This buttery flower cookies recipe makes the cutest (and tastiest!) little treats. They start with soft lemon sugar cookie dough that you roll into balls and press with a Nordic Ware cookie stamp to get that beautiful flower shape. After baking, each one gets a little sprinkle of sugar and a dollop of lemon curd in the center!
They’re perfect for spring, brunches, baby showers, or anytime you feel like baking something sweet and cheerful. The buttery cookie paired with the bright, tangy lemon curd is a fresh and delicious combo.
Lately, I’ve been a little obsessed with pressed cookies. I first played around with them over the holidays, and this spring felt like the perfect time to try a batch of these adorable flower cookies! The cookie stamps, with their wooden handles and metal designs, have such a charming, old-fashioned feel, and I especially love the floral pattern, diamond, and star that come in the set.
I’ll be honest—these cookies can be tricky to get right. But don’t worry, I’ve included some helpful tips below to make the process much easier!
Cookies are one of my favorite treats because they’re so easy. There is no slicing or fuss, just grab and enjoy!
If you’re in the mood to bake, here are a few of my other cookie recipes you might love checking out!
Pressed Cookie Troubleshooting: Tips for Success
Chill the Dough Slightly
You want the dough to be soft enough to press, but not so warm that it sticks to the stamp. If it’s too firm, the design won’t hold; too soft, and the dough will stick.
Not Any Cookie Dough Works
Not all cookie doughs are made for stamping—some spread too much or puff up and lose the design. Look for a dough that holds its shape well and doesn’t rise too much during baking.
Freeze the Cookie Press
Pop your cookie press in the freezer for 5–10 minutes before using it. A chilled press helps prevent the dough from sticking and gives you a cleaner, more defined pattern. I found that I could press about two cookies, then I had to return the cookie press to the freezer for a couple of minutes.
Be Sure to Use a Baking Spray
Lightly coat your cookie stamp with baking spray before each press. This keeps the dough from sticking and helps release the stamped pattern cleanly every time.
Press Firmly and Evenly
Push straight down without twisting to get a clear, even impression. Twisting can distort the design.
Tap the Cookie Press to Release Dough
If the dough sticks to the stamp after pressing, firmly tap the edge of the cookie press on the wooden cutting board or the baking sheet to help release it. I found that I had to really give it a firm couple of taps to release the dough, but this did the job! This little trick keeps the design intact and prevents the dough from stretching or tearing.
Bake on a Parchment-Lined Sheet
This helps the cookies bake evenly and makes cleanup easier. Avoid greasing the pan, which can cause spreading.
Ingredients
Cookie Stamp – This Nordic Ware set of three cookie presses, flower, diamond, and star.
Baking Spray – This is not your normal cooking spray; this one has flour, so it’s excellent for creating a nonstick surface for baking.
Flour – This is the base of your cookie dough, giving the cookies their structure and helping them hold the stamped shape.
Salt – Just a pinch enhances all the other flavors and balances the sweetness.
Butter – Adds richness and that classic, buttery cookie flavor we all love—make sure it’s softened for easy mixing.
Powdered Sugar – Creates a smooth, melt-in-your-mouth texture and blends seamlessly into the dough.
Egg – Helps bind the dough together and gives the cookies just the right amount of chewiness.
Almond Extract – Adds a sweet, nutty aroma that pairs beautifully with lemon and makes the cookies feel extra special.
Lemon Zest – Brings a bright, fresh citrus flavor that cuts through the richness and gives these cookies a lovely springtime twist.
Lemon Curd – I have a recipe for homemade Lemon Curd, but you can also buy the store-bought type.
How To Make These Flower Cookies
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper
Place cookie stamps in the freezer.
In a medium bowl, mix flour and salt and set aside.
Using the stand mixer with whisk attachment, blend softened butter and powdered sugar until light and fluffy. Add egg, lemon zest and almond extract, Slowly mix in flour mixture until dough forms.
Shape the dough into two tablespoon-sized balls and cover and refrigerate the dough for at least a few minutes.
Remove the cookie stamp from the freezer and spray lightly with baking spray.
Press the dough ball with the cold stamp until it reaches the edge of the stamp. Firmly tap the metal part of the stamp on a wooden cutting board until the dough releases. You may have to gently peel some of the dough from the cookie press. Remove the excess dough and repeat with other stamp designs. Sprinkle the cookie with sugar.
Bake cookies for 8-10 minutes until golden brown.
Once the cookies are cooled, place a dollop of homemade or store-bought lemon curd in the middle of each one!
Flower Cookies Recipe
Ingredients
- 2½ cups flour
- ½ tsp salt
- ¾ cup butter softened
- 1½ cup powdered sugar
- 1 egg
- 1 tsp almond extract
- zest from one lemon
- lemon curd
Instructions
- Preheat oven to 350 degrees℉
- Line a baking sheet with parchment paper.
- Place cookie stamps in the freezer.
- In a medium bowl, mix flour and salt and set aside.
- Using the stand mixer with whisk attachment, blend softened butter and powdered sugar until light and fluffy. Add egg, lemon zest, and almond extract. Slowly mix in the flour mixture until the dough forms.
- Shape the dough into two tablespoon-sized balls and cover and refrigerate the dough for at least a few minutes.
- Remove the cookie stamp from the freezer and spray lightly with baking spray.
- Press the dough ball with the cold stamp until it reaches the edge of the stamp. Firmly tap the metal part of the stamp on a wooden cutting board until the dough releases. You may have to gently peel some of the dough from the cookie press. Remove the excess dough and repeat with other stamp designs. Sprinkle the cookie with sugar.
- Bake cookies for 8-10 minutes until golden brown.
- Once the cookies are cooled, place a dollop of homemade or store-bought lemon curd in the middle of each one!
Nutrition
Lemon Curd
Ingredients
- 1 cup butter cold
- 1 cup sugar
- 3 eggs room temperature
- 1/4 cup lemon juice
- zest of 2 lemons
Instructions
- Get all your ingredients ready.
- Thoroughly whisk eggs in a bowl.
- Add whisked eggs, sugar, lemon juice, and zest in a medium-size saucepan. Whisk ingredients thoroughly. Next, add the cubes of butter to the egg mixture. Note that the butter will melt eventually when cooking.
- Turn on the burner to the lowest heat setting and place water in a double boiler.
- Place the saucepan on the double boiler and constantly stir with a rubber spatula. The heat should be at the lowest setting. Make sure not to boil curd, or it will split. Stir with a spatula for 20 minutes.
- After 20 minutes, increase the heat to a low-medium flame. Stir constantly. The curd goes from a liquid yellow to an opaque creamy color in the last five minutes of cooking.
- Once it thickens, take off the stovetop and immediately transfer the cooked curd to a bowl. Make sure to keep stirring for a couple of minutes as it cools. If you get bits of scrambled egg, strain the curd or pluck out the bits of egg. The scrambled egg won't doesn't affect the flavor but just an aesthetic choice.
- This recipe makes 2 cups of lemon curd. Pour into a clean jar and place in the fridge once cooled. The lemon curd should last for about 1-2 weeks in the refrigerator.
Here are some other cookie recipes that you might like!
This Ranger Cookie Recipe blends oatmeal, coconut, cornflakes, and chocolate chips. This blend of yummy ingredients creates crispy edges with a slightly chewy texture. You can substitute both the flour with my gluten-free flour blend.
Almond Cookies is Recipe. I know you will love this cookie recipe! It only takes a couple of minutes to make, and you have a perfectly baked cookie in 15 minutes. There is one other family favorite cookie that you might want to check out.
A sugar cookie in a mug is a perfect single-serving dessert of a sugar cookie made in a cup and cooked in the microwave.
It’s a soft sugar cookie recipe that is light and fluffy and doesn’t contain egg yolk or brown sugar. It’s a quick and easy way to make a sweet treat for one person!
I hope you have as much fun making these as I did! This flower cookies recipe is the perfect blend of beauty and flavor—soft, buttery lemon sugar cookies with the prettiest stamped designs and a bright dollop of lemon curd on top. Whether you’re baking for a special occasion or just want something cheerful and sweet, these cookies are sure to brighten your day. If you give them a try, I’d love to hear how they turn out!
Happy Baking
Photo Credits: MyPhotography.com
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