Daisy Sugar Cookies in Royal Icing

Looking for daisy sugar cookies that are pretty and easy to make? Here is one sugar cookies recipe and royal icing daisy flower decorating idea you can use to make refreshingly beautiful daisy flower cookies.

Daisy Sugar Cookies in Royal Icing

I really love this cookie recipe. I would say its is absolutely easy to work with - the ingredients are basic, and the dough is easy to mix and roll and cut. Not forgeting off course, the deliciously rich butter flavour with a hint of refreshing lemon taste makes this cookie recipe worth trying and keeping. 

The royal icing recipe I provided here is made using fresh egg white and to match the cookie flavour, I have added some lemon juice into it, so you get sweet and tangy icing that matches the hint of lemon in the cookies themself.

The fun part is, you can use this recipe to make cookies of any shape or pattern depending on the project you are working on. The cookies texture is soft and crunchy so if you like crunchy cookies, you will definitely love these.

Daisy Sugar Cookies in Royal Icing

Daisy Sugar Cookies



  • 225g plain flour
  • 125g butter
  • 125g caster sugar
  • 1 egg yolk
  • 1 tsp grated lemon rind
  • 1/4 tsp salt

Royal icing:

  • 150g icing sugar (sifted)
  • 1/2 egg white
  • A few drops of lemon juice
  • Yellow food coloring




  • Grate lemon rind and keep aside.
  • In a medium bowl, cream butter and sugar until creamy. 
  • Add egg yolk and continue beating until well incorporated. 
  • Next, add salt and grated lemon rind and beat again for a few more seconds.
  • Finally, add the flour and beat for another few seconds until the flour is well distributed.
  • Turn the mixture onto your worktable and knead until it comes together. At this point, the dough will still be a little dry. Form the dough into a ball and let it rest in a covered bowl for about 10 minutes.
  • To form the cookies, take a handful of the dough, place it in between clean plastic sheet and roll to your desired thickness. I use the guide of 2 dowel rods to ensure the thickness of my cookies is consistent. Cut the cookies out using a  round cookie cutter. I used a scalloped round cutter but you can use a plain round cutter if you dont have a scalloped one.
  • Gently lifted the cut cookies and place them onto a lined baking tray. Since the cookies do not rise during baking, you need not place them too far apart from each other.
  • Bake the cookies at 160 degrees Celsius for 10 minutes. 
  • Remove the cookies from oven and cool them on a wire rack. 

Royal Icing:

  • To make the icing, beat the egg white until it turns frothy. Add the sifted icing sugar, a little at a time and continue beating until stiff peaks form. Add in the lemon juice and give the icing another couple of seconds of beating. 
  • Remove about a quarter of the icing into a small bowl and add yellow food coloring to it. Mix well and fill it into a piping bag fitted with round tip number 3. Fill the remaining white icing into another piping bag fitted with petal tip number 104.

Decorating the cookies (please watch the video below on how I decorated these daisy sugar cookies):

  • Once the cookies have cooled down, you can start to decorate them. Start with the white icing fitted with the petal tip to for the daisy petals. In piping the petals, make sure the wider end of the petal tip is pointing upwards and the narrower end is pointing towards the middle of the cookies. In piping the petals, I do it in 2 rows as it is easier to space them out consistently that way.

  • Once the petals are done, use the yellow icing and pipe the flower centers. For added texture, I started with a medium sized dot in the center and then added tiny dots of yellow around the initial yellow center. 

Finishing touch:

  • And finally, since I used fresh egg whites in the royal icing, I returned the cookies to the oven and baked them for another 2 minutes. You can skip this step if you want but since I know my cookies will last for at least a couple of days, I decided to bake them a little so that the egg whites in the icing are cooked.
  • Remove the cookies from the oven and cool them on a wire rack before storing them in an airtight container.


  • Make sure the bowl and beaters used for making the royal icing is absolutely free of any traces of grease. I always rinse my bowl and beaters in hot water before using them to beat egg white. 
  • Also, be sure to sift your icing sugar first to remove any lumps. These lumps, if not dissolved in the icing, can block your piping tips when piping. 
  • Baking time and oven temperature may vary. I would suggest that you follow the baking temperature you normally use to bake cookies. Please also note that the cooking time will ultimately depending on the thickness of your cookies as well as the size. The baking time and temperature provided in this recipe are based on my oven setting.

Here is a short video on how to bake and decorate these daisy sugar cookies.

If you have any comments or queries, please leave them in the section below. I will revert as soon as I can.

Happy Decorating :)

  1. Home
  2.  >
  3. Other Treats
  4.  >
  5. Daisy Sugar Cookies