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Flower cookies: Soft vanilla sugar cookies with colorful floral designs.

Flower Cookies

Delicate and soft vanilla sugar cookies shaped like flowers that bake quickly and ice beautifully, perfect for gifting or celebrating occasions.
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Prep Time 1 hour
Cook Time 11 minutes
Total Time 1 hour 11 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 95
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 225 g unsalted butter, softened Choose high-quality European-style butter for richer flavor.
  • 200 g granulated sugar Fine sugar helps create a smoother crumb.
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 0.25 tsp almond extract (optional) For added flavor.
  • 0.5 tsp zest of ½ lemon (optional) Brightens flavor.
  • 320 g all-purpose flour Provides structure; can swap a portion with cake flour.
  • 20 g cornstarch For tenderness.
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
For the Icing
  • 250 g powdered sugar, sifted Creates silky icing.
  • 2-3 Tbsp milk or water Adjust for consistency.
  • 1 tsp light corn syrup or honey Adds sheen.
  • 0.5 tsp vanilla or almond extract For flavor in icing.
  • Gel food coloring (flower colors) For decorating.

Method
 

Preparation
  1. Cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3–5 minutes on medium speed.
  2. Beat in the egg, vanilla, optional almond extract, and optional lemon zest until fully incorporated and smooth.
  3. Whisk the all-purpose flour, cornstarch, baking powder, and fine sea salt in a separate bowl until evenly mixed.
  4. Add the dry ingredients to the butter mixture and mix until a soft dough forms; stop when no streaks of flour remain.
  5. Wrap the dough and chill for at least 1 hour so it firms enough to roll.
Baking
  1. Preheat the oven to 180°C (350°F). Line baking trays with parchment or silicone mats.
  2. Roll the dough between parchment to about 3–4 mm thick and cut with flower-shaped cutters.
  3. Bake for 8–11 minutes, until the edges are set but the centers remain pale.
  4. Cool cookies completely on a wire rack before decorating.
Icing
  1. For icing, whisk powdered sugar with milk or water, corn syrup, and extract until smooth.
  2. Adjust liquid to achieve piping or flooding consistency and decorate as desired.

Notes

Store iced cookies in an airtight container for up to 5 days. Freeze undecorated dough for up to 3 months.