Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1-1/2 teaspoons vanilla extract
• 2-2/3 cups all-purpose flour
• 1-1/4 teaspoons baking soda
• 1 teaspoon salt
• 2 cups milk chocolate M&M's

Ingredients

• COOKIES:
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon juice
• 1 large egg, room temperature
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 tablespoons poppy seeds
• GLAZE:
• 1-1/2 cups confectioners' sugar
• 6 tablespoons lemon juice
• 1-1/2 teaspoons poppy seeds

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup molasses
• 1 teaspoon vanilla extract
• 2 cups quick-cooking oats
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• GLAZE:
• 3 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• 1 cup confectioners' sugar

We’ve been obsessed with pansy sugar cookies ever since TikTok creator Lauren Dozier shared a viral video showcasing her artistic treats. But just how, exactly, can you pull them off at home? With this step-by-step guide to making the ideal sugar cookie dough and a method for forming the pretty spring cookies, you can make a plate of them for yourself. The flower-shaped sugar cookies take a bit of time and effort, but the payoff is certainly worth it.

Ingredients for Flower Sugar Cookies

• Butter: Unsalted butter serves as the base of this cookie dough recipe, playing a role in flavor and texture. For the best cookies, start with softened butter.
• Sugar: Granulated sugar adds balanced sweetness and gives the cookies a tender texture.
• Egg: Just one egg is all you need to help bind ingredients and make the cookies rise while baking. Start with a room temperature egg for easier incorporation.
• Vanilla extract: One teaspoon of vanilla extract goes a long way in adding flavor to these cookies. If preferred, you can replace it with almond extract or even lemon extract.
• All-purpose flour: Flour is key to providing structure for the pansy sugar cookie dough.
• Baking powder: A small amount of baking powder is incorporated into the dough for a tender cookie.
• Baking soda: Baking soda helps the cookies to rise and properly spread.
• Salt: A touch of salt balances the sweetness in these cookies.
• Gel food coloring: What gives these flowers their beautiful color? Gel food coloring in hues of purple, pink and yellow. Gel food coloring is a better option than liquid food coloring because it provides a more vibrant hue.

Directions

Step 1: Cream the butter and sugar

In a stand mixer fitted with the paddle attachment, cream the butter and sugar until they’re pale and fluffy, about five minutes. Mix in the egg and vanilla extract.

Step 2: Add the dry ingredients to finish the dough

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Gradually mix the dry ingredients into the creamed mixture, mixing until the dough comes together. Divide the dough into even sections for each color you plan to use. You can choose to only make two colors of dough, or you can mix and match for plenty of different flower types.

Step 3: Color and chill the dough

Use gel food coloring to color each section of dough. Form each portion into a log and wrap it with storage wrap. Place the dough in the fridge to chill for at least two hours.

Step 4: Create the cookie dough logs

Preheat your oven to 350°F and line a baking sheet with parchment. Remove the dough logs from the fridge and cut each in half. Using a rolling pin, roll out one section of dough to a 1/4-inch thickness. Unwrap another log of dough and roll it into a thinner rope. Place the rope of dough on one end of the rolled-out dough. Roll and wrap the dough so one color serves as the exterior with another as the interior. This will become the double-colored petals. Keep some of the dough logs as-is; they’ll become the single-color petals.

Step 5: Form the pansy flowers

Slice the double-colored dough log into 1/4-inch-thick coins. Using your fingers, form each piece into a small petal. Form each pansy flower with three multicolored petals, two single-colored petals and a small ball of dough for the center. Chill the assembled pansy flower sugar cookies for at least 10 minutes before baking them.

Step 6: Bake the pansy flower sugar cookies

Bake the cookies for 8 to 10 minutes until the edges are set. Remove the cookies from the oven and let them rest on the baking sheet for 10 minutes before transferring them to wire racks to cool completely.

Flower Sugar Cookies Tips

What is the best food coloring for pansy flower sugar cookies?

Gel food coloring will provide the most vibrant hue, and won’t fade as the cookies are baking. You can find gel food coloring at most craft stores and in some grocery stores. Liquid food coloring will still work for this recipe, but the color of the cookies may not be as vivid.

Why did my flower sugar cookies spread?

Working cookie dough too much will cause the butter in the mixture to warm up. Once the heat of the oven hits the softened dough, the cookies are more likely to spread and lose their shape. Chilling the dough before forming the cookies and again before baking them is crucial in preventing cookies from spreading.

Can I change the flavor of flower sugar cookies?

Vanilla extract enhances the flavor of the sugar cookie dough in this recipe, but you can certainly switch up the flavors. Replace the vanilla extract with almond extract, lemon extract, orange extract or even mint extract depending on your flavor preferences.

The post I Made the Viral Pansy-Shaped Flower Sugar Cookies, and Now I’m Ready for Spring appeared first on Taste Recipes.

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 2/3 cup sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1/3 cup sour cream
• ICING:
• 2 cups confectioners' sugar
• 1 tablespoon whole milk
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 3 tablespoons Dutch-processed cocoa

Ingredients

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1 large egg, room temperature
• 3 tablespoons honey
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 jar (7-1/2 ounces) plus 1/2 cup marshmallow fluff
• 3 packages (10 ounces each) dark chocolate melting wafers, such as Ghirardelli

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup finely chopped pistachios
• 1/2 cup huckleberry jam
• Additional chopped pistachios and confectioners' sugar, optional

Ingredients

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup sugar
• 2 large eggs, room temperature
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 package (3.4 ounces) instant cheesecake pudding mix
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 cups white chocolate chips
• 1 cup freeze-dried raspberries, crushed

11. Caramel Chocolate Chip

This cookie option is packaged entirely differently than most of the other Girl Scout Cookies. Instead of multiple sleeves in a box or a carton, the cookies are in a pouch. Unfortunately, that causes the delicate cookie to crumble much easier, leaving little pieces in the bottom of the bag. We love that this cookie offers a gluten-free option, but they’re a miss on flavor and texture.

Bottom Line: They’re quite bland, without much noticeable caramel or chocolate flavor.

10. Adventurefuls

There’s 15 to a box of these little cookies, which have been available since 2022. The description says these cookies are brownie-inspired, but the texture isn’t fudgy. The cookie is much crunchier than expected. Though subtle, the chocolate flavor is tasty, but I wanted the promised brownie-like cookie and caramel center.

Bottom Line: I thought these would taste more like a true caramel brownie. It felt closer to brownie brittle than fudgy brownie.

9. Trefoils/Shortbread

The shortbread cookies have been on the Girl Scout Cookie menu for a long time. According to the Girl Scouts website, the recipe used today is inspired by the original recipe, which came about in the 1950s. The cookies are plain in comparison to traditional shortbread, but for many, that’s the entire appeal. They have a nice crunch, and with that texture, they’re just begging to be dipped in coffee or tea.

Bottom Line: They’re buttery like you’d expect from shortbread, but I was hoping for more than just a hint of vanilla flavor.

8. Toffee-tastic

Pulling the sleeve of 15 cookies out of this pretty turquoise box is promising. At first glance, these gluten-free cookies look absolutely fantastic, dotted with little pieces of toffee throughout. They’re part shortbread with a buttery base. The cookies are incredibly hard, making them tricky to bite into. Dipped in a cup of coffee, however, they soften up slightly for an excellent treat.

Bottom Line: While the flavor of these cookies is spot-on, with notes of not-too-sweet caramel, the texture wasn’t as great as I hoped.

7. Do-Si-Dos/Peanut Butter Sandwich

For peanut butter lovers, Do-Si-Dos can’t be beat. Depending on where you live, Girl Scout cookies go by different names, so these are sometimes called Peanut Butter Sandwiches. They’re made with two crunchy thin oatmeal cookies, like a cracker. In between each cookie is a bold peanut butter filling.

Bottom Line: While the flavor is fantastic, the sandwiched cookies are almost too crunchy. Dunking them in milk would make for a much better cookie-eating experience.

6. Girl Scout S’mores

Girl Scout S’mores are adorable straight out of the box with a patterned design and text on each cookie. Truly, I didn’t expect to like these, as most s’mores items I try don’t stack up to the flavor of a classic s’more around the fire. These are almost there! The crunchy graham cracker cookie is subtle, with a creamy filling of both marshmallow and chocolate.

Bottom Line: They don’t quite capture what a true toasted marshmallow tastes like, but the flavor is well-balanced and delicious. Stock up on Girl Scout S’Mores this season, because it’s one of two cookies that will be discontinued after 2025.

5. Lemonades

While I’ll never turn down chocolate, I love lemon desserts. The bright, zesty flavor of lemon is unmatched, and this cookie captures that so well. Straight out of the package, the cookies are pretty, with an imprinted lemon slice design and a layer of icing on the base. They’re a crunchy shortbread, but the zippy icing helps to soften the texture for excellent balance.

Bottom Line: The texture is soft and the flavor is superb. It’s a bold pop of lemon, without being sour or too sweet.

4. Toast-Yay!

If you grew up eating cinnamon toast or love French toast on weekend mornings, these cookies are for you. Cinnamon is key to capturing those flavors, and this cookie certainly delivers. Plus, it is absolutely adorable with its large toast shape and detailing on the top. The cookies are crisp, but the glaze at the base plays on that texture for great contrast. They’re delicious on their own, dunked in milk or dunked in coffee.

Bottom Line: There aren’t quite as many cookies in this package due to their size, but the flavor makes up for it tenfold.

3. Tagalongs/Peanut Butter Patties

The combination of chocolate and peanut butter will always be a favorite of mine. This classic cookie has been sold for years, and it continues to earn a top spot. Yes, there’s a small, crunchy shortbread-type cookie at its center, but that’s not what makes this cookie special. It’s the creamy peanut butter filling and the not-too-sweet chocolate enrobing the entire cookie that makes this a Girl Scout Cookie we go back to time and time again.

Bottom Line: These are classics for a reason—the ratio of chocolate to peanut butter to shortbread seems almost scientifically perfect.

2. Samoas/Caramel deLites

Many copycat Samoas try to capture this flavor and texture but can’t replicate the real Girl Scout cookie taste. These little ring-shaped cookies are made up of a crunchy cookie, a layer of caramel and toasted coconut. To hold everything together, the base is dipped in chocolate, with a drizzle on top. Those ingredients combined offer an array of contrasting textures, with a balanced flavor that’s not too sweet.

Bottom Line: Samoas have been on the menu for as long as I can remember and are a very close second for the top spot.

1. Thin Mints

The Girl Scout Cookies lineup has included a chocolate mint cookie since the 1950s. With that long-running history, it’s no wonder this cookie earns the top spot. Thin Mints are exactly as described—a crisp, chocolate cookie dipped in a chocolate mint coating. Next time you purchase a box, try freezing one sleeve to enjoy an extra special treat!

Bottom Line: The coating melts in your mouth, while the crunch adds contrast and texture. It has a bold mint flavor, without being too overpowering. Plus, they’re a great value, with two sleeves in each box.

The post The Best Girl Scout Cookies, Ranked By a Professional Baker appeared first on Taste Recipes.

Ingredients

• 1 cup vegan butter-style sticks
• 1 cup sugar
• 1 cup packed brown sugar
• 2 tablespoons powdered egg replacer
• 4 tablespoons water
• 1 tablespoon maple syrup
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 cups quick-cooking oats
• 1-1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup each raisins and sweetened shredded coconut
• 1 cup semisweet chocolate chips

Ingredients

• COOKIE LAYER:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened (8 tablespoons)
• 1 cup packed brown sugar
• 1/3 cup sugar
• 2 teaspoons vanilla extract
• 1 large egg, room temperature
• 1/2 cup semisweet chocolate chips
• BROWNIE LAYER:
• 12 ounces bittersweet chocolate, chopped
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup canola oil
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Ingredients

• COOKIES:
• 5 tablespoons butter, softened
• 1 cup packed brown sugar
• 1 tablespoon light corn syrup
• 3 ounces bittersweet chocolate, melted
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 2 tablespoons baking cocoa
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup chopped pecans
• FROSTING:
• 1-1/2 cups confectioners' sugar
• 1/4 cup baking cocoa
• 1 tablespoon butter, softened
• 3 tablespoons boiling water

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 cup sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 3-1/4 cups all-purpose flour
• 3/4 cup finely chopped pecans
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• BUTTERCREAM:
• 1/2 cup butter, softened
• 1 tablespoon heavy whipping cream
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1/2 cup dulce de leche
• 2 tablespoons ground pecans

Ingredients

• 1-1/2 cups unsalted butter, softened
• 1 cup sugar
• 1 large egg, room temperature
• 1 tablespoon instant coffee granules
• 1 teaspoon vanilla extract
• 3-1/2 cups all-purpose flour
• 1/3 cup dark baking cocoa or baking cocoa
• 2 teaspoons instant espresso powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/3 cup orange juice
• Colored nonpareils, optional

Ingredients

• 2 cups butter, softened
• 1 cup packed brown sugar
• 4 to 4-1/2 cups all-purpose flour

Ingredients

• 1 package chocolate cake mix (regular size)
• 1/2 cup butter, melted
• 2 large eggs, room temperature
• 1 cup broken miniature pretzels, divided
• 1 cup semisweet chocolate chips
• 2 tablespoons salted caramel topping

Ingredients

• 1 cup butter, softened
• 1 cup confectioners' sugar
• 1 large egg, room temperature
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• Optional: Decorating icing and sprinkles

Ingredients

• 3/4 cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2-3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• ROYAL ICING:
• 3-3/4 to 4 cups confectioners' sugar
• 5 to 6 tablespoons warm water
• 3 tablespoons meringue powder
• Assorted paste food coloring
• 2 to 3 teaspoons water

Ingredients

• 1/4 cup boiling water
• 1/4 cup orange juice
• 3/4 cup dried cranberries
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon grated orange zest
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 3/4 cup coarsely chopped pecans, toasted

Ingredients

• 1 cup shortening
• 1 cup sugar
• 1 cup packed brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups old-fashioned oats
• 2 cups orange candy slices, chopped
• 1 cup sweetened shredded coconut

Ingredients

• 2/3 cup plus 2 tablespoons sugar, divided
• 1/4 cup sunflower oil
• 1 large egg, room temperature
• 1/4 cup molasses
• 2 cups white whole wheat flour or whole wheat pastry flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3 tablespoons confectioners' sugar

Ingredients

• 3/4 cup butter, softened
• 1-1/4 cups sugar
• 1 large egg, room temperature
• 1 cup eggnog, divided
• 1-3/4 teaspoons rum extract, divided
• 3-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 3 cups confectioners' sugar
• Colored sugar or sprinkles

Ingredients

• 3 large eggs, room temperature
• 3/4 cup sugar
• 1/2 cup butter, melted
• 2 teaspoons almond extract
• 1-3/4 cups all-purpose flour
• 2 teaspoons baking powder
• TOPPING:
• 1 cup semisweet chocolate chips
• 1/2 cup butter, cubed
• 2 tablespoons baking cocoa
• 2 tablespoons water
• 4 teaspoons almond extract
• Chopped almonds

Ingredients

• 1-1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 large egg, room temperature
• 1/2 cup 2% milk
• 1/3 cup canola oil
• 1/4 cup molasses
• 1 teaspoon vanilla extract
• 1/2 teaspoon caramel extract
• FROSTING:
• 3 cups confectioners' sugar
• 6 tablespoons butter, softened
• 1 teaspoon caramel extract
• 3 to 4 tablespoons 2% milk
• Caramel sundae syrup

Ingredients

• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 cup packed light brown sugar
• 1/2 cup sugar
• 1-1/3 cups old-fashioned oats
• 1 cup salted whole cashews
• ADDITIONAL INGREDIENTS:
• 2/3 cup butter, softened
• 3/4 teaspoon vanilla extract
• 1 large egg plus 1 large egg yolk, room temperature

Ingredients

• 1/2 cup shortening, room temperature
• 1/4 cup creamy cashew butter
• 1 cup sugar
• 1 cup mashed ripe bananas (about 2 medium)
• 1 large egg, room temperature
• 1 tablespoon grated lime zest
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1-3/4 cups unsweetened finely shredded coconut
• 1-1/2 cups all-purpose flour
• 1/2 cup sweetened flaked coconut

Ingredients

• 1/2 cup butter, softened
• 3/4 cup confectioners' sugar, divided
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup ground pecans
• 1 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 cup miniature semisweet chocolate chips

Ingredients

• 3/4 cup plus 2 tablespoons butter, softened
• 1/4 cup sugar
• 2 cups all-purpose flour
• Pearl dust

Ingredients

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1-1/2 cups old-fashioned or quick-cooking oats
• 1 cup dried cranberries, coarsely chopped
• 1 cup chopped pecans

Ingredients

• 2 cups butter, softened
• 1 package (8 ounces) cream cheese, softened
• 2 cups sugar
• 2 large egg yolks, room temperature
• 2 teaspoons vanilla extract
• 5 cups all-purpose flour
• FROSTING:
• 3-1/2 cups confectioners' sugar
• 3 tablespoons butter, softened
• 1 tablespoon shortening
• 1 teaspoon vanilla extract
• 4 to 5 tablespoons 2% milk
• Food coloring of choice, optional
• Assorted sprinkles or candies, optional