Our simple Mother’s Day Flower Sugar Cookies combine our mouthwatering sugar cookie recipe with our irresistible, finger-licking-good frosting for the perfect springtime treat. They’re quick, easy, and the ideal way to show mom you really care.
Save This Recipe for Later
I’ll email this recipe to you before you lose it forever. We’ve all done it.
Of course, you’ll want to make them for the big day, but they’re also great for other springtime celebrations. There’s nothing about them that is specific to ONLY Mother’s Day, so make them for spring lunches and brunches, tea parties, or even a cute edible gift.
I know these flower cookies make you smile, inside, but before you go, I’d like you to check out some of our other springtime treats, like our flower cupcakes, lemon mousse cups, or Easter Brownies.
Pin it to your favorite dessert board! ⤵️
Jump to:
Why You’ll Love Flower Sugar Cookies
- With our simple sugar cookie recipe, you don’t have to be a pro to make something delicious and memorable. Sure, they will impress, but between me, and you…they take hardly any effort.
- They taste sooo good! Mmmm! They are so good you nor mom will be able to eat just one. Think buttery, soft, and slightly sweet.
- You have so much fun baking and decorating them with the kids. Set out a bunch of pastel colored frosting, sprinkles, sugar pearls, and colored sugar, and turn each cookie into edible art.
- If you’re into making homemade edible gifts. These are perfect. Wrap some in a clear bag or cellophane and tie with a ribbon. They’re perfect for teachers, neighbors, and coworkers.
Ingredients
- Prepared Sugar Cookies—store-bought or our favorite sugar cookie recipe.
- Buttercream Frosting—thick and creamy. Perfect for making colorful and decorative flower cookies.
- Pink Gel Food Coloring
- Violet Gel Food Coloring
- Green Gel Food Coloring
See the recipe card for quantities.
How to Make Flower Sugar Cookies for Mother’s Day
Follow the steps through number 7 on the sugar cookie recipe card.
After chilling, use a circle-shaped cookie cutter to cut out the cookies. Place them on a lined baking sheet, leaving about 1 inch between each one.
Bake for 10 to 12 minutes, or until the edges are lightly browned.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Divide the vanilla frosting into four bowls. In the first bowl, add the pink food coloring. Add the violet food coloring to the second bowl. Finally, in the third, add the green food coloring. Add the remaining frosting to the fourth bowl and set aside.
Place the pink frosting to a piping bag fitted with a flower tip or 1M.
Transfer the violet frosting to a piping bag fitted with a star tip. Transfer the green frosting to a piping bag fitted with a leaf tip #352.
Spread a thin layer of white frosting on the cookie. This will help the flowers stick.
Start by piping a flower on the cookie with the pink frosting. Then pipe a flower using the violet frosting. Continue alternating the color frosting to make a bunch of flowers and create a bouquet.
Finally, pipe a few leaves using the green frosting. Continue until all cookies are decorated. Enjoy!
Top Tip
One tip that goes a long way is to chill the dough before cutting out shapes. Doing so will prevent the flower-shaped cookies from spreading too much in the oven.
Storage
Because the frosting for these cookies has dairy in it, you’ll want to store them in an airtight container for up to 5 days. They’ll stay fresh like this. Set them out at room temperature for about 20 minutes when you’re ready to serve.
For longer storage, freeze unfrosted cookies in a freezer bag or container for up to 3 months. When ready to serve, thaw in the fridge overnight.
FAQs
Yes! In fact, I like to make the dough a few days in advance. Or make a double and freeze it for up to 3 months.
To freeze, first roll it into a disc, then wrap in plastic wrap, place in freezer bags, and freeze.
You could skip this step. But, the cookies are going to spread more than you would like.
Chilling for 15 to 20 minutes helps them keep their shape. It helps A LOT!
Sure! That’s a cool idea. While I haven’t tested it specifically with this recipe, there are many colored sugar cookie recipes out there, like this one.
Mother’s Day Flower Sugar Cookies
Save This Recipe for Later
I’ll email this recipe to you before you lose it forever. We’ve all done it.
Ingredients
- 1 Sugar Cookie Recipe
- 2 Cups Vanilla Frosting
- Pink Gel Food Coloring
- Violet Gel Food Coloring
- Green Gel Food Coloring
Instructions
- Follow the steps through number 7 on the sugar cookie recipe card.
- After chilling, use a circle-shaped cookie cutter to cut out the cookies. Place them on a lined baking sheet, leaving about 1 inch between each one.
- Bake for 10 to 12 minutes, or until the edges are lightly browned.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Divide the vanilla frosting into four bowls. In the first bowl, add the pink food coloring. In the second bowl, add the violet food coloring. In the third, add the green food coloring. Add the remaining white frosting to the fourth bowl.
- Transfer the pink frosting to a piping bag fitted with a flower tip or 1M. Transfer the violet frosting to a piping bag fitted with a star tip. Transfer the green frosting to a piping bag fitted with a leaf tip #352. Add the remaining white frosting to a bowl and set aside.
- Start by spreading some white frosting on top of the cookie. We found it easier for the flowers to stick to the cookie if we did this first.
- For the pink frosting, begin in the center. Hold the bag upright and begin to squeeze the frosting. Move your hand in a circular motion until you get the desired flower size, then gently pull away.
- For the violet frosting, hold the bag straight up, with the tip slightly touching the cupcake. Start squeezing to allow the frosting to build up and form a star. Lift straight up to finish the flower.
- To pipe green leaves, start by holding the bag at a slight upward angle from the flower. Make sure the tip is vertical and looks like an open beak. Squeeze firmly to begin forming the leaf base. As you are squeezing, slowly pull the tip up to get the length you want.
- Continue alternating the color frostings to make a bunch of flowers and create a bouquet. Continue until all cookies are decorated. Enjoy!
Notes
- Store in an air-tight container for up to 4 days.
- You can start with any color you want. Have fun here and have fun with the colors.
Leave a Reply