This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
To celebrate #SpringSweetsWeek today, I made these Flower Pot Spring Cookies and I decorated them with #sprinklepop sprinkles!
To celebrate #SpringSweetsWeek today, I made these Flower Pot Spring Cookies and I decorated them with #sprinklepop sprinkles!
Flower Pot Spring Cookies
(printable recipe at end of page)
(printable recipe at end of page)
Sugar Cookie Recipe
5 cups Flour
3 teaspoon Baking Powder
2 cups Butter (softened)
2 cups Sugar
2 Eggs
2 teaspoon Almond Extract
1 teaspoon Salt
Royal Icing Recipe
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 lbs Powdered Icing Sugar
Cookie Frosting Colors
Blue-Americolor Sky Blue #103
Purple-Wilton Purple
Yellow-Sunny Side Up Bakery Lemon Yellow
Green-Americolor Mint Green #112
Orange-Wilton Orange
Sprinkle Pop Sprinkles-Egg Hunt Sprinkle Mix
Cookie Sticks
Mix the dry ingredients together, then set aside.
Cream the butter and the sugar until light and fluffy. Add the eggs and extract, and continue to mix well. Add the dry ingredients a little at a time, to the butter mixture. Mix until the flour mix is incorporated and the dough comes together.
Cut a piece of parchment paper 2 times the size of the cookie sheet. Fold it in half. Place some dough on the parchment, fold the paper over and roll the dough to a 1/4" thickness. Place the dough on the cookie sheet, and do it again until all the dough is between parchment paper and on the tray. Cover the tray with plastic wrap and refrigerate until firm. The dough will become solid, making it easier to cut out the cookies. This system works great if you are using an intricate cookie cutter too. It cuts the edges and corners perfectly.
Preheat oven to 350 degrees. Use the cookie cutter to cut out the design. Bake in the oven for 8-10 minutes. Then remove cookie from cookie sheet and let it cool on a cooling rack. Once you have cut the cookie from the dough, let the rest of the dough soften a bit and then reroll it and refrigerate all over again.
Make the frosting by pouring the warm water in a mixer and add the meringue powder. Whisk by hand until frothy for 30 seconds. Add cream of tartar and mix for 30 seconds again. Pour all the confectioners sugar into the mixer bowl, and mix using a paddle attachment for 10 minutes. Frosting should be thick and creamy. Cover with plastic when not using. Depending how many flowers you are decorating, tint a 1/4 cup of each color. I matched the colors of the icing to be as close as possible to the colors of the sprinkles to make a cohesive color palette. After coloring the frosting, add a very small amount of water to it until you have the consistency you desire.
Outline the yellow flower using a #2 tip.
Fill in the flower and then place sprinkles in the center. Let dry.
Outline the next flower in blue. Take 2-3 drops of each color onto the inside of the flower.
Use a toothpick to spread the colors around. Don't over mix the colors.
Add the sprinkle over the entire cookie. Use a combination of the small pieces and long pieces, the small dots, the large and small candy balls.
Outline and fill in the third flower. Add an outline of colored trim where needed. While the outline is still wet, add the sprinkles. Don't be shy about the sprinkles. Put them on slightly heavy and then let them sit to dry. Once dry, turn the cookie over to allow the extra sprinkles to fall off, let them fall on parchment paper or a paper plate. Then just pour the extras back into the packet. Let everything dry.
Place cookies in the styrofoam so they look how you want them to. Add easter grass for fun!
Don't forget about entering the raffle!
You can do it right here!
Read about all the great prizes you can win,
see here!
Purple-Wilton Purple
Yellow-Sunny Side Up Bakery Lemon Yellow
Green-Americolor Mint Green #112
Orange-Wilton Orange
Sprinkle Pop Sprinkles-Egg Hunt Sprinkle Mix
Cookie Sticks
Cream the butter and the sugar until light and fluffy. Add the eggs and extract, and continue to mix well. Add the dry ingredients a little at a time, to the butter mixture. Mix until the flour mix is incorporated and the dough comes together.
Cut a piece of parchment paper 2 times the size of the cookie sheet. Fold it in half. Place some dough on the parchment, fold the paper over and roll the dough to a 1/4" thickness. Place the dough on the cookie sheet, and do it again until all the dough is between parchment paper and on the tray. Cover the tray with plastic wrap and refrigerate until firm. The dough will become solid, making it easier to cut out the cookies. This system works great if you are using an intricate cookie cutter too. It cuts the edges and corners perfectly.
Preheat oven to 350 degrees. Use the cookie cutter to cut out the design. Bake in the oven for 8-10 minutes. Then remove cookie from cookie sheet and let it cool on a cooling rack. Once you have cut the cookie from the dough, let the rest of the dough soften a bit and then reroll it and refrigerate all over again.
Make the frosting by pouring the warm water in a mixer and add the meringue powder. Whisk by hand until frothy for 30 seconds. Add cream of tartar and mix for 30 seconds again. Pour all the confectioners sugar into the mixer bowl, and mix using a paddle attachment for 10 minutes. Frosting should be thick and creamy. Cover with plastic when not using. Depending how many flowers you are decorating, tint a 1/4 cup of each color. I matched the colors of the icing to be as close as possible to the colors of the sprinkles to make a cohesive color palette. After coloring the frosting, add a very small amount of water to it until you have the consistency you desire.
Don't forget about entering the raffle!
You can do it right here!
Read about all the great prizes you can win,
see here!
Friday #SpringSweetsWeek Recipes
- A #SpringSweetsWeek G & T by Culinary Adventures with Camilla
- Carrot Cake Ice Cream Sandwiches by Crumb Top Baking
- Carrot Cake Scones by Cheese Curd In Paradise
- Chocolate Crepe Cake Roll by A Kitchen Hoor's Adventures
- Chocolate Marshmallow Dip by Simply Inspired Meals
- Chocolate Panna Cotta by The Gingered Whisk
- Chocolate Wacky Cake by The Gingered Whisk
- Cottontail Chex Mix by Books n' Cooks
- Easter Bunny Bark by Our Good Life
- Easy as Pie Coconut Cream Pie by A Day in the Life on the Farm
- Flower Pot Spring Cookies by The Freshman Cook
- Homemade Peach Cobbler by A Joyfully Mad Kitchen
- Key Lime Cupcakes by House of Nash Eats
- Key Lime Sugar Cookies by Kelly Lynn’s Sweets and Treats
- Lemon Cake Roll by Sweet Beginnings
- Marshmallow S'Mores Cookies by Palatable Pastime
- Mint Chocolate Yogurt Pudding by Cindy's Recipes and Writings
- Orange Cream Cheese Loaf Cake by A Savory Feast
- Sugar Cookie Recipe
- 5 cups Flour
- 3 teaspoon Baking Powder
- 2 cups Butter (softened)
- 2 cups Sugar
- 2 Eggs
- 2 teaspoon Almond Extract
- 1 teaspoon Salt
- Royal Icing Recipe
- 3/4 cup Warm Water
- 5 tablespoons Meringue Powder
- 1 teaspoon Cream of Tartar
- 2.25 lbs Powdered Icing Sugar
- Cookie Frosting Colors
- Blue-Americolor Sky Blue #103
- Purple-Wilton Purple
- Yellow-Sunny Side Up Bakery Lemon Yellow
- Green-Americolor Mint Green #112
- Orange-Wilton Orange
- Sprinkle Pop Sprinkles-Egg Hunt Sprinkle Mix
- Cookie Sticks
- Mix the dry ingredients together, then set aside.
- Cream the butter and the sugar until light and fluffy. Add the eggs and extract, and continue to mix well. Add the dry ingredients a little at a time, to the butter mixture. Mix until the flour mix is incorporated and the dough comes together.
- Cut a piece of parchment paper 2 times the size of the cookie sheet. Fold it in half. Place some dough on the parchment, fold the paper over and roll the dough to a 1/4" thickness. Place the dough on the cookie sheet, and do it again until all the dough is between parchment paper and on the tray. Cover the tray with plastic wrap and refrigerate until firm. The dough will become solid, making it easier to cut out the cookies. This system works great if you are using an intricate cookie cutter too. It cuts the edges and corners perfectly.
- Preheat oven to 350 degrees. Use the cookie cutter to cut out the design. Bake in the oven for 8-10 minutes. Then remove cookie from cookie sheet and let it cool on a cooling rack. Once you have cut the cookie from the dough, let the rest of the dough soften a bit and then reroll it and refrigerate all over again.
- Make the frosting by pouring the warm water in a mixer and add the meringue powder. Whisk by hand until frothy for 30 seconds. Add cream of tartar and mix for 30 seconds again. Pour all the confectioners sugar into the mixer bowl, and mix using a paddle attachment for 10 minutes. Frosting should be thick and creamy. Cover with plastic when not using. Depending how many flowers you are decorating, tint a 1/4 cup of each color. I matched the colors of the icing to be as close as possible to the colors of the sprinkles to make a cohesive color palette. After coloring the frosting, add a very small amount of water to it until you have the consistency you desire.
- Outline the yellow flower using a #2 tip.
- Fill in the flower and then place sprinkles in the center. Let dry.
- Outline the next flower in blue. Take 2-3 drops of each color onto the inside of the flower.
- Use a toothpick to spread the colors around. Don't over mix the colors.
- Add the sprinkle over the entire cookie. Use a combination of the small pieces and long pieces, the small dots, the large and small candy balls.
- Outline and fill in the third flower. Add an outline of colored trim where needed. While the outline is still wet, add the sprinkles. Don't be shy about the sprinkles. Put them on slightly heavy and then let them sit to dry. Once dry, turn the cookie over to allow the extra sprinkles to fall off, let them fall on parchment paper or a paper plate. Then just pour the extras back into the packet. Let everything dry.
- Place cookies in the styrofoam so they look how you want them to. Add Easter grass for fun!
- Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
cookies, flower cookies, spring, cookie arrangement
cookies, decorated cookies
