Description
These delightful buttercream flower cookies feature a tender, melt-in-your-mouth base topped with beautiful, fluffy piped buttercream flowers. Perfect for any celebration or a sweet afternoon treat.
Ingredients
Scale
- For the Cookies:
- 2 ¼ cups (270g) All-Purpose Flour
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 cup (226g) Unsalted Butter, softened
- 1 cup (200g) Granulated Sugar
- 1 large Egg, room temperature
- 1 teaspoon Vanilla Extract
- For the Buttercream Frosting:
- 1 cup (226g) Unsalted Butter, softened
- 4–5 cups (480-600g) Powdered Sugar, sifted
- 1–3 tablespoons Heavy Cream or Milk
- 1 teaspoon Vanilla Extract
- Gel Food Coloring (various colors)
Instructions
- 1. Make the Cookie Dough: Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Whisk together flour, baking powder, and salt, then gradually add to wet ingredients until just combined. Divide, wrap, and chill for at least 1 hour.
- 2. Bake the Cookies: Preheat oven to 375°F (190°C). Roll out dough to 1/4 inch thick on a floured surface. Cut with flower-shaped cutters and transfer to parchment-lined baking sheets. Bake for 8-12 minutes until edges are lightly golden. Cool completely on a wire rack.
- 3. Prepare the Buttercream: Beat softened butter until creamy and pale. Gradually add sifted powdered sugar. Beat in vanilla extract and 1-3 tablespoons of heavy cream until light, fluffy, and smooth. Adjust consistency as needed.
- 4. Color the Buttercream: Divide buttercream into separate bowls and tint with gel food coloring to desired shades.
- 5. Decorate: Fit piping bags with desired nozzles (e.g., Wilton 104, 352, 1M) and fill with colored buttercream. Pipe various flower designs and leaves onto the cooled cookies. Let set for 30 minutes before handling.
- Prep Time: 45 mins (plus chilling)
- Cook Time: 10-12 mins