Flower Blossom Cookies | Recipes

Flower Blossom Cookies

(16) Ratings:
Prep Time:
Baking Time:
Makes:50 cookies
Freezing:excellent

What smells better than flowers? Freshly baked flower cookies! Get your kids to help decorate a whole yummy bouquet.

Ingredients

Cookies

1 cup 250 mL butter, softened
½ cup 125 mL sugar
1 egg
1 can 300 mL Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
2 tsp 10 mL vanilla extract
4 ½ cups 1.1 L Robin Hood® Original All Purpose Flour
½ tsp 2 mL baking powder
50 lollipop sticks

Glaze

3 cups 750 mL icing sugar
5 tbsp 75 mL water
Food colouring (optional)

Directions

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Cookies: Cream butter and sugar in a large bowl until well combined. Add egg, sweetened condensed milk and vanilla and mix until smooth. Mix in remaining dry ingredients.
  3. Divide dough into 4 pieces. On a lightly floured surface roll each piece to a ¼” (5 mm) thickness. Cut out flower shapes with 2”- 3” (5 cm-7.6 cm) floured cookie cutters and place on prepared baking sheets.
  4. Place lollipop stick underneath cookie, lightly pressing dough onto the stick. Gather up scraps and repeat with remaining dough.
  5. Bake in preheated oven for 8 to 10 minutes, or until beginning to colour. Cool on racks.
  6. Glaze: Combine, in a separate medium bowl, icing sugar with water. Brush a thin coating of glaze over cookies. Allow to dry for 10 minutes. Divide remaining glaze into small containers. If you run out just make a bit more. Add different food colouring to each container. Using a small paint brush, paint each cookie any way you like.

Nutritional Information

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