Spring Flower Cookies
There’s no better way to enjoy a day than with a batch of delicious and beautifully decorated spring flower cookies.
These delightful treats, made with soft and buttery sugar cookies, adorned with smooth buttercream frosting, and finished with charming floral designs, are sure to bring a smile to anyone’s face.
How to Make Beautiful Spring Flower Cookies
I have been gardening a lot and I am anxious for the colors of spring to start to bloom. So I went into the kitchen and decided to make some spring flower cookies.
I like how these came out. So, today I am sharing the step-by-step process of making and decorating these delightful springtime treats.
Getting Started: The Sugar Cookie Base
To create the perfect canvas for our spring flower cookies, we’ll start by making a batch of classic sugar cookies.
I bought a flower cookie cutter on Etsy and it comes in two sizes for under $5.00.You can also use a bunny cookie cutter!
These sugar cookies are so easy to make. Mix the dough and roll it out. Use flower-shaped cookie cutters to cut out the cookies and place them onto the prepared baking sheet.
Bake and allow the cookies to cool completely before frosting and decorating.
Basic Sugar Cookies Recipe
These sugar cookies are light and flaky and have a slight taste of lemon. I love how they taste!
Ingredients
- Sugar Cookies
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1 large egg, lightly beaten
- 1 tablespoons milk
- 1 TBL lemon juice
- 1/2 teaspoon pure vanilla extract
Instructions
Whisk together flour, salt, and baking powder in a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, and sugar; add dry ingredients, and mix until incorporated. With the mixer running, add egg, milk, lemon, and vanilla; mix until incorporated.
Transfer the dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more.
Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
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Buttercream Frosting
Now that our sugar cookies are baked and cooled, it’s time to bring them to life with delicious buttercream frosting. Here’s how to make a simple and creamy buttercream frosting.
Buttercream Frosting
This Buttercream Frosting recipe is great for cakes, cupcakes, and more. Its unique flavor is just the best.
Ingredients
- 1 cup nonsalted butter (do not warm)
- 4 cups powdered sugar
- 1 tsp vanilla
- 4 - 6 TBL coconut milk (I like Thai Kitchen Organic)
Instructions
- Cream the butter until soft in a mixer for about two minutes.
- Add the sugar, vanilla, and three TBL of coconut milk.
- Add the remaining TBL of coconut milk as needed. If you are decorating cookies, make sure the frosting is thick so it will hold its shape. If it gets too soft, place it in the refrigerator for about twenty minutes.
- Once decorated, you can freeze the cookies for up to two months.
Divide the frosting into separate bowls and tint each bowl with gel food coloring to create the desired flower colors. I made a light and dark color of three colors: pink, peach, and green.
Decorating the Spring Flower Cookies
Now comes the fun part – decorating our sugar cookies with buttercream frosting to create beautiful spring flowers. Here’s how to do it:
Equipment Needed:
- Piping bags
- Piping tips (small round tip for the flower center, and leaf tip for the leaves)
- Flower nail (optional)
- Parchment paper squares
Instructions:
- Frost each cookie with a knife, using the flower and leaf colors.
- Fill a piping bag fitted with a small round tip with the desired color of buttercream frosting for the flower centers.
- Pipe frosting in the center of each cookie and continue in a spiral direction to create the flower detail.
- Next, fill a piping bag fitted with green buttercream frosting and add detail to the leaves.
- Pipe two leaves on opposite sides of the flower center to create the leaves.
- Repeat this process for each cookie until all of them are beautifully decorated with spring flowers and leaves.
Tips for Success:
- Consistency is Key: Make sure your buttercream frosting is the right consistency for piping – not too thick, but not too thin either. If it’s too thick, add a little more heavy cream or milk. If it’s too thin, add more powdered sugar.
- Practice Makes Perfect: Don’t worry if your piping skills aren’t perfect right away. Decorating cookies with buttercream frosting takes practice, so be patient and keep practicing until you feel comfortable.
- Get Creative: Don’t be afraid to experiment with different flower shapes, colors, and designs. Let your creativity blossom and have fun with the decorating process!
Serving and Storing:
Once your spring flower cookies are decorated and the frosting has set, they’re ready to be enjoyed! Serve them as a sweet treat for spring gatherings, Easter celebrations, or simply as a delightful snack with a cup of tea.
To store the cookies, place them in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for longer shelf life of about two months. Just be sure to bring them to room temperature before serving for the best taste and texture.
Making spring flower cookies is a delightful way to welcome the season and spread joy to your loved ones. With soft and buttery sugar cookies, creamy buttercream frosting, and charming floral designs, these cookies are sure to brighten anyone’s day. So roll up your sleeves, grab your piping bags, and let your creativity bloom as you create your own batch of beautiful spring flower cookies!
My Favorite Green Decor Inspiration!
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How clever of you to think to use the bunny cookie cutter! I ws wondering how you were going to attach the leaves. I also appreciate how you decorated them. My hands have a little arthritis so I cannot decorate cooklies and cakes like I have in years gone by with details. But I can still squeeze a bag and for the semi free hand style. Thanks for sharing this.
The idea of making a cake is great, but what impresses me the most is the cake plate.
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