These Flower Pot Cookies are perfect for spring! The bright colors pop and the easy recipe makes them a fun party idea.
We finally…FINALLY…have had some nicer weather here in Minnesota and although the snowbanks are still epic, it feels like there is an end in sight! I’ve gone for a couple of walks outside and lots of Minnesotans are walking around without coats. The first day of spring is next week, on March 20 and today is plant a flower day. To celebrate all of these wonderful things, I made some adorable Flower Pot Cookies.
To make the cookies, grease a mini muffin tin, separate Pillsbury sugar cookie dough into the 24 pieces and put one into each cup. Gently press the center with your thumb to make and indentation.
Bake at 375 degrees for 11 to 15 minutes. Use the rounded back of a small measuring spoon to make an indentation in the cups if necessary. Leave the cookies in the muffin tin and allow them to cool completely.
Carefully remove the cookie cups from the muffin tin. I used the tip of a thin knife to gently pop them out. Make chocolate ganache using semi-sweet chocolate chips and heavy cream. Fill the cups with chocolate ganache.
Sprinkle with crushed Oreos. Place in the fridge so that the ganache can cool and set.
To make the flower cupcake toppers, I used some paper flower embellishments that I found in the bargain bins at Michaels. I carefully separated the green leaves from the flowers and glued both onto toothpicks using hot glue.
Insert the toothpicks into the chocolate of the cookie cup.
They are so cheerful looking and are the perfect thing for spring! These Flower Pot Cookies, with their bright colors, look great on a white cake stand for serving.
Here are a couple more cheerful desserts to try: