These flower iced cookies are soft, buttery, and lightly sweet with a smooth vanilla icing on top. They’re perfect for celebrations, tea time, or simply when you want a beautiful homemade treat that looks as good as it tastes.
Ingredients for Flower Iced Cookies
This recipe (1X) yields 24 cookies
- Cookie Dough
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- Icing
- 2 cups powdered sugar
- 2.5 tbsp milk
- 1 tbsp light corn syrup
- 1/2 tsp vanilla extract
- Food coloring, optional
Instructions
Step 1: Prepare the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Step 2: Cream the butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and creamy.
Step 3: Add the wet ingredients
Mix in the egg, vanilla extract, and almond extract until fully combined.
Step 4: Form the dough
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
Step 5: Chill the dough
Wrap the dough and refrigerate for at least 1 hour.
Step 6: Roll and cut
Preheat the oven to 350°F (175°C). Roll the dough out on a lightly floured surface and cut into flower shapes.
Step 7: Bake
Place the cookies on a lined baking sheet and bake for 8 to 10 minutes, or until the edges are just lightly set.
Step 8: Cool completely
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.
Step 9: Make the icing
Whisk together powdered sugar, milk, corn syrup, and vanilla extract until smooth. Add food coloring if desired.
Step 10: Decorate
Spread or pipe the icing onto the cooled cookies. Let the icing set completely before serving or storing.
Flower Iced Cookies Recipe’s FAQ
Yes. You can bake the cookies 2 to 3 days in advance and decorate them later, or fully decorate them and store them once the icing has set.
This usually happens when the dough is too warm. Chilling the dough before rolling and chilling the cut cookies before baking helps them keep clean edges.
Store them in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to protect the icing.