Baby in Bloom Flower Cookies (Printable)

Buttery flower cookies decorated with soft pastel royal icing, ideal for celebrations or teatime.

# 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, and lavender

# How-To Steps:

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 dry ingredients to 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°F. 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 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, thick, and spreadable.
11 - Divide icing into small bowls and tint each 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 packaging.

# Expert Suggestions:

01 -
  • The dough is buttery and forgiving, so even if your flowers aren't perfectly symmetrical, they taste absolutely wonderful.
  • Royal icing looks impressive but requires no special skills—just patience and a steady hand (which you'll develop after the first batch).
  • They hold up beautifully in a box or tin, making them ideal for gifts or events where you need to bake ahead.
02 -
  • Don't skip the chilling step—warm dough spreads too much in the oven and you'll lose those crisp flower edges.
  • Meringue powder contains egg, so if that's an allergen concern for you, there are egg-free royal icing recipes available that use aquafaba or other stabilizers instead.
  • The difference between perfect icing and grainy, separated icing often comes down to sifting the powdered sugar—this one extra step matters.
03 -
  • Room temperature ingredients—butter, egg, and even water—incorporate more smoothly, resulting in a more cohesive dough and icing.
  • If your royal icing gets too thick as you work, add water one tiny drop at a time rather than pouring, because it's much easier to thin than to thicken again.
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