• Preparation Time 45 minutes
  • Baking Time 15 minutes
  • Makes about 50 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup butter, softened
  • ½ cup sugar
  • 1 egg
  • 1 can Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • 2 tsp vanilla extract
  • 4½ cups Robin Hood® Original All Purpose Flour
  • ½ tsp baking powder
  • 50 candy coated chocolates
  • 1 cup coloured sugar or sprinkles
  • Garnish
  • Icing sugar

Serving Size: about 50 cookies


Serving Size: about 50 cookies

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Cream butter and sugar in a large bowl until well combined. Add egg, sweetened condensed milk and vanilla and mix until smooth. Beat in flour and baking powder.
  • Roll dough into 1 ½” (7 cm) balls. Roll in coloured sugar or sprinkles. Place on baking sheet about 2” (5 cm) apart. Using a clean pair of scissors, cut dough in half making sure not to cut it apart. Cut each half into 3 pieces. If you cut it apart, just push it back together. You will have 6 flower petals. Sprinkle tops of cookies with additional sugar or sprinkles. Place one candy coated chocolate in center of flower.
  • Bake in preheated oven for 13 to 15 minutes. Cool on wire cooking rack. Sprinkle with icing sugar.


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