Follow this fun and easy tutorial to create these adorable Flower Pot Sugar Cookies using a cupcake cookie cutter. These cookies would make a great mother’s day gift!
I’ve got something special to share with you today! As you know, Mother’s Day is coming up! It seems silly to me to celebrate your mom on one day in particular because I appreciate my mom EVERY day! She is my rock and I am hers. She knows that I am going to tell it like it is, the good, the bad and the ugly. I think her skiing wardrobe has greatly improved, all thanks to me. You’re welcome mom!
Today I want to celebrate my mom, and my grand mothers with these Flower Pot Sugar Cookie Cupcakes. I would really like to tell you about why these cookies mean so much to me.
The recipe for these sugar cookies belongs to my grandmother on my dad’s side of the family, I know her as Nana. Nana is a spunky little woman. She is probably 5 feet 2 inches and she is such a smart ass, and she will certainly call you out on being one too. Nana keeps it real. We only lived two hours from her when we were younger, so we saw her all the time. I knew she always had a gallon of ice cream in the freezer and a spoon waiting for me.
These days are tough. Nana has really bad dementia and has no short-term memory. She is about to turn 85 in May, but hasn’t lost her humor. Often times when I call the nursing home, I tease her about bagging herself a man, getting into trouble and we joke about how we are the same person. Our calls are short because she gets very disoriented. I know she won’t remember that I called after we hang up the phone, but I take comfort in knowing that she is so excited to talk to me.
I always say I get my sweet tooth from my grandmother on my mom’s side. She was grammie. Grammie was also short and had the most beautiful southern accent. She was raised in Alabama and was full of energy. When we used to visit her, she would always take us to her Club for tea and sandwiches. Most importantly, grammie has a sweet tooth! She used to hide treats all over the house; Christmas was filled with dozens of different cookies.
Grammie died when I was young, maybe 8 or 9. She had an unexpected heart attack. The only thing that put me at peace with that, is that she was shopping with her friend. Grammie loved shoes. So I know that she was having fun when she passed. I know that if she were still alive today, so would be so proud of my accomplishments, but especially with this blog!
My mom is a great cook, and she has made her fair share of chocolate chip cookies. I’ve tried for YEARS to replicate her Nestle Toll House cookie recipe, but they are just better when she makes them. My mom used to decorate the best cakes for us when we were kids. When I was scrolling through photos for this post, I had a hard time choosing one. Every birthday had a theme! Now my mom likes to try and remake my recipes to share with her friends and that bring a huge smile to my face.
When I designed the concept for this post, I immediately wanted to make flower pot cookies. My mom, and her mom, grammie, had the most GORGEOUS gardens. They would spend hours gardening every summer. I feel like I did not inherit their green thumbs. So instead, I will make these flower pot sugar cookies. And because I love cupcakes, I used a cupcake shaped cookie cutter! It makes the perfect shape for the flower pot.
These are really not that hard to make! There are a couple steps involved, but trust me when I say that I am NOT a cookie decorator. I don’t love royal icing and I have total cookie envy for those who do. For these cookies, I used a thick vanilla buttercream and colored it with Wilton gel colors. I made one large bowl and frosting and then divided it up into each color.
Follow the steps in the tutorial listed in the recipe.
I used a few different piping bags and piping tips to create the flower pot base. First, I used the Tip #47 with the flat side facing up. Practice on a paper towel before piping on your cupcakes. If you get the streaky lines, then turn the tip over. Then I covered the edges with a #3 tip so that it was even.
It is easy to create the grass for these cookies; all you need a #233 decorating tip. I worked with the cookie upside down and pulled the piping bag towards myself to create the grass. When you are ready to stop, just pull the bag away from the cookie. For more options for the “grass” effect, check out the Wilton blog, there is a video tutorial included!
I did several different types of flowers. My favorite are the swirl drop flowers, which I learned how to make in my Wilton cake decorating course. Wilton’s website all featured the swirl drop flowers tutorial. I made these on a sheet of parchment paper and then stuck them in the refrigerator until they were firm. To transfer onto the cookie, I used a flat angled spatula.
For the rose, I used the Wilton Icing pouch. This technique is a little bit more difficult, and I practiced on a paper towel before I did them on the cookies. Check out the tutorial for the roses. Practice makes perfect my friends!
I was actually pleasantly surprised to try a few of the Wilton Icing Pouches. I had no idea that you can use these interchangeably with different icing tips! It comes with one tip attachment, but I was able to attach it to some of the other tips I have!
By the time I got to the end, I was ready to do something super simple. So I just use a very small #2 tip and piped some flowers onto the cookies like I was drawing them on paper. I filled it with frosting and then put a sugar pearl in the middle. Then I took my green frosting and drew in the stems of the flowers.
The most important thing to remember when making these, is to let each layer dry before adding the next. You shouldn’t have to wait long because the frosting is thick, so it should dry quickly.
Now I did not use any meringue powder, but you can certainly add a meringue powder to your buttercream. It will help it to dry faster and will also help with keeping the shape. You can see from some of my photos that the frosting is fragile. To prevent it from getting soft, I kept these in the refrigerator and stacked them gently.
I think anyone can be successful with these cookies if you have the right tools. I have included some links to the tutorials and tools used for these cookies! A brief note about the cookie dough: it is WAY easier to use when it is cold. Often times I will make the dough the night before I want to use it so I don’t have to wait around for it to get cold. I am so impatient.
I would love if you would share with me a special memory you have about your mom! Although we celebrate our mom’s a little extra special on Mother’s Day, I like to remember just how much I appreciate the motherly influences in my life every day.
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This post is sponsored by Wilton. As a Wilton Sweet Treat Team member, I create content using Wilton products and I am compensated for my work.
Helpful Tools to make these
Wilton Disposable 12-inch Decorating Bags Wilton Coupler SetWilton Set of 8 Icing ColorsWilton Angled Icing SpatulaDecorating Tip 47Decorating Tip 3Decorating Tip #2DWilton Set of 8 Icing Colors
- 1/2 C Butter
- 1/2 C Sugar
- 1/2 tsp Baking soda dissolved in 2 tbsp milk
- 1/2 tsp Vanilla extract
- 1 Large egg, beaten
- Pinch of salt
- 2 1/2 C Flour
- For the frosting:
- 3/4 C (1 1/2 sticks) Unsalted butter, cold.
- 3 C Powdered sugar
- 2 tsp Vanilla extract (clear vanilla if you have it)
- 1 tbsp Heavy whipping cream
- Beat butter and sugar on medium high speed until sugar is dissolved and creamy.
- In a small glass, dissolve ½ teaspoon baking soda in 2 tablespoons of milk.
- Add baking soda/milk, vanilla, eggs and salt to the butter and sugar mixture. Beat until all ingredients are well incorporated.
- Slowly add flour ½ C at a time and mix until a stiff dough forms.
- Chill in the freezer for at least 15 minutes or in the refrigerator for at least 30 minutes.
- Pre-heat oven to 350°F.
- Grab a handful of dough and roll dough out on a well-floured surface about ¼” thick. Use a cookie cutter to cut the shapes and transfer to a lined baking sheet. Use parchment paper or a baking mat to help prefer browning on the bottom of the cookie.
- Keep dough in the refrigerator to keep the cold.
- Bake at 350° for 10-12 minutes. All to cool slightly before transferring to a wire rack to cool.
- For the frosting:
- Cut butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter look light in color.
- Add 2 C powdered sugar and mix on low speed until incorporated into butter.
- Add 2 tsp vanilla extract and mix to combine.
- Add additional powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes until desired consistency.
- More powdered sugar will make a thicker frosting. Use milk to make the frosting thinner.
- Divide the frosting into as many colors as you think you will need. You should not dye more than 1 cup of frosting for each color. You will use much less frosting than you think. Always keep a little bit of white frosting left over incase you want to dye another color, or lighten the ones you have. To use the gels, start with a tooth pick and slowly add the color to the white frosting. You can always make it darker, but it much harder to lighten the color that you want.
- Colors used: Wilton Icing Pouch- Pink, Brown icing gel, Leaf Green icing gel, Violet icing gel
- To decorate the cookies: Always practice the piping technique on a paper towel before applying to the cookie. It’s best to use a piping bag with a coupler attached so that you can change out the tips used for each element of the cookie.
- Step 1: Use a Tip #47 with the flat side facing up. Pull from the top down to create the vertical lines. Allow to dry as you pipe the rest of the cookies.
- Step 2: Use a Tip #3 to pipe the boarder around the bottom of the flower pot. Hold the piping bag at a vertical angle. Allow to dry as you pipe the rest of the cookies.
- Step 3: Use a Tip #233 with a green frosting to make the grass. Turn the cookie upside down, pulling the piping bag from the top of the pot towards you. Gently lift up as you go.
- Step 4: Create the Drop flowers using a 2D tip. Pipe onto a piece of parchment paper on top of a plate so they can easily be transferred to the refrigerator to harden. Pipe way more flowers than you need because they can break apart. Fill the center with a contrast color using a #2 or #3 tip. Once hardened, transfer to your cookies with an angled spatula.
- To pipe other types of flowers, use a #2 tip and draw on the cookies like you would draw on a piece of paper. Use a color for the flowers and fill the middle with a sugar pearl or contrast color. Use your green frosting to pipe the stems.
- Keep cookies refrigerated to prevent from melting in heat. Gently stack only if needed.
*This recipe is for a half batch of cookies which will make about 24 sugar cookies
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