Buttercream Flower Cookies combine a soft, buttery dough with a delicious buttercream frosting, making them perfect for celebrations and gatherings. With a blend of simple ingredients, these spring cookies are easy to make and are a delightful treat that add both beauty and flavor to any occasion!

Making this cut out cookie recipe starts with a straightforward dough, featuring butter, sugar, and just the right amount of salt to enhance the flavors. Once baked, they are topped with a rich buttercream frosting that results in vibrant, edible flower cookies. This process transforms each cookie into a mini work of art, inviting both admiration and indulgence.

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: Use 1 cup of butter, softened, for this cookie dough.

Salt: Balance the flavors by adding ¾ tsp of salt. 

Sugar: You need 1 cup of granulated sugar for sweet and chewy cookies.

Eggs: Bind the ingredients together by using 2 eggs.

Vanilla extract: Add 1 ½ tsp of vanilla extract.

Flour: The structural base of this recipe is 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 an rich frosting.

Shortening: You need ½ cup of vegetable shortening (shortening holds a better crust).

Vanilla extract: Add 1 tsp of vanilla extract for a subtle flavor in this frosting.

Powder sugar: Use 4 ½ cups of confectioners’ powdered sugar (white powdered sugar).

Milk: 3-5 TBSP of milk, or heavy cream, is needed for a smooth cookie topping.

Food coloring: 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. Add in the eggs, mix until just incorporated, then scrape down the sides of the bowl. Add the vanilla extract and mix again until just combined. 

In a separate bowl, whisk the flour and baking powder. 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

Preheat the oven to 375°F while your dough chills. Also cover two cookie sheets with parchment paper and set them aside.

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. Add the vanilla extract, mix again for a minute.

Add in the powdered sugar. Beat little by little so your powdered sugar doesn’t go all over the place. 

Slowly add in the heavy cream, add in 3 TBSP to start, 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.

Once ready, divide the buttercream into separate bowls of the amount of colors you will be using. Add the gel food coloring into each bowl and mix well until evenly combined.

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, then serve & enjoy! 

Print

Buttercream Flower Cookies

Buttercream Flower Cookies combine a soft, buttery dough with a delicious buttercream frosting, making them perfect for celebrations and gatherings. With a blend of simple ingredients, these spring cookies are easy to make and are a delightful treat that add both beauty and flavor to any occasion!

Course Cookies, Cookies, Dessert, frosted cookies

Cuisine American

Keyword Buttercream Flower Cookies

Prep Time 30 minutes minutes

Cook Time 7 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 7 minutes minutes

Servings 50 cookies

Calories 155kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter softened
• ¾ tsp salt
• 1 cup granulated sugar
• 2 eggs
• 1 ½ tsp vanilla extract
• 3 cups flour spoon and level measured
• 1 ½ tsp baking powder

Buttercream Frosting

• ½ cup salted butter
• ½ cup vegetable shortening shortening holds a better crust
• 1 tsp vanilla extract
• 4 ½ cups confectioners’ powdered sugar white powdered sugar
• 3-5 TBSP Milk or heavy cream

Instructions

• Dough: Cream the butter, sugar, and salt, in a stand mixer on medium speed for about 2 minutes.
• Add in the eggs, mix until just incorporated, scrape down the sides of the bowl.  Add vanilla extract and mix again until combined.
• Whisk the flour and baking powder in a separate bowl. Add the dry ingredients to the wet ones. Mix until the it becomes a dough 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, 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: Preheat the oven to 375°F while your dough chills.
• Pull the dough from the fridge, flour a clean surface, and roll the dough out to ¼ inch thick. Cut your cookies out into daisy flower shapes.
• Place each flower cookie on a parchment lined baking sheet and bake for 6-7 minutes, or until the edges of the cookies are golden. Once baked, let them 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: Cream your butter in a stand mixer for a minute and very slowly add the shortening, scraping down sides in between creaming until well incorporated. Add the vanilla extract, mix again for a minute. Add in the powdered sugar, beat slowly so the powdered sugar doesn’t go all over the place.
• Add in 3 TBSP of heavy cream and 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 of the amount of colors you will be using. Add the gel food coloring into each bowl and mix well until evenly combined. 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!

Notes

These frosted flower cookies will stay fresh for 3-5 days at room temperature, if stored in an airtight container. When refrigerated, they can last up to 2 weeks.

For longer storage, freeze unfrosted cookies for up to 3 months. Thaw at room temperature, add the frosting, then enjoy! 

Nutrition

Calories: 155kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Cholesterol: 21mg | Sodium: 82mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 181IU | Calcium: 10mg | Iron: 0.4mg

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.

Is there a festive twist I can add to buttercream flower cookies for the holiday season?

Incorporating seasonal flavors can elevate buttercream flower cookies. Adding spices like cinnamon or nutmeg to the dough or frosting can create a warm, holiday-inspired taste. Using holiday-themed cookie cutters for fun shapes also enhances the festive appeal.

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.

How do you ensure buttercream frosting hardens enough for stacking cookies?

To achieve a firmer frosting, using a mix of salted butter and vegetable shortening helps create a stable structure. Allow the frosting to set at room temperature for a few hours after applying it to the cookies. This process ensures it hardens and becomes suitable for stacking.

Try more of our amazing Spring Time recipes here:

• Looking for a refreshing, sweet treat to serve at your next gathering? Try these mini fruit tarts, they are simply delicious!
• You can’t go wrong with these frosted strawberry cookies, with their bright, luscious flavor they are always a hit.
• This easy mango fruit salad makes a wonderful side dish that pairs well with any main course!
• Whip up a batch of these soft, citrus flavored lemon crinkle cookies. They look amazing on any Spring event dessert table.
• Here is a great main course to enjoy as the weather gets warmer, chicken caprese tastes great and completes a meal perfectly.

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.

The post BUTTERCREAM FLOWER COOKIES appeared first on Family Cookie Recipes.