Description
“Buttery, floral-shaped Baby in Bloom Cookies are the ultimate baby shower treat—soft, sweet, and endlessly customizable. Perfect for celebrating new beginnings!” (155 characters)
Ingredients
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1 cup unsalted butter (room temperature)
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¾ cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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½ tsp almond extract (optional)
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2 ½ cups all-purpose flour
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¼ tsp salt
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Gel food coloring (pastel shades)
Instructions
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Cream butter & sugar: Beat until fluffy. Mix in egg, vanilla, and almond extract.
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Combine dry ingredients: Gradually add flour and salt. Mix until dough forms.
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Chill dough: Roll into a disc, wrap in plastic, and refrigerate 30 minutes.
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Cut shapes: Roll dough to ¼-inch thickness. Use flower cutters to stamp cookies.
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Bake: At 350°F for 8–10 minutes until edges are lightly golden. Cool completely.
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Decorate: Tint icing, pipe designs, and add sprinkles.
Notes
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Dough too sticky? Chill longer or dust rolling pin with powdered sugar.
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Gluten-free? Use Cup4Cup flour 1:1.
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Storage: Undecorated cookies freeze well for 2 months.
- Prep Time: 20 mins
- Additional Time: 30 mins (chilling)
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: Baby in Bloom Cookies, baby shower cookies, decorated sugar cookies, easy baby shower treats