Save on Pinterest

Frosted Tulip Cookies

Total Time

Prep: 30 min. + chilling Bake: 10 min. + cooling

Makes

4-1/2 dozen

What could be more appealing as a table decoration than fresh flowers? Blooms that are as pleasing to eat as they are to look at—like the ones right here! These edible petals grew straight out of a lemony cookie recipe shared by Margaret Miller of Middlebury, Vermont. Formed by our kitchen staff into bulbs and "planted" in quick from-a-mix cupcakes, the confections can raise smiles at Easter—or anytime at all.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 56 craft sticks
  • FROSTING:
  • 1 cup butter, softened
  • 6 to 7 cups confectioners' sugar
  • 6 tablespoons whole milk
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • Paste or liquid food coloring-green, yellow, blue and red
  • 2 dozen cupcakes
  • Colored sprinkles or decorator candies
  • 1 cup sweetened shredded coconut

Directions

  1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in lemon zest and vanilla. Combine flour and baking powder; gradually add to creamed mixture. Cover and refrigerate for at least 1 hour or until easy to handle.
  2. Roll out to 1/4-in. thickness on a lightly floured surface. Cut with a tulip cookie cutter. Place 2 in. apart on greased baking sheets with a craft stick under each cookie about 1-1/2-in. from top of flower. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.
  3. In a bowl, cream butter, sugar, milk and extracts until fluffy. Place 1-3/4 cups frosting in a small bowl; tint green. Frost cupcakes. Divide remaining frosting among three small bowls; tint one yellow, one blue and one pink. Frost cookies; decorate as desired. Place coconut in a bag; add green food coloring. Sprinkle over cupcake. Insert a tulip into the center of each. Serve remaining cookies alongside cupcakes.

Nutrition Facts

1 cookie (calculated without cupcakes): 178 calories, 8g fat (5g saturated fat), 29mg cholesterol, 73mg sodium, 26g carbohydrate (20g sugars, 0 fiber), 1g protein.

Recommended Video