Spring Flower Cookies

3 Ratings

4 Comments

Kitchen Tested

Prep 40 min
Total 55 min
Ingredients 5
Servings 12

Bring bright spring color to your dessert table with these beautiful flower-shaped cookies. MORE+ LESS-

By Pillsbury Kitchens

Updated March 3, 2016

Make with

Pillsbury Cookie Dough

Ingredients

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)

jelly beans, cut in half horizontally

Steps

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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.

Expert 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

Nutrition Facts

Serving Size: 1 Cookie

Calories: 190
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 10%
Saturated Fat 2g 10% Trans Fat 2g
Cholesterol: 0mg; 0%
Sodium: 130mg; 5%
Potassium: 5mg; 0%
Total Carbohydrate: 31g; 10%
Dietary Fiber 0g 0% Sugars 2g
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;