Baby in Bloom Flower Cookies (Print Version)

Delicate, buttery flower-shaped cookies with soft pastel royal icing, perfect for festive gatherings.

# Components:

→ Cookie Dough

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract

→ Royal Icing

08 - 3 cups powdered sugar, sifted
09 - 2 tablespoons meringue powder
10 - 4 to 5 tablespoons water
11 - Food coloring gels in pastel shades: pink, yellow, green, blue, and lavender

# Directions:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat butter and sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in egg and vanilla extract until well combined.
04 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
05 - Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for 1 hour.
06 - Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll out one disc of dough to 1/4 inch thickness. Cut flower shapes using a cookie cutter.
08 - Place cookies 1 inch apart on prepared sheets. Re-roll scraps as needed.
09 - Bake for 10 to 12 minutes, or until edges are just golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Combine powdered sugar and meringue powder in a bowl. Add water 1 tablespoon at a time, mixing until smooth and thick but spreadable.
11 - Divide icing into small bowls and tint each with a different pastel gel color.
12 - Spread or pipe icing onto cooled cookies. Decorate as desired. Allow icing to set completely before serving or packaging.

# Expert Advice:

01 -
  • The dough is forgiving enough for someone still learning to pipe, but produces cookies so elegant people will think you trained in Paris.
  • Pastel icing feels celebratory without being overwhelming, and you can customize colors to match any theme or nursery.
  • They actually taste like butter cookies, not just pretty decoration vehicles.
02 -
  • Room temperature butter is non-negotiable—cold butter won't cream properly, and you'll end up with dense cookies instead of tender ones.
  • Don't skip the chilling step thinking you'll save time, because warm dough spreads into blobs instead of staying flower-shaped and delicate.
03 -
  • Invest in gel food coloring, not liquid—it won't thin your icing and the colors stay true without diluting.
  • Keep your piping bag at a forty-five-degree angle and move with confidence; hesitation shows in wobbly lines, but a steady hand creates those professional-looking details.
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