How To Make Mosaic Flower Sugar Cookies
These mosaic flower sugar cookies are absolutely gorgeous and seriously easy to make – I promise! Learn how to make these vibrant flower cookies with my step by step tutorial.
If you’ve been around the blog for a while then you know that I love making sugar cookies for every occasion. Not only are these cookies beautiful, they’re delicious too!
Too busy to make this right away? Pin it for later! Pin this easy recipe to your favorite board on Pinterest and it will be waiting there when you’re ready.
Sugar cookie dough is super versatile and easy to make with only a few ingredients from the grocery store. You will need simple ingredients like butter, granulated sugar and all purpose flour.
Be sure to set aside enough time to decorate the cookies so that the icing has time to completely dry.
Before you get started you want to have everything that you need to make and decorate the cookies set out. The cookie cutters are brand new and can be found at Wilton.com while the icing bottles are from Michaels.
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Sugar cookie supplies:
- KitchenAid Stand Mixer
- Baking sheets
- Parchment paper
- Rolling pin
- Mixing bowls
- Measuring cups and spoons
- Cookie cutters
- Icing bottles
- Wire cooling rack
- Cookie scribe or toothpick
This is my grandma’s classic sugar cookie recipe – time tested and delicious. I’ve made very few changes to the original recipe over the years.
Sugar Cookie Recipe:
Ingredients:
- 1 cup white sugar
- 1/2 cup butter, room temperature
- 1 large egg
- 4 Tbsp milk
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
Tip: Pre-made Pillsbury refrigerated sugar cookie dough can be used to create these cookies as well. Simply add 1/4 cup of flour to the dough, combine well and roll as directed. I love quick mom hacks like this!
Directions:
1. Line a cookie sheet with parchment paper.
2. In a large bowl with an electric mixer or stand mixer with paddle attachment, combine dry ingredients. Add butter, egg, milk and extract. Mix on medium speed until a soft dough forms.
3. Chill the dough in the refrigerator for at least one hour. This helps to prevent the dough from spreading when baked.
4. Preheat the oven to 350 degrees F.
5. Dust your surface with flour and use a rolling pin to roll the dough to 1/4″ thickness on the floured surface.
6. Use cookie cutters to cut flower shapes from the dough. Place the cookies on the prepared baking sheet.
7. Bake until the cookies are lightly brown around the edges, about 7 minutes.
8. Place the cookies on a wire rack to cool.
This recipe will make about 36 3″ flower shaped cookies.
Use my Easy Royal Icing Recipe to make the best icing for these cookies! You will need salmon pink, teal blue and black royal icing that has been tinted with food coloring.
I prefer to use squeeze bottles over a piping bag because I find them easier to handle. Here I have our different colors of icing ready in each bottle.
Royal icing tips:
- If the icing is too hard, add more water one drop at a time.
- If the icing is too soft, add more powdered sugar one teaspoon at a time.
- Icing can be stored at room temperature in a an airtight container for up to two weeks.
- To use, mix the royal icing with a hand mixer so that it becomes smooth and shiny again.
- Flood consistency is reached when a spoonful dropped onto a flat surface takes 10 – 15 seconds to become completely smooth.
I freaking love this easy zig zag design and technique, I’ve called it “mosaic” simply because the icing looks like small pieces of tile placed in a pattern. You could decorate each cookie with all sorts of patterns and designs.
How to decorate flower sugar cookies:
1. Outline the petals of the flower with pink icing.
2. Flood the flower with pink icing.
3. Use the blue and black icing to draw alternating circles on the pink flower while the icing is still wet. This technique is called wet on wet.
4. Use the scribe or toothpick to pull icing from the center of the flower to the outer petals. Alternately pull icing from the end of the petal to the center of the flower.
5. Repeat this process for a blue flower with pink and black icing details.
6. Allow the cookies to completely dry before packaging.
These are far easier to create than most sugar cookies because you don’t need to use a lot of piping work. I love, love, love the combination of teal and salmon colors!
Allow the icing to completely harden for at least four hours before packaging or storing the cookies. These look amazing wrapped in cellophane and packaged up with a bit of twine.
I have also used this icing technique on these Fourth of July Sugar Cookies, Valentine Heart Sugar Cookies and Christmas Sugar Cookies so be sure to check them out!
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Some of my baking essentials:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
Be sure to check out our other fun Sugar Cookie Recipes!
If you love this Mosaic Flower Sugar Cookie Recipe, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too!
Mosaic Flower Sugar Cookies
Ingredients
- 1 cup white sugar
- 1/2 cup butter room temperature
- 1 large egg
- 4 Tbsp milk
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
- 1. Line cookie sheets with parchment paper.
- 2. In a large bowl with an electric mixer or stand mixer with paddle attachment, combine dry ingredients. Add butter, egg, milk and extract. Mix on medium speed until a soft dough forms.
- 3. Chill the dough in the refrigerator for at least one hour. This helps to prevent the dough from spreading when baked.
- 4. Preheat the oven to 350 degrees F.
- 5. Dust your surface with flour and use a rolling pin to roll the dough to 1/4" thickness on the floured surface.
- 6. Use cookie cutters to cut shapes from the dough. Place the cookies on the prepared baking sheet.
- 7. Bake until the cookies are lightly brown around the edges, about 7 minutes.
- 8. Place the cookies on a wire rack to cool before decorating with royal icing.
Video
Notes
Nutrition
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