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–+ servings
Round cookies decorated with royal icing piped daisies.
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5 from 5 votes

Daisy Cookies (Flower Cookies with Royal Icing)

These daisy cookies are deliciously rich and buttery, and decorated with pretty piped daisies. They are delicious, easy and make perfect treats!
Prep Time30 minutes
Cook Time15 minutes
Decorating Time45 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 40 cookies
Calories: 71kcal
Author: Priya Maha

Ingredients

Cookies

  • 225 g all purpose flour
  • 125 g butter
  • 125 g granulated sugar
  • 1 egg yolk
  • 1 teaspoon lemon rind grated
  • ¼ teaspoon salt

Royal Icing

  • 150 g powdered sugar sifted
  • ½ egg white
  • ¼ teaspoon lemon juice
Metric - US Customary

Instructions

Bake the cookies

  • Preheat oven to 160℃. Line baking trays with parchment paper.
  • Grate the lemon rind and set it aside.
  • Measure butter (should be at room temperature but not too soft) into a mixing bowl (see Note 1). Add granulated sugar and beat until creamy.
  • Add egg yolk and beat again until all the traces of the egg are no longer visible. Do not overbeat.
  • Add salt and lemon zest. Beat again for about 10 to 15 seconds until well combined. Scrape the sides and bottom of the bowl to make sure all the ingredients are well combined.
  • Sift in the flour and mix on low speed (see Note 2). The dough will appear crumbly at this stage.
  • Turn it out onto your workspace and knead lightly to bring it together into a ball. Cover and let it rest for approximately 10 minutes.
  • Portion the dough for easy rolling. Place each portion between 2 plastic sheets or parchment paper and roll flat to about a quarter inch thick and cut into circles (see Note 3).
  • Place the cut out cookies onto the prepared tin. Bake in the preheated oven for approximately 10 minutes, until the edges start to turn golden brown.
  • Remove cookies from oven and place them on a wire rack to cool completely before decorating.

Decorate the cookies

  • Add egg white into a grease-free mixing bowl and whisk it on medium speed until it turns frothy (see note 4).
  • Gradually add the sifted powdered sugar while whisking, followed by lemon juice.
  • Continue to whisk until the icing reaches a stiff peak consistency.
  • Transfer a quarter of the royal icing into a small bowl and tint it yellow. Fill the white icing into a piping bag fitted with petal tip #104 and the yellow into a piping bag fitted with round tip #3.
  • Start with the white icing for the white petals. Hold the wider end of the petal tip pointing upwards and narrower end to point towards the center of the cookies. Move the tip from the edges towards the center as you pipe the petals.
  • Do these petal piping in 2 cycles as it is easier to space them out consistently that way.
  • For the yellow centers, pipe a large dot in the center of each flower, followed by tiny dots around it.
  • Let the royal icing daisies set completely before storing the cookies in an airtight container.

Video

Notes

  1. Butter should be at room temperature but firm. If it is too soft, place it back in the fridge for a few minutes until it firms up. When creaming the butter and sugar, it should only be long enough until it appears creamy. No need to wait until it becomes light and fluffy. Too much mixing is often associated with cookies spreading during baking.
  2. Start with low speed to avoid the flour from flying all over as you turn on your mixer.
  3. Placing the dough between plastic sheets or parchment paper will prevent it from sticking to your workspace and rolling pin. It will also be easy to lift them after rolling. For consistent thickness when rolling the dough, use rolling pin guides (attached to your rolling pin) or dowel rods on either side of your dough. If you do not want to roll and cut the cookies, form them into small balls (about half a tablespoon size) and press flat with your hands or the back of a drinking glass into round discs.
  4. When making royal icing, it is always important to make sure all utensils that are used for mixing are absolutely grease-free. Otherwise, the egg whites will not whisk well and you will end up with runny royal icing. Rinse your bowl and the beaters with hot water and wipe them dry before making the royal icing.
  5. Always sift your powdered sugar before making royal icing or any other frosting as it tends to be lumpy and these do not break easily. They can get stuck to your piping tips when piping.
  6. Oven temperatures may vary, and it is advisable to test the baking temperature and time with a small batch of cookies before adjusting for subsequent batches.
  7. Baking time will vary depending on the size of your cookies. Mine measure 4cm in diameter.

Nutrition

Calories: 71kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 38mg | Potassium: 6mg | Fiber: 1g | Sugar: 7g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg