New This Month

Flower Sugar Cookies


You will need twenty-four 10-inch wooden skewers. To shape your cookies like mushrooms, use a 3-inch mushroom cookie cutter (

  • Yield: Makes 24

Photography: Johnny Miller and Raymond Hom

Source: Martha Stewart Living, May 2009


  • 4 cups sifted all-purpose flour, plus more for surface
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • Royal Icing for Holiday Sugar Cookies


  1. Sift flour, baking powder, and salt into a bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium; add eggs and vanilla. Reduce speed to low; add flour mixture gradually, beating until incorporated. Shape dough into 2 disks. Wrap each in plastic and refrigerate until firm, at least 1 hour or overnight.

  2. Place 4 or 5 skewers on a parchment-lined baking sheet, alternating the direction the tips are pointed. Repeat with remaining skewers.

  3. Preheat oven to 325 degrees, with racks in upper and lower thirds. Let 1 disk of dough stand at room temperature until just soft enough to roll, about 10 minutes. Roll out dough on a lightly floured surface to 1/4- to 1/2-inch thickness. Cut out shapes using a 3 3/4-inch flower cookie cutter ( Transfer to baking sheets, placing each cookie on a skewer, covering 2 inches of the skewer end. Gently press cookies down. (Cookies will stick once they are baked.) Roll out scraps once, and repeat. Repeat with remaining disk of dough. Freeze until cookies are firm, 15 minutes.

  4. Bake in batches, switching and rotating sheets halfway through, until edges of cookies turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.

  5. Spoon royal icing into a pastry bag fitted with a small plain round tip, and decorate cookies. Let stand overnight or until icing dries completely.

Reviews Add a comment

  • TwoPenceGypsy
    25 OCT, 2014
    This is, in a lifetime of making cookies, the hardest dough I have ever had to work with. . . my daughter, who was all jazzed up to use her new dinosaur cookie cutters, couldn't help at all because it would BARELY roll and the dough would break and crack constantly. The final product is nice, but the difficulty of the cutting process means I'll go back to a different recipe. This one is just not a friendly dough. ~sad face~ I can usually count on Marth's stuff being good, but not today.
  • funnimunkei
    30 SEP, 2010
    i made these and the dough was too sticky, so i added about a cup more of flour....was this for others too??
  • anniequinn
    10 MAY, 2009
    I always like to bake some cookies at the end of the school year for the teachers. I like this flower pot idea. I think the teachers would love just love them. And so would my kids.
  • JenniferVanV
    10 MAY, 2009
  • kookybaker
    9 MAY, 2009
    I used Cookie Sticks (Michael's Craft Store), a clay pot and floral foam. I placed the cookies in the foam, then covered it with fake grass. Then, I wrapped the pot in celophane and tied it with a ribbon.
  • yuan11ggyahoo
    1 MAY, 2009
    my kids love these!