Well hello Party Girls! Happy May!
As promised this is part two of this weeks spring themed dessert idea. It’s actually the dessert part, so arguably the most important! These little cookies were so easy to make, and they looked adorable. Of course, they were also incredibly delicious! If we were to do them again we’d use a mini muffin pan, just because there is a lot of sweetness in a cookie cupcake, but at the time we didn’t have a mini muffin tin SO there you go!
Flower Pot Cookies
Materials You Need:
- sugar cookie dough
- paper flower toppers (from part one, Tuesday)
- chocolate cookie crumbs
- buttercream icing
If you have a favourite cookie dough recipe, use that. But we won’t judge you if you cheat and grab some Pillsbury sugar dough, it’ll work just as well and it’ll taste just as good!
Preheat the oven to 375. Prepare the dough. Grease a muffin tin and scoop a small amount (like a tablespoon) into each section. Most recipes make 12 large cupcakes or 24 small ones, so eyeball your amounts that way.
Use the back of your measuring spoon (whichever one fits, a tablespoon for large muffin pans, probably a smaller one for mini muffin pans), to press down on the dough and create a crater, like a pot shape. Bake for about 11-15 minutes, or until the edges are golden brown.
After baking the dough will naturally rise, so use your spoon to push down again. You want to do this as soon as you take the cookies out of the oven, so the dough is still warm and pliable. Once they have cooled, gently pop them out and let them sit a bit more on a cooling tray.
For your filling, choose an icing or ganache that has some give so that you can spoon it into the centre and it’ll stick to the crumbs. I used buttercream because I hate ganache (I know, I’m like the last hold out) and they were really good, like crispy cupcakes, but if you’re normal and love ganache then go ahead! Any filling will work, and any colour as well, as long as it’s creamy enough to hold the chocolate crumbs in the next step.
You should probably make the flower pots one at a time, spooning icing and then moving on to the next step and then repeating, rather than putting the icing in each cookie. That way the icing will stay creamy in each cookie and give you time to go to the next step.
Slowly sprinkle your chocolate crumbs onto the icing. Make sure you do the crumbs right after you spoon the icing into the cookies. Like I said above, it’ll work best if you go one by one. The crumbs are CRAZY messy! Put down some paper towel to save yourself the grief after, but also just stay slow and steady with the crumbs. Cover the icing and use a spoon to pack down the crumbs on the icing so the white doesn’t show through. Use a wet paper towel to gently brush off any crumbs that stick stubbornly to the flower pots rims.
Add your flower pot toppers into the icing and your good to go! How adorable do these look? And really they are super easy! The fact that they were cookies was super fun and gave people a little surprise, but you could do the same thing with cupcakes and just gently ice the top and apply the crumbs. The shape is the roughly the same.
So why not try it out yourself and serve at your next spring dinner party to wow everyone! Or, grab some clear boxes and box up a single cupcake with some pretty ribbon and give to friends to brighten their day 🙂
Have a great Thursday!