14 Beautiful Flower Baby Shower Cookies That Everyone Loves

Written by Sandra P. Hays in Dessert

You’re planning a baby shower and you want cookies that look like they belong in a bridal-magazine spread. Flower Baby Shower Cookies bring charm, color, and a handmade touch that guests notice first. These cookies pair delicate floral art with friendly flavors, so they taste as good as they look.

Inside you’ll find 14 pretty cookie recipes — from royal-iced roses to pressed edible-flower rounds. Each recipe lists exact ingredients, step-by-step instructions, and serving ideas. You’ll see options for simple butter cookies, decorated sugar cookies, and tea-infused varieties that suit any theme.

If you want cookies that match a pastel palette, a garden party, or a modern neutral shower, this collection has a design for you. Pin your favorites, try one or three, and make cookies that feel personal and celebratory.

1. Delicate Royal Iced Rose Cookies

Prep time: 25 minutes | Bake time: 10–12 minutes | Yield: 24 cookies

These roses use royal icing to hold crisp petal details. The cookie base is tender and slightly sweet. Royal icing dries hard and gives a glossy finish that snaps gently. They’re perfect for a refined Flower Baby Shower Cookies theme. You’ll love the clean white base and soft pink roses that smell faintly of vanilla.

Ingredients (floral sugar cookies)

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • Royal icing: 3 cups powdered sugar
  • 3 tbsp meringue powder
  • 6–8 tbsp warm water
  • Gel colors: pale pink, deep pink

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  2. Whisk 2 1/2 cups flour, baking powder, and salt in a bowl.
  3. Beat butter and sugar until light, about 3 minutes.
  4. Add egg, vanilla, and almond extract; beat until combined.
  5. Gradually add dry mix, stirring until dough comes together.
  6. Roll dough to 1/4-inch thickness on floured surface. Cut rounds with a 2.5-inch cutter.
  7. Place on baking sheets 1 inch apart. Bake 10–12 minutes until edges are just golden.
  8. Let cool on sheet 5 minutes, then transfer to rack to cool completely.
  9. For royal icing, beat powdered sugar and meringue powder. Add water gradually until stiff peaks form for outlining and flood consistency when thinned.
  10. Outline cookie in white. Flood with thin white icing. Pipe rose centers in deep pink, drag outward with toothpick to form petals. Let dry 6–8 hours until hard.

How to Serve It

Display on a white cake stand with fresh rosebuds for a cohesive look. Garnish each plate with a tiny sprig of baby’s breath. Pair with Earl Grey tea or light lemon punch. Store in an airtight container layered with parchment for up to 5 days. Make ahead by baking and storing undecorated cookies for 3 days, then ice the day before the event.

2. Lemon Blossom Sugar Cookies

Prep time: 20 minutes | Bake time: 10–11 minutes | Yield: 30 cookies

Bright lemon flavor lifts these blossom cookies. The cookie is tender with a citrus tang. A small dollop of lemon curd in the center adds shine and freshness. These suit sunny showers and pair well with floral decor. You’ll notice a lively lemon aroma as they bake.

Ingredients (lemon floral sugar cookies)

  • 3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tbsp lemon zest (about 2 lemons)
  • 2 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1/2 cup lemon curd
  • Yellow buttercream: 1 cup powdered sugar + 2 tbsp butter + 1 tbsp lemon juice

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets.
  2. Whisk flour, baking soda, and salt in a bowl.
  3. Cream butter and sugar until pale, about 3 minutes.
  4. Add egg, lemon zest, lemon juice, and vanilla; mix well.
  5. Gradually add flour mixture until dough forms.
  6. Roll to 1/4-inch thickness and cut with a floral cutter. Use a smaller cutter to create a center well.
  7. Bake 10–11 minutes until edges are set and slightly golden.
  8. Cool on wire rack 10 minutes before filling centers with lemon curd and piping a ring of yellow buttercream.
  9. Let set 1 hour before serving so curd firms.

How to Serve It

Arrange on a gingham platter with whole lemons as props. Garnish with extra lemon zest for sparkle. Serve with iced tea or lemonade. Store cookies in a single layer in the fridge for up to 3 days due to lemon curd. Make centers the morning of the event for best texture.

3. Shortbread Floral Medallions

Prep time: 15 minutes | Bake time: 12–14 minutes | Yield: 20 medallions

These shortbread medallions are buttery and crumbly. A light floral infusion—like lavender or orange blossom—gives fragrance. The stamped floral texture looks elegant without heavy icing. They fit a classic Flower Baby Shower Cookies table when you want subtle sophistication.

Ingredients (buttery floral shortbread)

  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 tsp fine salt
  • 1 cup unsalted butter, cold, cubed
  • 1 tbsp dried culinary lavender or 1 tsp orange blossom water
  • 1 tsp vanilla extract
  • Zest of 1 orange (if using lavender, optional)
  • 1 tbsp honey (optional, for sheen)
  • Melted dark chocolate for dipping, optional

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets.
  2. Whisk flour, powdered sugar, and salt.
  3. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs.
  4. Stir in lavender or orange blossom water and vanilla until dough forms.
  5. Press into a disc, chill 15 minutes if too soft.
  6. Roll to 1/4-inch thickness, stamp with cookie stamp, and cut medallions.
  7. Place on baking sheet and bake 12–14 minutes until edges lightly golden.
  8. Transfer to rack; while warm brush with honey or dip half in melted chocolate if desired.
  9. Cool completely; shortbread firms as it cools.

How to Serve It

Stack medallions on a wooden board with linen napkins. Add sprigs of fresh lavender or orange slices for scent. Pair with chamomile tea or a honey-laced latte. Store in an airtight tin at room temperature for up to 7 days. Make ahead and freeze baked cookies up to 1 month.

4. Watercolor Wildflower Cookies

Prep time: 30 minutes | Bake time: 9–11 minutes | Yield: 24 cookies

Watercolor cookie decoration gives an artistic feel without heavy piping. A soft crumbly sugar cookie takes gel colors like paint. Tiny piped blossoms complete the effect. These are ideal when you want Flower Baby Shower Cookies with a modern, handmade look.

Ingredients (watercolor sugar cookies)

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1–2 tbsp milk (if needed)
  • Royal icing: 3 cups powdered sugar, 2 tbsp meringue powder, 5–7 tbsp water
  • Gel food colors: blue, pink, purple

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets.
  2. Whisk flour, baking powder, and salt.
  3. Cream butter and sugar until light, about 3 minutes.
  4. Add egg and vanilla; mix until combined.
  5. Add dry mix until dough forms. Add milk if dough is too stiff.
  6. Roll to 1/4-inch and cut shapes. Bake 9–11 minutes until edges set.
  7. Cool completely on a rack.
  8. Mix royal icing to flood consistency. Thin with water for a smooth surface.
  9. Paint with diluted gel colors using a small brush while icing is wet to create watercolor washes. Pipe small flowers with thicker icing and let dry 6–8 hours.

How to Serve It

Lay cookies on a pastel-colored platter with sprigs of dried wildflowers. Pair with herbal iced tea for a garden-party vibe. Store in an airtight container for up to 5 days. Make the cookies a day ahead and paint the morning of the shower for freshest color.

5. Flower Baby Shower Cookies: Peony Blossom Cutouts

Prep time: 30 minutes | Bake time: 10–12 minutes | Yield: 18 peony cookies

These peony cutouts have layered buttercream ruffles for a full bloom. The cookie base is slightly crisp and tender. The buttercream is silky and holds petal shapes. They’re perfect Flower Baby Shower Cookies when you want a romantic centerpiece that smells faintly of vanilla.

Ingredients (peony buttercream cookies)

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp rose water (optional)
  • Buttercream: 1 cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 2–3 tbsp heavy cream
  • Gel colors: blush pink, cream

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets.
  2. Whisk flour, baking powder, and salt.
  3. Cream butter and sugar until fluffy, about 3 minutes.
  4. Add egg, vanilla, and rose water; beat until smooth.
  5. Add dry ingredients gradually until dough pulls away from bowl.
  6. Roll to 1/4-inch and cut peony shapes. Chill 10 minutes if dough soft.
  7. Bake 10–12 minutes until edges are faintly golden.
  8. Cool on wire rack 15 minutes; ensure cookies are fully cool before decorating.
  9. Make buttercream by beating butter then adding powdered sugar and heavy cream until piping consistency. Use petal piping tip to pipe ruffled layers from center outward. Chill 1 hour to set.

How to Serve It

Arrange peonies on a lace-trimmed platter with matching napkins. Add a few fresh peony petals for texture. Pair with a floral mocktail or herbal tea. Store in a single layer in the fridge for 3 days. Make cookies a day ahead; pipe buttercream the same day for best petal shape.

6. Mini Daisy Sandwich Cookies

Prep time: 25 minutes | Bake time: 8–10 minutes | Yield: 36 mini sandwiches

These tiny daisy sandwich cookies are crisp with a soft buttercream center. The sandwich format gives a balance of texture and flavor. Their pint-sized shape is perfect for small hands and signature favors. They smell of vanilla with a hint of citrus from the filling.

Ingredients (mini sandwich daisy cookies)

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1 large egg yolk, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp milk
  • Filling: 1/2 cup unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 tbsp lemon juice
  • Yellow gel color

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets.
  2. Whisk flour and salt.
  3. Beat butter and powdered sugar until smooth.
  4. Add egg yolk, vanilla, and milk; mix to combine.
  5. Stir in dry ingredients until dough forms.
  6. Roll to 1/8-inch thickness and cut small daisy shapes.
  7. Bake 8–10 minutes until edges are barely golden. Cool completely.
  8. Make filling by creaming butter, adding powdered sugar and lemon juice. Tint center yellow.
  9. Pipe a dollop on half the cookies and sandwich with a matching top. Chill 30 minutes to set.

How to Serve It

Display in mini cupcake liners for a cute favor. Garnish with edible mini flowers or gold sprinkles. Pair with chamomile tea or a citrus punch. Store in an airtight container in the fridge for 4 days. Make ahead and assemble the morning of the event for peak freshness.

7. Edible Pressed Flower Cookies

Prep time: 40 minutes | Bake time: 10–12 minutes | Yield: 20 cookies

Pressed edible flowers create a garden-on-a-cookie look. A thin glaze seals the petals and keeps them edible. The cookie is tender with a mild vanilla flavor to let the flowers shine. These are perfect for a botanical Flower Baby Shower Cookies table.

Ingredients (pressed flower iced cookies)

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • Edible pressed flowers (pansies, violas, rose petals), dried and pressed
  • Glaze: 1 1/2 cups powdered sugar + 2–3 tbsp milk
  • 1 tbsp clear piping gel (optional, to seal)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets.
  2. Whisk flour, baking powder, and salt.
  3. Cream butter and sugar until fluffy.
  4. Add egg and vanilla, mix until combined.
  5. Add dry ingredients and form dough. Chill 15 minutes if soft.
  6. Roll to 1/4-inch and cut rounds. Bake 10–12 minutes until edges set.
  7. Cool completely.
  8. Mix glaze until smooth and thin enough to brush on. Brush a thin layer on cookie.
  9. Using tweezers, place pressed flowers onto glaze. Brush another thin layer over petals or a small dot of piping gel to seal. Let dry 4–6 hours.

How to Serve It

Arrange cookies on a wooden tray with loose petals scattered. Serve alongside light floral cocktails or sparkling water. Store in a single layer in a cool, dry place for 3–4 days. Make ahead by baking and pressing flowers onto the glaze the day before.

8. Buttercream Ranunculus Cookies

Prep time: 35 minutes | Bake time: 10–12 minutes | Yield: 20 cookies

Ranunculus-shaped buttercream flowers are lush and layered. The cookie base is sturdy to hold piped petals. Buttercream remains soft and creamy, offering a rich mouthfeel. These Flower Baby Shower Cookies are for hosts who want a bold floral centerpiece on their dessert table.

Ingredients (ranunculus buttercream cookie)

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • Buttercream: 1 1/2 cups unsalted butter, room temperature
  • 4 cups powdered sugar
  • 3–4 tbsp heavy cream
  • Gel colors: coral and cream

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 pale.
  4. Add egg and vanilla and mix.
  5. Add dry ingredients and form dough. Chill 15–20 minutes if needed.
  6. Roll to 1/4-inch and cut rounds. Bake 10–12 minutes until edges set.
  7. Cool completely.
  8. Make buttercream by beating butter then adding powdered sugar and heavy cream until smooth and pipeable.
  9. Fit a small petal tip and pipe concentric ruffled rings from center outward for a ranunculus look. Chill 30–60 minutes to set.

How to Serve It

Place on a tiered stand among fresh ranunculus or peony blooms. Garnish with edible gold dust for a touch of glam. Pair with a creamy latte or chamomile honey tea. Store in the fridge for 3 days; bring to room temperature before serving. Make cookies ahead and pipe flowers on the day of the shower for best buttercream texture.

9. Flower Baby Shower Cookies: Sunflower Smile Cookies

Prep time: 20 minutes | Bake time: 10–12 minutes | Yield: 24 sunflower cookies

Sunny flavors make these sunflower cookies cheerful and memorable. A crisp cookie base with bright buttercream petals and a chocolate center creates contrast. They work well for outdoor or rustic Flower Baby Shower Cookies themes. You’ll notice a caramel note from light browning at the edges.

Ingredients (sunflower sugar cookies)

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • Petals: 1 cup buttercream (prepared with 1/2 cup butter + 1 1/2 cups powdered sugar)
  • 2 oz dark chocolate, melted (center)
  • Yellow gel color
  • Edible gold dust, optional

Instructions

  1. Preheat oven to 350°F (175°C). Prepare baking sheets.
  2. Whisk flour, baking powder, and salt.
  3. Cream butter and sugar until light.
  4. Add egg and vanilla; mix well.
  5. Add dry ingredients and form dough.
  6. Roll to 1/4-inch, cut sunflower shapes using a fluted cutter. Bake 10–12 minutes until edges lightly golden.
  7. Cool on a rack.
  8. Make buttercream and color yellow. Pipe petals with a petal tip. Melt dark chocolate and pipe a circle in the center. Dust with gold if desired.
  9. Allow chocolate to set and buttercream to firm, about 1 hour, before serving.

How to Serve It

Serve on a rustic board with fresh sunflowers for a sunny display. Pair with lemonade or a cold brew tea. Store in an airtight container at room temperature for 3–4 days. Make chocolate centers the morning of the shower to avoid sweating.

10. Succulent Garden Cookies

Prep time: 30 minutes | Bake time: 9–11 minutes | Yield: 30 small succulents

Succulent cookies use shaded buttercream to mimic real plants. The base cookie is sturdy and lightly sweet. You’ll pipe rosettes and pointed leaves in ombré greens. These are a fun twist for Flower Baby Shower Cookies when you want a garden-inspired table.

Ingredients (succulent buttercream cookies)

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • Buttercream: 1 1/2 cups unsalted butter, room temperature
  • 3–4 cups powdered sugar
  • 3–5 tbsp heavy cream
  • Gel colors: several green shades and purple

Instructions

  1. Preheat oven to 350°F (175°C) and line sheets.
  2. Whisk flour, baking powder, and salt.
  3. Cream butter and sugar until pale.
  4. Add egg and vanilla, then dry ingredients; form dough.
  5. Roll to 1/4-inch and cut rounds. Bake 9–11 minutes until set.
  6. Cool completely.
  7. Make buttercream, divide into small bowls and tint into gradient greens and purples.
  8. Fit a medium star or leaf tip and pipe rosettes and pointed leaves by rotating the cookie. Use two colors in one bag for ombré.
  9. Chill 30 minutes to set.

How to Serve It

Arrange succulents in a shallow tray filled with sugar “sand” for a garden effect. Pair with herbal iced tea or a cactus-themed mocktail. Store in a cool, dry place in a single layer for 3–4 days. Make cookie bases ahead and pipe succulents the day before serving.

11. Magnolia Tea-Infused Cookies

Prep time: 20 minutes | Bake time: 10–12 minutes | Yield: 24 cookies

Infusing tea in the dough gives a subtle floral note. These magnolia tea cookies are tender and aromatic. Powdered sugar finish suggests a tea-party vibe. They complement a delicate Flower Baby Shower Cookies menu and pair beautifully with warm drinks.

Ingredients (tea-infused sugar cookies)

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tbsp brewed magnolia or chamomile tea, cooled
  • 1 tsp vanilla extract
  • Dried edible petals for garnish
  • Powdered sugar for dusting

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 smooth.
  4. Add egg, cooled tea, and vanilla; mix well.
  5. Add dry ingredients and form dough.
  6. Roll to 1/4-inch and cut shapes. Bake 10–12 minutes until edges are slightly golden.
  7. Cool on racks. Dust lightly with powdered sugar and press a dried petal onto each cookie while still slightly tacky so it adheres.
  8. Let set 30 minutes before serving.

How to Serve It

Serve on a floral china set with a teapot of the same tea. Garnish with fresh magnolia leaves or sprigs. Pair with light finger sandwiches and scones. Store in an airtight container for 4 days. Make dough the day before and bake on event day for the freshest aroma.

12. Wreath Cookie Favors with Floral Accent

Prep time: 30 minutes | Bake time: 10–12 minutes | Yield: 18 wreaths

Wreath-shaped cookies are great as favors. You’ll pipe interlocking leaves and add tiny floral accents. The cookie is slightly crisp and sturdy for gifting. These Flower Baby Shower Cookies double as place settings that guests can take home.

Ingredients (wreath sugar cookies)

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • Buttercream: 1 cup unsalted butter, 2 1/2 cups powdered sugar
  • Gel colors: green, pink
  • Edible glitter or silver dragees (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets.
  2. Whisk flour, baking powder, and salt.
  3. Cream butter and sugar until fluffy.
  4. Add egg and vanilla, then the dry ingredients.
  5. Roll to 1/4-inch, cut ring shapes with a round cutter and a smaller cutter to remove center.
  6. Bake 10–12 minutes until edges set. Cool fully.
  7. Tint buttercream green and pipe overlapping leaf clusters with a leaf tip to form a wreath. Pipe small pink rosebud accents.
  8. Add a dot of edible glitter or a dragee for sparkle. Chill 30 minutes to set.

How to Serve It

Wrap each wreath in a cellophane bag tied with twine and a name tag for place settings. Pair with mini jars of jam or tea bags as favors. Store in a single layer in an airtight container for 4 days. Assemble the night before and package the morning of the party.

13. Tiny Poppy Picot-Edge Cookies

Prep time: 20 minutes | Bake time: 9–11 minutes | Yield: 36 small cookies

These petite picot-edge cookies are dainty and classic. The crisp edge and tiny piped poppies offer visual impact without heavy icing. They’re ideal for delicate Flower Baby Shower Cookies themes and pair nicely with afternoon tea.

Ingredients (poppy sugar cookies)

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter, room temperature
  • 3/4 cup powdered sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • Red gel color
  • Black royal icing or melted dark chocolate for centers
  • Cornstarch for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line sheets.
  2. Whisk flour, baking powder, and salt.
  3. Cream butter and powdered sugar until smooth.
  4. Add egg and vanilla; mix until combined.
  5. Add flour mixture to form dough. Chill 15 minutes if needed.
  6. Roll to 1/8–1/6 inch and cut small round cookies with a fluted cutter to create picot edges.
  7. Bake 9–11 minutes until edges are set and slightly golden.
  8. Cool completely. Tint a small batch of royal icing red and pipe small poppy petals. Add black centers with tiny dot or chocolate.
  9. Let dry 4–6 hours before stacking.

How to Serve It

Place on a doily-lined tray and sprinkle with a few poppy seeds for texture (if desired). Pair with black tea or a light Rosé for adult guests. Store flat in an airtight container for 5 days. Make a batch of icing ahead and decorate the morning of the event.

14. Flower Baby Shower Cookies: Monogram Floral Cookies

Prep time: 35 minutes | Bake time: 10–12 minutes | Yield: 12 large monogram cookies

Personalized monogram cookies add a thoughtful touch. Decorate each cookie with tiny floral accents around the initial. The base is a sturdy sugar cookie that holds detail. These Flower Baby Shower Cookies are perfect for honoring the mom-to-be with a bespoke sweet.

Ingredients (monogram sugar cookies)

  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • Royal icing: 4 cups powdered sugar, 3 tbsp meringue powder, 8–10 tbsp water
  • Gel colors: blush, sage, gold dust
  • Edible gold luster for accents

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets.
  2. Whisk flour, baking powder, and salt.
  3. Beat butter and sugar until pale and fluffy.
  4. Add egg and vanilla, then dry ingredients; form dough.
  5. Roll to 1/4-inch and cut monogram shapes with letter cutters. Chill 10 minutes if soft.
  6. Bake 10–12 minutes until edges are faintly golden.
  7. Cool completely.
  8. Mix royal icing and divide into small bowls. Tint blush and sage. Outline letters in thin white icing and flood. Pipe tiny flowers and leaves around the monogram. Add edible gold dust for a metallic accent.
  9. Let dry 8 hours before packaging or serving.

How to Serve It

Display monogram cookies on personalized plates at each place setting. Wrap individually for guests with a ribbon and a small note. Pair with sparkling water or champagne for an adult toast. Store in a single layer in an airtight tin for 5 days. Make the cookies two days ahead and decorate the day before the shower.

You now have 14 distinct floral cookie recipes to match any baby shower style. From bold sunflowers to delicate pressed petals, these Flower Baby Shower Cookies cover classic, modern, and whimsical looks. Try one design to practice technique, or pick a few to create a varied dessert table.

Go ahead and pin the recipes you love so you can find them on party day. Which design are you most excited to bake for your shower? Share these with friends or family who’ll help you bake — it’s more fun together.

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