These Bloomin’ Flower Cookies are so much fun to make and eat! This sugar cookie recipe is perfect for spring and summer parties, picnics and birthdays.
We are having the typical Minnesota spring with everything from snow to rain, clouds to sun and below freezing temps to temps near seventy…all in one week! They say that April showers bring May flowers and since I am better at baking than I am at gardening, I made Bloomin’ Flower Cookies!
About 15 years ago, I was given the perfect sugar cookie recipe. It was a sugar cookie recipe that included cream of tartar and the dough didn’t have to be rolled out. Instead, balls of dough are formed, dipped them in sugar and flatten with a glass.
Unfortunately, I lost the recipe. I spent some time looking for it last week. First, I looked through my recipe stash and then I looked online, but couldn’t find anything that sounded right. So, instead of testing a bunch of sugar cookie recipes, I used the refrigerated sugar cookie dough for this recipe.
First, mix 1/3 cup of flour into the sugar cookie dough. Then, divide the dough into as many sections as you want colors and tint each one with food coloring.
I used Wilton Icing Gel for the intense colors you can get with a smaller amount of food coloring.
FormÂ one tablespoon of dough into a ball and roll it in sugar. I used Wilton White Sparkling SugarÂ also know as sanding sugar, but granulated sugar would work too.
I saw this idea for cutting cookies into flower shapes on the Better Homes and Gardens website and thought it was really cool.
Use clean scissors to make a cut through the top half of the cookie dough ball. Then, cut each half in half and then cut each quarter in half so that you end up with eight “petals”.
Gently spread the petals apart. The dough looks really pretty like this and I even tried baking a batch, but the dough flattens and spreads out.
It still looks like a flower, but it wasn’t the look I was going for.
Put one on every other mini muffin cup so that they don’t stick together as they bake.
Bake at 350 degrees for 9-13 minutes. If you bake them for a shorter period of time, the cookies will be softer, but more likely to fall apart.
If you bake them for a longer period of time, the cookies will be harder, but more sturdy.
Allow the cookies to cool until they are set enough to handle (or let them cool completely) and remove them from the pan.
Use a Wilton 1M star tip to make swirls of colored buttercream frosting.
Next, use a Wilton #12 round tip to make small dots in the center of each swirl. I brought these Bloomin’ Flower Cookies to my brother-in-law’s birthday party for the kids and they LOVED them! Every cookie disappeared!