Sugar Cookie Flower soft + chewy
Sugar Cookie Blossoms are chewy fudge cookies, rolled up with sugar and topped with mint. They are simple and delicious!
Need an interesting cookie recipe for Easter? Look no further! These sugar cookie flowers taste like chewy sugar cookies with a festive soft mint color melt on them. delicious!
Pretty pastel cookies
These cookies were originally inspired by our peanut butter flowers. However, this version has a sugar biscuit base with melted mint instead of a peanut butter base with a chocolate kiss.
My family has always liked Mint Meltaways, but I think soft pinks, yellows and greens are particularly suitable for spring, making these a great treat for Easter!
Soft, chewy and very sweet, these sugar cookies are irresistible!
How to make them
Prepare. Preheat the oven to 375. Put ¼ cup of sugar in a bowl.
Dough. Add 1 cup of sugar, butter, eggs, and vanilla to the bowl and mix well. Beat until the combination is good. Add flour, baking soda, and salt in another bowl. Add it to your cream mixture and mix well.
Shape and scroll. Shape the dough into 1.5-inch balls, roll them with sugar, and place them on uncoiled biscuit chips.
bake. Bake for 7-9 minutes. Take it out of the oven and immediately add 1 mint candy to the center of each cookie. calm down.
- You want to keep the dough ball about 1-1.5 inches. Too big or too small will cause the ratio of biscuits to mints to deviate, and they don’t look right.
- To prevent the dough from spreading out too much, let the dough cool for about 30 minutes before measuring and baking.
These are one of the easiest Easter treats to make. They are cute, delicious, and easy to adapt to different appearances and tastes:
- Roll the cookie dough into colorful sugar crumbs
- Add food coloring to the cookie dough
- Any kind of candy kisses are suitable for the center
Advance and store
Make the dough ahead of time And store it for later use. You can keep the dough in the refrigerator for up to 3 days or put it in the refrigerator.
To prepare the dough to be frozen, you need to quickly freeze it first. You can do this by arranging dough balls on the baking sheet. Put the slices in the refrigerator until the dough becomes hard. Transfer the dough to the freezer-safe Ziploc and freeze for up to 2 months. Store the mint separately to melt.
Store: After the biscuits are baked and mint can be added to the top, you need to let them cool before storing. It can be stored for up to 5 days in an airtight container. You can also store the baked biscuits in the refrigerator for up to 1 month.
For more Easter delicacies, please try:
Preparation time 10 minutes
Cooking time 7 minutes
Total time 17 minutes
Calories 142 kcal
Author Little Luna
- 1 1/4 cups sugar
- 3/4 cup butter softened
- 1 egg
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 24-36 mints
Preheat the oven to 375.
Add 1 cup of sugar, butter, eggs, and vanilla to the bowl and mix well. Beat until the combination is good.
Add flour, baking soda, and salt in another bowl. Add it to your cream mixture and mix well.
Put ¼ cup of sugar in a bowl.
Shape the dough into 1.5-inch balls, roll them with sugar, and place them on uncoiled biscuit chips.
Bake for 7-9 minutes. Take it out of the oven and immediately add 1 mint candy to the center of each cookie. calm down. Please enjoy!
The recipe is adapted from Land O Lakes.
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