Flower Sugar Cookies | Simple Wedding Dessert Recipe
Whip up the perfect sugar cookies with a crunchy outside and soft inside! This easy recipe includes royal icing that dries hard, ideal for decorating with beautiful flower designs for a wedding or special event.
Floral Wedding Recipes
I made these sugar cookies for my wedding celebration, and they were a hit! Not only did they add a lovely floral touch to the dessert table, but they were also delicious. The dried edible flowers I ordered from Etsy were a fantastic addition; you can’t even taste them, yet they make the cookies look so elegant and unique. These cookies are simple to make, perfect for any occasion, and sure to impress your guests with both their beauty and flavor.
The Best Sugar Cookie Icing (Delicious & Mess-Free)
The royal icing is just right—it’s tasty and dries hard, so you can stack the cookies without any mess. This sugar cookie icing is quick and easy to make, and it turns out perfect every time. It has a great flavor and dries shiny and hard, giving your cookies a professional finish. You can easily customize the icing with food coloring to match any theme or occasion, and it holds up well with detailed designs and decorations. Whether you’re adding simple patterns or intricate artwork, this icing ensures your cookies look as good as they taste.
How to decorate Sugar Cookies with Dried Flowers
Adding dried edible flowers to the cookies takes them to a whole new level of elegance and charm. I ordered my edible flowers on Etsy, where there’s a fantastic variety to choose from—I’ll link the ones I used here. These delicate flowers not only look beautiful but also make your cookies perfect for special occasions. If you’re feeling adventurous, you can dry the flowers yourself! Here’s a simple tutorial to get you started. Whether you buy or DIY, the flowers add a unique and stunning touch to your sweet treats.
How to make Sugar Cookies from scratch?
To make sugar cookies from scratch, start by preparing the dough. Beat butter and sugar together until smooth and creamy. Add egg, vanilla, and almond extract, then mix in flour, baking powder, and salt until combined. Divide the dough in half and roll each portion to 1/4″ thickness between parchment paper sheets. Chill the dough for at least 1-2 hours.
Preheat the oven to 350°F. Cut out cookies using a circular cutter and bake on parchment-lined baking sheets for 11-12 minutes, until lightly browned at the edges. Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
For the royal icing, whisk together icing sugar, meringue powder, and water until smooth. Decorate the cookies with icing and dried flowers, then let them dry for at least 2 hours before storing.
Flower Sugar Cookies Recipe:
This recipe makes 30 small circle cookies. From start to finish, you’ll need around 3 hours to make these:
- 15 minutes to prepare the dough
- 1 hour to chill the dough
- 15 minutes to cut out cookies
- 12 minutes to bake cookies
- 1 hour to let cookies cool down
- 10 minutes to prepare icing
- 15 minutes to decorate
- (plus 2 hours to let icing harden, before you can store them)
Ingredients:
Cookies:
- 280g all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 170g unsalted butter (softened to room temperature)
- 150g white sugar
- 1 egg, at room temperature
- 2 tsps vanilla extract
- 1/2 tsp almond extract (optional)
Royal Icing:
- 2 cups icing sugar
- 2 tbsps meringue powder
- 5 tsps water
- dried edible flowers (optional, for decorating)
Instructions:
- Prepare the cookie dough. In a large bowl, using an electric mixer, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract and beat on high speed until combined. Add the flour, baking powder and salt, and mix on low until combined.
- Divide the dough in half. On a sheet of parchment paper, roll out dough until 1/4″ thick, lightly flouring if too sticky. Add a second piece of parchment paper on top, and roll out the other half of the dough. Cover the rolled dough in plastic wrap and place in the fridge to cool for at least 1-2 hours, and up to 2 days.
- Preheat oven to 350F and cut out cookies into circles using a cutter. Place cookies on 2-3 baking sheets lined with parchment paper and bake for 11-12 minutes, or until lightly browned around the edges. Allow cookies to cool on for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- Prepare the royal icing. Pour icing sugar, meringue powder, and water into a large bowl. Using an electric mixer, whisk together on high speed for 2 minutes.
- Spoon icing onto cookies and top with dried flowers. Let dry at least 2 hours before storing.
How To Store Sugar Cookies
While these are best eaten within 2 days, sugar cookies can last for up to 2-3 weeks if stored properly. To keep them fresh, place them in an airtight container at room temperature. If you want to store them for longer, you can freeze the cookies for up to 3 months. To do this, place the cookies in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe container or bag. When you’re ready to enjoy them, simply thaw the cookies at room temperature. Make sure to keep decorated cookies in a single layer or separated by parchment paper to avoid damaging the icing.
Perfect Easy Sugar Cookies (with Flower Decoration)
Ingredients
Sugar Cookies
- 280 g all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 170 g unsalted butter softened to room temperature
- 150 g white sugar
- 1 egg at room temperature
- 2 tsps vanilla extract
- 1/2 tsp almond extract optional
Royal Icing
- 2 cups icing sugar
- 2 tbsps meringue powder
- 5 tsps water
- dried edible flowers optional, for decorating
Instructions
- Prepare the cookie dough. In a large bowl, using an electric mixer, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract and beat on high speed until combined. Add the flour, baking powder and salt, and mix on low until combined.
- Divide the dough in half. On a sheet of parchment paper, roll out dough until 1/4″ thick, lightly flouring if too sticky. Add a second piece of parchment paper on top, and roll out the other half of the dough. Cover the rolled dough in plastic wrap and place in the fridge to cool for at least 1-2 hours, and up to 2 days.
- Preheat oven to 350F and cut out cookies into circles using a cutter. Place cookies on 2-3 baking sheets lined with parchment paper and bake for 11-12 minutes, or until lightly browned around the edges. Allow cookies to cool on for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- Prepare the royal icing. Pour icing sugar, meringue powder, and water into a large bowl. Using an electric mixer, whisk together on high speed for 2 minutes.
- Spoon icing onto cookies and top with dried flowers. Let dry at least 2 hours before storing.
More Desserts You’ll Love:
- Lemon Blueberry Layer Cake
- 4-Ingredient Healthy Nutella
- Sourdough Banana Bread
- Triple Berry Pie
- Chocolate Chip Cookies
If you give this recipe a try, I’d love to see it! Tag me on instagram @gwenthemilkmaid.
