Print

Perfect Spring Flower Decorated Sugar Cookies

spring flower decorated sugar cookies - featured image
Print Recipe

These spring flower decorated sugar cookies are tender, buttery, and perfect for any celebration. The silky dough is easy to shape and the royal icing lets you create charming floral designs.

Ingredients

Scale
  • 3 cups (360 grams) all-purpose flour, sifted
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 cups (480 grams) powdered sugar, sifted
  • 3 tablespoons pasteurized egg whites or meringue powder
  • 1 tablespoon fresh lemon juice
  • 2–4 tablespoons water (adjust for consistency)
  • Gel food coloring (spring pastels like soft pinks, greens, yellows, lavenders)

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl occasionally.
  2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture might look slightly curdled at this stage.
  3. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing. The dough should be soft but not sticky; chill for 15 minutes if too sticky.
  5. Divide the dough into two discs, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. On a lightly floured surface, roll out one dough disc to about ¼ inch (6 mm) thickness. Use cookie cutters to stamp out shapes, placing them about 1 inch (2.5 cm) apart on the baking sheet. Keep dough cold between rollings.
  8. Bake cookies for 8-10 minutes until edges just start to turn golden. They will look slightly underbaked but will firm up as they cool. Avoid overbaking.
  9. Transfer cookies to wire racks to cool completely before decorating.
  10. Prepare the royal icing: In a clean bowl, beat egg whites or meringue powder with lemon juice. Gradually add sifted powdered sugar, mixing on low until combined. Adjust consistency with water: thicker for outlining, thinner for flooding. Divide and tint with gel colors as desired.
  11. Use piping bags fitted with small round tips to outline and flood cookies, then add floral details with contrasting colors. Let icing dry completely (at least 4 hours, preferably overnight). To speed drying, use a fan on low or a cool oven (turned off).

Notes

Keep ingredients at room temperature for smooth mixing. Chilling dough is crucial for easy rolling and clean edges. Use gel food coloring for richer hues without thinning icing. Let each icing layer dry fully before adding details to avoid smudging. Dough can be prepared up to 3 days ahead and refrigerated. Store decorated cookies in airtight container separated by parchment paper for up to 5 days. Freeze undecorated dough or cookies for longer storage.

Nutrition

Keywords: sugar cookies, spring cookies, decorated cookies, royal icing, flower cookies, easy sugar cookie recipe, celebration cookies

Find it online: https://juliamadeit.com/perfect-spring-flower-decorated-sugar-cookies-easy-recipe-for-every-celebration/