• IMPORTANT: Before starting this recipe, please know that it is not a stressful one or a long one. As a matter of fact, the dough has the same consistency of play-Doh hence it is a very relaxing activity to do and super kids friendly as well!
• Line 2 baking sheets with parchment paper.

  NOTE: For this recipe, I used my medium Bnmat on the top of a Medium perforated Baking Sheet from BonCOOK. Set aside.

SUGAR COOKIES PREPARATION

• In a mixing bowl, whisk the all-purpose flour, together with the corn starch and sea salt. Set aside.
  8.82 oz all-purpose flour, 1/4 tsp sea salt, 2 Tbsp corn starch
  
• In the bowl of a stand mixer, fitted with the paddle attachment, cream the softened butter together with the granulated sugar. Beat on a medium-high speed for about 2 minutes until light and fluffy.
  4 oz butter, 3.53 oz granulated sugar
  
• Add the egg, almond extract, and vanilla bean paste and beat until combined.

  NOTE: Scrape the sides and bottom of the bowl with a rubber spatula as needed.

  While the mixer is on the lowest setting, sprinkle the dry ingredients. Continue to mix on low until the dry ingredients are just incorporated then increase the speed to medium low until the dough comes together.

  NOTE: Scrape around the sides and bottom of the bowl with a rubber spatula to make sure everything is properly combined.
  1 Large egg, 1 1/2 tsp almond extract, 1 tsp vanilla bean paste
  
• Divide the dough in half with a rubber spatula.

  NOTE: If you like to use a kitchen scale. First weight your dough, mine came to 19.68 oz | 558 g then divide it by 2 = 9.84 oz | 279 g

  Next, mix a squirt of pink gel food coloring into one portion of dough. Mix until the dough is evenly colored.

  NOTE: You can use a spatula but I find it easier to put a glove on and use my hands. Be careful to not over mix the dough!
  pink food coloring
  

VANILLA DOUGH ASSEMBLY

• Using a 1/2 tsp measuring spoon, scoop out uniformly sized bits of dough, repeating the process until you have portioned a total of 60 pieces of dough.

  NOTE: 50 for the flowers and an additional 10 for the pink flower centers.

  Then, roll the bits of dough into balls with your hands and place them on one of the prepared baking sheets.
  
• Arrange 5 dough balls in a circle with a small opening in the center. Repeat this process until you have 10 white flower cookies, spacing them out a couple of inches apart on your baking sheet.

  NOTE: These cookies don't spread much as they bake.

  Cut a small square of parchment paper (Big enough to cover the flowers). Then, place it on top of the cookie and using a flat-bottomed glass or ramekin, gently press the glass on top of each flower to just slightly flatten it to 1/3-inch | 1 cm.

  NOTE: The goal isn't to completely flatten the dough, we just want to help the petals of the flower stick together once the cookies are baked.
  
• Then, use a the curve of the 1/2 tsp or toothpick to make 2 thin lines on each petal to give it a bit of dimension. Start in the center and make the lines go about halfway up each petal. Set aside.
  
• Once you have prepare the pink flowers using the pink vanilla dough, take 1 pink ball of dough and place it in the middle of your vanilla flower.

  Place your parchment on top and gently press the flat-bottomed glass or ramekin to create the center of your flower.

  Chill the cookies in the fridge for 30 minutes. This helps the cookies keep their shape. While the cookies chill, preheat the oven to 350℉/180℃.
  

PINK DOUGH ASSEMBLY

• Using a 1/2 tsp measuring spoon, scoop out uniformly sized bits of dough, repeating the process until you have portioned a total of 60 pieces of dough.

  NOTE: 50 for the pink flowers and an additional 10 for the vanilla flower centers.

  Then, roll the bits of dough into balls with your hands and place them on one of the prepared baking sheets.
  
• Arrange 5 pink dough balls in a circle with a small opening in the center. Repeat this process until you have 10 pink flower cookies, spacing them out a couple of inches apart on your baking sheet.

  NOTE: These cookies don't spread much as they bake.

  Using the previously cut parchment paper, place it on top of the cookie and using a flat-bottomed glass or ramekin, gently press the glass on top of each flower to just slightly flatten it to 1/3-inch | 1 cm.

  NOTE: The goal isn't to completely flatten the dough, we just want to help the petals of the flower stick together once the cookies are baked.
  
• Then, use a the curve of the 1/2 tsp or toothpick to make 2 thin lines on each petal to give it a bit of dimension. Start in the center and make the lines go about halfway up each petal.
  
• Take 1 vanilla ball of dough and place it in the middle of your pink flower.

  Place your parchment on top and gently press the flat-bottomed glass or ramekin to create the center of your flower.

  Chill the cookies in the fridge for 30 minutes. This helps the cookies keep their shape. While the cookies chill, preheat the oven to 350℉/180℃.
  

BAKE!

• Bake a tray at a time for 9 minutes at 350℉/180℃. (Every oven heats differently, monitor your cookies from 8 minutes).
  
• It is ready when the edges have set, but they should not have any browning. Let the cookies cool fully on the baking sheet, then enjoy!
  
• NOTE: Leftover cookies are best when stored in a metal tin box at room temperature up to 3 days. Enjoy & Bon Appétit!