Sugar Cookie Flower Towers

Sugar Cookie Flower Towers (10)

This fun, sweet recipe will wow your loved ones and honored guests all season long! Tiny tiered soft-baked cookie cakes topped with rich buttercream and fanciful sprinkles. These flower towers are what SweetMeets is all about. These decadent treats are wonderful for Easter, Mother’s Day, spring birthdays or for any springtime get together you please. Switch up the shapes and colors and you can use this method for all manner of seasonal cookie cakes!

Sugar Cookie Flower Towers (8)

And if you get lazy with a handful of leftover cookies… who’s going to notice?

Sugar Cookie Flower Towers (7)

I am very careful when I make sugar cookies and that is what makes them the fluffiest, tallest, most shape-holdingest sugar cookies around. I recommend a bare minimum of 4 hours chill time here, 2 hours before and after rolling out the dough. When I made these stacks, I chilled my dough for 24 hours before and after rolling.  This will prevent the cookies from spreading out while baking which leads to flat, fluffless cookies. As a bonus, you’ll actually get to see those shapes you worked so hard to make when you pull your cookies out of the oven.

I also shun royal icing in any form. Seriously, it’s not even good. If I wanted to eat something shiny and yucky-tasting then I would just eat a piece of plastic. Buttercream frosting is the way to go. You know that stuff is good because it goes on birthday cakes. And if you use a gel food coloring, you can get a pure vivid color with buttercream too.

Sugar Cookie Flower Towers (2)

Somehow the most time-consuming part of this recipe isn’t the chilling or the prep of many colored frostings but the assembly of the towers. While this part is labor intensive, it is also lots of fun! It is your chance to really let your creativity show by using a variety of sprinkles and piping tips.

So good luck bakers! I have the utmost faith in you. The recipes for both cookie and frosting are below.

Sugar Cookie Flower Towers

  • Servings: about 2 dozen towers
  • Time: 2 hours, plus minimum of 4 hours chill time
  • Difficulty: easy
  • Print


3 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup unsalted butter, room temperature

1 cup granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Flower shaped cookie cutters (1 small, 1 medium, 1 large)

Buttercream Frosting (recipe follows)

Assorted sprinkles, optional


Whisk together flour, set and baking soda.

Set aside.

In separate bowl, beat together butter and sugar until light and fluffy.

Add eggs one at a time, beating after each addition.

Add vanilla.

Gradually add flour mixture to butter mixture and beat until a smooth dough forms.

Divide dough in half and form 2 discs.

Wrap each disc in plastic wrap and chill overnight or for at least 2 hours.

Line 2 baking sheets with parchment paper.

Allow discs to warm on counter, one at a time, for about 15 minutes before rolling out the dough.

On lightly floured surface, roll out one disc to ¼ inch, or 1 centimeter, thickness.

Cut into shapes using the flower cutters. (Be sure you have an equal number of each size of flower so that you can make your towers!)

Place cut outs onto prepared baking sheets and chill for 2-3 hours. (It is helpful to pace similarly sized cut outs together for accurate bake times.)

*This is a good time to prepare your frostings.

Preheat oven to 350° F.

Bake cookies until edges just start to brown. (Times will depend on the actual sizes of your cookie cutters but for me… small:3-4 minutes, medium:5-7 minutes, large:8-10 minutes. Unless your cookie cutters are unusually large, your cookies shouldn’t be in the oven for over 10 minutes.)

Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.

Repeat with remaining cookie dough.

After your cookies have cooled, you may begin decorating and assembling the towers.

The towers will have 3 tiers with buttercream frosting between each.

Place 1 large cookie on a tray and frost, top with 1 medium cookie and frost, top with 1 small cookie and frost.

Decorate with sprinkles, if desired.

Repeat with remaining cookies.

Store cookies in an airtight container between layers of parchment paper for up to 5 days.

Buttercream Frosting


1/2 cup unsalted butter, softened

2 cups powdered sugar, sifted

2 teaspoons vanilla extract

1/8 teaspoon almond extract

1/8 teaspoon salt

up to 2 tablespoons milk or heavy cream

food coloring, optional


Beat butter until light and fluffy.

Add powdered sugar, 1 cup at a time, and beat on low until incorporated.

Add extracts, salt and 1 tablespoon of milk and beat for 3 minutes.

If frosting is too stiff, add 1 tablespoon milk. If frosting is too loose, add 1 tablespoon powdered sugar. Repeat until piping consistency is reached.

Divide into a few bowls and add a few drops of your favorite color food coloring to each. Mix until color is smooth.

Use frosting immediately or cover tightly with plastic wrap, pressing the plastic onto the surface of the frosting.


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