These flower cookies are the perfect way to welcome Spring! And the best part? They’re surprisingly simple to create. No fancy equipment or piping skills needed!

How to Make These Adorable Flower Cookies

Let’s walk through each step of this recipe to make sure it turns out as amazing as possible.

I’ve shared a video below, along with a list of the tools I used to make these.

Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.

• Electric stand or hand mixer
• 2 Large Bowls
• Rubber Spatula
• 2 Large Baking Sheets
• Parchment Paper or Silicone Baking Mat

Step 1: Make the Cookie Dough

We start by creaming butter and sugar together until the mixture becomes light and fluffy. This incorporates air to the dough, which helps give the cookies their tender texture.

Then, we mix in one large egg and almond and vanilla extract before incorporating the dry ingredients (listed in the recipe card at the bottom of this post).

The secret to these cookies’ perfect consistency is not overworking the dough once you add the flour. Mix just until combined for the most tender texture!

Scrape around the sides and bottom of the bowl with a rubber spatula to make sure everything is properly combined.

Step 2: Scooping the Dough and Creating the Flowers

Divide the dough in half with a rubber spatula and use a 1/2 tsp measuring spoon to scoop out uniformly sized bits of dough. Repeat until you’ve portioned out half of the uncolored dough.

Then, roll the bits of uncolored dough into balls with your hands and place them on one of the prepared baking sheets.

Then, mix a squirt of pink gel food coloring into the remaining dough with a rubber spatula and mix until the dough is evenly colored.

I like to do this by hand, but it can also be done with an electric mixer.

Repeat the scooping and rolling process with the pink cookie dough, using 1/2 tsp to scoop out uniformly sized bits of dough.

Then, roll the bits of dough into balls with your hands and place them on the other prepared baking sheet.

For each flower, arrange 5 dough balls of the same color in a circle with a small space in the middle.

After a gentle press with a greased glass to help them hold together, use a toothpick to draw two thin lines on each petal from the center outward to add dimension.

Count out the remaining balls of dough and make sure you have enough to make a center for each flower – you want to use the opposite color of dough for the center of each flower.

If you’re short on either color, you can divide the dough into smaller portions to make it work or break up one of the flowers and use the petals to be centers. Gently press a dough ball into the center of each flower.

Step 3: Chilling and Baking the Cookies

After the cookies are assembled, they’ll need a quick chill in the refrigerator for 30 minutes or the freezer for 10 minutes, pan and all! This step is absolutely essential – it prevents the cookies from spreading in the oven and helps them keep their shape.

While the cookies chill, preheat the oven to 350°F / 175°C.

Once the oven is fully preheated, bake the chilled cookies for 11-12 minutes. The key is to take them out before they start to brown – we want those colors to stay bright and vibrant!

Substitutions and Variations

Need to tweak the ingredients? Here are some easy swaps to make this recipe work for different dietary needs.

• Unsalted Butter – For a dairy-free version, use plant-based butter sticks (not the tub kind) at room temperature. If it contains salt, omit the salt the recipe calls for. You can also use salted butter and omit the salt the recipe calls for.
• Almond Extract – If you have nut allergies or simply don’t care for the flavor, you can just omit it.
• Egg – For an egg-free version, use 3 tablespoons of aquafaba (the liquid from a can of chickpeas) or a commercial egg replacer.
• All-purpose flour – For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend that contains xanthan gum.
• Cornstarch – If you don’t have cornstarch, you can use an equal amount of arrowroot powder or add an extra 2 tablespoons of flour.
• Gel Food Coloring – I like to use Americolor or Chef Master gel food coloring to color these cookies. However, there are natural food coloring options, too! These include beet powder for pink, matcha for green, or turmeric for yellow.

Making These Flower Cookies in Advance

These cookies can easily be made in advance if you’re short on time.

The dough can be refrigerated for up to 3 days before shaping, or you can refrigerate shaped dough for 3 days.

You can also freeze the dough for up to a month (just thaw it overnight in the fridge).

Baked cookies will keep in an airtight container at room temperature for 5 days.

Baked cookies can also be frozen for up to 3 months (layer with parchment if stacking).

How Many Cookies Does This Recipe Make?

This recipe makes about 24 cookies if you use a 1/2 tsp measure to scoop the cookie dough.

You can also make larger cookies by using a 1 tsp measure, and you’ll end up with 12 cookies.

If you want to double this recipe, go for it! Simply double the ingredients and follow the directions.

Flavor Variations

I love using almond extract to flavor these cookies, but it is a super versatile recipe, and you can flavor them in so many different ways. Below are a few variations I recommend:

• Add 1 Tablespoon of lemon or orange zest to the dough for a citrus twist
• Mix in 1/4 teaspoon of ground cinnamon for a subtle spice
• Replace the almond extract with coconut extract and add 1/4 cup of finely shredded coconut

Color Variations

In addition to different flavors, you can also make these in just about any color! While I love the classic pink and white combination, don’t be afraid to play with other colors!

Below are a few different versions I’ve made that turn out so cute!

• Yellow and White to make daffodil-inspired cookies
• Pastel colors for Easter
• Red and white for Valentine’s Day or Christmas
• School colors for graduation celebrations
• Multi-colored flowers with different colored “petals”

Tips for Making the Best Flower Cookies

• Room temperature ingredients are a must – especially the butter and egg. It helps the dough mix together more easily and gives the cookies a more tender texture.
• Use gel food coloring rather than liquid for the most vibrant color.
• Don’t skip the chilling step! It’s what helps these cookies keep their shape.
• Watch closely during baking – you want to pull the cookies out before they start to brown!
• Use a 1/2 teaspoon measuring spoon for consistent dough ball size.
• When pressing with the glass, do so gently – we’re just helping the petals stick together.

Let Me Know What You Think!

If you make these flower cookies, I’d love to hear what you think! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and #chelsweets if you share on social media! I love seeing your delicious creations.

Other Recipes You Might Like: