Baby in Bloom Flower Cookies (Print version)

Delicate, buttery flower-shaped cookies adorned with soft pastel icing for festive occasions.

# What You'll Need:

→ 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, lavender

# Directions:

01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
02 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2 to 3 minutes.
03 - Beat egg and vanilla extract into the butter mixture until well combined.
04 - Gradually add dry ingredients to wet mixture, stirring 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°F. Line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll out one dough disc to 1/4-inch thickness. Cut flower shapes using a cookie cutter.
08 - Place cut cookies 1 inch apart on prepared baking sheets. Re-roll dough scraps as needed.
09 - Bake for 10 to 12 minutes, or until edges are just golden. Cool on sheet for 5 minutes, then transfer to 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 portion with a different pastel gel color.
12 - Spread or pipe icing onto cooled cookies and decorate as desired. Allow icing to set completely before serving or storing.

# Expert Tips:

01 -
  • They taste like pure butter and vanilla without being heavy or cloying, which somehow feels both indulgent and light.
  • The pastel icing is forgiving enough for shaky hands but impressive enough to make you look like you actually know what you're doing.
  • You can prep the dough days ahead and bake whenever the mood strikes, making these perfect for last-minute gatherings.
02 -
  • I learned the hard way that room temperature butter is absolutely essential—cold butter won't cream properly no matter how long you beat it, and you'll end up with dense, disappointing cookies.
  • The moment you see the icing start to thicken is the moment to stop adding water, because you can always add more but you can't take it out, and too-thin icing won't set properly or hold decorative details.
03 -
  • Make the dough up to three days ahead and keep it wrapped in the refrigerator, which actually improves the flavor because the ingredients have time to mingle and meld together.
  • A light dusting of almond extract in the dough creates an almost imperceptible floral note that makes people pause and wonder what they're tasting—that mysterious something that makes a cookie unforgettable.
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