Cute Flower Sugar Cookies

These flower sugar cookies are delightful and sweet, making them an ideal gift. They also provide a fun family activity, especially during summer. Enjoy baking and sharing these tasty treats!

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About This Recipe

These cute flower sugar cookies are buttery, delicious, and melt in your mouth! And best of all they’re adorable and so fun to make! It’s made with a very basic sugar cookie dough and the little flowers are so easy to make!

These delightful flower sugar cookies are not only delicious but also perfect for a variety of occasions. Whether you’re planning a children’s party and need a fun and tasty treat, looking for a thoughtful gift for your loved ones, seeking a delightful family activity, or simply want to enjoy a joyful baking experience by yourself, these cookies are the perfect choice. Their charming appearance and scrumptious taste make them a versatile and enjoyable treat for any occasion.

Let’s talk ingredients, these cookies are made with very basic, pantry-staple ingredients(see below) that you probably have lying in your kitchen right now. And when it comes to the color, you can have fun with it and do whatever you’d like! I only used one color (pink) and the other color was just the natural color of the cookies (whiteish) but there are so many other beautiful combinations that can be made.

Although I did use a stand mixer to make the cookie dough, it can easily be made with an electric hand mixer or just a spatula.

What You Need To Make This Recipe

All-purpose flour: all you need is regular all-purpose flour, no need for anything fancy like self-rising flour or cake flour.

Butter: you must use softened butter for this recipe, otherwise it’s going to be quite difficult to beat with the sugar, especially if you’re making the cookie dough by hand. Here’s a quick little hack to soften butter in no time if you forgot to remove it from the refrigerator ahead of time.

Granulated sugar: you don’t need powdered sugar, just plain granulated sugar.

Cornstarch: this here is the secret ingredient that makes the cookies soft in the center while also helping them keep their shape.

Vanilla extract: this is obviously for some flavor, you could swap this out for a different extract like almond or even lemon.

Red food coloring: I used red food coloring to achieve the pink on the cookies, you could however use any color you’d like in place of this. Just make sure to use gel-based food coloring, because water-based food coloring will not work for this recipe.

Salt: adding a little bit of salt in desserts helps balance its overall sweetness.

How To Make Flower Sugar Cookies

Step 1: Beat softened butter and sugar using an electric stand mixer (fitted with a paddle attachment) or hand mixer (or you can use a spatula) for 1-2 minutes until creamy.

Step 2: Add in the egg and vanilla extract and beat to combine.

Step 3: Add in all of the dry ingredients and mix until fully incorporated.

Step 4: Transfer the cookie dough onto a piece of parchment paper and divide it in half. Color one half and then cut off 1/4 piece of cookie dough from each half. You should now have four parts, seethe picture below.

Step 5: Use the two large halves of dough to make small smooth balls.

Step 6: Arrange the dough balls in groups of 5 using the same colors, on a lined baking sheet.

Step 7: Use another small piece of parchment paper and a flat-bottomed glass to gently press each of the flowers down.

Step 8: Use the other two 1/4 parts of the cookie dough (both colors from the beginning) to make smaller balls and place them in the center of the flowers. I use the opposite colors for the centers, but you could do whatever you’d like. This step is optional, but I also used a fondant tool (or just a toothpick) to make 2 lines from the center outwards on each petal.

Step 9: Chill the cookies for 30 minutes to an hour, then bake in an oven preheated to 180°C / 350°F for 12-15 minutes. Once baked, let the cookies cool for 5-10 minutes on the tray before transferring them onto a cooling rack to cool completely.

Storing The Cookies

Store the cookies in an air-tight container at room temperature for up to 3 days. You could make the cookie dough ahead of time, up to 1-2 days, wrap it tightly in a layer or two of plastic wrap then store it in the refrigerator. Once you’re ready to use it, let the cookie dough come to room temperature before making the flowers.

Pro Tips

Here’s an easy hack to quickly soften butter: cut the butter into small cubes and place them onto a microwave-safe bowl, then microwave at 20% power in 10-second intervals until the butter has softened.
I highly recommend using gel food coloring to color the dough.
If you are dying the cookie dough by hand, wear disposable gloves to prevent the food color from staining your hands.
When pressing the cookies down with a glass, do not push too hard or you’ll squash your pretty cookies!
Chilling the cookie dough is mandatory in this recipe otherwise the cookies will spread way too much.
Measure your flour correctly! Adding too much or too little flour will change the texture of the cookies dramatically.
Don’t skip the corn starch, this is the key ingredient that helps these sugar cookies to keep their shape and makes them nice and soft in the center.
Have fun with the colors, you can use more than one color and be very creative with it!

If you love buttery cookies like this one, then you should try out my melt-in-your-mouth Pistachio Shortbread Cookies! They’re so good!!

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations & feature them om my stories!

Recipe Card

These flower sugar cookies are delightful and sweet, making them an ideal gift. They also provide a fun family activity, especially during summer. You’re going to love baking and sharing these tasty treats!

Prep Time: 15 min

Chill Time: 1 hour

Cook Time: 12 min

Total Time: 1 hrs. 27 min

Course: Dessert

Servings: 12 cookies

Calories: 181kcal

Ingredients

1/2 cup unsalted butter, softened (113g)
1/2 cup granulated sugar (100g)
1 egg, room temp.
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
2 1/2 tbsp cornstarch
Red food coloring

Equipment/Utensils

Electric stand/hand mixer (a bowl & a spatula will work as well)
2 bowls
Spatula
Plastic gloves *optional (to prevent food coloring from staining your hands)
2 baking sheets lined with parchment paper

Instructions

In the bowl of your stand mixer fitted with a paddle attachment (you could also use a hand mixer or just a spatula) combine softened butter and granulated sugar. Beat on medium speed for 2-3 minutes until creamy.
Add in the egg and vanilla extract and beat until combined.
Add in the all-purpose flour, cornstarch, and salt. Beat on low speed until the dry ingredients are fully incorporated into the wet and you have a non-sticky dough.
Transfer the dough onto the counter, and bring it together into a large ball. Divide the dough in half and, add one half back into the bowl of your stand mixer. Add in a few drops of pink food coloring and beat on low to medium speed until the dough is evenly colored. You could also do this by hand.
Now cut 1/4 pieces from each half of the dough. You should now have 4 parts of dough. 2 small parts of pink and white(colorless) dough, and 2 large parts of pink and white dough, see pic above.
Start with the large colorless dough, pull about 1/2 tsp-1 tsp of the dough, and roll it into a smooth ball. Repeat this process until you’ve used all the dough. Now do the same with the large pink dough. At this point, you should have lots of pink and colorless balls of dough, see pic above.
On a baking tray lined with parchment paper, arrange 5 dough balls of the same color in a circle with space in the center. Repeat this process until you’ve used up all the dough balls. Make sure to leave at least 2 inches of space between each of the flowers, see pic for reference.
Place a small piece of parchment paper on one of the flowers and gently press down using a flat-bottomed glass. Repeat this with all the flowers. See pic above.
Next, use a toothpick or sculpting tool to make 2 lines from the center outwards on each ball.
Use the small parts of the pink and colorless dough to make slightly smaller balls for the center of the flowers. Use opposite colors for the center. Gently place the dough ball in the center and lightly press it down with your finger, do not flatten it! See the pic for reference.
Chill the flower cookies for 1 hour, then bake them in a preheated oven at 180°C / 350°F for 12 minutes. Once baked let the cookies cool on the tray for 5-10 minutes, then transfer them onto a cooling rack to cool completely. Enjoy!

Nutrition

Calories: 181kcal

Total Fat: 8.19g

Carbs: 24.36g

Sugars: 8.45g

Protein: 2.69g

Sodium: 75.61mg

Fiber: 0.57g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **