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!
Servings: 50 cookies
Calories: 155kcal
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