Make Her Day: The Cutest Mother’s Day Cookies To Bake With Love

Mother’s Day is the perfect excuse to pull out your prettiest cookie cutters, pastel icing, and floral sprinkles. This collection of Mother’s Day cookies includes everything from delicate flower sugar cookies to soft-baked strawberry cheesecake swirls and classic heart shapes.

If you’re looking for thoughtful but not fussy ideas, these simple Mother’s Day cookies are just right for baking at home, gifting in treat boxes, or serving alongside brunch. Some are fully royal iced cookies with hand-piped details, while others let the dough shine with pretty mix-ins.

Each one is sweet, easy to make, and beautiful enough to share. These decorated cookies are perfect for treat boxes, brunch tables, or a quiet afternoon spent with someone special.

Tips and Tools for Decorating Mother’s Day Cookies

You don’t need fancy gear to make these cookies look beautiful. A few basic tools and easy decorating tricks go a long way:

• Use gel food coloring to get soft pastels without thinning your royal icing.
• A piping bag with a small round tip works best for simple outlines and lettering.
• If you’re decorating with kids, try zip-top bags with the corners snipped instead.
• For floral cookies, flower-shaped cutters work great for daisies.
• Want that “giftable” look? Let royal icing dry overnight before stacking or packaging.
• Keep a few sprinkles, edible petals, or white chocolate chips on hand for easy extras.

Mother’s Day Heart Cookies

These heart-shaped sugar cookies are the sweetest way to say “I love you, Mom.” Decorated with pink, red, and white royal icing, they’re easy to personalize with messages and fun to make with kids or friends. Add them to a cookie box or serve them as part of a homemade brunch spread.

Ingredients

• For the cookies:
  • 2 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
• For the royal icing:
  • 4 cups powdered sugar
  • 3 tbsp meringue powder
  • 5–6 tbsp water (adjust as needed)
  • Gel food coloring (pink, red, white)
  • Piping bags and fine tips

Instructions

1. In a large bowl, whisk together flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla, mixing well. Gradually add the dry ingredients until a soft dough forms. Wrap and chill the dough for 1 hour.
2. Roll out on a floured surface to ¼ inch thick and cut into heart shapes. Place on a lined baking sheet and bake at 350℉ for 8–10 minutes, just until the edges are set. Cool completely before decorating.
3. To make the royal icing, beat powdered sugar, meringue powder, and water until smooth and glossy. Divide into bowls and tint with gel food coloring (red, pink, white). Transfer to piping bags with small round tips.
4. First, outline and flood the cookies with a base color. Let the icing crust for 15–30 minutes before adding writing or decorations on top.
5. Use contrasting icing to pipe messages like “Love You Mom” or small hearts. Let cookies dry uncovered for several hours or overnight until fully set.

Mother’s Day Flower Sugar Cookies

These flower-shaped sugar cookies are almost too pretty to eat. With pastel royal icing or buttercream piped into daisies, tulips, and whimsical blooms, they’re perfect for spring gifting or as part of a Mother’s Day dessert tray.

Ingredients

• For the cookies:
  • 2 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
• For the icing:
  • 4 cups powdered sugar
  • 3 tbsp meringue powder
  • 5–6 tbsp water
  • Gel food coloring (pastel pink, yellow, lavender, mint, etc.)
  • Piping bags and fine tips

Instructions

1. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat the butter and sugar until light and fluffy. Add egg and vanilla, then gradually mix in the dry ingredients until a soft dough forms. Chill for 1 hour.
2. Roll out the dough on a floured surface to about ¼ inch thickness, then cut into flower shapes. Transfer to a lined baking sheet and bake at 350℉ for 8–10 minutes, just until the edges are lightly golden. Let cookies cool completely.
3. To make the royal icing, whisk powdered sugar, meringue powder, and water until smooth and pipeable. Divide into bowls and tint, each with a different pastel gel color.
4. Use piping bags fitted with fine round or petal tips to outline and flood the cookie petals. Let the base layer set slightly, then add details like dots, petal outlines, or centers using contrasting colors. Allow cookies to dry completely before stacking or packaging.

Strawberry Cheesecake Cookies

These strawberry cheesecake cookies are soft, rich, and filled with real strawberries and creamy cheesecake in every bite. With golden edges and gooey centers, they’re the kind of cookie that tastes like dessert and a hug in one.

Ingredients

• For the cookie dough:
  • 2 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • ½ cup chopped fresh strawberries
• For the cheesecake filling:
  • 4 oz cream cheese, softened
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

Instructions

1. First, make the cheesecake filling: mix cream cheese, powdered sugar, and vanilla until smooth. Scoop into one tsp-sized mound and freeze for at least 30 minutes.
2. In a separate bowl, whisk flour, baking soda, and salt. In a large bowl, cream the butter and sugars until fluffy. Add egg and vanilla, then stir in dry ingredients. Gently fold in chopped strawberries.
3. Scoop dough, flatten slightly, and place a frozen cheesecake center inside. Seal and shape into a ball. Chill dough balls for 20 minutes.
4. Bake at 350℉ for 10–12 minutes, until edges are golden but centers are still soft. Let cool slightly before serving.

Rosewater Sugar Cookies

These rosewater sugar cookies are soft, fragrant, and naturally beautiful, with dried rose petals baked right in. A delicate floral treat that feels special without being fussy—perfect for a spring tea, a cookie box, or gifting on Mother’s Day.

Ingredients

• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tbsp rosewater
• ½ tsp vanilla extract
• 2 tbsp dried edible rose petals, lightly crushed (plus more for topping)

Instructions

1. Preheat oven to 350℉.
2. In a bowl, whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add egg, rosewater, and vanilla; mix until smooth. Gradually stir in dry ingredients, then fold in crushed rose petals.
3. Scoop dough into balls and slightly flatten. Place on a lined baking sheet and sprinkle extra petals on top.
4. Bake for 8–10 minutes, just until the edges are golden. Let cool on the baking sheet for a few minutes before transferring to a rack.

Lemon Lavender Cookies

These lemon lavender cookies are light, crisp around the edges, and full of bright citrus flavor with a floral twist. The balance of lemon zest and dried lavender makes them perfect for springtime gifting or a calm afternoon tea.

Ingredients

• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 tbsp lemon zest
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tsp dried culinary lavender, lightly crushed

Instructions

1. Preheat oven to 350℉.
2. In a bowl, whisk flour, baking soda, and salt. In a separate bowl, cream butter, sugar, and lemon zest until light and fluffy. Add egg, vanilla, and lemon juice and mix well. Stir in dry ingredients until combined, then gently fold in lavender.
3. Scoop dough into small balls and place on a lined baking sheet.
4. Bake for 8–10 minutes, until the edges are just golden and the centers are slightly soft. Cool on the baking sheet for a few minutes before transferring to a rack.

Vanilla Bean Confetti Cookies

These soft-baked vanilla bean cookies are bursting with pastel sprinkles and a rich, buttery vanilla flavor. They’re fun, colorful, and perfect for baking with kids—or surprising mom with a batch that feels like a celebration in every bite.

Ingredients

• 1 ¾ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tbsp vanilla bean paste (or 2 tsp vanilla extract)
• ½ cup pastel rainbow sprinkles (jimmies work best)

Instructions

1. Preheat oven to 350℉. In a small bowl, whisk flour, baking soda, and salt. In a large bowl, cream butter and sugar until fluffy. Beat in egg and vanilla bean paste. Gradually mix in dry ingredients, then fold in sprinkles.
2. Scoop dough into small balls and place on a lined baking sheet, leaving space to spread. Add a few extra sprinkles on top.
3. Bake for 8–10 minutes until edges are lightly golden and centers are still soft. Cool on the pan for 5 minutes before transferring to a wire rack.

Daisy Cut-Out Cookies with Royal Icing

These daisy cookies are as charming as they are delicious. Made with a soft sugar cookie base and decorated with bright white petals and sunny yellow centers, they’re a happy little treat perfect for spring parties or Mother’s Day dessert platters.

Ingredients

• For the cookies:
  • 2 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
• For the royal icing:
  • 4 cups powdered sugar
  • 3 tbsp meringue powder
  • 5–6 tbsp water
  • Gel food coloring: white and yellow
  • Piping bags with round and petal tips

Instructions

1. Whisk together flour, baking powder, and salt in a medium bowl. In a large bowl, cream butter and sugar until light and fluffy. Mix in the egg and vanilla. Gradually add the dry ingredients and mix until the dough comes together. Chill the dough for 1 hour.
2. Roll out on a floured surface and cut into daisy shapes using a cookie cutter. Bake at 350℉ for 8–10 minutes until just set. Let cool completely.
3. To make the icing, beat powdered sugar, meringue powder, and water until smooth. Divide and tint the icing white and yellow.
4. Use a petal tip to pipe white petals and a round tip for yellow centers. Add white icing first and let it dry. Next, add details like petal border and center. Let the icing dry completely before stacking or serving.

White Chocolate Strawberry Shortcake Cookies

These soft, bakery-style cookies are loaded with sweet strawberries and creamy white chocolate chips. Think strawberry shortcake meets chewy cookie—perfect for gifting or adding a pop of spring to your cookie tin.

Ingredients

• 2 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 ½ tsp vanilla extract
• ½ cup freeze-dried strawberries
• ½ cup white chocolate chips

Instructions

1. Preheat oven to 350℉.
2. In a small bowl, whisk together flour, baking soda, and salt. In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Add the dry ingredients and mix until just combined. Fold in dried strawberries and white chocolate chips.
3. Scoop dough into balls and place on a lined baking sheet.
4. Bake for 9–11 minutes, until the edges are golden and the centers are just set. Cool on the baking sheet for 5 minutes, then transfer to a rack.

Make her morning a little brighter with this easy Mother’s Day breakfast board. It’s packed with fresh fruit, warm waffles, and sweet spreads, and it only takes about half an hour to pull together. Serve it with her favorite drink and enjoy a quiet, beautiful start to the day.

Build a cupcake bouquet, decorate with fresh flowers, or swirl soft pink buttercream—these Mother’s Day cupcakes are made for gifting and celebrating!