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Today I’m going to show you how to make easy flower cookies in two different designs, tulips and sunflowers.
Those of you that are familiar with how my cookie addition started, may know a little about my sister, the baking queen. I refer to her this way because she makes beautiful cakes, yummy cupcakes, and all kinds of sweet treats. My favorite all time cake that she has made is one she made for my bridal shower to match my wedding invitations. It doesn’t get much more awesome than that!
My sister, the baking queen, is the free hotline that I call when I have baking or decorating questions and has been very supportive of all my cookie adventures. She is enabling my cookie addiction by adding to my growing cookie cutter collection. For my birthday, she got me a super cute set of garden themed cookie cutters. The frog cookies that I posted last week came from this set and I also made the flower cookies that I am sharing with you this week from these cookie cutters.
To make the flower cookies you will need:
- Flower cookies made from your favorite sugar cookie recipe and cut using a tulip cookie cutter and a sunflower cookie cutter
- Royal icing in the following colors: green and pink for the tulips, yellow and brown for the sunflowers (I used one consistency for everything, a 12-13 second icing.)
- Icing bags or bottles, couplers, and tips (I recommend a #2 tip in this tutorial.)
- Sparkling sugar in green and pink for the tulip flower cookies (optional)
- Chocolate sprinkles for the sunflower cookies (optional)
- A clean (used for baking only) small paint brush (optional)
- A food coloring marker in any color (optional)
The first of the flower cookies that we will cover is the tulip cookie…
To start, use a food coloring marker to draw the stem of the flower (or just wing it!). Outline the tulip’s stem with green royal icing using a #2 tip and immediately fill the area with the same green icing. If you would like to add some sparkle to your tulip cookie, sprinkle green sparkling sugar over the area while the icing is still wet. Then, turn the cookie vertically to remove any excess sugar. If needed, you can brush off any stubborn pieces with a (clean, baking only) paint brush.
Helpful Hint: I apply my sparkling sugar over a coffee filter so that I can easily pour the excess back into the container for future use. I picked up that tip here from Quick Brown Fox Bakery.
The next step for your tulip flower cookies is to use a food coloring marker to draw the outline of your tulip petals. Then, just as you did with the tulip stem, use pink royal icing to outline and immediately fill just the middle petal. While the icing is still wet, apply pink sparkling sugar to the area and shake off any excess. Wait about 20 minutes for the middle petal to dry and then outline and fill the rest of the tulip with pink royal icing. Let your flower cookies dry overnight and use a #2 tip to draw the outline of any petal details that you want to add.
If you think making the tulip flower cookies were easy, wait till you see the sunflower cookies!
If you would like a guide for drawing the center of the sunflower, use a food coloring marker to draw the center circle. (I traced the cap of a disco dust container.) Outline and immediately fill the center circle of the sunflower cookie with brown royal icing. While the icing is still wet, apply chocolate sprinkles to the area and shake off any excess. (If you have any stray sprinkles that are halfway in the center and halfway out, gently push them into the center of the sunflower cookie.) Wait about 20 minutes for the royal icing to dry and then immediately outline and fill the petals of the sunflower cookie with yellow royal icing. Let the flower cookies dry overnight. Then, with a #2 tip, draw the details of the sunflower petals.
Decorating simple flower cookies are a great way to beat the heat! What’s your favorite summertime flower?
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Love, Love this tutorial and these cookies, you are going to make me try to do this
Go for it, Pamela!
These are awesome, Janine. I love the sparkling sugars you used too, they’re a perfect addition. I need to get myself more cutters myself and a Silpat. Note how I said ‘need’ and not want?
Lisa, trust me I totally understand your NEED for cookie cutters!
LOVE that cute frog!
Thanks, Jennifer!
Great tutorial! Everything is so pretty.
Mrs. Delightful
http://www.ourdelightfulhome.blogspot.com
These cookies are so cute! Thanks for the great tutorial and thanks for sharing at Showcase Your Talent Thursday!
Thanks for hosting the link up party, Alyssa! I’m there every Thursday!
Can you please tell me if I could make and decorate these and then freeze them or if the icing would get ruined? Thanks so much!
Absolutely you can, Shannon. I have done this several times without any issues. I make sure that the cookies are all sealed air tight. If you are stacking them and not individually packing them, put parchment paper in between each layer. I usually seal them in a baggie and then seal the baggie in a tupperware container. Then, when you are ready to defrost, set the cookies on the counter and do not open any of the packaging until them have completely defrosted.