These gorgeous flower stacked cookies are a great way to celebrate the beautiful weather outside. Enjoy!
Flower Stacked Cookies Recipe
Prep time: 30 mins Cook time: 10 mins
This recipe is GREAT when using complex cookie cutters. The dough holds its shape and won’t spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other 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
- Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
- Chill for 1 to 2 hours
- Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees F (176 C) 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.
- 2 lbs of powdered sugar
- 1/3 cup light Karo corn syrup
- 1-2 TBS of clear vanilla and or clear almond extract (or some of both).
- milk or water to adjust consistency
- Mix powdered sugar, corn syrup and flavorings together at a low speed until thoroughly blended without any small pockets of powdered sugar. Do not use high speed or you will end up with bubbles.
- For thicker icing to use for outlining or writing, add additional powdered sugar until you get the desired consistency.
- For thinner icing to fill in designs, add very small amounts of milk or water until you get the consistency you want.
- Can be stored in the refrigerator for a week, but should be room temperature again before using.
Add outline icings to parchment paper cones or icing bags with tiny tips. Outline the design onto your cookie with the thick icing. Use thinner icing to fill in the design by either spooning small amount 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.
I’d love to see how yours turn out! Feel free to comment or message me with any questions. 🙂
Lolli @ Better in Bulk says
These turned out gorgeous!!
Jeannette Laframboise says
WOW, these are beautiful. If I ever attempt them one day, I will surely impress my dinner guests. 😉
I really want to try this! They’re gorgeous! I never thought making such beautiful cookies could sound so easy! Thank you for the instructions! Can’t wait to try! 🙂
Thank you for this! I am going to make this as favors for my daughters birthday they are awesome!
Kelli Matthews says
That are gorgeous! You are really talented. I’d love to know all of your tips, equipment used, etc.
Ellen Christian says
Wow those are truly gorgeous!
Thank you, Ellen! 🙂
Can you freeze these after icing them?
Yes. I always make sure to really wrap mine up well – inside a tupperware bin with plastic wrap around that and then foil outside.
Of course, if yours are for a special event, you may want to try it first just to be sure. Things like the temperature and humidity outside sometimes affect the icing so it may be different where you live this time of year. 🙂
Janet W. says
Those are so pretty. Not only are they delicious looking, they also make a great decoration!