Flower Pot Cookies

Name: Flower Pot Cookies
Cook time: 13 min
Total time: 13 min
Yield: 24
Cuisine: American
Ingredients: 1 package Pillsbury Ready-To-Bake Sugar Cookie dough, 24 squares, divided; 1/4 cup granulated sugar; 1 cup semi-sweet chocolate chips; 1/2 cup heavy cream; 8 Oreos

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These Flower Pot Cookies are perfect for spring! The bright colors pop and the easy recipe makes them a fun party idea. With sugar cookie cups, chocolate ganache, and Oreo dirt, they are as good to eat as they are cute to look at.

Anyone else excited about spring? The snow is gone, the tulips are coming up and we can finally be outside without a coat. I am looking forward to green grass, budding trees and planting flowers, but for now we can celebrate with adorable Flower Pot Cookies!

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Where is the Flower Pot Cookies recipe? In this post, I will share step-by-step instructions with photos for how to make the cookies, as well as answering FAQs about the recipe and sharing a short video showing the recipe in motion. But you can go directly to the recipes by scrolling down to the bottom of the post.

How To Make Flower Pot Cookies:

Step One: Make The Cookie Cups

To make the flower pot cookies you can use a metal mini muffin pan or a silicone mini muffin pan. The cookies are easier to remove from the silicone pan, so if that is an issue for you try the silicone pan.

First, grease the mini muffin pan and separate Pillsbury Ready To Bake Sugar Cookie Dough into the 24 pieces.

Roll each square in sugar and then place one square in each cup.

Bake at 375 degrees for 11-13 minutes, or until golden brown (if using the silicone pan place it on a cookie sheet). Allow the cookies to cool completely before removing them from the pan.

Step Two: Remove Cookie Cups and Fill

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 each flower pot cookie with crushed Oreos. Place them in the fridge so that the ganache can cool and set.

Step Three: Create The Flowers

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 each cookie cup to hold up the flowers.

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.

Flower Pot Cookie FAQs

1. How should I store the cookies? Store in an air tight container in the fridge for 2-3 days.

2. Can I use edible flowers? Yes, you could try these edible flowers

3. How can I make these gluten free? Use gluten free sugar cookie dough and gluten free sandwich cookies

4. What can I use instead of chocolate ganache? You could use chocolate pudding instead.

Want To Try More Cookie Cup Recipes?

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Hot Chocolate Cookie Cups made with sugar cookie dough are filled with hot chocolate ganache, have a pretzel handle and mini marshmallows on top!

This Root Beer Float Cookie Cups recipe is perfect for summer! Make them with root beer buttercream frosting or with real ice cream and root beer for a fun dessert.

These adorable Easter Basket Cookie Cups are almost too fun to eat! An Easter dessert recipe filled with buttercream frosting, chocolate bunnies, and chocolate eggs.

These easy Almond Cookie Cups by Beyond Frosting are an almond sugar cookie filled with a white chocolate ganache and topped with sliced Almonds.