Using fondant molds to create intricate and detailed shapes in cookie dough is such a fun and easy way to create beautiful sugar cookies! Icing isn’t even needed!

If you haven’t already, check out my Instagram Reel where I demonstrate exactly how to make them!

Tutorial:

Start by tinting your cookie dough in your preferred colors. I like to use a yellow or orange for the center of the cookies, and shades of pink or white for the petals. You can use gel, powdered, or even natural food coloring. For the pink flowers in the top photo, those are tinted by the berries used in my Very Berry recipe.
Press a small amount of dough for the center of the flower and press into the cavity, being careful to keep the dough only in the area you want it.
Press a larger amount of dough into a disc between your palms, then press into the mold. Use your finger tips to spread the dough out to the edge and wipe away any excess dough. You want the dough to be flush with the mold, and not forming a dome.
Repeat until all molds are filled. Then place in the freezer to chill for 5-10 minutes.

5. When the dough is chilled, remove from the mold by pulling the silicone back away from the dough with your thumb. Repeat around all sides, taking care not to pull or crack the dough.

6. When the dough feels loose, lift it out of the mold. If you feel resistance like the dough is still sticking to the mold, put back in the freezer for another 5 minutes.

7. If you are adding the flowers to another layer of cookie dough, roll out your cookie dough no more than 1/4” (6mm) thick then cut to your desired shape. (Note: The large flowers are approximately 3” (7.5 cm) across and the smaller flowers are approximately 2” (5 cm) across.)

8. If you’d like to make flower stem cookies like these, start by taking a small amount of green dough and rolling it into a little rope. Place down the center of the cookie.

9. Place your flower on top of your stem, then add any leaves you’d like. See the supplies list below for leaf molds.

10. Once your cookie is assembled, I like to put back into the fridge to chill for at least 15 minutes. Chilled dough will keep it’s shape better when baked. Use this time to preheat your oven, then once your oven is ready, place your baking sheet of cookies directly from the fridge to the oven.

11. Bake your cookies for about 15 minutes. If you are baking just the flowers on their own (not attached to another layer of cookie dough), they may only need 10-15 minutes because they are thinner. If you are baking cookies like these, where they are layered on top of another cookie, you may need to bake them for a bit longer than normal because the cookie is thicker. Take them out once the bottom cookie gets slightly brown around the edges (for me it way about 18-19 minutes).