Cute Flower Sugar Cookies for Snack Ideas
When my niece saw these cookies, she gasped. 'Are they real flowers?' she asked. And I mean, fair question. These cute flower sugar cookies are as close to edible art as I’ve ever gotten without using a piping bag. If you're into healthy snack ideas but still want something playful and sweet, this recipe fits that odd little craving. I love the balance—it’s like my cookie jar and my garden had a baby.
This isn’t one of those protein sugar cookies pretending to be dessert but secretly taste like cardboard. Nope. These are soft, buttery, and delicate with just the right crisp on the edges. And sure, they won’t win any awards for gym fuel, but hey, they’re fun to make and even more fun to eat. Plus, they beat most cute Halloween cakes in charm. Just saying.
The best part? They’re not hard. You mix, chill, roll, press, bake—and try not to eat a dozen straight off the tray. If you're on the lookout for easy healthy snack ideas or collecting recipes snack boards for Pinterest, add this one to your stash. It checks all the snack recipes boxes, with extra smiles thrown in.
Servings: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Edible flowers (like pansies or violas)
- Extra granulated sugar for sprinkling
Instructions
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Divide the dough in half, flatten into disks, wrap in plastic, and chill for 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out dough on a lightly floured surface to about ¼-inch thickness.
- Cut out flower shapes using cookie cutters and place on prepared baking sheets.
- Gently press an edible flower onto each cookie and sprinkle with sugar.
- Bake for 8–10 minutes, or until edges are lightly golden.
- Let cookies cool on the sheet for 2 minutes, then transfer to wire racks to cool completely.