bag fitted with a #104 petal tip.
- Pipe a large dot of buttercream on each flower petal. If you only have one tip, do one color at a time.
- Use a small spatula to spread the frosting from the outer edge of the petal towards the center. Repeat for all petals.
- Add a dot of buttercream for the center of the flower. I used yellow buttercream.
- Allow the buttercream to set and harden harden enough to make it smudge-proof.
Notes
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for the best texture.
- Gel Food Coloring: Use gel coloring for vibrant colors without changing the buttercream consistency.
- To Store: Undecorated cookies will stay fresh for up to 1 week if you'd like to make the cookies one day and then decorate them later.
- To Freeze: Seal the cookies in an airtight container with a layer of parchment or wax paper between layers. Decorated and undecorated sugar cookies will keep in the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 236kcal | Carbohydrates: 44g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 57mg | Potassium: 31mg | Fiber: 1g | Sugar: 26g | Vitamin A: 172IU | Calcium: 16mg | Iron: 1mg