These cutout sugar cookies are decorated with colored pieces of sugar cookie to make a pretty floral decor on the background of each cookie.
Ingredients
Any good cookie is a product of good ingredients. Here’s what goes into this recipe.
- Butter: Personally I love using salted butter, but unsalted works also.
- Sugar: You will need granulated sugar for this recipe.
- Egg: room temperature egg is the key to success.
- Vanilla Extract & salt: They just make everything taste better.
- Baking Powder: Helps create a soft cookie that keeps its shape and has just the right amount of rise.
- Flour: All-Purpose flour is what you want for these cookies.
- Food Coloring: Use your favorite brand
How to Make Homemade Collage Sugar Cookies
- In a large bowl combine flour, baking powder, and salt.
- In the bowl of a stand mixer combine butter and sugar. Mix to combine to a paste consistency, but not light and fluffy. Add in vanilla extract, milk and egg. Mix to combine. Add in flour and mix to combine.
- Take 1/3 of the dough and divide into 4 sections. Using food coloring color each of the sections your desired color.
- Place each of the colored sections onto a piece of parchment paper, roll into a 1/4″ thick section and place in the refrigerator to harden up for 20-30 minutes.
- Take the remaining dough and roll out onto a well floured surface (or between two pieces of parchment paper) to your desired thickness. If the dough is super sticky, then you may need to chill the dough.
- After the colored pieces have firmed up, use small cookie cutters to cut out desired shapes.
- Arrange each of the small colored pieces onto the large rolled dough into your desired design. Once all pieces are placed, cover the dough with a piece of parchment paper and lightly roll the top to press the colored pieces into the dough.
- Cut dough into desired shapes and place onto a baking sheet. If you want to prevent too much spreading, Place the baking sheet into the freezer for 10-15 minutes (or refrigerator for 30 minutes).
- Bake at 350 for 12-15 minutes. Allow to cool on baking sheet for an additional 10 minutes before transferring to a cooling rack.
Share Your Experience
I would love to hear about your experience making and enjoying my Floral Collage Sugar Cookie Recipe with Royal Icing! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow bakers.
Save this recipe for later by simply using the pin button on the recipe card or any of the photos above. Happy baking!
Cutout Collage Sugar Cookie
These cutout sugar cookies are decorated with colored pieces of sugar cookie to make a pretty floral decor on the background of each cookie.
Ingredients
Cookies
- 3 ½ cups all purpose flour
- ¼ tsp baking powder
- ½ tsp salt
- 1 cup butter room temperature
- 1 ¼ cup white sugar
- 2 tsp vanilla extract
- 1 large egg
- 3 tbsp milk
- food coloring
Instructions
- In a large bowl combine flour, baking powder, and salt.
- In the bowl of a stand mixer combine butter and sugar. Mix to combine to a paste consistency, but not light and fluffy. Add in vanilla extract, milk and egg. Mix to combine. Add in flour and mix to combine.
- Take 1/3 of the dough and divide into 4 sections. Using food coloring color each of the sections your desired color.
- Place each of the colored sections onto a piece of parchment paper, roll into a 1/4" thick section and place in the refrigerator to harden up for 20-30 minutes.
- Take the remaining dough and roll out onto a well floured surface (or between two pieces of parchment paper) to your desired thickness. If the dough is super sticky, then you may need to chill the dough.
- After the colored pieces have firmed up, use small cookie cutters to cut out desired shapes.
- Arrange each of the small colored pieces onto the large rolled dough into your desired design. Once all pieces are placed, cover the dough with a piece of parchment paper and lightly roll the top to press the colored pieces into the dough.
- Cut dough into desired shapes and place onto a baking sheet. If you want to prevent too much spreading, Place the baking sheet into the freezer for 10-15 minutes (or refrigerator for 30 minutes).
- Bake at 350 for 12-15 minutes. Allow to cool on baking sheet for an additional 10 minutes before transferring to a cooling rack.
Leave a Reply