Introduction

These charming flower cookies are delicate, buttery treats perfect for any occasion. With a soft almond and vanilla flavor and a pop of pink color, they brighten up your cookie platter while remaining simple to make.

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 them aside. Wait to preheat your oven until the dough is chilled later in the process.
Step 2: In a large mixing bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer fitted with a paddle attachment at medium-high speed for 1-2 minutes until the mixture lightens and becomes fluffy.
Step 3: Add the egg, almond extract, and vanilla extract to the bowl. Beat until fully combined, scraping the sides and bottom of the bowl as needed.
Step 4: Reduce the mixer speed to low and add the flour, cornstarch, and salt. Mix just until the dry ingredients are incorporated. Scrape the bowl to ensure an even mix.
Step 5: Using a rubber spatula, divide the dough in half. Scoop out 1/2 teaspoon-sized portions from half the dough, roll them into balls by hand, and place them on one prepared baking sheet.
Step 6: Add a squirt of deep pink gel food coloring to the remaining dough and mix by hand or gently with a spatula until evenly colored. Repeat the scooping and rolling process with this dough, placing the balls on the second baking sheet.
Step 7: Arrange five dough balls of the same color in a circle on each baking sheet, leaving a small center opening to form flower petals. Continue until you have 12 flowers of each color, spacing them 2 inches apart. Keep any leftover dough balls for the centers.
Step 8: Spray the bottom of a flat-bottomed glass or ramekin with non-stick spray. Gently press it onto each flower circle to slightly flatten and help the petals stick together during baking. If you don’t have spray, use a small piece of paper between the dough and glass.
Step 9: Use a toothpick or scribe to draw two thin lines on each petal, starting from the center and extending about halfway up. This adds dimension to the flowers.
Step 10: Place a dough ball of the opposite color in the center of each flower, pressing gently to adhere. If needed, adjust dough size or use petal bits to make enough centers.
Step 11: Chill the cookies on the pans in the refrigerator for 30 minutes or in the freezer for 10 minutes to help maintain shape. Meanwhile, preheat the oven to 350°F (175°C).
Step 12: Bake one tray at a time for 11-12 minutes. The edges should be set but not browned. Allow cookies to cool completely on the baking sheet before serving.

Tips & Variations

For a different look, try swapping the pink food coloring for other colors like lavender or yellow to create a variety of flower cookies.
If you don’t have almond extract, you can use an equal amount of additional vanilla extract.
Use a silicone baking mat instead of parchment paper for easy cleanup and non-stick baking.
Chilling the dough thoroughly is key to preventing spreading and keeping the flower shape crisp.

Storage

Store the cooled flower cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the baked cookies separated by parchment paper for up to 1 month. Reheat gently at a low temperature if desired, but they are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe or omit it to avoid making the cookies too salty.

Why do the cookies need to chill before baking?

Chilling helps the dough firm up, which prevents the cookies from spreading too much and losing their flower shape while baking.

Flower Cookies Recipe

Print Recipe

★★★★★

4.7 from 720 reviews

Delight in these charming Flower Cookies, featuring soft, buttery dough enhanced with almond and vanilla extracts. Two-tone pink and white petals come together to form cute floral shapes with detailed petal lines and contrasting centers. These simple yet elegant cookies bake to a tender, lightly set finish, perfect for sharing or gifting.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 11-12 minutes per batch
Total Time: 1 hour (including chilling)
Yield: 24 flower cookies (12 pink, 12 white) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie Dough

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)

Additional

Deep Pink gel food coloring
Non-stick spray (for flattening tool)

Instructions

Prepare Baking Sheets: Line two large baking sheets with parchment paper or silicone baking mats and set aside to ready your work area for baking.
Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer fitted with paddle attachment to beat 1/2 cup softened unsalted butter and 1/2 cup granulated sugar at medium-high speed for 1-2 minutes until the mixture lightens in color and becomes fluffy.
Add Wet Ingredients: Beat in 1 large room temperature egg, 1 1/2 tsp almond extract, and 1 tsp vanilla extract until well combined. Scrape the bowl’s sides and bottom with a rubber spatula as needed to mix evenly.
Incorporate Dry Ingredients: Add 2 cups all-purpose flour, 2 Tbsp cornstarch, and 1 tsp fine salt to the wet mixture. Mix on low speed just until dry ingredients are incorporated, then scrape sides and bottom to ensure even mixing.
Divide Dough: Use a rubber spatula to split the dough evenly into two portions. Scoop half of the uncolored dough using a 1/2 tsp measuring spoon, roll each into balls with your hands, and place them spaced on one prepared baking sheet.
Color Remaining Dough: Add a squirt of deep pink gel food coloring to the other half of the dough and fold in with a rubber spatula until evenly colored. Avoid overmixing by mixing by hand if preferred.
Shape Pink Dough Balls: Scoop 1/2 tsp portions of the pink dough, roll into balls by hand, and place on the second prepared baking sheet.
Form Flower Shapes: Arrange 5 dough balls of the same color in a circle with a small opening in the center to create 12 white and 12 pink flower cookies. Leave space between cookies as they hardly spread in baking. Reserve remaining dough balls for flower centers.
Flatten Petals: Spray the bottom of a flat-bottomed glass or ramekin lightly with non-stick spray, press gently onto each flower to slightly flatten the dough balls, enabling the petals to stick after baking without fully flattening.
Add Petal Details: Using a toothpick or scribe, draw two thin lines on each petal from the center outward about halfway up to create petal texture and dimension.
Add Flower Centers: Take the reserved dough balls and press a contrasting color dough ball into the center of each flower for the center. Adjust dough sizes to ensure you have enough centers for all flowers.
Chill Cookies: Chill the flower-shaped dough on baking sheets in the refrigerator for 30 minutes or freezer for 10 minutes, helping the dough keep its shape during baking. Meanwhile, preheat the oven to 350°F (175°C).
Bake Cookies: Bake the chilled cookies one tray at a time for 11-12 minutes until the edges are set but not browned. Cool completely on the baking sheet before serving or storing.

Notes

Chilling the cookies before baking is essential to maintain their flower shape and prevent spreading.
Use a flat-bottomed glass sprayed with non-stick spray or covered with parchment paper to avoid sticking when flattening dough petals.
Draw petal lines gently to add charming detail without tearing the dough.
Store leftover cookies in an airtight container at room temperature for up to 5 days for best freshness.
For uniform cookies, use a 1/2 teaspoon measuring spoon to portion dough balls consistently.

Keywords: flower cookies, almond extract cookies, soft butter cookies, pink and white cookies, floral cookies, holiday cookies, homemade cookies