Make these lovely Flower Pot Sugar Cookies using a cupcake cookie cutter by following this fun and simple guide. These cookies would make an excellent Mother’s Day present!

Wilton sponsored this post. As a member of the Wilton Sweet Treat Team, I generate content using Wilton goods and are reimbursed for my efforts.

I’ve got something unique for you today! Mother’s Day is quickly approaching, as you are aware. It seems foolish to me to honor your mother on a single day, when I cherish my mother EVERY DAY! She is my pillar, and I am hers. She knows I’ll tell it like it is, the good, the terrible, and the ugly. I believe her skiing attire has substantially improved as a result of my efforts. You are very welcome, Mom!

With these Flower Pot Sugar Cookie Cupcakes, I’d want to honor my mother and grandmothers today. I’d want to tell you why these cookies are so important to me.

My grandmother on my father’s side of the family, Nana, gave me the recipe for these sugar cookies. Nana is a fiery young lady. She’s about 5 feet 2 inches tall and a smart ass, and she’ll definitely call you out on it. Nana keeps things genuine. We used to live just two hours away from her, so we saw her all the time. I knew mom always had a gallon of ice cream and a scoop ready for me.

These are trying times. Nana has severe dementia and lacks short-term memory. She will be 85 in May, but she hasn’t lost her sense of humour. When I contact the nursing home, I often taunt her about bagging herself a boyfriend, getting into trouble, and how we are the same person. Our phone talks are brief because she becomes dizzy. I know she won’t remember I called after we hang up the phone, but it gives me comfort to know she’s happy to speak to me.

Unfortunately, my grandma died since I published this essay in 2015. She was always very proud of me, and I’m paying tribute to her by sharing some of her recipes on my site.

My grandma on my mother’s side is said to have given me my sweet tooth. Grammie was her name. Grammie was similarly short and had a lovely southern accent. She was born in Alabama and had a lot of enthusiasm. When we visited her, she usually took us to her Club for tea and sandwiches. Most significantly, Grammie loves sweets! She used to conceal sweets all around the home; Christmas was packed with a variety of cookies.

Grammie died when I was around 8 or 9 years old. She had an unexpected heart attack. The only thing that made me feel better about it was that she was shopping with a buddy. Grammie had a thing with shoes. So I know she was having a good time when she died. I believe Mom would be very proud of my achievements, particularly this blog, if she were still living today!

My mother is an excellent chef who has cooked her fair share of chocolate chip cookies. I’ve spent YEARS attempting to mimic her Nestle Toll House cookie recipe, but they simply taste better when Mom makes them. When we were youngsters, my mother used to make the most beautiful cakes for us. When I was looking through photographs for this post, I couldn’t decide which one to use. Every birthday has a different theme! My mum now wants to attempt and recreate my meals to share with her friends, which makes me very happy.

When I came up with the idea for this article, I instantly thought of flower pot cookies. My mother and her mother, Grammie, had the most BEAUTIFUL gardens. Every summer, they would spend hours gardening. I don’t think I inherited their green thumbs. Instead, I’m going to create these flower pot sugar cookies. I also used a cupcake cookie cutter since I adore cupcakes! It’s the ideal form for a flower container.

These are really rather simple to make! There are a few stages, but believe me when I say that I am NOT a cookie decorator. I despise royal frosting and have complete cookie envy for those who do. I made a thick vanilla buttercream and tinted it using Wilton gel colors for these cookies. I prepared one huge dish of frosting and split it into four colors.

Follow the instructions outlined in the recipe’s lesson.

To make the flower pot foundation, I utilized a variety of piping bags and piping tips. To begin, I used Tip #47 with the flat side facing up. Before piping on your cupcakes, practice on a paper towel. If you get streaky lines, flip the tip over. Then I used a #3 tip to make sure the edges were equal.

The grass for these cookies is simple to make; all you need is a #233 decorating tip. To make the grass, I turned the cookie upside down and drew the piping bag towards me. Simply remove the bag away from the cookie when you’re ready to quit. Check out the Wilton blog for additional grass effect possibilities, including a video lesson!

I created various different kinds of flowers. My personal favorite are the swirl drop flowers, which I learnt to create in my Wilton cake designing class. Wiltons’ websites all offered the technique for swirl drop flowers.I prepared them on a piece of parchment paper and refrigerated them until they were firm. I used a flat angled spatula to put the mixture on the cookie.

I used the Wilton Icing bag to make the rose. This method is a little more tricky, and I practiced on a paper towel before applying it to the cookies. See the instruction for the roses.My friends, practice makes perfect!

I was quite surprised to test some of the Wilton Icing Pouches. I had no clue you could use them with various icing tips interchangeably! It only comes with one tip attachment, but I was able to connect it to several of my other tips!

By the end, I felt ready to accomplish something quite easy. So I just piped some flowers onto the biscuits with a very little #2 tip, as if I were sketching them on paper. I filled it with icing and topped it with a sugar pearl. Then I grabbed my green icing and drew in the flower stalks.

When preparing them, the most essential thing to remember is to let each layer dry before adding the next. Because the frosting is thick, it should dry fast, so you shouldn’t have to wait long.

I didn’t use any meringue powder, but you could easily add some to your buttercream. It will aid in the drying process as well as the preservation of the form. Some of my images show how delicate the icing is. I kept them in the refrigerator and piled them lightly to keep them from becoming mushy.

If you have the necessary equipment, I believe anybody can be successful with these cookies. I’ve provided links to the instructions and equipment I used to make these cookies! A little comment regarding the cookie dough: it is MUCH simpler to work with when it is cold. I often prepare the dough the night before I want to use it so that I don’t have to wait for it to cool. I’m becoming impatient.

I’d appreciate it if you could share a wonderful memory you have of your mother with me! Although we honor our mothers on Mother’s Day, I try to recall how much I value the motherly influences in my life every day.


Helpful Tools 

  • Wilton Disposable 12-inch Decorating Bags
  • Wilton Coupler Set
  • Wilton Set of 8 Icing Colors
  • Wilton Angled Icing Spatula
  • Decorating Tip 47
  • Decorating Tip 3
  • Decorating Tip #2D
  • Wilton Set of 8 Icing Colors


Flower Pot Cupcake Sugar Cookies

  • Author:LEE
  • Prep Time:2 hours
  • Cook Time:12 minutes
  • Total Time:2 hours 12 minutes
  • Yield:24 cookies


Make these lovely Flower Pot Sugar Cookies using a cupcake cookie cutter by following this fun and simple guide. These cookies would make an excellent Mother’s Day present!


  • 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 teaspoon vanilla extract (clear vanilla if available)
  • 1 tbsp Heavy whipping cream


For the Cookies:

  1. On medium high speed, beat together the butter and sugar until the sugar is dissolved and the mixture is creamy.
  2. Dissolve 1 teaspoon baking soda in 2 tablespoons milk in a small glass.
  3. To the butter and sugar mixture, add the milk, vanilla, eggs, and salt. Beat until all of the ingredients are fully combined.Baking soda should be added.
  4. Mix in the flour C at a time until a firm dough forms.
  5. Chill for at least 15 minutes in the freezer or 30 minutes in the refrigerator.
  6. Pre-heat oven to 350F.
  7. Take a handful of dough and spread it out thinly on a well-floured surface. Cut the shapes using a cookie cutter and place them on a baking sheet lined with parchment paper. To aid preferential browning on the bottom of the biscuit, use parchment paper or a baking mat.
  8. Keep dough in the refrigerator to keep the cold.
  9. Bake for 10-12 minutes @ 350°F. Allow everything to cool slightly before transferring to a wire rack.

For the Frosting:

  1. Cut the butter into cubes. Whip the butter for 3-4 minutes with the paddle attachment, scraping down the bowl regularly. Beat until the butter becomes light in color.
  2. Mix in 2 cups powdered sugar on low speed until it is completely absorbed into the butter.
  3. Add 2 tsp vanilla extract and mix to combine.
  4. Add more powdered sugar and beat on low until the sugar is mixed. Increase the speed to medium-high and beat for 3 minutes, or until the desired consistency is reached.
  5. A thicker frosting may be made by adding more powdered sugar. Make the frosting thinner by adding milk.
  6. Divide the frosting into as many colors as you believe will be required. Each color should not need more than 1 cup of frosting. You will use much less icing than you believe. Always have a little amount of white frosting on hand in case you wish to dye another color or lighten the ones you already have. To apply the gels, begin with a toothpick and gradually add the color to the white frosting. You can always make it darker, but it is far more difficult to lighten the desired tone.
  7. Wilton Icing Pouch in Pink, Brown Icing Gel, Leaf Green Icing Gel, and Violet Icing Gel were utilized.

To Decorate the Cookies:

  1. Always practice piping on a paper towel before attempting it on a cookie. It’s preferable to use a piping bag with a coupler so you can switch out the tips for each portion of the cookie.
  2. Step 1: Place a Tip #47 with the flat side up. To make the vertical lines, pull from the top down. Allow to dry while you pipe the remaining cookies.
  3. Step 2: Pipe the border around the bottom of the flower container using Tip #3. Hold the piping bag at a 90-degree angle. Allow to dry while you pipe the remaining cookies.
  4. Step 3: To create the grass, use Tip #233 with green frosting. Turn the cookie upside down and draw the piping bag from the pot’s top towards you. Lift up gently as you go.
  5. Step 4: Using a 2D tip, make the Drop flowers. Pipe onto parchment paper on top of a plate to make it easier to transport to the refrigerated to solidify. Because flowers might break apart, pipe much more than you need. Using a #2 or #3 tip, fill in the middle with a contrast color. Once firm, use an angled spatula to transfer to your cookies.
  6. To pipe various forms of flowers, use a #2 tip and draw on the cookies as if they were paper. Fill the center of the blooms with a sugar pearl or a contrast color. Pipe the stems with your green icing.
  7. Keep cookies refrigerated to avoid melting in hot weather. Only stack gently if necessary.


*This recipe is for a half batch of cookies, which yields about 24 sugar cookies.



Why are decorated sugar cookies so hard?

Overworking the dough results in a tough cookie, which you do not want. Soft and supple are the characteristics of the finest sugar cookies. Follow this advice: One of the secrets to making wonderful sugar cookies is to simply mix the dry ingredients until they’re barely combined, not for a second longer.

How far in advance can I bake sugar cookies?

I make the cookies up to a week in advance and keep them in an airtight jar until ready to use.

How do you keep sugar cookies soft when decorated?

Put a piece of fresh white bread in the container with the cookies to keep them soft: fresh bread is moist, and that slice will give up its moisture for the greater good: preventing the cookies from drying out. White bread is recommended so that no taste is conveyed to the cookies.

Why are decorated sugar cookies so expensive?

They are not manufactured in large quantities. Custom cookies are pricey because they need a lot of work. There are several processes involved in producing them. From start to finish, a typical batch of cookies might take hours.

How to make a sugar cookie Navy Seal?

For failing the uniform inspection, the student had to run into the surfzone fully dressed and then roll about on the beach until every part of your body was coated in sand. The effect was dubbed “sugar cookie.” You spent the remainder of the day in that uniform—cold, damp, and sandy.

Why are frosted sugar cookies so dry?

If your icing is too thin (or if it is allowed to dry in a highly humid atmosphere), your cookies may dry with a matte finish rather than a shining appearance. Humidity will also have a significant influence on the ideal drying time for royal icing.

What are the best tools to decorate sugar cookies?

Decorating bags, decorating tips (or piping nozzles as they are often known), a scribe tool or a toothpick to assist spread the icing on the cookie, and bag ties or rubber bands to prevent the icing from pouring out the rear of the bag are the basic items required for cookie decorating.

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