Cookie Bouquet Cookies
Turn your homemade treats into an edible work of art with these delightful Cookie Bouquet Cookies! Perfect for gifting, celebrations, or simply as a fun baking project, these sugar cookies are shaped like flowers and crafted with buttery sweetness, then artfully perched on lollipop sticks. Their soft yet sturdy texture makes them ideal for decorating with vibrant icing, frosting, sprinkles, or other edible accents. Easy to customize with your favorite cookie cutters, this recipe provides a playful twist on traditional cookies by arranging them into a stunning, bouquet-style presentation. Ready in just under an hour, this creative recipe is sure to impress with both flavor and flair.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 12 sticks lollipop sticks or cookie sticks
- 1 batch icing or frosting (optional, for decorating)
- as needed sprinkles or edible decorations (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the butter and sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If the dough is too sticky, you can add a little more flour, a tablespoon at a time.
Divide the dough into two portions and roll out one portion at a time on a lightly floured surface to about 1/4-inch thickness.
Using cookie cutters of your choice (flower shapes work well for a bouquet), cut out cookie shapes and carefully transfer them to the prepared baking sheets.
Insert a lollipop stick or cookie stick about halfway into the bottom of each cookie shape, pressing gently to ensure it stays in place.
Repeat with the remaining dough and sticks, re-rolling dough scraps as needed.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges just begin to turn golden.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cool, decorate them with icing, frosting, sprinkles, or edible decorations as desired.
Allow any decorations to set before arranging the cookies into a bouquet by placing them in a mug, vase, or floral foam for presentation.
Nutrition Facts
Calories |
4520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 2330 mg | 101% | |
| Total Carbohydrate | 796.4 g | 290% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 480.7 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 123 mg | 9% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
