Perfect Baby in Bloom Flower Decorated Sugar Cookies
Delicate flower-decorated sugar cookies perfect for baby showers and celebrations, featuring a tender texture and simple ingredients with charming floral designs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ¾ cups (345g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened (room temperature)
- 1 ½ cups (300g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 3 cups (360g) powdered sugar, sifted
- 2 large egg whites or 4 tablespoons meringue powder + 6 tablespoons water
- 1 teaspoon lemon juice
- Food coloring gels in pastel shades (pink, lavender, mint green, soft yellow)
- Edible sugar flowers or small fondant blossoms (optional)
- Fine sanding sugar for sparkle (optional)
Instructions
- In a medium bowl, whisk together 2 ¾ cups (345g) flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, beat 1 cup (226g) softened unsalted butter with 1 ½ cups (300g) granulated sugar using a mixer on medium speed until light and fluffy—about 3-4 minutes.
- Beat in 1 large egg and 1 teaspoon vanilla extract until just combined.
- Gradually mix in the flour mixture on low speed until dough forms. Do not overmix.
- Flatten dough into a disk, wrap in plastic, and chill for at least 1 hour or overnight.
- Preheat oven to 350°F (175°C). Lightly flour your work surface and rolling pin.
- Roll dough to about ¼-inch (0.6 cm) thickness. Use flower-shaped cookie cutters to cut out shapes, placing them 1 inch (2.5 cm) apart on baking sheets.
- Bake cookies for 8-10 minutes, until edges just start to turn golden.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to cooling racks to cool completely.
- Beat together 3 cups (360g) powdered sugar, 2 egg whites or meringue powder mixture, and 1 teaspoon lemon juice until smooth and glossy.
- Separate icing into small bowls and tint with desired food coloring gels.
- Outline each cookie with thicker consistency icing, then flood the center with thinner consistency icing.
- While icing is still wet, add edible sugar flowers or paint delicate floral details.
- Let icing dry thoroughly, ideally overnight, before serving.
Notes
If dough gets too soft while rolling, chill for 15 minutes. Clean cookie cutters between batches for sharp edges. Use parchment or silicone mats to prevent sticking. For royal icing, use thicker consistency for outlining and thinner for flooding. Let icing dry overnight to avoid smudging. Dough can be refrigerated up to 48 hours or frozen up to 3 months. Use aquafaba for vegan icing option. Butter should be room temperature but not too soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 5
- Carbohydrates: 18
- Protein: 1
Keywords: sugar cookies, baby shower cookies, flower decorated cookies, royal icing, homemade sugar cookies, easy sugar cookies, baby shower dessert