A few months back, I was inspired by Herriot Grace's Cookie Flags and knew I'd like to make my own variation for Valentine's Day.
I started by making a batch of my favorite cookie dough for these sorts of things. (It's important to use a recipe that won't rise and become puffy).
I rolled out the dough and cut out the flag shapes for the project. (Just freehand, with a small, sharp knife).
I transferred the dough to a parchment lined baking sheet and inserted little wooden toothpicks for the flags (about 3/4" of the toothpick).
I embellished some using some dough letter stamps and big heart sprinkles, just by pressing into the unbaked dough, and then baked them up.
Then I decided it'd be fun to sugar glaze some of them and add a few sprinkle dots, for good measure.
A soft pink sugar glaze is great too.
I kept some unglazed, because sometimes simple is just enough.
And then, well, it was really simple. I poked them into my little cakes.
But they're just as fun to package up as treats for the ones you love. Or better yet, just gobble them up. Because Cookie Flags bring happiness to all.
Cookie Flags Dough
- 1 cup flour
- 1/2 cup butter, at room temperature
- 1/4 cup confectioner's (powdered) sugar
- 1/2 teaspoon vanilla extract
Cream the butter in a bowl with an electric mixer until smooth. Add the sugar and vanilla, beating until well combined. Beat in the flour, just until combined. Cover the dough with plastic wrap and refrigerate for 1 hour. Flour your work surface and roll out your refrigerated dough to about 1/4" thickness. Using a sharp knife, cut out the shapes of your little flags. (As shown above). Once you've cut out all your flags, transfer to a parchment lined baking sheet. (The best way to do this is with a spatula). Repeat with the remaining dough scraps, until all the dough is used up. Insert toothpicks into the flags as described above, and adorn, if desired, as described above.
Refrigerate the Cookie Flags, on the baking sheet, for 15 minutes. While the flags are being refrigerated, preheat the oven to 350 degrees Fahrenheit.
Bake the Cookie Flags for 12-15 minutes. Cool on pan. Once completely cooled, the flags are ready to glaze or use as is.
Cookie Flags Glaze
- Confectioners (powdered) sugar
Add milk, just a wee bit at a time, until the glaze reaches your desired consistency. Add a drop of food coloring, if you'd like. Mix together with a spoon, until thoroughly combined and then glaze to your little heart's content.
Mini Bundt Cake Pan: Target
Letter Stamps: William Sonoma
Big Crunchy Heart Sprinkles: Wilton
Mixing Bowl: Fishs Eddy