Spring Floral Cookies
Adapted from the recipe from my book The Little Picnic Book
As spring arrives, it’s the perfect time to celebrate all things floral—whether you choose to decorate these cookies with colorful edible flowers or paint on your own whimsical designs. This simple sugar cookie recipe provides a buttery, subtly sweet canvas that’s ideal for creativity. Enjoy them with a cup of tea, gift them to friends, or keep them on hand for an afternoon treat!
Ingredients
½ cup butter (softened)
½ cup sugar
1 egg
1 teaspoon vanilla extract (optional but recommended)
1½ cups flour
¼ teaspoon baking powder
Pinch of salt
Edible flowers (food-grade) or food-grade paints
painting supplies:
Wilton Gel Colors - you can buy the pack but I used pink, yellow, green, and red.
Steps:
Step 1: Preheat the oven to 375°F (190°C).
Step 2: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. Sift together the flour, baking powder, and salt; gradually add to the creamed mixture until just blended.
Step 3: Refrigerate dough for at least 1 hour. Roll the dough out until an eighth-inch thick.
Put dough on your baking sheet.
Step 4: Cut the cookies into desired shape with cookie cutter and remove excess. If you are painting your cookies, now is the time to paint. Add a tiny bit of white to each gel color to make it vibrant. Paint wildflowers onto the cookies.
Step 5: Bake for 8 minutes in the preheated oven, or until golden brown. Midway through baking, pull the cookies out and press the edible flowers into them.
Return to the oven to complete baking.
Cool on wire racks.
Step 6: Store in an airtight container and enjoy!
With Love,
Cristina