One of the very first posts I did on the Party Girl was flower pot cookies – a fun twist on traditional sugar cookies with a pretty paper topper, it was a combination of everything I would come to love and blog about. It seemed only fitting to revisit that post in honour of Mother’s Day, since it’s the perfect occasion for some springtime sweetness, with a fresh take.
These are SO easy to make. First, whip up your favourite sugar cookie recipe. I’ve shared mine here before, and I always use it. It’s delicious but cooks quickly and never fails. The trick is to use a muffin tin when baking. Roll your dough out thin and place them in your muffin tin, as if you were making little bowls. You could also try baking them on your muffin tin, upside down. Make sure your dough is thin, or the middle won’t bake enough.
Once cooled, using buttercream icing for a gooey centre. Fill the “pot” with buttercream and top with Oreo cookie crumbs for your “dirt”.
To make your paper flowers, there are millions of ways. My favourite are mini roses, and these giant petal flowers. If you have more time, you could make really gorgeous flowers out of tissue paper.
To make a rose, cut a spiral shape with wavy edges, and start rolling from the inside. To make a sunflower shape, cut a flower shape out of four sheets of paper, and stagger them for full “petals”. Add tissue paper leaves for the perfect topper!
That’s it – they’re the tastiest flower pots you’ve ever seen!