Flower Cookies (Vanilla and Chocolate)
Calories: 9
Adjust Servings Here: 18 Cookies
Description
Embrace the irresistible combination of vanilla and chocolate in these flower cookies, and surprise your taste buds with their heavenly flavors. Gather your ingredients, follow our expert techniques, and let your creativity bloom as you create these delicious treats. Start baking now and experience the joy of sharing these delightful cookie masterpieces with your loved ones.
Ingredients
Vanilla cookie dough
- 2½ cup (310 g) All-purpose flour
- 1 tsp Baking powder
- ¼ cup (30 g) Almond flower or cornstarch
- ½ tsp Salt
- 1 cup (227 g) Unsalted butter room temperature, softened
- 1 cup (120 g) Powdered sugar
- 2 large Egg yolks
- ¼ tsp Vanilla extract
Chocolate cookie dough
- 2 tsp Cocoa powder
Instructions
- In a small bowl, combine the dry ingredients – flour, baking powder, almond flour/cornstarch, and salt. Set aside.2½ cup All-purpose flour, 1 tsp Baking powder, ¼ cup Almond flower or cornstarch, ½ tsp Salt
- For the wet ingredients, cream the room-temperature softened butter and powdered sugar in an electric mixer or a bowl with a wooden spoon. Add the egg yolks and vanilla extract and ensure everything is well combined.1 cup Unsalted butter, 1 cup Powdered sugar, 2 large Egg yolks, ¼ tsp Vanilla extract
- Next, incorporate the dry ingredients into the wet mixture. Mix until a firm dough forms, scraping the sides of the bowl to ensure all the ingredients are thoroughly combined.
- Divide the dough into two portions. Vanilla & Chocolate- Save one as the vanilla cookie dough. - To the second half, add the cocoa powder and combine well. Pro tip - Gently mix it in without kneading it too much. Overmixing can cause the cookies to be dense.2 tsp Cocoa powder
- Wrap both dough discs in plastic and transfer them to chill in the refrigerator for at least an hour or firm enough to roll into balls.
- First, preheat your oven to 350°F/175°C/Gas Mark 5. This will ensure that your cookies bake evenly and develop that perfect texture. While waiting for the oven to heat up, line your baking sheet with parchment paper or silicone baking mats. These will prevent the cookies from sticking and make cleanup a breeze.
- Make balls – Take about one teaspoon of dough and shape them into balls. Make as many vanilla and chocolate balls as possible. You will need five balls for the petals and one different color for the center.
- Arrange the flowers on a baking tray lined with parchment paper.Flower one – place five vanilla balls for the petals and one chocolate ball for the center.Flower two – place five chocolate balls for the petals and one vanilla ball for the center.Flower three – Shape the vanilla petal balls into teardrops and create a few indents towards the center, as shown in the video.Flower four – Shape the chocolate petal balls into teardrops and create a few indents towards the center, as shown in the video.Flower five – Create vanilla or chocolate flowers with jam centers, but create an indent in the center ball and fill it with jam or chocolate.Pro tip – work with small batches of dough so the balls keep their shape and prevent misshapen cookies.
- Bake the cookies for 12 – 14 minutes or until they are lightly golden around the edges. Keep an eye on them to prevent over-browning. Once baked, transfer the cookies to a wire rack to cool completely.Pro tip – if necessary, chill the flowers for ten minutes before baking to prevent them from spreading.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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