Flower Garden Cookies Recipes

FLOWER SUGAR COOKIES

Steps:

• Sift flour, baking powder, and salt into a bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium; add eggs and vanilla. Reduce speed to low; add flour mixture gradually, beating until incorporated. Shape dough into 2 disks. Wrap each in plastic and refrigerate until firm, at least 1 hour or overnight.
• Place 4 or 5 skewers on a parchment-lined baking sheet, alternating the direction the tips are pointed. Repeat with remaining skewers.
• Preheat oven to 325 degrees, with racks in upper and lower thirds. Let 1 disk of dough stand at room temperature until just soft enough to roll, about 10 minutes. Roll out dough on a lightly floured surface to 1/4- to 1/2-inch thickness. Cut out shapes using a 3 3/4-inch flower cookie cutter (kitchengifts.com). Transfer to baking sheets, placing each cookie on a skewer, covering 2 inches of the skewer end. Gently press cookies down. (Cookies will stick once they are baked.) Roll out scraps once, and repeat. Repeat with remaining disk of dough. Freeze until cookies are firm, 15 minutes.
• Bake in batches, switching and rotating sheets halfway through, until edges of cookies turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
• Spoon royal icing into a pastry bag fitted with a small plain round tip, and decorate cookies. Let stand overnight or until icing dries completely.

FLOWER GARDEN COOKIES

Steps:

• Heat oven to 400°. Beat butter and sugar in large bowl with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, lemon extract, salt and egg. Tint dough with food color as desired.
• Place dough in cookie press. For multicolored cookies, place 1- inch balls of different colors of dough alternately in cookie press. Form desired flower shapes on ungreased cookie sheet. Decorate with candies to look like flowers.
• Bake 6 to 9 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack.

DAISY SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and granulated sugar until they are just combined and add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/4-inch thick and cut into flower shapes with a cutter. Place the cookies on an ungreased baking sheet.
• Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
• For the glaze, place the confectioners' sugar in a medium bowl and add about 4 to 5 tablespoons of water until you have a runny, but not too thick frosting. Spread the glaze to the edge of each cookie and garnish the middle of each cookie with a chocolate button.

FLOWER SUGAR COOKIES

Steps:

• For the cookies: Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add brown sugar, and continue beating until light, 2 to 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the 2 cups flour and salt while mixing slowly to make a rough dough. Press dough into a ball by hand. Lightly dust the cookie dough with flour and roll it between 2 pieces of waxed paper into a 1/4-inch-thick disk. Slide the disk in the paper onto a cookie sheet and freeze until firm, about 20 minutes (or refrigerate about 1 hour).
• Evenly space the racks in the oven and preheat to 350 degrees F.
• Transfer the dough to the work surface and remove the top sheet of paper. Cut into cookies with a 4-inch flower or other decorative cutter and transfer them to a parchment-lined or nonstick baking sheet. Press excess dough together and roll and cut into cookies as well. Bake until cookies' edges are golden, about 20 minutes. Cool on a rack.
• For the icing: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies (or just in the center, if desired) with the back of a teaspoon. Place sprinkles, chocolate chips, or candies in the center of the cookies. Let rest until the icing sets, about 30 minutes.

FLOWER SUGAR COOKIE

Steps:

• Roll room-temperature dough (for a blush hue, add 1 or 2 drops of pink food coloring) into 1-inch balls.
• Cut 6 evenly spaced radial slits in each, about three-quarters of the way to the center.
• Press a finger into the centers to spread out the petals, then drop a candy in each indentation.
• Before baking, refrigerate on a parchment-lined baking sheet until firm. Bake according to the recipe.

PRESSED FLOWER COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 3 baking sheets, or as many as you have, with parchment paper.
• In a large bowl, whisk together the flour, baking powder, and salt.
• In a separate large bowl, cream together the butter and sugar with an electric hand or stand mixer for 3-5 minutes, until the butter and sugar are fully combined and there are no visible bits of butter, but before the mixture becomes fluffy. Add the egg, vanilla extract, orange extract, vanilla bean seeds, and orange zest and beat to incorporate.
• Add the dry ingredients and mix until just combined, but still crumbly. Turn the dough out onto a clean surface and bring together with your hands into a smooth ball.
• Lightly flour the surface and the top of the dough. Roll the dough out to about ¼-inch-thick. Use a 4-inch round cookie cutter to punch out cookies, re-rolling the scraps and cutting out more cookies. Place the cookie cut-outs on the prepared baking sheets.
• Working in batches if needed, bake the cookies for 8-10 minutes, until lightly browned around the edges.
• While the cookies bake, remove any stems and leaves from the flowers and lay them on a paper towel.
• Immediately upon removing the cookies from the oven, place the edible flowers onto the cookies, patting the flowers down gently to ensure they stick. Place another baking sheet on top of the cookies to weigh down for 1-2 minutes; this will help press the flowers into the cookies as they cool. Remove the baking sheet and let the cookies cool completely to firm.
• Arrange the cookies on a platter or in a gift box and serve.
• Enjoy!