Baby Bloom Flower Cookies (Print Version)

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

# 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 - Pastel food coloring gels in 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°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 cookies 1 inch apart on prepared sheets. Re-roll dough scraps as needed.
09 - Bake for 10 to 12 minutes, or until edges are just golden. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a bowl, combine powdered sugar and meringue powder. 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. Decorate as desired. Allow icing to set completely before serving or packaging.

# Expert Advice:

01 -
  • These cookies are buttery and tender without being overly sweet, so they pair beautifully with tea or lemonade instead of stealing all the attention.
  • The royal icing hardens to a smooth, polished finish that looks professionally done, even if you're piping freehand for the first time.
  • You can make the dough days ahead and decorate whenever inspiration strikes, turning this into a no-stress project that feels like play.
02 -
  • Softening butter properly is non-negotiable; if it's still cold or too warm, your creaming won't incorporate enough air and the cookies turn out dense instead of tender.
  • Rolling the dough to exactly 1/4-inch thickness makes an enormous difference in how evenly they bake and how delicate the finished cookie feels in your mouth.
  • Meringue powder is worth buying specifically for this recipe because it's what makes royal icing dry to that professional-looking matte finish instead of staying sticky.
03 -
  • Keep your piping bag at a 90-degree angle to the cookie surface and use light, steady pressure for graceful lines instead of trying too hard.
  • If your icing is too thick and cracks when you spread it, add water a half-teaspoon at a time; if it's too thin and runs, whisk in a little more powdered sugar gradually.
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