Buttercream Flower Cookies are both beautiful & delicious! Buttery cut out cookies are piped with a silky buttercream frosting in the shape of Spring flowers!
These flower cookies are not only beautiful but delicious too! They have a thick buttercream frosting and a crisp sugar cookie that’s sure to please. These flower cut out cookies would be perfect for a baby or bridal shower, birthday party, or just because! Change the frosting colors to make them seasonal and serve them all year long!
Beautiful & Delicious Flower Cookies Everyone Will Love
Buttercream flower cookies are a delightful treat that combines the sweet crunch of sugar cookies with the artistry of floral designs. These eye-catching confections bring a touch of spring to any occasion, from birthday parties to baby showers.
The sugar cookie base provides the perfect canvas for intricate buttercream blooms, the vibrant colors make these cookies really stand out. These cookies aren’t just beautiful – they’re delicious too. The buttery sweetness of the frosting complements the vanilla-scented cookie base perfectly. Each bite offers a satisfying blend of textures, from the soft frosting to the crisp cookie beneath. Give them a try today and see for yourself just how amazing they are!
Why you’ll love this Frosted Cookie Recipe
- Amazing taste & appearance. These buttercream flower cookies are a delightful treat that combines taste and visual appeal. The soft, buttery cookies provide a perfect canvas for showcasing beautiful floral designs.
- Versatile. The recipe is versatile, allowing bakers to unleash their creativity with various flower shapes and colors. It’s an excellent way to impress guests at parties or special events.
- Easy recipe. Bakers of all skill levels can enjoy making these cookies. The recipe is straightforward, with clear instructions for both the cookies and frosting. It’s a fun project for beginners and experienced bakers alike.
Buttercream Cut Out Flower Cookie Ingredients
Butter: For rich and flavorful cookies, use 1 cup of butter, softened, for is dough.
Salt: Balance the incredible flavors by adding ¾ tsp of salt.
Sugar: You need 1 cup of granulated sugar for sweet and chewy treats.
Eggs: Help bind the ingredients together by using 2 eggs in the dough.
Vanilla extract: Enhance the wonderful flavors by adding 1 ½ tsp of vanilla extract.
Flour: For the structural base of this recipe you will need 3 cups of flour (spoon and level measured).
Baking powder: Add 1 ½ tsp of baking powder to help these cookies rise as they bake.
Buttercream Frosting
Butter: Use ½ cup of salted butter for a creamy and rich frosting.
Shortening: You need ½ cup of vegetable shortening (shortening holds a better crust) for more great taste and texture.
Vanilla extract: Add 1 tsp of vanilla extract for a lovely subtle flavor in this frosting.
Powder sugar: Using 4 ½ cups of confectioners’ powdered sugar (white powdered sugar) will make this frosting, smooth, sweet, and OH SO delicious.
Milk: Give the frosting 3-5 TBSP of milk, or heavy cream, for an incredibly creamy and smooth cookie topping.
Food coloring: To decorate the flowers colorfully, use a few drops of each pink, purple, and yellow gel food coloring.
How to make Buttercream Flower Cookies
Cookie dough
In a bowl of a stand mixer, cream the butter, sugar, and salt, on medium speed for about 2 minutes.
Next add in the eggs, mix just to incorporate the egg, then scrape down the sides of the bowl. Then add the vanilla extract and mix again until just combined.
After that, in a separate bowl, whisk the dry ingredients, flour, and baking powder.
Continue to add the dry mixture to your wet ingredients. Mix until the dough forms and it pulls away from the sides of the bowl.
Chill
Remove the dough from the bowl and shape it into a ball and flatten it, then wrap it in plastic wrap, and place in the fridge for at least 30 minutes. If you prefer, divide the dough into two discs, and work in two batches. It is quite a bit of dough to work with all at once.
Shape & bake
Get your oven preheating to 375°F while your dough chills. Also cover two cookie sheets with parchment paper and set them aside.
Next, pull out the dough from the fridge, flour a clean surface, and roll the dough out to ¼ inch thick. Cut the dough out into daisy flower shapes.
Place each flower on the prepared baking sheets, place in the preheated oven, and bake for 6-7 minutes. Or until the edges of the cookies are golden.
Once baked, let the cookies sit for a couple of minutes on the cookie sheet to firm up. Transfer to a cooling rack so they can cool completely before adding the buttercream.
Frosting
In a bowl of a stand mixer (or use a handheld electric mixer) cream the butter for a minute and very slowly add the shortening, scraping down sides in between, creaming until well incorporated. Once creamed, add the vanilla extract. Mix again for a minute.
Then add in the powdered sugar. Beat little by little so your powdered sugar doesn’t go all over the place.
Once mixed, slowly add in the heavy cream, add in 3 TBSP to start, continue to add more until it reaches a thick butter-like consistency. Mix until smooth, on medium to high speed for a couple of minutes until it is creamy. If you use shortening then be careful to not overmix because it can turn grainy.
Once ready, divide the buttercream into separate bowls with the amount of colors you will be using. Add the gel food coloring into each bowl and mix well until evenly combined. In this case I used a white, pink, purple, and yellow bowl.
Transfer each of the colors into a piping bag using a #104 tip.
Decorate
Place a large dot of buttercream onto each petal of each daisy flower cookie. Once each petal has the dot, grab a spatula and spread the frosting from the outside of the petal towards the center of the flower. Continue to do this until all of the petals have buttercream. Add a dot of yellow or orange buttercream for the middle of the flower. Continue for all the cookies. Let cool and enjoy!
How long are frosted cookies good for?
Frosted cookies typically stay fresh for 3-5 days at room temperature. When refrigerated, they can last up to 2 weeks. For longer storage, freeze unfrosted cookies for up to 3 months.
Best storage method for frosted cookies
Store frosted cookies in an airtight container at room temperature. Place parchment paper between layers to prevent sticking. Keep the container away from direct sunlight and heat sources.
For refrigeration, use a sealed container and bring cookies to room temperature before serving. This prevents condensation from forming on the frosting.
This buttercream frosting recipe yields about 4 cups frosting. Store any unused buttercream in an airtight container in the fridge for up to a week or freeze for up to three months.
Tips for frosting cookies
Allow cookies to cool completely before frosting. Use a piping bag or offset spatula for neat application. Practice piping techniques on parchment paper before decorating cookies.
Chill the frosted cookies briefly to set the buttercream. This helps prevent smudging when stacking or packaging. Add food coloring to frosting gradually for desired shades.
Love frosted cookies? Try more amazing recipes here:
- Frosted Lemon Sugar Cookies
- Soft Sugar Cookies
- Frosted Strawberry Cookies
- Buttermilk Sugar Cookies
- Marshmallow Flower Cookies
- Valentine’s Sugar Cookies
- Watermelon Sugar Cookies
- Lemon Cut Out Sugar Cookies
- Jello Sugar Cookies
- Cream Cheese Sugar Cookies
- All Butter Sugar Cookies
- Popsicle Sugar Cookies
- Key Lime Pie Cookies
- Easy Fruit Pizza Cookies
- Blueberry Sugar Cookies
Buttercream Flower Cookies are not only delicious but beautiful too! With a smooth buttercream frosting these cookies are great for any occasion and are sure to please.
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