Pink Daisy Cookies made from a buttery vanilla dough, formed to look like pretty flower petals perfect for parties! Delightful butter cookies with a tender texture that melts in your mouth!
Prep: Line your baking tray with parchment paper; set aside.
Dough: In a bowl of a stand mixer (you can also use a hand mixer), add in the butter, powdered sugar, and vanilla extract. Beat at medium-high speed until everything is combined and the mixture turns creamy.
Add in the condensed milk and beat again until fully incorporated. Add in the cornstarch and gently mix just until it's well incorporated.
Start adding the flour in batches and mix until it forms a smooth dough. You may need to knead it by hand to make it smooth.
Divide the dough equally into two parts. Add a few drops of pink gel food color to one half of the dough and mix well until the color is evenly distributed.
Chill: Cover the dough and refrigerate for at least 30 minutes.
Shape: Take the chilled dough and roll small balls, each weighing approximately 4 grams (1 tsp)
Arrange 5 small balls to form a circle, creating the flower petals. Place a parchment paper on top of the circle and gently press the balls with a glass or spatula to flatten them slightly. Use a wooden skewer to make some impressions on the flower petals.
Take a small ball of dough in a contrasting color and place it in the center of the flower for an eye-catching look.
Refrigerate the formed cookies again for at least 30 minutes.
Bake: Preheat the oven to 325°F / 160 C. Remove the cookies from the fridge and place them in the preheated oven to bake for 12-15 minutes or until the edges turn slightly golden.
Let the cookies cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
These flower cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.