Flower Pot Spring Cookies / #SpringSweetsWeek

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!

Flower Pot Spring Cookies(printable recipe at end of page) 

Sugar Cookie Recipe

5 cups Flour3 teaspoon Baking Powder2 cups Butter (softened)2 cups Sugar2 Eggs2 teaspoon Almond Extract1 teaspoon SaltRoyal Icing Recipe 3/4 cup Warm Water5 tablespoons Meringue Powder1 teaspoon Cream of Tartar2.25 lbs Powdered Icing SugarCookie Frosting ColorsBlue-Americolor Sky Blue #103Purple-Wilton PurpleYellow-Sunny Side Up Bakery Lemon YellowGreen-Americolor Mint Green #112Orange-Wilton OrangeSprinkle Pop Sprinkles-Egg Hunt Sprinkle MixCookie 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!

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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

Yield: 1Author: The Freshman CookPrint RecipePin ItFLOWER POT SPRING COOKIES

INGREDIENTS:

• Sugar Cookie Recipe5 cups Flour3 teaspoon Baking Powder2 cups Butter (softened)2 cups Sugar2 Eggs2 teaspoon Almond Extract1 teaspoon SaltRoyal Icing Recipe3/4 cup Warm Water5 tablespoons Meringue Powder1 teaspoon Cream of Tartar2.25 lbs Powdered Icing SugarCookie Frosting ColorsBlue-Americolor Sky Blue #103Purple-Wilton PurpleYellow-Sunny Side Up Bakery Lemon YellowGreen-Americolor Mint Green #112Orange-Wilton OrangeSprinkle Pop Sprinkles-Egg Hunt Sprinkle MixCookie Sticks

INSTRUCTIONS:

1. 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!