I like a lot of different desserts, but sometimes there's just nothing that beats a classic cut-out sugar cookie topped with buttercream frosting and shiny sugar sprinkles. They taste delicious and always look so pretty.
I dreamt up the idea for these cut-out flower cookies as a fun way to celebrate spring. You can use any cut-out sugar cookie recipe you like, any buttercream recipe you like, and any sprinkles you like, but you don't have to worry about having a cookie cutter. I made a template you can download to get the perfect shape! Ready to bake?
Any sort of cut-out sugar cookie recipe will work for these cookies. I recommend chilling half of the dough while you roll and cut out the other half. This will help make sure that you always have cold dough to work with. You'll also want to chill the dough again once you roll it out.
When you are ready to cut the cookies out, use a sharp knife and hold the template carefully over the dough. The dough should be so cold that the knife slides right through it. If at any point your dough gives you any trouble, take the whole mat/cutting board it's on and pop it into the fridge to chill before trying again.
If you have a small piping bag to put the buttercream in, great! If you don't, but you have a lunch, quart, or gallon sized plastic baggie, that works too! Either way, you'll want to cut a small hole in the bag you use. If you have a small round piping tip, such as Wilton or Ateco # 12, slide that into the bag too. Now, onto the buttercream!
You can use any type of buttercream for these cookies. It's most important that the buttercream is well chilled and will keep its shape once it is piped onto the cookie. If you want to add an extra pop of color, you can even dye the buttercream whatever color you like. I chose to use a basic vanilla buttercream recipe and kept it white so that the sprinkles would be the main attraction that give the cookies a fun pop of color.
Once you've made your buttercream, roll down the top of your piping back or plastic baggie and use a spatula to plop it into the bag. Then carefully twist the top of the bag closed.
Once your piping bag has its piping tip in place and is loaded with buttercream, you are ready to start piping! It's helpful to first pipe a small amount of frosting on some parchment to practice.
Once you are ready to go, I recommend piping a border on the cookie to create a defined outline. You’ll need to gently apply pressure to the bag, moving the bag to outline each petal. Once each petal has been outlined, you can continue to fill in the rest of the cookie with frosting in that same basic motion and then use an offset spatula or spoon to smooth it out. Don't worry about making it perfectly smooth! You only need a thin layer of frosting to ensure that the sprinkles have something to stick to. Now you've got yourself some beautiful flower cookies!
I recommend using sparkling sugar, the larger sugar crystal sprinkles, for these cookies because they will give you the boldest look. You can also use sanding sugar, the smaller sugar sprinkles, but they won't stand out as much against the buttercream.
Once you’ve chosen your sprinkles, fill the bowls with your different options. You can either carefully dip your cookies into them to ensure that all of the buttercream is completely covered or you can spoon more sprinkles onto the cookies before gently shaking off the excess to help make sure they are well coated.