Introduction

Flower Cookies are delicate, tender treats with a subtle almond and vanilla flavor. These charming, pastel-colored cookies are perfect for spring gatherings or anytime you want a sweet floral-inspired snack.

Ingredients

1/2 cup (1 stick) unsalted butter, softened (113g)
1/2 cup granulated sugar (100g)
1 large egg, room temperature (56g)
1 1/2 tsp almond extract (8g)
1 tsp vanilla extract or vanilla bean paste (5g)
2 cups all-purpose flour (260g)
2 Tbsp cornstarch (16g)
1 tsp fine salt (6g)
Deep Pink food coloring

Instructions

Step 1: Line two large baking sheets with parchment paper or silicone mats and set aside. Wait to preheat the oven until after the cookies chill.
Step 2: In a large mixing bowl, beat the softened butter and sugar with a hand mixer or stand mixer paddle attachment at medium-high speed for 1-2 minutes until light and fluffy.
Step 3: Add the egg, almond extract, and vanilla extract. Mix until combined, scraping the sides and bottom of the bowl as needed.
Step 4: Add the flour, cornstarch, and salt. Mix at low speed just until the dry ingredients are incorporated, scraping the bowl to ensure even mixing.
Step 5: Divide the dough in half. Using a 1/2 teaspoon scoop, portion half of the uncolored dough into uniformly sized bits, then roll into balls by hand and place on one prepared baking sheet.
Step 6: Add a squirt of deep pink gel food coloring to the remaining dough. Mix with a spatula or by hand until evenly colored. Scoop and roll pink dough balls, placing them on the other baking sheet.
Step 7: Arrange 5 dough balls of the same color in a circle with a small opening in the center to form flower petals. Repeat to make 12 white and 12 pink flowers, spacing them a few inches apart.
Step 8: Lightly spray the bottom of a flat-bottomed glass or ramekin with non-stick spray. Gently press the glass onto each flower to slightly flatten it, helping the petals stick together.
Step 9: Use a toothpick to draw 2 thin lines on each petal, starting from the center and extending halfway up, to add dimension.
Step 10: Press a remaining dough ball of the opposite color into the center of each flower to create the flower center.
Step 11: Chill the cookies, pan and all, in the fridge for 30 minutes or freezer for 10 minutes. This step helps the cookies keep their shape.
Step 12: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 11-12 minutes, one tray at a time, until edges are set but not browned.
Step 13: Let the cookies cool completely on the baking sheet before serving.

Tips & Variations

Use gel food coloring for a vibrant color without altering dough consistency.
If you don’t have almond extract, substitute with an equal amount of vanilla extract for a classic flavor.
Chilling the dough is essential to prevent spreading and maintain flower shape.
Try other colors of food coloring to make a variety of flower cookies.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To refresh slightly, you can warm them in a low oven for a few minutes before serving, but they are delicious as is.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without almond extract?

Yes, you can omit almond extract or replace it with an equal amount of vanilla extract if you prefer a more traditional vanilla flavor.

Do these cookies spread during baking?

These cookies spread very little because of the cornstarch in the dough and chilling step, which helps them keep their pretty flower shape.

Flower Cookies Recipe

Print Recipe

★★★★★

4.5 from 69 reviews

These charming Flower Cookies are delicate, buttery treats flavored with almond and vanilla, colored in soft pink and white to form lovely floral shapes. The dough is easy to prepare, divided into two colors, shaped into petite flower patterns with textured petals, chilled for perfect form retention, then baked to a tender finish. Perfect for spring gatherings, tea parties, or gifting.

Author: Marco
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 2 minutes
Yield: 24 flower cookies (12 white and 12 pink) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

1/2 cup (1 stick) unsalted butter, softened (113g)
1/2 cup granulated sugar (100g)
1 large egg, room temperature (56g)
1 1/2 tsp almond extract (8g)
1 tsp vanilla extract or vanilla bean paste (5g)

Dry Ingredients

2 cups all-purpose flour (260g)
2 Tbsp cornstarch (16g)
1 tsp fine salt (6g)

Additional Ingredients

Deep Pink gel food coloring

Instructions

Prepare the baking sheets: Line two large baking sheets with parchment paper or silicone baking mats. Set aside for later use.
Cream the butter and sugar: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened unsalted butter and granulated sugar at medium-high speed for 1-2 minutes until the mixture lightens in color and appears fluffy.
Add flavorings and egg: Beat in the room temperature large egg, almond extract, and vanilla extract until everything is combined thoroughly, scraping the bowl as needed to ensure uniform mixing.
Incorporate dry ingredients: At low speed, add the all-purpose flour, cornstarch, and fine salt. Mix just until the dry ingredients are fully incorporated. Scrape the sides and bottom of the bowl to ensure even blending without overmixing.
Divide the dough: Use a rubber spatula to divide the dough into two equal portions.
Shape uncolored dough balls: Using a 1/2 tsp measuring spoon, scoop out uniform portions from half of the uncolored dough and roll them into balls with your hands. Place these dough balls evenly spaced on one prepared baking sheet.
Color the second half: Add a squirt of deep pink gel food coloring to the remaining dough and mix by hand with a rubber spatula until the dough is evenly colored but not overmixed.
Shape pink dough balls: Repeat the scooping and rolling process with the pink dough, placing the dough balls on the second baking sheet.
Form flower shapes: Arrange five dough balls of the same color into a circle on a baking sheet, leaving a small opening in the center. Repeat until you have 12 flowers of each color, spacing them a couple of inches apart. Reserve leftover dough balls for flower centers.
Flatten petals slightly: Lightly spray the bottom of a flat-bottomed glass or ramekin with non-stick spray and gently press each flower to slightly flatten, just enough to help the petals stick together when baked.
Create petal details: Use a toothpick or scribe tool to gently make two thin lines on each petal, starting at the center and extending halfway up, to add dimension and realism to the flowers.
Add centers: Press one leftover dough ball into the center of each flower, using the opposite color dough from the petals for a pleasing contrast.
Chill the cookies: Place the cookies on their pans in the refrigerator for 30 minutes or the freezer for 10 minutes. Chilling helps the cookies maintain their shape during baking. Preheat the oven to 350°F (175°C) while chilling.
Bake: Bake the chilled cookies, one tray at a time, for 11-12 minutes until the edges are set but not browned. Allow the cookies to cool fully on the baking sheets before serving or storing.
Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days to maintain freshness.

Notes

Using room temperature butter and egg helps the ingredients combine smoothly and produces a tender cookie texture.
The cornstarch in the dough contributes to a soft, delicate crumb.
Pressing the flower shapes gently with a flat-bottomed glass ensures the petals stick together without flattening the cookies completely.
Chilling the dough on the baking sheets before baking prevents spreading and keeps the flowers well defined.
For even color distribution when tinting dough, avoid overmixing to keep a tender texture.
You can substitute vanilla bean paste for vanilla extract for enhanced flavor.
Make sure to scrape the sides and bottom of the mixing bowl thoroughly during mixing to ensure even blending.
If you don’t have non-stick spray, place a small piece of parchment paper between the dough and glass to avoid sticking when flattening cookies.

Keywords: flower cookies, almond extract cookies, vanilla cookies, pink cookies, spring cookies, butter cookies, shaped cookies, festive cookies