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Flower Sugar Cookies: Simple Recipe for Perfect Cut-Outs and Detailed Decorating

A beautifully decorated flower sugar cookie with vibrant pink, blue, and yellow piped icing petals.
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Learn to make sturdy, beautiful flower sugar cookies using a reliable dough recipe and detailed royal icing techniques for stunning floral decorations.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon milk (optional, for consistency)

Instructions

  1. Combine the flour, baking powder, and salt in a medium bowl. Set aside.
  2. In a large bowl, beat the softened butter and sugar together until light and fluffy.
  3. Beat in the egg, vanilla extract, and almond extract until just combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Do not overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to 1/4 inch thickness. This thickness helps the cookies hold their shape.
  8. Use your flower cookie cutters to cut out shapes. Place the cut-outs onto the prepared baking sheets.
  9. Bake for 8 to 10 minutes, or until the edges are just beginning to turn light golden brown. Do not overbake.
  10. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  11. Prepare your royal icing (see notes for recipe). Once cookies are completely cool, outline the flower shapes using stiff icing. Let the outline dry for 30 minutes.
  12. Flood the centers with thinned royal icing. Gently tap the tray to release air bubbles. Let the flood dry completely, usually 2 to 4 hours, depending on humidity.
  13. Once dry, use medium or stiff icing to pipe details like petals, centers, and veining to create your edible flower decorations.

Notes

  • For the best cut-out cookie dough, chill the dough thoroughly. If the dough gets warm while rolling, return it to the refrigerator for 15 minutes.
  • Royal Icing Recipe: Whisk 3 cups powdered sugar, 1/4 cup meringue powder, and 6 tablespoons warm water until smooth. Divide the icing and color as needed. For outlining, use stiff icing (holds its shape). For flooding, add water one teaspoon at a time until the icing flows smoothly off a spoon in a slow stream (10-second count).
  • To create realistic flower petals, use a small leaf or petal tip and pipe petals one by one, allowing slight overlap before the icing sets.
  • Store finished, decorated cookies in an airtight container at room temperature for up to one week. Avoid stacking them until the icing is completely hard.

Nutrition

Find it online: https://miameal.com/flower-sugar-cookies-recipe-cut-outs-decorating/