Mother’s Day is this weekend and these Daisy Sugar Cookies are a lovely addition to your brunch or dessert spread! These cookies are so cute and happy I couldn’t help but smile the entire time I was frosting them. They just scream springtime and I love them so much.
The cookies themselves are super easy to make and don’t involve any rolling or cutting out dough. Just scooping onto a baking sheet and popping in the oven. This recipe makes 12 to 14 cookies depending on the size of the scoop you’re using, but I went a little on the smaller side than I usually do. It just adds something extra to their dainty cuteness.
Wow your mom this weekend with these Daisy Sugar Cookies! And don’t let the piped frosting intimidate you because it is SUPER easy. For the petals, I used a Wilton 104 petal tip, and the yellow centers were made with a Wilton 3 open tip. I’ve linked a video in the recipe itself that shows how to pipe the petals, and I’ll be posting a video on instagram tomorrow of how I did it.
This frosting is great for two reasons. One, you can flavor it however you like! I used almond extract (which is just so lovely and elegant for Mother’s Day), but you could use vanilla, lemon, coconut, literally anything you want. And two, this frosting firms up a bit after you pipe it so you don’t have to worry about smudging or bumping the petals after it’s set.
Anyways, I’m super obsessed with this little babies and I just think they’d be so cute for your mom this weekend! My mom also loved them. Like a week and a half ago when I made them lol. Even if they may have been slightly stale by the time I’d frosted and photographed them. 😅
These would also be so lovely for a baby shower or bridal shower. Just imagine them all set up on a pretty table! Everyone will ohh and ahh. OR you can just make them for your self and ohh and ahh, which is also a valid option!
Whichever you choose, happy Mother’s Day to all the mamas and happy baking!
Daisy Sugar Cookies
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ tsp vanilla extract
- ½ tsp almond extract
- 1 large egg
- 1 ¼ cups all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- ½ cup vegetable shortening
- 1 tsp almond extract or vanilla
- 4 cups powdered sugar
- 1-2 tbsp heavy cream
- Yellow gel food coloring
For the cookies:
- Preheat oven to 350°F and two baking sheets with parchment paper.
- Cream butter and granulated sugar on medium speed with a mixer until combined and fluffy. Add vanilla and egg; mix until just combined.
- Add flour, baking powder, baking soda, and salt. Mix on low speed until just combined, and then medium speed until completely combined. The dough will be a little soft.
- Scoop dough onto the the prepared baking sheets, arranging 2-inches apart.
- Bake cookies for 6-8 minutes, or until crisp around the edges. Let cookies cool on pans for a few minutes before transferring to a cooling rack.
For the frosting:
- Cream butter and shortening together on medium speed until smooth.
- Scrape the sides of the bowl and add the almond extract.
- Add half of the powdered sugar and mix on low speed until mostly combined, and then medium high speed until completely combined. Repeat with second half of powdered sugar and add the heavy cream, scraping the sides of the bowl as needed.
- Remove about a cup of the frosting and stir in yellow food coloring.
- Transfer white buttercream to a piping bag fitted with a small petal tip and the yellow buttercream to a piping bag fitted with a small circle tip.
- Pipe petals first, with the larger end of the petal tip on the bottom and the narrow end up. Starting at the center of the cookie, moving out toward the edge, and then back toward the center, pipe petals around the cookie. Then pipe small yellow dots to fill in the center.
- Here is a video I found helpful for how to pipe the petals!
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