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Spring Flower Cookies

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Spring Flower Cookies
  • Prep Time 40 min
  • Total Time 55 min
  • Servings 12
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Bring bright spring color to your dessert table with these beautiful flower-shaped cookies.

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1/2
cup all-purpose flour
Liquid food colors, as desired (red, purple, orange, yellow, pink)
1/3
cup colored sugar, as desired (red, purple, orange, yellow, pink)
12
jelly beans, cut in half horizontally

Directions

  • 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour. Divide into 4 bowls; stir in food colors as desired until blended and color is even.
  • 2 Work with 1 bowl of dough at a time, refrigerating remaining dough until needed. Shape dough into total of 12 (1 1/4-inch) balls; roll in colored sugar, and place 2 inches apart on ungreased cookie sheets. With thin sharp knife dipped into flour, cut each ball into 4, 6 or 8 wedges to get different flower shapes, cutting three-fourths of the way down into ball but not through bottom. Spread wedges apart very slightly to form flower petals (cookies will separate and flatten as they bake).
  • 3 Bake 10 to 12 minutes or until set and edges just begin to brown. Immediately press 1 jelly bean in center of each cookie. Cool 1 minute; carefully remove from cookie sheets to cooling racks. Cool completely, about 10 minutes. Store in tightly covered container.
Tips  

Use neon food color for fun, brightly colored flowers!

Substitute peanut butter cookie dough for the sugar cookie dough for a tasty twist.

Nutrition Information 
No nutrition information available for this recipe
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