Flower Cookies Recipe

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!

Course Dessert

Cuisine American

Keyword 4th of july dessert, cinnamon sugar cookies, Cookie recipe, flower cookies, pressed cookies, stamped cookies, stamped sugar cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 131kcal

Author Janine Waite

Equipment

Nordic Ware Stamp Cookie Set

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