Mini Flower Baby Shower Cookies
These small, decorated cookies are suitable for serving at baby showers or other delicate celebrations. This recipe yields detailed floral designs using royal icing.
Equipment
- Mixing Bowls
- Electric mixer
- Rolling Pin
- Cookie cutters (small flowers or circles)
- Baking sheets
- Piping bags and fine tips
Ingredients
For the Cookies
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
For the Royal Icing
- 2 cups powdered sugar
- 1 1/2 tbsp meringue powder
- 3-4 tbsp warm water
- As needed gel food coloring (pink, yellow, green, purple)
Instructions
- Whisk the flour, baking powder, and salt together in one bowl.
- Cream the softened butter and granulated sugar in a separate bowl until the mixture is light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla extract to the butter mixture and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients until the dough forms.
- Wrap the dough and chill it for a minimum of 1 hour.
- Roll the dough to 1/4 inch thickness. Cut small shapes, such as flowers or circles.
- Place the cut shapes on a lined baking sheet. Bake at 175°C for 8 to 10 minutes, or until the edges are set.
- Remove the cookies from the oven and cool them completely.
- Prepare the royal icing by mixing the powdered sugar, meringue powder, and water until the mixture is smooth and glossy.
- Divide the icing and tint it with pastel colors using gel food coloring.
- Use piping bags with fine tips to outline and flood the cookies with the base icing layer.
- Let the base layer dry for 4 to 6 hours.
- Pipe small floral details, such as dots, petals, or leaves, using thicker icing.
- Allow the cookies to dry fully before you serve or package them.
Notes
Making smaller cookies makes them easier to handle and serve at events.
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty.