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Flower Sugar Cookies
Credit:
Johnny Miller and Raymond Hom
Recipe Summary
Yield: Makes 24
Ingredients
Ingredient Checklist
4 cups sifted all-purpose flour, plus more for surface
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
Royal Icing for Holiday Sugar Cookies
Gallery
Flower Sugar Cookies
Credit:
Johnny Miller and Raymond Hom
Recipe Summary
Yield: Makes 24
Gallery
Flower Sugar Cookies
Credit:
Johnny Miller and Raymond Hom
Flower Sugar Cookies
Credit:
Johnny Miller and Raymond Hom
Flower Sugar Cookies
Recipe Summary
Yield: Makes 24
Recipe Summary
Yield: Makes 24
Yield: Makes 24
Makes 24
Ingredients
Ingredients
- 4 cups sifted all-purpose flour, plus more for surface
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces (2 sticks) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- Royal Icing for Holiday Sugar Cookies
Directions
Sift flour, baking powder, and salt into a bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium; add eggs and vanilla. Reduce speed to low; add flour mixture gradually, beating until incorporated. Shape dough into 2 disks. Wrap each in plastic and refrigerate until firm, at least 1 hour or overnight.
Place 4 or 5 skewers on a parchment-lined baking sheet, alternating the direction the tips are pointed. Repeat with remaining skewers.
Preheat oven to 325 degrees, with racks in upper and lower thirds. Let 1 disk of dough stand at room temperature until just soft enough to roll, about 10 minutes. Roll out dough on a lightly floured surface to 1/4- to 1/2-inch thickness. Cut out shapes using a 3 3/4-inch flower cookie cutter (kitchengifts.com). Transfer to baking sheets, placing each cookie on a skewer, covering 2 inches of the skewer end. Gently press cookies down. (Cookies will stick once they are baked.) Roll out scraps once, and repeat. Repeat with remaining disk of dough. Freeze until cookies are firm, 15 minutes.
Bake in batches, switching and rotating sheets halfway through, until edges of cookies turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
Spoon royal icing into a pastry bag fitted with a small plain round tip, and decorate cookies. Let stand overnight or until icing dries completely.
Reviews (6)
Add Rating & Review
62 Ratings
5 star values:
12
4 star values:
7
3 star values:
28
2 star values:
10
1 star values:
5
Reviews (6)
Add Rating & Review
62 Ratings
5 star values:
12
4 star values:
7
3 star values:
28
2 star values:
10
1 star values:
5
Add Rating & Review
62 Ratings
5 star values:
12
4 star values:
7
3 star values:
28
2 star values:
10
1 star values:
5
62 Ratings
5 star values:
12
4 star values:
7
3 star values:
28
2 star values:
10
1 star values:
5
62 Ratings
5 star values:
12
4 star values:
7
3 star values:
28
2 star values:
10
1 star values:
5
- 5 star values:
- 12
- 4 star values:
- 7
- 3 star values:
- 28
- 2 star values:
- 10
- 1 star values:
- 5
Martha Stewart Member
Rating: Unrated
10/25/2014
This is, in a lifetime of making cookies, the hardest dough I have ever had to work with. . . my daughter, who was all jazzed up to use her new dinosaur cookie cutters, couldn't help at all because it would BARELY roll and the dough would break and crack constantly. The final product is nice, but the difficulty of the cutting process means I'll go back to a different recipe. This one is just not a friendly dough. ~sad face~ I can usually count on Marth's stuff being good, but not today.
Martha Stewart Member
Rating: Unrated
09/30/2010
i made these and the dough was too sticky, so i added about a cup more of flour....was this for others too??
Martha Stewart Member
Rating: Unrated
05/10/2009
I always like to bake some cookies at the end of the school year for the teachers. I like this flower pot idea. I think the teachers would love just love them. And so would my kids.
Martha Stewart Member
Rating: Unrated
05/10/2009
yumagocious!
Martha Stewart Member
Rating: Unrated
05/09/2009
I used Cookie Sticks (Michael's Craft Store), a clay pot and floral foam. I placed the cookies in the foam, then covered it with fake grass. Then, I wrapped the pot in celophane and tied it with a ribbon.
Martha Stewart Member
Rating: Unrated
05/01/2009
my kids love these!
Martha Stewart Member
Rating: Unrated
10/25/2014
This is, in a lifetime of making cookies, the hardest dough I have ever had to work with. . . my daughter, who was all jazzed up to use her new dinosaur cookie cutters, couldn't help at all because it would BARELY roll and the dough would break and crack constantly. The final product is nice, but the difficulty of the cutting process means I'll go back to a different recipe. This one is just not a friendly dough. ~sad face~ I can usually count on Marth's stuff being good, but not today.
Rating: Unrated
Rating: Unrated
09/30/2010
i made these and the dough was too sticky, so i added about a cup more of flour....was this for others too??
Rating: Unrated
05/10/2009
I always like to bake some cookies at the end of the school year for the teachers. I like this flower pot idea. I think the teachers would love just love them. And so would my kids.
yumagocious!
Rating: Unrated
05/09/2009
I used Cookie Sticks (Michael's Craft Store), a clay pot and floral foam. I placed the cookies in the foam, then covered it with fake grass. Then, I wrapped the pot in celophane and tied it with a ribbon.
Rating: Unrated
05/01/2009
my kids love these!
All Reviews for Flower Sugar Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Flower Sugar Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
