Ingredients
Equipment
Method
Cookie Preparation
- Cream softened butter and granulated sugar until light and fluffy; then beat in the large egg and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a cohesive dough forms.
- Wrap the dough in plastic wrap and chill for at least 30 minutes. Once chilled, roll out the dough on a lightly floured surface to about 1/4 inch thickness and use flower-shaped cookie cutters to create desired shapes.
- Place the cut-out cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for 8-12 minutes, or until the edges are lightly golden. Let cookies cool completely on a wire rack before decorating.
Decorating
- To prepare the royal icing, whisk together sifted powdered sugar, milk or water, and vanilla extract until smooth, adjusting the liquid amount for desired consistency. Divide the icing into separate bowls and tint with various food colorings to create a palette of shades.
- Using piping bags fitted with fine tips, outline the cooled flower cookies with a thicker icing consistency, then flood the centers with a slightly thinner icing. Allow each layer to dry completely before adding more details.
- Once the base icing is dry, add intricate decorative details such as petals, contrasting centers, leaves, or edible glitter using different icing colors and techniques to bring your stunning flower designs to life.
Notes
For best results, ensure your butter is at room temperature for creaming. When decorating, practice your piping techniques on parchment paper first. Store decorated cookies in an airtight container at room temperature for up to 5 days, or freeze undecorated cookies for longer storage.
