Sugar Cookie Flowers

Sugar Cookie Flowers make the perfect Mother’s Day gift! Cut-out sugar cookies baked onto a skewer and decorated with buttercream frosting then arranged in a pot to look like a garden of flowers!

Sugar Cookie Flower Garden

I don’t think there is a gift I’d rather receive than a garden full of sugar cookies. Okay, maybe a million dollars. Maybe.

The gift possibilities are endless with this one. Mother’s Day? No brainer. For your child’s teacher at school? YES, with a cute tag that says ‘Thanks for helping my child GROW’. Admit it, thats pretty dang cute.

Cookie flowers are about a zillion times better than real flowers because they don’t die, you eat them. ‘Nuff said.

How to Pipe Buttercream Flowers

Believe it or not, these two flowers are easy. Beginner easy. That’s right, YOU can make these flowers.

The rosette looks the hardest, for sure. They are definitely the easiest of the flowers though. The trick is the piping tip.

You’ll need a closed star tip, one like this. Start in the center of the cookie, apply pressure to the bag of frosting, and move slowly in a circular, outward motion. So, you’ll start in the center and go around the frosting as many times as it takes to get to the end of the cookie.

Next, the Daisy flower. You’ll need a petal tip for this flower. The tip is shaped oblong, with one side coming to a point and the other side is larger and has a rounded edge.

To pipe this flower, you’ll want the large rounded edge of the tip away from you. Starting at the top of the cookie, apply pressure to the bag and drag down to the center of the cookie releasing the pressure as you go. Repeat that around the cookie, and then again as a second layer of petals. Finish of with a contrasting color, small dots in the center

Sugar Cookie Flower Garden

(Printable Recipe Below)

Sugar Cookie Flowers make the perfect Mother’s Day gift! Cut-out sugar cookies baked onto a skewer and decorated with buttercream frosting then arranged in a pot to look like a garden of flowers!

Ingredients

Sugar Cookie

• 1/2 cup butter room temperature
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 egg white
• 1 1/2 cups flour
• 1 tsp baking powder

Crusting Buttercream

• 1/8 cup butter room temperature
• 1/8 cup shortening
• 1 1/2 cups powdered sugar
• 1 tsp clear vanilla
• 1 tbsp milk

Other Supplies

• wooden Skewers
• Pot or container
• floral foam
• kale

Instructions

Sugar Cookies

1. Preheat oven to 350°.
2. Cream together the butter and sugar in the bowl of a stand mixer for a full 3 minutes.
3. Scrape sides and add in vanilla and egg. Mix until combined.
4. Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together. The texture should be like Playdoh. Add a little flour or water if needed to get it to a soft, pliable consistency.
5. Turn out onto a floured surface. Use a rolling pin and roll until about 1/4 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
6. Use varying sizes of circle cookie cutters and cut circles out of the dough.
7. Press the backside of the dough onto the top of a wooden skewer. Be sure to press it on well.
8. Transfer to a silicone lined cookie sheet.
9. Bake at 350° for 8 minutes or until the centers are puffy and no longer glossy.

Crusting Buttercream

1. Combine all ingredients in the bowl of a stand mixer using the whisk attachment. Whip until well combined.
2. You can add more powdered sugar or milk to get the frosting to the consistency you like.
3. If dying with food coloring, stir the food coloring in by hand at the very end.

Assembly

1. See above for directions on how to pipe the flowers. Make sure to let the frosting ‘crust’ for an hour or so before assembling.
2. Place the floral foam tightly into the pot or container you will be using.
3. Carefully stick the skewers into the floral foam, starting with the tallest in the back, moving forward.
4. Use kale to fill in and cover up the foam and give a little color.

For a more detailed post all about the Sugar Cookies click here.

For all things Buttercream, this is the post for you!

Sugar Cookie Flower Garden

Sugar Cookie Flowers make the perfect Mother’s Day gift! Cut-out sugar cookies baked onto a skewer and decorated with buttercream frosting then arranged in a pot to look like a garden of flowers!

5 from 3 votes

Print Pin Rate

Course: Dessert, Holiday

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Other: 30 minutes minutes

Total Time: 20 minutes minutes

Servings: 1 gift

Author: Karli Bitner

Ingredients

Sugar Cookie

• 1/2 cup butter room temperature
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 egg white
• 1 1/2 cups flour
• 1 tsp baking powder

Crusting Buttercream

• 1/8 cup butter room temperature
• 1/8 cup shortening
• 1 1/2 cups powdered sugar
• 1 tsp clear vanilla
• 1 tbsp milk

Other Supplies

• wooden Skewers
• Pot or container
• floral foam
• kale

Instructions

Sugar Cookies

• Preheat oven to 350°.
• Cream together the butter and sugar in the bowl of a stand mixer for a full 3 minutes.
• Scrape sides and add in vanilla and egg. Mix until combined.
• Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together. The texture should be like Playdoh. Add a little flour or water if needed to get it to a soft, pliable consistency.
• Turn out onto a floured surface. Use a rolling pin and roll until about 1/4 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
• Use varying sizes of circle cookie cutters and cut circles out of the dough. 
• Press the backside of the dough onto the top of a wooden skewer. Be sure to press it on well.
• Transfer to a silicone lined cookie sheet.
• Bake at 350° for 8 minutes or until the centers are puffy and no longer glossy. 

Crusting Buttercream

• Combine all ingredients in the bowl of a stand mixer using the whisk attachment. Whip until well combined.
• You can add more powdered sugar or milk to get the frosting to the consistency you like.
• If dying with food coloring, stir the food coloring in by hand at the very end.
  

Assembly

• See above for directions on how to pipe the flowers. Make sure to let the frosting 'crust' for an hour or so before assembling.
• Place the floral foam tightly into the pot or container you will be using.
• Carefully stick the skewers into the floral foam, starting with the tallest in the back, moving forward.
• Use kale to fill in and cover up the foam and give a little color.

Tried this recipe?Mention @cookingwithkarli or tag #cookingwithkarli!