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Frosted Tulip Cookies

 Frosted Tulip Cookies
What could be more appealing as a table decoration than fresh flowers? Blooms that are as pleasing to eat as they are to look at—like the ones right here! These edible petals grew straight out of a lemony cookie recipe shared by Margaret Miller of Middlebury, Vermont. Formed by our kitchen staff into bulbs and "planted" in quick from-a-mix cupcakes, the confections can raise smiles at Easter
56 ServingsPrep: 30 min. + chilling Bake: 10 min. + cooling


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 56 craft sticks
  • 1 cup butter, softened
  • 6 to 7 cups confectioners' sugar
  • 6 tablespoons milk
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • Paste or liquid food coloring-green, yellow, blue and red
  • 2 dozen cupcakes
  • Colored sprinkles or decorator candies
  • 1 cup flaked coconut


  • In a bowl, cream butter and sugar. Add eggs, one at a time, beating
  • well after each. Beat in lemon peel and vanilla. Combine flour and
  • baking powder; gradually add to creamed mixture. Cover and
  • refrigerate for at least 1 hour or until easy to handle.
  • Roll out to 1/4-in. thickness on a lightly floured surface. Cut with

2 of 2

Frosted Tulip Cookies (continued)

Directions (continued)

  • a tulip cookie cutter. Place 2 in. apart on greased baking sheets
  • with a craft stick under each cookie about 1-1/2-in. from top of
  • flower. Bake at 350° for 8-10 minutes or until edges are lightly
  • browned. Remove to wire racks to cool.
  • In a bowl, cream butter, sugar, milk and extracts until fluffy. Place
  • 1-3/4 cups frosting in a small bowl; tint green. Frost cupcakes.
  • Divide remaining frosting among three small bowls; tint one yellow,
  • one blue and one pink. Frost cookies; decorate as desired. Place
  • coconut in a bag; add green food coloring. Sprinkle over cupcake.
  • Insert a tulip into the center of each. Serve remaining cookies
  • alongside cupcakes. Yield: 56 tulip cookies (2 dozen cupcakes).
Nutritional Facts: 1 serving (1 each) equals 171 calories, 7 g fat (5 g saturated fat), 29 mg cholesterol, 82 mg sodium, 25 g carbohydrate, trace fiber, 1 g protein.