Nothing says spring like sweet little daisies.
These ones just happen to be a little sweeter. 😉
Once your dough is ready…
Roll the dough out between two sheets of parchment paper.
Cut your cookie shapes out and place them on a parchment-lined baking sheet, placing the cookie shapes to make room for the lollipop sticks.
Making sure your dough is soft (not chilled), gently slide the lollipop stick into the cookie, about two-thirds of the way through.
Now chill the dough for one hour in the fridge. The cookies will hold their shape better when baked.
Bake at 350 degrees Fahrenheit for 10 minutes or until the edges are slightly golden in color.
Prepare your royal icing colors (yellow & white).
Outline and flood the cookie right away. Shake gently if you need to help the icing settle. Icing consistency is imporant; if you’d like more detail please see here.
Let white base dry for a few hours and then pipe yellow center.
Pour sanding sugar over the wet, yellow icing, and shake off excess.
Let dry and add ribbon to make them pop!
Hope you enjoyed this daisy cookie how-to! If you have any questions or comments please don’t hesitate to drop me a line below!
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