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Flower Cookies
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Flower Cookies

Beautiful and delicate buttercream orchids top these sugar cookies for a dazzling presentation. 
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings 20
Calories 280kcal

Ingredients

INGREDIENTS

    For the Cookies:

    • 4 cups all-purpose flour 480g
    • ¾ tsp salt 3g
    • ½ cup cornstarch 60g
    • 2 sticks butter 220g, room temp
    • 1 cup sugar 200g
    • 2 eggs
    • 1 tsp vanilla extract 5mL

    For the Italian Meringue Buttercream

    • 4 large egg whites
    • 1 1/3 cups sugar 265g
    • pinch kosher salt
    • 16 ounces unsalted butter 454g, room temperature
    • 1 tsp vanilla extract 5mL
    • 1/4 tsp cream of tartar 1g
    • 1/3 cup water 80ml

    Instructions

    INSTRUCTIONS

      For the Cookies:

      • Preheat oven to 375F.
      • Sift flour, salt, cornstarch into a medium bowl. Give it a whisk.
      • In a standing mixer fitted with a paddle attachment, cream the butter and sugar together until fluffy.
      • Scrape down the bowl before adding eggs.
      • Add eggs. Mix until combined.
      • Add dry ingredients to the wet.
      • Mix on low with a paddle attachment. Drizzle in vanilla. Mix until combined.
      • Transfer dough to parchment paper.
      • Roll into a disk.
      • Chill for about 1 hour.
      • Press to flatten and roll between 2 pieces of parchment paper.
      • Roll dough to ½ inch.
      • Use 2.5 inch circle cookie cutters.
      • Place cookies onto a baking sheet with a silpat.
      • Bake for 12 - 15 minutes.
      • Let the cookies cool before decorating

      For the Italian Meringue Buttercream:

      • Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
      • In a medium saucepan add 1 cup sugar and 1/3 cup water then place on medium-low heat.
      • Stir until sugar melts and becomes clear.
      • Maintain at medium-high heat until temperature reads 235-240F.
      • Drizzle the sugar into the mixer immediately.
      • Run mixer until meringue is cool/tepid.
      • Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.
      • Add the salt and vanilla.
      • Beat until butter is combined and mixture has reached a silky consistency.

      For the Assembly:

      • Use gel food coloring to dye the buttercream different soft colors. 
      • Transfer buttercream to multiple piping bags fitted with a 127 tip and 401 tip. 
      • Use the 127 tip to make a small base. Pipe 2 large semi circular flat petals using the 127 tip with the thick side facing inward. Use the 401 tip to create 2 hooded petals in the center.
      • You can pipe some yellow or purple petals in the center using a small round tip. Add little details with dark coloring.
      • Chill until ready to serve. 

      Video

      Notes

      Chill the flowers after piping so they can be handled more easily.

      Nutrition

      Serving: 2cookies | Calories: 280kcal | Carbohydrates: 35g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 122mg | Potassium: 34mg | Fiber: 1g | Sugar: 12g | Iron: 0.5mg