I used the flood method to get the white base on these cookies, let it dry for a few hours, and then piped flowers to match the cookie flavorings. This is a good tutorial for flooding and decorating with royal icing if you’d like to do the same.
Iced Flower Sugar Cookies
Active time: 1 hour
Chill time: 3 hours
Makes: about 30 2.5 inch cookies
Basic cookie dough
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
For vanilla cookies
1 tsp vanilla
For lavender cookies
1/4 tsp crushed dried lavender
For rose and cardamom cookies
1/4 tsp rosewater
1/4 tsp cardamom
Rolling and baking
powdered sugar to roll out the dough
desired cookie cutters
baking sheets lined with parchment paper
4 pasteurized egg whites (3 ounces)
1 teaspoon vanilla extract
4 cups confectioners’ sugar
Food coloring and piping bags as desired
1. Sift together flour, baking powder, and salt into a medium bowl.
2. Place butter and sugar in large bowl of electric stand mixer with the paddle attachment and beat until light in color. Add egg and milk and beat to combine.
3. With mixer on low speed, gradually add flour and beat until mixture pulls away from the side of the bowl.
4. Divide dough into four portions. To each portion, add your desired flavor variation (see ingredients above). I did two portions of vanilla, one portion of lavender, and one portion of rosewater and cardamom.
5. Wrap the portions separately in plastic wrap and refrigerate for at least 3 hours and up to overnight.
Rolling and baking
1. Preheat the oven to 375 degrees F.
2. Sprinkle your work surface with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thickness. Try to do this quickly so the dough doesn’t warm up too much.
3. Cut the dough with your desired cookie cutters, and place on the parchment lined baking sheets. Bake 7-9 minutes, rotating halfway through, until cookies are just starting to turn brown on the bottom edges.
4. Let sit on baking sheet for 2 minutes after removal from oven and then move to a wire rack to cool completely.
1. In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy.
2. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks, about 5 to 7 minutes.
3. Portion and color frosting, and frost your cookies as desired.