Flower Sugar Cookies

Total Time:
2 hr 10 min
20 min
1 hr 30 min
20 min

1 dozen

  • Cookies:
  • 1 cup unsalted butter, slightly softened
  • 1/2 cup light brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour, plus additional for rolling out dough
  • 1/4 teaspoon fine salt
  • Icing:
  • 1/4 cup water
  • 3 tablespoons egg white powder
  • 2 cups confectioners' sugar
  • Sprinkles, chocolate chips, candies, or colored sugars, as desired
  • For the cookies: Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add brown sugar, and continue beating until light, 2 to 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the 2 cups flour and salt while mixing slowly to make a rough dough. Press dough into a ball by hand. Lightly dust the cookie dough with flour and roll it between 2 pieces of waxed paper into a 1/4-inch-thick disk. Slide the disk in the paper onto a cookie sheet and freeze until firm, about 20 minutes (or refrigerate about 1 hour).

  • Evenly space the racks in the oven and preheat to 350 degrees F.

  • Transfer the dough to the work surface and remove the top sheet of paper. Cut into cookies with a 4-inch flower or other decorative cutter and transfer them to a parchment-lined or nonstick baking sheet. Press excess dough together and roll and cut into cookies as well. Bake until cookies' edges are golden, about 20 minutes. Cool on a rack.

  • For the icing: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies (or just in the center, if desired) with the back of a teaspoon. Place sprinkles, chocolate chips, or candies in the center of the cookies. Let rest until the icing sets, about 30 minutes.

  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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    Recipe courtesy of Food Network Kitchen