I’ve been making these No-Mold Flower Cookies repeatedly, and I’m super excited to share them. I always feel a bit frustrated with cookie recipes that need tons of special molds or cutters that I don’t have. The best part about these cookies? You don’t need any of that. Just a simple toothpick! When baked, they turn into soft, buttery almond cookies that look fancier than they really are. They’ve become my go-to for a quick, impressive snack.
Ingredients
- 170g Cake Flour (or all-purpose flour)
- 100g Unsalted Butter (softened to room temp)
- 60g Powdered Sugar
- 30g Almond Flour
- 15g Egg (about 1/3 of a large egg, lightly beaten)
- 5 drops Vanilla Essence
- Pink or Red Food Coloring (just a tiny bit!)
Recipes You May Like
Step-by-Step Instructions
Step 1: Okay, first things first. Get your oven preheating to 180°C (350°F) and line a baking sheet with parchment paper.
Step 2: Grab a bowl and your softened butter. It should be soft, but not melty. Add the powdered sugar and use a spatula to mash and mix them together until it’s all smooth.
Step 3: Crack your egg in a separate small bowl, beat it lightly, and then measure out 15g. Add that 15g of egg and the vanilla to the butter mixture. Stir it all in.
Step 4: Add the almond flour, give it a mix, and then sift in your cake flour. Use your spatula to fold everything together. I use a “cutting” motion. Stop mixing right when the dough comes together, don’t overdo it!
Step 5: Plop the dough onto your counter and divide it in half. Put one half back in the bowl and add a tiny drop of pink food coloring (a little goes a long way!). Mix it gently until the color is even.
Step 6: Wrap both the plain and pink dough balls in plastic wrap. Let them rest in the fridge for 30 minutes. This chill time is important; it keeps the cookies from spreading into blobs when they bake.
Step 7: Now, roll the chilled doughs into small balls, about 4-5 grams each. To build a flower, take 6 balls of one color (petals) and 1 ball of the other (center).
Step 8: Arrange them on your baking sheet in a flower shape, just touching. Then, take a toothpick and press a little line into each “petal,” starting from the outside and pressing toward the center. It’s that simple!
Step 9: Bake them for about 15 minutes. You’ll know they’re done when the bottoms are just barely golden. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.
My New Favorite Way to Make Cookies
I’m honestly just so happy with how these No-Mold Flower Cookies turn out every time. They prove you don’t need fancy gear to make something really pretty. This is just such an easy flower cookie recipe. They’re the perfect tender almond cookies to have with coffee or pack up as a gift. I really hope you give them a try. If you do, please let me know how they turned out in the comments—I’d love to hear!
No-Mold Flower Cookies
Bake the cutest No-Mold Flower Cookies! This simple recipe creates tender, buttery almond cookies that melt in your mouth. No special cutters needed—just a toothpick to make these adorable flowers!
Ingredients
- 170g Cake Flour
- 100g Unsalted Butter, softened to room temperature
- 60g Powdered Sugar
- 30g Almond Flour
- 15g Egg (lightly beaten)
- 5 drops Vanilla Essence
- 1 tiny drop Red or Pink Food Coloring
Instructions
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a medium bowl, use a spatula to cream the softened butter and powdered sugar together until smooth.
- Add the 15g of beaten egg and the vanilla essence. Stir until everything is just combined.
- Add the almond flour and mix. Sift in the cake flour. Use your spatula to fold the flour in with a "cutting" motion until a dough just starts to come together. Be careful not to overmix.
- Divide the dough into two equal halves. Place one half back in the bowl, add a tiny drop of pink food coloring, and mix gently until the color is uniform.
- Wrap both the plain dough and the pink dough in plastic wrap. Chill them in the refrigerator for 30 minutes.
- Once chilled, roll the doughs into small balls, each weighing about 4-5 grams.
- To build a flower, place 6 balls of one color (for the petals) in a circle on your baking sheet. Place 1 ball of the other color in the middle, pressing them all together gently so they touch.
- Take a toothpick and press a line into the top of each "petal," from the outside edge toward the center, to create the flower detail.
- Bake for 15 minutes, or until the bottoms are just slightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
Nutrition Information
Yield
12Serving Size
1Amount Per ServingCalories 152Total Fat 8gSaturated Fat 4gUnsaturated Fat 3gCholesterol 23mgSodium 3mgCarbohydrates 17gFiber 1gSugar 5gProtein 2g