Introduction

These charming flower cookies are as delightful to look at as they are to eat. With a tender, buttery base and a hint of almond and vanilla, they make a perfect treat for any occasion. Plus, the colorful petals add a fun, festive touch to your cookie platter.

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: Wait to preheat the oven until after the cookies have chilled. Line two large baking sheets with parchment paper or silicone mats and set aside.
Step 2: In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the softened butter and sugar at medium-high speed for 1-2 minutes, until the mixture lightens in color and becomes fluffy.
Step 3: Add the egg, almond extract, and vanilla extract. Beat until combined, scraping down the sides and bottom of the bowl as needed.
Step 4: Add the flour, cornstarch, and salt. Mix on low speed just until the dry ingredients are incorporated. Scrape the bowl to ensure everything is evenly mixed.
Step 5: Divide the dough in half using a rubber spatula. Scoop out half of the uncolored dough using a 1/2 teaspoon measuring spoon, then roll these scoops into balls and place on one prepared baking sheet.
Step 6: Add a squirt of deep pink gel food coloring to the remaining dough and mix evenly by hand or gently with a spatula. Scoop out portions with a 1/2 teaspoon, roll into balls, and place on the second baking sheet.
Step 7: Form flowers by arranging five dough balls of the same color in a circle with a small space in the center. Repeat until you have 12 flower shapes of each color, 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 flatten slightly to help the petals stick together during baking.
Step 9: Use a toothpick to draw two thin lines on each petal starting from the center and extending halfway up, for added texture and dimension.
Step 10: Place a smaller dough ball of the opposite color in the center of each flower, gently pressing it in to form the flower center.
Step 11: Chill the cookies, on the baking sheets, for 30 minutes in the refrigerator or 10 minutes in the freezer to set the shape.
Step 12: While chilling, preheat the oven to 350°F (175°C). Bake the cookies one sheet at a time for 11-12 minutes until the edges are set without browning.
Step 13: Let the cookies cool completely on the baking sheets before enjoying.

Tips & Variations

Use gel food coloring for vibrant colors without altering the dough texture.
If you don’t have almond extract, try substituting with an equal amount of vanilla extract for a milder flavor.
For a fun twist, try using other pastel colors for the petals to match seasonal themes or celebrations.
Chilling the dough thoroughly helps the cookies hold their delicate flower shape during baking.

Storage

Store leftover cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, place a slice of bread in the container to maintain moisture. There’s no need to reheat these tender cookies; enjoy them at room temperature for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough ahead of time?

Yes, you can prepare the dough up to a day in advance. Wrap it tightly in plastic wrap and refrigerate. Bring it back to a slightly cool temperature before scooping and shaping.

What if I don’t have cornstarch?

Cornstarch helps keep the cookies tender and soft. If you don’t have any, you can substitute with the same amount of cake flour or just use all-purpose flour, but the texture may be slightly less delicate.