Easy Flower Cookies (Buttercream)
Learn how to make quick and easy flower cookies with pink buttercream frosting. Use basic piping tips to pipe beautiful petals on top of soft sugar cookies. This is a simple cookie decorating technique that's perfect for beginners.
Servings: 12 Cookies
Calories: 325kcal
Ingredients
- 12 large Soft sugar cookies Round cut out shapes, Or flattened molasses crinkle cookies
- 4 cups Buttercream frosting Colored pink with gel food coloring
- 3 tablespoon Chocolate sprinkles
Instructions
- Bake cookies and allow them to cool completely.
- While the cookies are baking and cooling, prepare pink frosting.
- For rose cookies, fill a piping bag with icing and attach the big star tip (Wilton tip 1M). Hold piping bag at a 90 degree angle in the center of the cookie and gently start squeezing your bag while moving your hand clockwise in a full continuous circle until the entire top is iced and covered and looks like a rose.
- For smaller petal cookies, fill a piping bag with icing and attach the petal tip (Wilton tip 101). Hold piping bag at a 45 degree angle along the outer edge of the cookie. Squeeze the bag until icing comes out and pipe inwards towards the center until you have one petal. Continue doing this until you have one full row of petals. Repeat the same process again as you move towards the center and have multiple rows of petals. Toss some chocolate sprinkles in the middle.
- For larger petal cookies, fill a piping bag with icing and attach the petal tip (Wilton tip 101). Hold piping bag at a 45 degree angle along the outer edge of the cookie. Squeeze the piping bag until frosting comes out start moving your hand in an oval shape until you have one petal. Continue doing this until you have one full row of petals. Repeat the same process again as you move towards the center and have multiple rows of petals. Toss some chocolate sprinkles in the middle.
- For pointed petal cookies, fill a piping bag with icing and attach the leaf tip (Wilton tip 352). Hold piping bag at a 45 degree angle along the outer edge of the cookie. Squeeze the piping bag until frosting comes out and pull away from the center until you have one petal. Continue doing this until you have one full row of petals. Repeat the same process again as you move towards the center and have multiple rows of petals. Toss some chocolate sprinkles in the middle.
Video
Notes
- Make cookies on a stick by pushing a lollipop stick through the bottom before baking.
- Decorate cookies only when they cool completely or else the icing will melt.
- Use gel colors rather than liquid food coloring to tint your frosting because they are more concentrated and won't alter the consistency of your icing.
- Icing needs to be a medium firm consistency to pipe perfectly. If it's too soft, the petals won't hold their shape. If it's too firm, it would be too hard to pipe.
- I used vanilla extract to flavor my icing but you can use other flavors that you like.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 5 days.
Nutrition
Calories: 325kcal | Carbohydrates: 54g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 139mg | Potassium: 26mg | Sugar: 50g | Calcium: 2mg | Iron: 0.1mg