Desserts
RecipesAbout Floral Basket Cookies
Imagine bringing a touch of elegance and charm to your next dessert table with these Floral Basket Cookies. Perfect for any special occasion or as a delightful treat, these cookies combine the classic sweetness of a sugar cookie with the beauty of edible flowers. Each cookie is delicately decorated to resemble a blooming basket of flowers, making them as pleasing to the eye as they are to the palate. Perfect for a tea party, birthday, or any celebration that you want an extra touch of elegance for.
Ingredients for Sugar Cookie
1 stick butter, softened
1/2 cup granulated sugar
1 large egg, room temperature
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/2 teaspoon salt
Ingredients for Buttercream Frosting
Makes about 2 1/4 cups
1 1/2 sticks butter, softened
3 cups confectioners sugar
1 1/2 teaspoons vanilla extract
1 1/2 tablespoons milk
Pink, purple, green, and blue food coloring
Supplies
4” plaque cookie cutter
5 - 12” decorating bags with couplers
Scribe tool or toothpick
2 decorating tip 3
2 decorating tip 101
1 decorating tip 10
1 decorating tip 352
Bag ties or rubber bands
5 small bowls for mixing frosting colors
Small offset spatula
Flower nail
Parchment or wax paper squares
Preparation
01To make the cookies, cream the softened butter and sugar on medium speed until light and fluffy.
02Stop the mixer and scrape the bowl.
03Add the egg and vanilla and continue to mix on medium speed until combined.
04Add the flour, baking soda, and salt.
05Mix on low speed until the dough starts to pull away from the sides, stopping once to scrape the bowl.
06Wrap the dough and refrigerate it for at least 1 hour. The dough can be refrigerated for up to 3 days or frozen for up to 3 months.
07Place the dough onto a lightly floured surface and roll it to about 1/4 inch thick. Refrigerate the sheet for 15 to 30 minutes.
08Cut the cookies using the plaque cookie cutter and place them onto a parchment-lined baking sheet.
09Bake the cookies at 350 degrees F for 9 to 10 minutes or until the edges are light golden brown.
10To make the buttercream frosting, beat the softened butter on medium speed until smooth.
11Add the powdered sugar, vanilla, and milk and mix on low speed until combined.
12Stop the mixer and scrape the bowl.
13Beat the frosting on high speed until it is light and fluffy.
14Place about 1/4 cup of frosting in each bowl to add color. Keep the remaining frosting white.
15Use a small drop of food coloring to make pastel colors.
16Cut the plaque cookies from a chilled sheet of cookie dough. Bake the cookies according to the recipe instructions and allow them to cool completely.
17Fit a decorating bag with a coupler and a decorating tip 10. Fill the bag with blue frosting. Fit another decorating bag with a coupler and a decorating tip 3. Fill the bag with white frosting. Fit another decorating bag with a coupler and a decorating tip 101. Fill the bag with pink frosting. Fit another decorating bag with a coupler and a decorating tip 101. Fill the bag with purple frosting. Fit the last decorating bag with a coupler and a decorating tip 3. Fill the bag with green frosting.
18Secure the tops of the bags with bag ties or rubber bands to prevent the icing from spilling out as you decorate the cookies.
19To make the pink flowers, attach parchment paper square to the flower nail with a little bit of icing. With the narrow end of the tip facing out, pipe a circle of pink frosting while turning the nail and using a wavy motion to create a ruffled edge. Repeat this process to pipe two more layers of frosting, making each layer a little smaller than the last. Pipe a dot of white frosting in the center of the flower. Remove the flower from the nail. Repeat this process to make one flower for each cookie. Place the flowers into the refrigerator.
20To make the purple flowers, attach parchment paper square to the flower nail with a little bit of icing. With the narrow end of the tip facing out, pipe 5 petals with the purple frosting while turning the nail. Pipe dots of green icing in the center using the green frosting and tip 3. Remove the flower from the nail. Repeat this process to make two flowers for each cookie. Place the flowers in the refrigerator while you frost the cookies.
21Working with one cookie at a time, ice the top half with the blue frosting and decorating tip 10. Smooth out the icing with the offset spatula.
22Draw a curved line across the middle of the plaque, from point to point. This will be the guide for the top of the basket.
23Pipe a basket weave covering the bottom half of the cookie with the white frosting and decorating tip 3.
24Pipe a handle using a swirling motion along the top edge of the plaque.
25Switch the decoration tip on the green frosting to a decorating tip 352.
26Once the flowers are firm, remove them from the refrigerator (work with just a few at a time so they don’t soften as you work). Remove the flowers from the parchment paper squares. Place two purple flowers on either side of the top edge of the basket. Pipe a small mound of green frosting between the purple flowers to adhere the pink flower.
27Pipe leaves around the flowers by holding the tip 352 with the “V” shape facing out. Squeeze the decorating bag to let the icing build up, then slowly move the tip away from the flower to create a leaf shape. You can move the tip back and forth slightly as you are pulling away to create a wavy edge on the leaf, if you like.
28Pipe a bead border along the bottom edge of the basket with the white frosting and decorating tip 3.
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