These whipped flower butter cookies literally melt in your mouth!
I made these beautiful, colourful cookies around Easter for my family but they’re the perfect treat for Mother’s Day, birthdays, special occasions….or any time of year, really. The buttery goodness infused with extracts (mint being my personal favourite) make irresistible treats for friends and family.
I used this recipe with a few modifications. The recipe is simple and require few ingredients. You can also drop the dough with a spoon on a cookie sheet if you’re not about piping out cookies. But as a cake decorator, I love to pipe and decided I would take these cookies to the next level! Add a few drops of gel food colouring and yummy extracts of your choice to amp up the flavour! Below are my piping tool affiliate links if you’re interested in creating flower butter cookies. Enjoy!
- 1 cup butter, softened
- 1 1/2 cup all-purpose flour
- 1/2 cup confectioners' sugar
- 1/4 cup corn starch
- Preheat oven to 375 degrees F (190 degrees C).
- Whip the butter until light in colour and fluffy, a few minutes.
- Add the flour, confectioners' sugar, and corn starch and mix on low until combined. Mix on medium high speed for 10-15 minutes. Scrape the bowl every 5 minutes. The dough should be light and fluffy and feel like wet sand.
- If colouring and adding extracts to the dough, separate into bowls and add a few drops of desired gel colouring and extracts.
- Fill piping bags with dough and pipe on a parchment paper lined cookie pan.
- Bake for 12-15 minutes, or just until the edges turn the slightest golden brown.
- Remove from oven and let cool completely.
(left): whipped butter (right): all ingredients whipped together
For piping cookies:
- I used a few different tips but would recommend the 1M Wilton (for the roses) and Wilton 366 (for the leaves). They have large openings to allow the dough to pass through a bit easier than a closed star tip such as the Wilton 2D tip (better for piping buttercream).
- Fill the bags with two different colours for a blended, rainbow cookie. My favourite gel food colouring is from a set by AmeriColor. A little goes a very long way and they come in a huge selection of colours.
- Piping this dough requires a bit of elbow grease. Be prepared :). I used Wilton 12″ piping bags. They’re disposable and sturdy enough to hold up through all the squeezing.
- Pipe on parchment paper with about 1.5″ space in between cookies.
- For rose cookies: Position your tip and piping bag upright a half inch above your parchment sheet. Start piping from the center and slowly swirl clockwise until you reach desired cookie size. Use your fingers to pat the edges of the cookie together if needed.
- For leaves: Position your tip and piping bag on a slight angle. Pipe short strokes back and forth and one stroke for the tip of the leaf. Use the photo to see the position of the piping tip.
I used 4 colours and 4 different flavourings to try! Green + Peppermint, Orange + Almond, Pink + Vanilla, and Yellow + Lemon. Be generous with the flavourings. I wish I added more lemon and almond extracts! Mmm.
Rosettes using Wilton 1M piping tip.
Add leaves (optional) with Wilton 366 piping tip, wiggling it out for a realistic look.
Make large leaf cookies with the same tip (Wilton 366) in a crossing pattern.
Once the cookies are fully cooled they’re much easier to handle and are less brittle. These cookies are whipped so they’re delicate and airy. So yummy! Package them up in a closed container lined with parchment. They’re the perfect gift for any occasion. They’ll keep for at least a week. I had some hanging around for longer (surprising, right?) and they tasted just as fresh as when I first baked them. I made a double batch and that made a hefty amount of cookies but my sister told me she took a batch home and froze some and they thawed out great as well. Happy baking!!
What types of cookies are your favourite? What are your favourite extracts to use?
Leave me your thoughts!