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Lazy Daisies

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  • Prep 45 min
  • Total 1 hr 15 min
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Blooming beautifully for a spring or summer occasion, a whole batch of these cute cookies can be mixed and baked in just over an hour.
Created Aug 20, 2014
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  • 1/2 cup (125 mL) sugar
  • 1/2 cup (125 mL) butter or margarine, softened
  • 1 tbsp (15 mL) grated lemon peel
  • 1 tbsp (15 mL) lemon juice
  • 1 egg
  • 1 3/4 cup (375 mL) Pillsbury All-Purpose Flour
  • 1 tsp (5 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 21 small pastel-coloured gumdrops or spice drops, cut in half


  • 1
    In large bowl, beat sugar and butter with electric mixer on medium speed until well blended. Beat in lemon peel, lemon juice and egg. With spoon, stir in flour, baking powder and salt until dough forms. Remove dough from bowl; place on large sheet of plastic wrap. Flatten dough into 6-inch round; wrap in plastic wrap. Refrigerate 30 minutes for easier handling.
  • 2
    Heat oven to 350ºF. Work with half of dough at a time; refrigerate remaining dough until needed. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With floured scissors and starting at top of each ball, snip each in half, without cutting through bottom. Snip each half into thirds. Gently open cookie balls to form 6 petals. Place gumdrop half in centre of each.
  • 3
    Bake 8 to 11 minutes or until edges of cookies are light golden brown. Cool 1 minute; remove from cookie sheets.

Nutrition Information

No nutrition information available for this recipe
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