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Flower Sugar Cookies

Flower Sugar Cookies

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Submitted by maryannbyn

Cut-out sugar cookies with vanilla and almond extract. Buttery, soft-set centers with crisp edges. Roll, cut into flowers or shapes, decorate with icing for any occasion.

YIELD

24 servings

PREP

140 min

COOK

8 min

READY

150 min

These rolled sugar cookies are the all-purpose base every home baker should have in their back pocket. Soft yet sturdy enough to hold detailed shapes, sweet but not sickly, and decorating-friendly with royal icing or buttercream. Ready for spring flowers, autumn leaves, Christmas trees, anything.

The dual extract combo is what sets this version apart from a plain sugar cookie. Vanilla provides familiar warmth; a half teaspoon of almond extract adds that bakery-style nutty perfume that you can’t quite place but immediately recognize. Don’t skip it. Almond extract is what makes wedding cakes taste like wedding cakes.

Cream of tartar is the secret-weapon ingredient. It activates the baking soda and adds a subtle tang that keeps the cookies from tasting flat. It’s also the ingredient that gives snickerdoodles their characteristic flavor.

Chilling the dough for 1 to 2 hours is mandatory, not optional. Cold dough holds shapes perfectly during cutting and doesn’t spread in the oven, which means your flower petals stay as petals instead of merging into blobs.

Pull cookies when the edges are just lightly browned. Soft centers will firm up as they cool. Overbaked cookies get crunchy and break under decorating.

Pro Tips

  • Roll dough between two sheets of parchment to prevent sticking and skip excess flour.
  • Dip cookie cutters in flour between cuts for clean releases.
  • Use ⅛ inch thickness for a tender chew; ¼ inch for sturdier decorating cookies.
  • Reroll scraps once; twice and they toughen.
  • Decorate with thinned royal icing for smooth flooded surfaces.

Variations

  • Sub lemon zest and lemon extract for almond extract for spring cookies.
  • Add 1 teaspoon ground cinnamon to the dough for warm-spiced shapes.
  • Use the same recipe for sandwich cookies; spread jam or buttercream between two cooled cookies.

Ingredients

1 237
CUP ML BUTTER
softened
1 ½ 355
CUPS ML SUGAR
1 1
LARGE EACH EGG
1 5
TEASPOON ML VANILLA EXTRACT
½ 2.5
TEASPOON ML ALMOND EXTRACT *
2 ½ 591
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML CREAM OF TARTAR

Directions

In a mixing bowl, cream butter and sugar.

Add egg and extracts; mix well.

Combine flour, baking soda and cream of tartar; add to creamed mixture and mix well.

Shape into a ball.

Chill for 1 to 2 hours.

On a lightly floured surface, roll out dough to ⅛ inch thickness; cut into flowers, or desired shapes.

Place on greased baking sheets.

Bake at 375℉ (190℃) F for 6 to 8 minutes or until edges are light brown.

Cool on wire racks.

Decorate with icing if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 1000 43% from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 30g 148%
Trans Fat 0g
Cholesterol 169mg 56%
Sodium 481mg 20%
Total Carbohydrate 45g 45%
Dietary Fiber 2g 8%
Sugars g
Protein 20g
Vitamin A 29% Vitamin C 0%
Calcium 3% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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