Buttercream Flower Cookies (Print Version)

Delicate sugar cookies adorned with pipéd buttercream blossoms for elegant occasions.

# Recipe Ingredients:

→ Sugar Cookies

01 - 2 1/2 cups all-purpose flour
02 - 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 tsp pure vanilla extract

→ Buttercream Frosting

08 - 1 cup unsalted butter, softened
09 - 3 1/2 cups confectioners sugar, sifted
10 - 2 tbsp whole milk, plus more as needed
11 - 1 1/2 tsp pure vanilla extract
12 - Pinch of salt
13 - Food coloring gels, various colors as desired

# Directions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2–3 minutes.
04 - Beat in the egg and vanilla extract until fully incorporated into the butter mixture.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until a cohesive dough forms.
06 - Divide dough in half, flatten into disks, wrap tightly in plastic, and refrigerate for 30 minutes.
07 - On a lightly floured surface, roll dough to 1/4-inch thickness. Cut out cookies using round or flower-shaped cutters.
08 - Place cookies 2 inches apart on prepared baking sheets. Bake for 10–12 minutes, until edges are just turning golden.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
10 - Beat softened butter until smooth and creamy. Gradually add sifted confectioners sugar, mixing thoroughly after each addition.
11 - Add milk, vanilla, and salt. Beat for 2–3 minutes until light and fluffy. Add additional milk 1 teaspoon at a time if needed for piping consistency.
12 - Divide buttercream into separate bowls and tint with gel food coloring to achieve desired shades.
13 - Fit piping bags with small star, petal, and leaf tips. Fill each bag with a different colored buttercream.
14 - Pipe decorative flowers and leaves onto completely cooled cookies using various tips for different effects.
15 - Allow decorated cookies to rest at room temperature until buttercream firms slightly before serving or storing.

# Expert Advice:

01 -
  • The buttercream flowers make these look like you spent hours at a fancy bakery
  • The sugar cookie base is sturdy enough to hold all that decorative frosting without getting soggy
  • You can customize the colors for any occasion or season
02 -
  • Warm cookies will melt your buttercream flowers into sad puddles—patience with cooling is nonnegotiable
  • Gel food coloring produces the most vibrant colors without thinning your frosting like liquid does
  • Practicing flower piping on parchment paper saves you from decorating disasters on the actual cookies
03 -
  • If your buttercream feels too stiff to pipe, warm it slightly in the microwave for 5 to 10 seconds
  • Room temperature ingredients are essential for both cookie dough and silky smooth buttercream
  • Keep your decorated cookies away from direct sunlight or the colors will fade and the buttercream will soften

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