Name: Cute Flower Sugar Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 1/2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 cups powdered sugar; 2–3 tablespoons milk (as needed); 1 tablespoon light corn syrup; 1/2 teaspoon almond or vanilla extract; Food coloring (assorted colors); Sprinkles or decorative sugar (optional)

Soft, buttery sugar cookies decorated to look like blooming spring flowers—these treats are as beautiful as they are delicious. I love making them for parties, seasonal celebrations, and gifting to friends and family. They’re the kind of cookie that brings smiles just from the way they look, and even more once tasted.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

1 cup unsalted butter, softened

1 cup granulated sugar

2 1/2 cups all-purpose flour

1 large egg

1 1/2 teaspoons vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon salt

For the icing:

2 cups powdered sugar

2–3 tablespoons milk (as needed)

1 tablespoon light corn syrup

1/2 teaspoon almond or vanilla extract

Food coloring (assorted colors)

Sprinkles or decorative sugar (optional)

Directions

I start by creaming together the softened butter and sugar in a large mixing bowl until the mixture is light and fluffy.

Next, I beat in the egg and vanilla extract until everything is well combined.

In another bowl, I whisk together the flour, baking powder, and salt.

I slowly add the dry ingredients to the wet mixture, stirring until a soft dough forms.

Then, I divide the dough in half, wrap each portion in plastic wrap, and chill it in the fridge for at least an hour.

Once chilled, I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

I roll out the dough on a lightly floured surface to about 1/4-inch thickness.

Using flower-shaped cookie cutters, I cut out cookies and transfer them to the prepared baking sheets.

I bake them for 8–10 minutes, just until the edges begin to turn golden. After baking, I let them cool completely.

For the icing, I mix powdered sugar, milk, corn syrup, and extract until the texture is smooth. I adjust the milk to get the desired consistency.

I divide the icing into separate bowls and color each with different food coloring. Then I decorate the cookies using piping bags or brushes, and sometimes add sprinkles for extra flair.

I let the icing set completely before storing or serving.

Servings and timing

Servings: 24 cookies

Prep Time: 25 minutes

Chill Time: 60 minutes

Cook Time: 10 minutes

Total Time: 1 hour 35 minutes

Calories: 210 kcal per cookie

Variations

I like to swap the vanilla extract for almond extract in the dough for a nuttier flavor. During the winter holidays, I sometimes add a bit of orange or lemon zest to the dough for a citrus twist. Instead of pastel colors, I go for bold or seasonal shades, and I’ve even added edible glitter for a touch of sparkle. These cookies are also great with royal icing if I want a firmer, glossy finish.

Storage/Reheating

Once decorated and fully set, I store the cookies in an airtight container at room temperature for up to 5 days. If I’m making them ahead, I place parchment paper between layers to prevent the icing from sticking. For longer storage, I freeze the undecorated cookies and thaw them before decorating. I avoid microwaving to reheat since that could melt the icing—if I want a warm cookie, I stick to the undecorated ones and gently warm them in the oven at 300°F for a few minutes.

FAQs

How long can I make the dough in advance?

I usually make the dough up to 3 days ahead and keep it tightly wrapped in the refrigerator. It also freezes well for up to 2 months.

Can I use store-bought frosting instead?

Yes, but I find homemade icing gives better consistency and color control for decorating. Store-bought options might be too thick or too soft.

Do I need to chill the dough?

Yes, chilling helps the dough firm up so it’s easier to roll out and helps the cookies hold their shape while baking.

Can I make these cookies gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum for structure.

What’s the best way to decorate with kids?

I like to set up small bowls of icing and sprinkles and let them use brushes or plastic knives. It’s messier but a lot of fun!

Conclusion

These cute flower sugar cookies are more than just a treat—they’re a fun, creative experience from start to finish. I love making them for holidays or just to brighten someone’s day with a sweet, homemade gift. The soft cookie base pairs perfectly with the sweet, customizable icing, making each one a little edible masterpiece. Give them a try—I promise they’re as fun to make as they are to eat.

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