Baby in Bloom Cookies
Delicate floral sugar cookies perfect for a baby shower, featuring buttery softness and glossy icing.
Ingredients
For the Cookies
- 2 ½ cups all-purpose flour 300 g
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- ¾ cup unsalted butter, softened 170 g, use real butter for best flavor
- ¾ cup granulated sugar 150 g
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional) adds depth to the flavor
For the Royal Icing & Decoration
- 3 cups powdered sugar, sifted 360 g
- 2 tablespoons meringue powder
- 4–6 tablespoons warm water adjust for desired consistency
- ½ teaspoon vanilla extract (optional, clear)
- Gel food coloring: pastel pink, green, yellow, lavender
- Edible pearls, nonpareils, or sanding sugar (optional) for decoration
Instructions
Preparation
- Whisk flour, baking powder, and salt in a bowl.
- Beat butter and sugar until light and fluffy.
- Mix in egg, vanilla, and almond extract.
- Add dry ingredients and mix on low until a soft dough forms.
- Divide into 2 disks, wrap, and chill for at least 1 hour.
- Preheat oven to 180°C (350°F) and line baking sheets with parchment.
- Roll dough to ¼ inch (6 mm) and cut into shapes.
Baking
- Bake for 8–10 minutes, until edges are set but not brown.
- Cool completely on a wire rack.
Icing
- Beat powdered sugar, meringue powder, and 4 tablespoons water until thick and glossy; adjust water as needed.
- Tint icing with gel colors and transfer to piping bags.
- Outline and flood cookies; let dry for 1–2 hours.
- Pipe flowers, leaves, and add details; let dry overnight.
Notes
Store cookies in an airtight container at room temperature for up to 3 days. For a crispier bite, leave them uncovered for 10 minutes before serving. Freeze undecorated dough for up to 3 months.
Nutrition
Serving: 1gCalories: 110kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 6g
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