One day in advance: Make cookies. Roll out dough; cut cookies using medium Flower Cut-Out. Bake and cool. Outline cookies with tip 2 and full-strength Color Flow. Flow in with thinned color flow in cut parchment bag. Let dry overnight. Attach cookies to sticks with full-strength color flow. Pipe tip 8 dot flower center in buttercream.
Bake and cool cupcakes in silicone cups supported by cookie sheet. Ice smooth; sprinkle with Cake Sparkles. Insert cookies on sticks. Cut spearmint leaves in half and attach to stem with icing.