Still haven’t planned a gift for Mother’s Day? No worries… I’ve got you covered. And I guarantee they will be the sweetest flowers she’s ever received!
You Will Need
- Your favorite sugar cookie dough
- Buttercream icing (see recipe at bottom of this post)
- Cookie cutters
- Rolling pin
- Baking sheets
- Silpat mat or parchment paper
- Cookie or lollipop sticks (check the baking isle in your craft store)
- Piping bags with couplers and tips (can also use storage zip top bags)
- Foldover top sandwhich bags
- Green yarn or ribbon
- Planter or jar
First, I covered my rolling surface with a sprinkle of flour and powdered sugar, and then rolled out my cookie dough slightly thicker than I usually would. Then, using cookie cutters, cut out the shapes. If you don’t have a flower-shaped cutter, you might have something else that will work, instead. For example, I used a flower, a star and a wreath. It’s easy to disguise the shape with icing later.
Next, slowly and gently twist the sticks into the cookie shapes. I leave the dough on the rolling surface and gently twist the stick one way and the other, inserting it slowly until 1 – 1 1/2 inches are in the cookie dough. Carefully transfer the cookie and stick to your baking sheet lined with either a Silpat mat or parchment paper. Then, put the baking sheet with cookies into the refrigerator for about 5 minutes.
Then, bake according to your sugar cookie recipe. Remember, smaller cookies bake faster, so try to bake similar sized cookies on the same sheet and keep an eye on the edges. If your recipe, like mine, makes a softer cookie, I recommend baking for a few extra minutes just to make sure it will support itself on the stick. Once they are out of the oven, transfer to a cooling rack and let cool completely.
Use the recipe at the bottom of this post to whip up some vanilla buttercream icing. Then, using food coloring, color the icing to the colors of your choice. I used Wilton’s colors in Pink, Lemon Yellow, Violet and Red-Red.
If you’re new to using piping bags with couplers and tips, don’t be intimidated! I prefer the Ateco Couplers; the threading is much better than the Wilton ones. Simply snip the end of the piping bag and insert the coupler. Then, on the outside, twist the ring over the piping tip of your choosing.
Then, fill your piping bags with the colored icing. I like to sit the bags in a glass with the tops folded down so I can use two hands.
Now, you can pipe the icing onto your cookies. Remember to squeeze from the top of the bag.
Let the decorated cookies sit out for a few hours, to let the outer layer of icing set up a bit.
Once the icing is set, slip on the foldover top sandwich bags and tie with yarn or ribbon. I like using green because it makes it look like the flowers have leaves on the stems. For the smaller cookies, I situate the cookie in a corner of the bag and fold back the extra.
So, there are a few ways you can do arrange your bouquets. I think the best way is to superglue a styrofoam ball into a little terra cotta planter and stick the ends of the cookie sticks into the styrofoam. I had neither a styrofoam ball handy nor time for a craft store trip, so I improvised!
I cut the top inch off of a seed starter and glued it into my planter. Then, I stuck the ends of the cookies sticks into the preexisting holes.
They also look adorable arranged in mason jars.
Now all you have to do is stun your mom with your beautiful and delicious homemade gift.
Vanilla Buttercream Icing
- 1 c butter, softened
- 2 teaspoons vanilla
- 4 cups powdered sugar
- 1 – 3 tablespoons milk
- Beat together with electric mixer butter, 1 tablespoon of milk and vanilla on a low speed.
- Gradually beat in the powdered sugar.
- On a high speed, beat the icing until it’s light, fluffy, and easy to spread. Gradually add more of the milk, if needed, to achieve desired consistency.