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These flower cookies are not only very tasty, but also an unusual eye-catcher. You can make them at home using ordinary ingredients. You don’t need food coloring or a baking tin. The cookies make a lovely gift from the kitchen and are guaranteed to be a surprise. You can find a detailed flower cookie recipe with the exact quantities and step-by-step instructions below.
Flower cookies without food color and baking tin
These flower cookies contain no food coloring and still look colorful. Blackcurrants in the dough provide a beautiful purple color. They also give the cookies a slightly fruity note. Similarly, my colorful peach cookies, peppermint cookies and jam cookies do not need any artificial coloring.
You don’t need a cookie cutter or baking tin to shape the cookies. All you need is a sharp knife and your hands.
Alternatives to fresh blackcurrants
I have used fresh blackcurrants from the garden in this recipe. I also made the berry quark bundt cake, the swiss cake roll with sour cream, the semi naked cake and the mascarpone ice cream with them.
You can use frozen fruit out of season. However, defrost them first and drain them thoroughly.
The more liquid the berries contain, the more flour the dough needs. This could make the cookies taste tough and firm after baking.
Sour cherries are also suitable for the recipe instead of blackcurrants. They give the dough an intense red color.
You can also omit the fruit completely. Then use less flour for the dough. In this case, you will get delicious light-colored flower cookies with vanilla.
Jam to fill the flower cookies
You can fill the flower cookies with any jam you like, just like the Baku Kurabiye or the Burgenland cookies.
I used my homemade apricot jam for this. It provides a fruity taste and is not too sweet. What’s more, its bright color combines perfectly with the purple “petals”.
An unusual gift from the kitchen
The flower cookies are a delicious eye-catcher and, alongside the Russian mushroom cookies, the oreshki and the walnut ghriba, are ideal as a gift. You can make them for any occasion.
For example, the flower cookies, in addition to the birds nest cookies and the Easter cookies “fried egg”, will brighten up your Easter table. They are guaranteed to delight guests at a wedding or summer party, just like the lemon crinkle cookies. They are also perfect for Mother’s Day or Valentine’s Day, just like the heart cookies or the chocolate raspberry heart sandwich cookies.
These flower cookies are
- fluffy,
- crumbly,
- slightly fruity,
- delicious,
- moderately sweet,
- with berries,
- with jam,
- with sour cream,
- colorful,
- without food coloring,
- an unusual eye-catcher on the coffee table,
- easy to make with common ingredients,
- ideal as a gift.
How to make flower cookies: tips and tricks
- The amount of flour specified in the recipe may vary. Add the last portion of flour little by little until you get a very soft dough. Do not overdo the amount of flour, otherwise the cookies will taste firm and dry.
- Only knead the dough briefly until it is just about a homogeneous consistency and never for too long. Otherwise the cookies could taste tough.
- You can simply leave the blackcurrants out of the recipe. Then use less flour. In this case, you will get light vanilla cookies in the shape of flowers.
- Any jam is suitable for filling the flower cookies.
- Bake the cookies at a temperature that is not too high so that they do not brown and retain their bright color.
Did you make the flower cookies using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and how they tasted.
Try out these unusual cookie recipes too:
- Sugar tongues – quick recipe for Soviet puff pastry cookies
- “Lodochka” – recipe for Soviet shortbread cookies “The little boat”
- Chocolate pine cone cookies – how to make fancy pastry
Flower cookies
Ingredients
- 150 g butter cold
- 100 g sour cream
- 90 g sugar
- 1 egg yolk
- 40 g blackcurrants fresh
- approx. 370 g flour
- 2 g baking soda
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- flour for the work surface
for the filling
- approx. 40 g jam (e.g. apricot jam)
- some sesame seeds black
Instructions
- Place sour cream, sugar and blackcurrants in a blender and blend to a homogeneous mixture.
- Place approx. 350 g flour and cold butter in a mixing bowl and work quickly into fine crumbles.
- Add baking soda, vanilla and salt to the crumbles and mix.
- Add the berry sour cream mixture and egg yolk and knead briefly and quickly to form a very soft, non-sticky dough, adding the remaining flour as required.
- Divide the dough into two halves and chill in an airtight container for approx. 1 hour.
- Lightly flour the work surface. First take one half of the dough out of the fridge, divide it into 10 equal pieces (38 - 39 g each in my case), shape each piece into a ball and gently flatten each ball into a circle. Cut the sides of the dough circle like a flower and pull the ends of the “petals” together. Make a small hollow in the center of each “flower” and draw lines on the “petals” with a knife.
- Spread the flower cookies well apart on a baking tray lined with baking paper, fill the hollows in the middle with a small amount of jam and sprinkle some sesame seeds on top.
- Bake the flower cookies in a preheated oven at 338 °F (170 °C) for approx. 20 minutes, covering them with baking paper after approx. 10 minutes to prevent them from browning.
- Shape the second half of the dough into flower cookies and then bake them on a second baking tray.
Notes
- The amount of flour specified may vary. Add the last portion of flour little by little until you get a very soft dough. Do not overdo the amount of flour, otherwise the cookies will taste firm and dry.
- Only knead the dough briefly until it is just about a homogeneous consistency and never for too long. Otherwise the cookies could taste tough.
- You can simply leave the blackcurrants out of the recipe. Then use less flour. In this case, you will get light vanilla cookies in the shape of flowers.
- Bake the cookies at a temperature that is not too high so that they do not brown and retain their bright color.
- Note the detailed tips and tricks for making the flower cookies at the top of the article.
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