Marshmallow Flower Cookies
These marshmallow flower cookies start with an easy cake mix cookie base and are topped with a simple vanilla frosting. Colorful marshmallows and sanding sugar turn them into playful flowers, perfect for spring.
Easy Flower Cookies
I remember making these cute marshmallow flowers with my mum when I was a kid. We’d press them into the tops of birthday cakes, and I was always so proud of how pretty they looked. That memory came rushing back recently, and I thought—why not turn those same flowers into a fun spring cookie? Cake mix cookies are my go-to for quick bakes, and this felt like the perfect way to blend something nostalgic with something easy.
I love these cookies not just because they’re adorable, but because they’re great for baking with kids. The decorating is simple and hands-on, and you can switch up the colors to match any holiday or theme. Think soft pastels for spring, bold brights for birthdays, or even red and green for Christmas.
If you’re looking for more easy spring treats to make with kids, check out my Nutter Butter Chicks and Chocolate Bird Nest Cookies.
Ingredients
- Yellow cake mix – Forms the base of the cookie dough, giving it a soft, sweet texture with minimal prep.
- Canola or vegetable oil – Adds moisture and keeps the cookies soft and chewy.
- Large eggs – Bind the dough and help the cookies rise slightly as they bake.
- Unsalted butter – Creates a rich, creamy base for the frosting.
- Powdered sugar – Sweetens and thickens the frosting for a smooth, spreadable consistency.
- Vanilla extract – Adds warm flavor to the frosting.
- Salt – Balances the sweetness and enhances the overall flavor.
- Milk or cream – Loosens the frosting to the desired texture.
- Regular marshmallows – Cut into petals for the flower decorations.
- Mini fruit marshmallows – Used for the centers of the marshmallow flowers.
- Colored sanding sugar – Adds sparkle and color to the petals.
Making the Marshmallow Flower Cookies
- Prep – Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper.
- Make the cookie dough – In a large bowl, combine the cake mix, oil, and eggs. Stir until a thick dough forms and no dry streaks remain.
- Scoop and bake – Scoop 2-tablespoon-sized balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes, or until the edges are set but the centers still look soft.
- Cool the cookies – Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting – In a medium bowl, beat the softened butter until smooth. Add powdered sugar, vanilla, salt, and 1 tablespoon of milk or cream. Beat until fluffy, adding more milk a little at a time if needed for spreadable consistency.
- Decorate the marshmallows – Use clean kitchen scissors to cut each regular marshmallow in half diagonally to create petal shapes. Press the sticky side of each petal into colored sanding sugar. Repeat with all marshmallows.
- Assemble the flowers – Frost each cooled cookie with a layer of frosting. Arrange five sugared marshmallow petals in a circle, sticky side down, on each cookie. Press a mini fruit marshmallow into the center.
Variations and Substitutions
- Use different cake mix flavors – Swap the yellow cake mix for strawberry, funfetti, or lemon to change up the flavor and color of the cookies.
- Use store-bought frosting – Save time by using a tub of vanilla frosting instead of making it from scratch.
- Try flavored frosting – Add a drop of almond, lemon, or strawberry extract to the frosting for a twist.
- No mini marshmallows? – Swap in a small colored candy like an M&M or jellybean, or just use a pinch of sprinkles in the center.
Tips for Success
- Use fresh marshmallows – Stale marshmallows don’t cut as cleanly and won’t stick to the sanding sugar as well.
- Cut marshmallows with clean scissors – Lightly grease the blades or dip them in warm water to prevent sticking.
- Decorate right before serving for best look – The marshmallows will hold their shape best if added the same day you plan to serve the cookies.
- Let cookies cool completely – Warm cookies will melt the frosting and cause the decorations to slide.
- Work in batches – Set up an assembly line for decorating, especially if kids are helping—it keeps things neater and more fun!
Storage
Store decorated cookies in a single layer in an airtight container at room temperature for up to 3 days. If stacking, place a sheet of wax paper between layers to protect the decorations.
Unfrosted cookies can be frozen for up to three months. Thaw at room temperature before frosting and decorating. Do not freeze the decorated cookies.
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Easy Flower Cookies Recipe
Ingredients
Cookies
- 1 (15.25 ounce) box yellow cake mix
- 1/2 cup canola or vegetable oil
- 2 large eggs
Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1-2 tablespoons milk or cream
Decorations
- 45 regular marshmallows
- 18 mini fruit marshmallows
- 1/2 cup colored sanding sugar pink, yellow, green
Instructions
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
- In a large bowl, mix cake mix, oil, and eggs until a thick dough forms.
- Scoop 2- tablespoon-sized balls of dough and place on prepared sheets, 2 inches apart.
- Bake for 9–11 minutes, or until edges are set and centers look slightly soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a bowl, beat softened butter until smooth. Add powdered sugar, vanilla, salt, and 1 tablespoon milk. Beat until fluffy, adding more milk if needed.
- Cut each regular marshmallow diagonally with scissors. Press the sticky side into colored sanding sugar to make petals.
- Frost each cooled cookie. Arrange 5 petals in a circle and press a mini fruit marshmallow into the center.
Notes
- Store decorated cookies in a single layer in an airtight container at room temperature for up to 3 days. If stacking, place a sheet of wax paper between layers to protect the decorations.
- Unfrosted cookies can be frozen for up to three months. Thaw at room temperature before frosting and decorating. Do not freeze the decorated cookies.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.