Description
These easy flower cookies are a delightful treat featuring a soft yellow cake mix cookie base topped with a fluffy buttercream frosting and decorated with marshmallow petals and colorful sanding sugar. Perfect for springtime or any cheerful occasion, they combine simple ingredients and creative decoration to make charming edible flowers.
Ingredients
Cookie Dough
- 1 (15.25 ounce) box yellow cake mix
- 1/2 cup canola or vegetable oil
- 2 large eggs
Buttercream Frosting
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1-2 tablespoons milk or cream
Decorations
- 45 regular marshmallows
- 18 mini fruit marshmallows
- 1/2 cup colored sanding sugar (pink, yellow, green)
Instructions
- Preheat and prepare pans: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper to prevent sticking.
- Make the cookie dough: In a large bowl, combine the yellow cake mix, canola or vegetable oil, and eggs. Mix thoroughly until a thick dough forms.
- Portion the dough: Scoop out 2-tablespoon-sized balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies: Bake the dough balls for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft, ensuring they remain tender.
- Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the buttercream frosting: In a mixing bowl, beat the softened butter until smooth and creamy. Add the powdered sugar, vanilla extract, salt, and 1 tablespoon of milk. Continue beating until fluffy, adding additional milk if needed to achieve desired consistency.
- Make the marshmallow petals: Using scissors, cut each regular marshmallow diagonally to create petal shapes. Press the sticky cut sides into colored sanding sugar to coat and give a sparkling effect.
- Decorate the cookies: Spread a layer of frosting on each cooled cookie. Arrange five coated marshmallow petals in a circle on top of the frosting to form a flower, then press one mini fruit marshmallow into the center as the flower’s core.
Notes
- To ensure the petals stick well, press them gently but firmly into the frosting.
- You can customize the colored sanding sugar to match themes or holidays by choosing different colors.
- For easier cutting, chill the marshmallows slightly before slicing.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
