Bridal showers call for sweet details and thoughtful touches, and cookies are the perfect way to make the table feel special. They’re easy to serve, fun to decorate, and make beautiful favors guests can take home. This recipe is ideal for elegant events: buttery sugar cookies that hold their shape, topped with smooth royal icing and delicate accents.
Whether you’re hosting a tea-inspired gathering or a chic brunch, these cookies add a polished finish. Plus, you can make them ahead, so there’s no last-minute stress.
What Makes This Recipe So Good
- Classic flavor, elegant finish: A tender vanilla-almond sugar cookie base pairs beautifully with crisp, glossy royal icing.
- Perfect for decorating: The dough barely spreads, so detailed shapes—rings, dresses, hearts—come out clean.
- Make-ahead friendly: Both dough and decorated cookies store well, making event prep smoother.
- Customizable design: Match any color palette with gel food coloring, edible pearls, or gold accents.
- Gift-ready: Package in clear bags with ribbon for instant favors that look professional.
Shopping List
- For the Sugar Cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional but lovely)
- For the Royal Icing:
- 3 cups powdered sugar, sifted
- 2 tablespoons meringue powder
- 5–6 tablespoons water (plus more as needed)
- 1 teaspoon vanilla or almond extract (optional, alcohol-free preferred)
- Gel food coloring (in your chosen palette)
- Decorations (optional):
- Edible gold luster dust
- Edible pearls or dragees
- White sanding sugar
- Piping bags, couplers, and small round tips (sizes 1–3)
- Wedding-themed cookie cutters (rings, dresses, hearts, florals)
How to Make It
- Whisk dry ingredients: In a bowl, whisk flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a separate bowl, beat butter and sugar on medium until light and fluffy, about 2–3 minutes.
- Add egg and extracts: Mix in the egg, vanilla, and almond extract until just combined.
- Combine: Add dry ingredients in two batches.
Mix on low until the dough comes together. It should be soft but not sticky.
- Chill: Divide dough in half, flatten into discs, wrap, and chill for 45–60 minutes to prevent spreading.
- Preheat and prep: Heat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll and cut: Roll one disc at a time on a lightly floured surface to about 1/4-inch thick.
Cut shapes and transfer to trays.
- Bake: Bake 9–11 minutes, until edges are set and just barely golden. Cool on the sheet for 5 minutes, then move to a rack.
- Make royal icing: In a bowl, whisk powdered sugar and meringue powder. Add 5 tablespoons water and extract (if using).
Beat on medium until glossy, 2–3 minutes. Adjust with water drops for flooding or more powdered sugar for outlining.
- Color and load: Divide icing into bowls. Tint with gel coloring.
Place outlining icing in piping bags with small round tips; thin some icing slightly for flooding and place in separate bags or squeeze bottles.
- Outline and flood: Pipe outlines on cooled cookies. Let set a few minutes. Flood the centers and use a toothpick to nudge icing into corners.
- Add details: Once the base is matte (about 30–60 minutes), pipe details like lace, monograms, or florals.
Add pearls or sanding sugar while icing is wet.
- Dry completely: Let cookies dry uncovered 6–12 hours, or until fully set and stackable.
How to Store
- At room temperature: Keep decorated cookies in an airtight container for up to 1 week. Layer with parchment to protect designs.
- Freeze undecorated cookies: Bake, cool, and freeze in airtight bags up to 2 months. Thaw at room temperature before icing.
- Freeze dough: Wrap discs tightly and freeze up to 2 months.
Thaw overnight in the fridge, then roll and bake.
- Avoid humidity: Moisture can dull the icing. Store in a cool, dry place away from sunlight.
Health Benefits
- Portion control: Cookies are naturally single-serve, making it easier to enjoy a treat without overdoing it.
- Sensitivities: You can tailor the recipe for guests—use gluten-free flour blends or dairy-free butter substitutes.
- Quality ingredients: Homemade means fewer additives and the option to choose organic butter, pure extracts, and natural colorings.
- Allergen awareness: Making them yourself helps you label and avoid hidden allergens for safer sharing.
Common Mistakes to Avoid
- Skipping the chill: Warm dough spreads and blurs shape details. Chilling is key.
- Overbaking: Pull cookies when edges set but centers are pale.
They firm up as they cool.
- Wrong icing consistency: If outlining icing is too thin, it runs; if flood icing is too thick, it won’t smooth. Adjust with small amounts of water or sugar.
- Not letting icing dry: Stacking or packaging too soon damages designs. Let them dry fully.
- Using liquid food coloring: It can thin icing too much.
Stick to gel colors for vibrancy without excess liquid.
Variations You Can Try
- Lemon zest cookies: Add 1 tablespoon fresh lemon zest to the dough and swap almond extract for lemon extract. Finish with pale yellow icing.
- Rose vanilla: Use vanilla and a drop or two of food-grade rose water in the icing. Decorate with blush tones and tiny pearls.
- Champagne shimmer: Brush dry luster dust over set white icing for a soft, sparkling finish.
- Pressed floral look: Pipe tiny green vines and dot with pastel royal icing flowers for a garden-party theme.
- Monogram medallions: Flood round cookies, then pipe the couple’s initials once the base sets.
Add a scalloped border for a classic touch.
- Gluten-free version: Use a cup-for-cup gluten-free flour blend and add 1/2 teaspoon xanthan gum if the blend lacks it.
Explore more irresistible cookie recipes you won’t want to miss:
FAQ
Can I make these cookies a week ahead?
Yes. Bake and decorate up to 5–7 days before the shower. Store in airtight containers at room temperature, layered with parchment to protect the icing.
How do I get super clean edges on shapes?
Chill the dough before rolling and again for 10 minutes after cutting shapes on the tray.
A sharp metal cutter and minimal flour on the surface also help.
What icing tip should I use for details?
A small round tip, like a #1 or #2, is ideal for fine lines and lace patterns. Use a #3 for borders or dots you want slightly larger.
Can I use buttercream instead of royal icing?
You can, but buttercream doesn’t crust as hard and isn’t great for stacking or detailed transport. Royal icing is best for clean lines and packaging.
How do I color-match the wedding palette?
Use gel colors and add them in tiny increments with a toothpick.
Let icing sit a few minutes after mixing—colors deepen slightly as they rest.
What’s the best way to package them as favors?
Once fully dry, place each cookie in a clear cellophane bag with a small piece of parchment behind it. Seal with ribbon or a sticker and store flat.
Why is my royal icing dull instead of shiny?
Too much humidity or overmixing can reduce shine. Mix just until glossy, and let cookies dry in a cool, dry area away from steam or sun.
Can I add cocoa for chocolate sugar cookies?
Yes.
Replace 1/3 cup of the flour with unsweetened cocoa powder and add 1–2 tablespoons extra sugar to balance the bitterness.
Final Thoughts
These bridal shower cookies balance beauty and simplicity, giving you a reliable base and plenty of room to play with color and design. With a little chilling time and the right icing consistency, they’ll look polished and party-ready. Make them a few days ahead, package them neatly, and enjoy the compliments as guests admire—and devour—your elegant creations.
Here’s to sweet details that make the celebration feel unforgettable.
Bridal Shower Cookies Recipes for Elegant Events - Simple, Pretty, and Delicious
Ingredients
- For the Sugar Cookies: 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional but lovely)
- For the Royal Icing: 3 cups powdered sugar, sifted
- 2 tablespoons meringue powder
- 5–6 tablespoons water (plus more as needed)
- 1 teaspoon vanilla or almond extract (optional, alcohol-free preferred)
- Gel food coloring (in your chosen palette)
- Decorations (optional): Edible gold luster dust
- Edible pearls or dragees
- White sanding sugar
- Piping bags, couplers, and small round tips (sizes 1–3)
- Wedding-themed cookie cutters (rings, dresses, hearts, florals)
Instructions
- Whisk dry ingredients: In a bowl, whisk flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a separate bowl, beat butter and sugar on medium until light and fluffy, about 2–3 minutes.
- Add egg and extracts: Mix in the egg, vanilla, and almond extract until just combined.
- Combine: Add dry ingredients in two batches.Mix on low until the dough comes together. It should be soft but not sticky.
- Chill: Divide dough in half, flatten into discs, wrap, and chill for 45–60 minutes to prevent spreading.
- Preheat and prep: Heat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll and cut: Roll one disc at a time on a lightly floured surface to about 1/4-inch thick.Cut shapes and transfer to trays.
- Bake: Bake 9–11 minutes, until edges are set and just barely golden. Cool on the sheet for 5 minutes, then move to a rack.
- Make royal icing: In a bowl, whisk powdered sugar and meringue powder. Add 5 tablespoons water and extract (if using).Beat on medium until glossy, 2–3 minutes. Adjust with water drops for flooding or more powdered sugar for outlining.
- Color and load: Divide icing into bowls. Tint with gel coloring.Place outlining icing in piping bags with small round tips; thin some icing slightly for flooding and place in separate bags or squeeze bottles.
- Outline and flood: Pipe outlines on cooled cookies. Let set a few minutes. Flood the centers and use a toothpick to nudge icing into corners.
- Add details: Once the base is matte (about 30–60 minutes), pipe details like lace, monograms, or florals.Add pearls or sanding sugar while icing is wet.
- Dry completely: Let cookies dry uncovered 6–12 hours, or until fully set and stackable.