14 Precious Baby Boy Themed Cookies Everyone Raves About

Written by Sandra P. Hays in Dessert

Welcoming a tiny one often means small celebrations and big smiles. If you’re planning a baby shower, gender-reveal party, or just a sweet gift, these Precious Baby Boy Themed Cookies bring charm to any table. You’ll find sugar cookies, buttery shortbreads, fondant-decorated keepsakes, and even soft sandwich cookies designed with baby-blue palettes and playful shapes.

Each recipe is crafted for home bakers, with clear steps, realistic bake times, and simple decorating tips. You’ll see classic royal-icing designs, easy fondant methods, and flavor twists like lemon, chocolate, and almond that keep things interesting. These Precious Baby Boy Themed Cookies are perfect for bakers who want beautiful results without fuss. Pin the ideas you love, try a few recipes, and share them with friends and family — they’ll rave about the sweetness and attention to detail.

1. Precious Baby Boy Themed Cookies: Classic Sugar Rattle Cookies

These classic sugar rattle cookies stand out with crisp edges and glossy royal-iced tops. They taste buttery with a hint of vanilla and a tender snap. The rattle shape fits the baby-boy theme and looks charming on dessert tables. You’ll love making them for showers, favor bags, or a sweet gift. The smell of butter and vanilla while they bake is practically nostalgic.

Ingredients

  • 3 cups (360g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp fine salt
  • 1 cup (227g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 2 tbsp milk, room temperature (if needed)
  • Blue gel food coloring
  • White royal icing (make below or use 2 cups store-bought)
  • Sanding sugar, blue for sparkle
  • Silver dragees for decoration

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Whisk 3 cups flour, 1 tsp baking powder, and 1/2 tsp salt in a bowl.
  3. Beat 1 cup butter and 1 cup sugar until light and fluffy, about 3 minutes.
  4. Add 1 egg and 2 tsp vanilla, beat until combined.
  5. Gradually mix dry ingredients into wet. If dough is crumbly, add up to 2 tbsp milk.
  6. Divide dough, wrap in plastic, chill 30 minutes until firm.
  7. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut rattle shapes.
  8. Place cookies 2 inches apart on sheets. Bake 10-12 minutes until edges are lightly golden.
  9. Let cookies cool 5 minutes on sheet, then transfer to rack to cool completely (30 minutes).
  10. Decorate with royal icing: outline and flood with white and add blue details. Sprinkle sanding sugar and add dragees before icing sets.

How to Serve It

Serve on a white ceramic platter lined with a soft blue linen. Garnish with tiny ribbon bows tied to cookie crates for favors. Pair with mild tea or a baby-themed punch. Store in an airtight container at room temperature for 3–4 days. Make ahead by baking cookies up to 3 days and ice a day before the event.

2. Baby Bootie Shortbread Cookies with Blue Sugar

These baby bootie shortbread cookies are melt-in-your-mouth tender with a buttery crumb. Lightly crisp edges give way to a soft center dusted with blue sugar. They’re simple, elegant, and fit perfectly on a baby-shower dessert table. If you love buttery treats that aren’t overly sweet, these are for you. You’ll notice a rich butter aroma when they come out of the oven.

Ingredients

  • 2 cups (226g) unsalted butter, cold, cubed
  • 1 cup (200g) powdered sugar
  • 1/2 tsp fine salt
  • 3 cups (360g) all-purpose flour
  • 1 tsp pure vanilla extract
  • 1 large egg yolk, room temperature
  • 2 tsp heavy cream
  • 1/2 cup blue sanding sugar
  • 1 tsp lemon zest (optional)
  • Extra flour for rolling
  • Nonstick spray for cookie cutters

Instructions

  1. Preheat oven to 325°F (165°C). Line baking sheets with parchment.
  2. In a bowl, cream 2 cups cold butter and 1 cup powdered sugar until smooth.
  3. Add 1 tsp vanilla, 1 egg yolk, and 2 tsp heavy cream, mix until combined.
  4. Stir in 3 cups flour, 1/2 tsp salt, and lemon zest until dough comes together.
  5. Chill dough 30 minutes wrapped in plastic.
  6. Roll to 1/4-inch thickness on floured surface. Cut booties, place 2 inches apart.
  7. Brush cookie tops lightly with water and dip in blue sanding sugar.
  8. Bake 12–15 minutes until edges show a hint of gold.
  9. Cool on sheet 5 minutes, then transfer to rack to cool completely (20–30 minutes).

How to Serve It

Arrange on a wooden board with sprigs of fresh thyme or eucalyptus. Serve with mild coffee or lemonade. Store in an airtight container for 5–7 days. For favors, stack two cookies and tie with baby-blue ribbon. Make ahead: bake and store unadorned up to 3 days.

3. Fondant Onesie Cookies (Sweet Keepsakes)

These fondant onesie cookies look like tiny keepsakes and stay soft longer than royal-iced cookies. They feature a tender sugar base topped with rolled fondant, making them easy to customize. The texture is soft yet stable, perfect for gifting. If you enjoy crafting cute edible details, you’ll love how they turn out. Expect a sweet, vanilla-scented bite with a silky fondant finish.

Ingredients

  • 3 cups (360g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (227g) unsalted butter, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 1 tbsp milk, room temperature
  • 1 lb (450g) white rolled fondant
  • Blue gel food coloring
  • Edible pearls for detail
  • Cornstarch for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  2. Whisk flour, baking powder, and salt in a bowl.
  3. Cream 1 cup butter and 3/4 cup sugar until light, about 3 minutes.
  4. Beat in 1 egg and 2 tsp vanilla.
  5. Add dry ingredients and 1 tbsp milk. Mix until dough forms.
  6. Chill dough 30 minutes wrapped in plastic.
  7. Roll to 1/4-inch on lightly floured surface. Cut onesie shapes.
  8. Bake 9–11 minutes until edges are set and lightly golden.
  9. Cool completely on wire rack (30 minutes).
  10. Tint fondant with blue gel, roll thin on cornstarch, cut onesie shapes, and gently press onto cookies. Add pearls.

How to Serve It

Place on individual doilies or small kraft boxes. Add mini clothespins for an extra nursery touch. Pair with chamomile tea or milk for kids. Store in an airtight container with parchment between cookies for 5–7 days. Make ahead: assemble fondant-topped cookies up to 2 days before serving.

4. Chocolate Teddy Bear Cookies with Blue Bow

These chocolate teddy bear cookies are cocoa-rich with a tender chew and crisp edges. A blue royal-iced bow gives them whimsical baby-boy flair. They’re slightly chocolaty and pair well with milk, perfect for playful dessert tables. Families and kids will adore the shape and the friendly taste. The deep chocolate aroma is irresistible while baking.

Ingredients

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 1 cup (227g) unsalted butter, room temperature
  • 3/4 cup (150g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 2 tbsp milk, if needed
  • Blue royal icing for bows
  • Mini chocolate chips for eyes (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets.
  2. Whisk flour, cocoa, baking soda, and salt.
  3. Cream butter, brown sugar, and granulated sugar until fluffy.
  4. Add egg and vanilla, beat until mixed.
  5. Add dry mix; if dough seems stiff, add 1–2 tbsp milk.
  6. Chill 15–20 minutes to firm dough.
  7. Roll to 1/4-inch and cut teddy shapes. Place on sheet 2 inches apart.
  8. Bake 9–12 minutes until edges set.
  9. Cool on sheet 5 minutes then transfer to rack to cool completely (30 minutes).
  10. Pipe blue royal-icing bows and add mini chips for eyes while icing is wet.

How to Serve It

Stack teddy bears on a gingham napkin or arrange around a baby-themed cake. Add small jars of milk or mini mason jars for drinks. Store at room temperature in an airtight container for 3–4 days. Make ahead: bake and freeze cookies un-iced for up to 1 month.

5. Precious Baby Boy Themed Cookies: Blue Velvet Sandwich Cookies

These blue velvet sandwich cookies are soft, cakey, and filled with tangy cream cheese buttercream. They’re a playful twist on whoopie pies with a baby-blue hue. The texture is tender and moist, and the filling adds a creamy contrast. You’ll love serving them for baby showers that call for finger-friendly desserts. Expect a soft crumb and slightly tangy finish.

Ingredients

  • 2 1/4 cups (280g) cake flour
  • 2 tbsp (14g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (200g) granulated sugar
  • 3/4 cup (170g) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp sour cream, room temperature
  • Blue gel food coloring
  • Cream cheese filling: 8 oz (225g) cream cheese, room temperature, 1/2 cup (113g) butter, room temp, 2 cups (240g) powdered sugar, 1 tsp vanilla

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets.
  2. Whisk cake flour, cocoa, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light. Add eggs one at a time, then 1 tsp vanilla.
  4. Mix in dry ingredients alternately with 2 tbsp sour cream until smooth.
  5. Add blue gel to reach soft blue color.
  6. Drop tablespoonfuls onto sheets spaced 2 inches apart.
  7. Bake 8–10 minutes until tops spring back slightly.
  8. Cool completely on wire rack (25–30 minutes).
  9. For filling, beat cream cheese and butter, add powdered sugar and vanilla until smooth.
  10. Pipe filling onto one cookie and sandwich another on top.

How to Serve It

Serve on a tiered tray with small signs naming flavors. Garnish with tiny fondant stars or blue sprinkles on the filling edges. Pair with coffee or milk. Store in an airtight container in the fridge for 3–4 days. Make ahead: assemble up to 24 hours before serving for best texture.

6. Lemon Baby Booties Sugar Cookies

These lemon bootie cookies bring a zesty twist to baby-themed treats. They’re bright, crisp, and lightly tangy from fresh lemon zest and juice. The zing balances sweet icing and looks cheerful on the table. If you like citrus flavors, these will delight guests. The aroma of lemon baking fills the kitchen.

Ingredients

  • 3 cups (360g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (227g) unsalted butter, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp lemon zest (from 1–2 lemons)
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1–2 tbsp milk if needed
  • Royal icing (white) and blue gel for piping

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets.
  2. Whisk flour, baking powder, and salt.
  3. Cream butter and sugar for 2–3 minutes until fluffy.
  4. Add egg, lemon zest, lemon juice, and vanilla. Mix.
  5. Gradually add flour mixture; add milk if dough is dry.
  6. Chill dough 30 minutes.
  7. Roll to 1/4-inch and cut bootie shapes.
  8. Bake 9–11 minutes until edges are lightly golden.
  9. Cool on rack 30 minutes and ice with white royal icing. Pipe blue details.

How to Serve It

Place on a pastel platter with lemon slices for color. Garnish with small mint leaves for freshness. Pair with iced tea or lemonade. Store airtight at room temp for 3–4 days. Make ahead: freeze baked cookies un-iced for up to 2 months.

7. Oatmeal Blueberry Drop Cookies (Soft & Chewy)

These oatmeal blueberry drop cookies are chewy, wholesome, and studded with flavor. Dried blueberries and oats add chew and texture, while a hint of cinnamon ties it together. They bring a home-baked feel to baby-boy displays and are good for guests of all ages. The smell is warm with oats and cinnamon.

Ingredients

  • 1 1/2 cups (180g) rolled oats
  • 1 1/2 cups (188g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup (113g) unsalted butter, room temperature
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup dried blueberries
  • 1/3 cup mini blue candy chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets.
  2. Whisk flour, baking soda, salt, and cinnamon.
  3. Cream butter and sugars until light.
  4. Beat in eggs one at a time and vanilla.
  5. Stir in oats, then dry ingredients until combined.
  6. Fold in dried blueberries and blue candy chips.
  7. Drop 2-tbsp scoops onto sheets spaced 2 inches apart.
  8. Bake 10–12 minutes until edges are golden and centers set.
  9. Cool on sheet 5 minutes, then transfer to rack to finish cooling (20 minutes).

How to Serve It

Serve in a wicker basket lined with parchment for a rustic table. Pair with hot cocoa or milk. Store airtight for 4–5 days at room temperature. For make-ahead, freeze baked cookies for up to 2 months.

8. Peanut Butter Baby Blocks Cookies

These peanut butter baby block cookies have a tender, slightly crumbly texture and rich peanut butter flavor. Square shapes decorated with royal icing make them look like tiny alphabet blocks. They’re sturdy for stacking and gifting. If you’re a peanut butter fan, you’ll love the savory-sweet balance. The cookies smell nutty and warm when fresh.

Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (113g) unsalted butter, room temperature
  • 1 cup (250g) creamy peanut butter
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • Blue royal icing for decoration
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets.
  2. Whisk flour, baking powder, baking soda, and salt.
  3. Cream butter, peanut butter, and sugars until smooth.
  4. Add egg and vanilla, mix well.
  5. Gradually add dry ingredients.
  6. Chill dough 20–30 minutes to make rolling easier.
  7. Roll to 1/4-inch and cut squares using a small cutter.
  8. Bake 10–12 minutes until edges are firm and slightly golden.
  9. Cool fully (30 minutes) then pipe block letters and details with blue royal icing.

How to Serve It

Arrange blocks into stacks or spell out names on a platter. Pair with cold milk or coffee. Store in airtight container for 3–4 days; refrigerate if icing is perishable. Make ahead: freeze baked un-iced cookies for 1 month and decorate when ready.

9. Precious Baby Boy Themed Cookies: Almond Blue Macarons

These almond blue macarons are delicate, crisp shells with a chewy interior and smooth almond buttercream. They add an elegant touch to baby-boy dessert tables. The flavor is lightly nutty and subtly sweet, with a creamy filling. If you’ve wanted to try macarons for a baby shower, these are delightful. The scent is nutty and sweet as you pipe the filling.

Ingredients

  • 1 3/4 cups (190g) powdered sugar
  • 1 cup (100g) almond flour, finely ground
  • 3 large egg whites, room temperature
  • 1/4 cup (50g) granulated sugar
  • Pinch of salt
  • Blue gel food coloring
  • For almond buttercream: 1/2 cup (113g) unsalted butter, room temp, 3/4 cup (90g) powdered sugar, 3 tbsp almond butter, 1 tsp vanilla extract
  • Optional: 1/2 tsp almond extract

Instructions

  1. Line two baking sheets with parchment and pipe guide circles.
  2. Sift powdered sugar and almond flour together twice.
  3. Whip egg whites with pinch of salt until foamy. Gradually add granulated sugar and whip to stiff peaks.
  4. Fold dry mix into meringue until batter flows slowly like lava. Add blue gel.
  5. Transfer to a piping bag and pipe 1.5-inch rounds. Tap trays to release air.
  6. Let shells rest 30–60 minutes until a skin forms.
  7. Preheat oven to 300°F (150°C). Bake 14–16 minutes until feet form and shells set.
  8. Cool completely on trays (30 minutes).
  9. For filling, beat butter, powdered sugar, almond butter, and extracts until smooth.
  10. Pipe filling onto half the shells, sandwich with tops, and refrigerate 24 hours for best texture.

How to Serve It

Serve on a porcelain plate with edible silver leaf for a luxe touch. Pair with jasmine tea or champagne for adult guests. Store macarons in the fridge in an airtight container for 3–5 days. Make ahead: assemble and age in fridge 24 hours for best flavor, then bring to room temp before serving.

10. Ginger Baby Carriage Cookies

These ginger baby carriage cookies are warmly spiced with molasses and ginger. They offer a comforting, festive flavor that’s perfect for cooler-weather baby showers. The chew is slightly crisp with deep molasses notes. You’ll enjoy the cozy aroma while baking. They stand out on dessert tables with their charming carriage shapes.

Ingredients

  • 3 cups (360g) all-purpose flour
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 3/4 cup (170g) unsalted butter, room temperature
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (120ml) molasses
  • 1 large egg, room temperature
  • 1 tsp baking soda
  • Blue royal icing for accents
  • Powdered sugar for dusting

Instructions

  1. In a bowl, whisk flour, ginger, cinnamon, cloves, and salt.
  2. Cream butter and brown sugar until fluffy.
  3. Beat in egg and molasses.
  4. Stir in dry mix and baking soda until combined.
  5. Chill dough 30–60 minutes.
  6. Roll to 1/4-inch and cut carriage shapes.
  7. Bake at 350°F (175°C) for 9–12 minutes until edges are set.
  8. Cool cookies on rack 30 minutes.
  9. Ice with blue royal icing and dust lightly with powdered sugar.

How to Serve It

Lay carriages on a rustic wooden platter with cinnamon stick accents. Pair with spiced tea for cooler months. Store in airtight container for 4–5 days. Make ahead: decorate up to 24 hours in advance.

11. White Chocolate Dipped Blue Drizzle Sugar Cookies

These white chocolate-dipped sugar cookies combine a tender sugar base with sweet white chocolate and playful blue drizzle. They’re simple to make but look polished. The contrast of creamy chocolate and crisp cookie is lovely. You’ll find them easy to transport and ideal for favor boxes. The finish is glossy and enticing.

Ingredients

  • 2 1/2 cups (300g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (227g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 8 oz (225g) white chocolate, chopped
  • 1–2 tbsp vegetable oil (for thinning chocolate)
  • Blue candy melts or blue-tinted white chocolate
  • Parchment for dipping

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets.
  2. Whisk flour, baking powder, and salt.
  3. Cream butter and sugar until fluffy.
  4. Add egg and vanilla, mix.
  5. Add dry ingredients; form dough and chill 20–30 minutes.
  6. Roll to 1/4-inch, cut rounds, place on sheets.
  7. Bake 9–11 minutes until edges lightly golden.
  8. Cool completely (30 minutes).
  9. Melt white chocolate with 1 tbsp oil until smooth. Dip half of each cookie; set on parchment.
  10. Melt blue candy melts and drizzle over dipped cookies. Let set 30 minutes.

How to Serve It

Stack on a striped cake stand with matching blue napkins. Pair with flavored milk or tea. Store in an airtight container at room temp for 3–5 days. Make ahead: dip and drizzle a day ahead and store cool.

12. Soft Vanilla Baby Face Cookies with Edible Image

These soft vanilla baby-face cookies use edible image toppers for a personalized touch. The cookie is pillowy with a delicate vanilla flavor and smooth fondant or buttercream base to hold the image. They’re memorable favors that can show a photo or cute baby graphics. If you want customized touches, this method delivers. The look is professional with minimal effort.

Ingredients

  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (227g) unsalted butter, room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large egg yolks, room temperature
  • 1 tsp pure vanilla extract
  • 1–2 tbsp milk if needed
  • 1 cup (240g) smooth white buttercream or rolled fondant
  • Edible image sheets printed with edible ink
  • Cornstarch for handling fondant

Instructions

  1. Preheat oven to 350°F (175°C). Prepare sheets with parchment.
  2. Whisk flour, baking powder, and salt.
  3. Cream butter and sugar until pale.
  4. Beat in egg yolks and vanilla.
  5. Add flour mixture and mix to form dough. Add milk if dry.
  6. Chill 20–30 minutes.
  7. Roll to 1/4-inch and cut rounds. Bake 9–11 minutes until edges set.
  8. Cool completely 30 minutes.
  9. Spread a thin layer of buttercream or smooth fondant on cookies.
  10. Carefully apply edible image, press gently, and refrigerate 30 minutes to set.

How to Serve It

Place on custom printed dessert cards for a keepsake. Pair with small jars of honey or tea. Store refrigerated if buttercream is used for 3–4 days. Make ahead: apply edible images the day before and keep chilled.

13. Blue Sprinkled Lemon-Glazed Biscotti (Baby Shower Biscotti)

These lemon-glazed biscotti are twice-baked for crunch and finished with a blue sprinkle glaze. They’re great for guests who want a sturdier treat to enjoy with coffee. The lemon zing balances the crisp texture. They work well as favors bundled in cellophane. Expect a fragrant lemon note and a satisfying crunch.

Ingredients

  • 3 cups (360g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1/2 cup blue sanding sugar
  • 1 cup (120g) powdered sugar for glaze
  • 2–3 tbsp milk for glaze

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheet.
  2. Whisk flour, baking powder, and salt.
  3. Cream butter and sugar until light.
  4. Add eggs, vanilla, lemon zest, and lemon juice. Mix.
  5. Add dry ingredients, form a firm dough.
  6. Shape into two logs on sheet and flatten slightly.
  7. Bake 20–25 minutes until golden and firm.
  8. Cool 10 minutes then slice diagonally into 1/2-inch pieces.
  9. Arrange cut sides up and bake another 8–10 minutes until crisp.
  10. Mix powdered sugar with milk to a pourable glaze, dip biscotti tops, and sprinkle blue sanding sugar. Let set 30 minutes.

How to Serve It

Serve with small cups of espresso or milk for kids. Wrap pairs in cello with ribbon for favors. Store in airtight container for 2 weeks—they stay crisp. Make ahead: bake and glaze up to 1 week before the event.

14. Baby Shower Blueberry Cheesecake Thumbprint Cookies

These blueberry cheesecake thumbprint cookies combine a buttery shortbread base with tangy cream cheese and jammy blueberry filling. They’re soft, slightly crumbly, and bursting with fruit. The blueberry center adds a bright pop of color perfect for the baby-boy palette. If you want fruity and creamy together, these will please the crowd. The smell is sweet and fruity.

Ingredients

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (115g) cream cheese, room temperature
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup fresh or frozen blueberries
  • 1/4 cup (50g) sugar for compote
  • 1 tsp lemon juice
  • 1 tbsp cornstarch (for compote)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets.
  2. In a saucepan, make blueberry compote: simmer blueberries, 1/4 cup sugar, and 1 tsp lemon juice until syrupy. Stir in 1 tbsp cornstarch dissolved in 1 tbsp water; cook 1–2 minutes. Cool.
  3. In a bowl, beat butter and cream cheese until smooth. Add sugar, egg yolk, and vanilla.
  4. Mix in flour and salt until dough forms. Chill 30 minutes.
  5. Roll dough into 1-inch balls and place on sheet.
  6. Press thumb into center of each ball to make a well.
  7. Spoon 1/2 tsp cooled compote into each well.
  8. Bake 12–14 minutes until edges are set and lightly golden.
  9. Cool on rack 30 minutes. Dust with powdered sugar if desired.

How to Serve It

Arrange on a white platter with fresh blueberries for garnish. Pair with cream tea or sparkling water. Store in airtight container in the fridge for 3–4 days. Make ahead: bake and fill compote the day before for the best set.

These 14 Precious Baby Boy Themed Cookies cover a variety of textures, flavors, and decorating styles to suit every baby shower and celebration. You’ll find easy crowd-pleasers and showstoppers, from simple shortbreads to delicate macarons and fondant keepsakes. Try one or two recipes this weekend and pin the ones you love for easy access later.

Which cookie caught your eye first — a classic rattle, delicate macaron, or playful teddy bear? Try a recipe, snap a photo, and share it with friends or on Pinterest so others can enjoy the same baby-blue charm. Happy baking, and may your table be full of sweet memories to share.

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