This Stacked Flower Cookie recipe is perfect for cookie cutter recipes! The dough doesn’t spread while baking, so your designs turn out perfectly!
Stacked Flower Cookies
- 6 cups flour
- 3 tsp. baking powder
- 2 cups unsalted butter
- 2 cups sugar (white granulated)
- 2 eggs
- 2 tsp. vanilla extract, almond or desired flavoring
- 1 tsp. salt
- Preheat oven to 350°F for at least 15 minutes before baking these cookies.
- Use an electric mixer to mix the butter and sugar until creamy and fluffy. Add in eggs and flavorings and blend well.
- In a medium bowl, combine dry ingredients, then add a little at a time to butter mixture. Continue until flour is completely incorporated and the dough comes together.
- Chill for 1-2 hours
- Roll cookie dough to desired thickness and cut into flower shapes with large, medium and small cutters. (For the largest flowers, I used the large cutter to notch the edges of the petals.) Have your cutters and work surface ready so you can work quickly. If the dough becomes warm and sticky while you’re working with it, return it to the fridge until chilled and firm.
- Bake cookies on a baking sheet lined with parchment paper at 350°F for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3″ cookies.
Glaze Icing Ingredients
- 2 pound bag of powdered sugar
- 1/3 cup light corn syrup
- 1 to 2 Tablespoons of clear vanilla and or clear almond extract (or some of both).
- milk or water to adjust consistency
Glaze Icing Instructions
- Combine powdered sugar, corn syrup and flavorings together in a large bowl and mix at a low speed until blended without any small clumps of powdered sugar. Don’t use high speed or you will create bubbles.
- Divide icing into separate bowls to color individually. I often make 2 bowls for each color so I can have a bowl of outline icing and a runnier icing in the same color to fill in the area inside the outline.
- For thicker icing to use for outlining or writing, add additional powdered sugar until you get the desired consistency. Add outline icings to parchment paper cones or icing bags with tiny icing tips. Outline the design onto your cookie with the thick icing.
- For thinner (or “flood”) icing to fill in designs, add very small amounts of milk or water until you get the consistency you want. Fill in the flower middles by either spooning small amounts in and spreading around or using icing bags to squeeze out and spread around.
- Once the cookies are completely dry, go back with the thicker icing and draw on any additional designs or details you like.