These cookies are easy to make, hold their shape when baked, and have just the right amount of sweetness for toddlers. The dough is buttery and soft, perfect for cutting into cute shapes. For decorating, you can use a light icing or just a gentle dusting of powdered sugar—these cookies are made to impress and be enjoyed by your tiniest guest of honor.
🛒 What You’ll Need
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
For the Icing (Simple Glaze):
- 1 ½ cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla or almond extract
- Food coloring (pastels like pink, baby blue, yellow, mint green)
- Optional: sprinkles or edible glitter for gentle shimmer
👩🍳 Pro Tips
- Chill your dough for at least 1 hour before rolling—it helps cookies hold their shape.
- Use gel food coloring for vibrant pastel icing without thinning it out.
- Don’t overbake! Bake just until edges are barely golden for soft cookies.
- Use toothpicks or piping bags with fine tips for neat decorating.
- Make them ahead—cookies and icing both store beautifully!
🧰 Tools You’ll Need
- Electric mixer
- Rolling pin
- Cookie cutters (number 1, teddy bear, balloon, heart)
- Parchment paper
- Baking sheet
- Cooling rack
- Piping bags or small zip-top bags
- Food coloring (pastel gels)
🔄 Substitutions & Variations
- Gluten-free? Use a 1:1 gluten-free baking flour.
- Dairy-free? Use plant-based butter and a dairy-free milk for icing.
- Baby-safe version: Skip icing and just sprinkle with cinnamon-sugar or leave plain.
- Add flavor: A touch of almond extract in the dough makes them bakery-style delicious!
⏱️ Make Ahead Tips
- Cookie dough can be made up to 3 days in advance and kept refrigerated.
- Baked cookies (undecorated) store well in an airtight container for up to 5 days.
- Decorated cookies can be made 2 days ahead—let icing dry completely before stacking.
👩🍳 Instructions
1. Make the Dough
Cream butter and powdered sugar until smooth. Add egg and vanilla. Mix in flour and salt until combined. Dough will be soft. Chill for 1–2 hours.
2. Roll & Cut
Roll dough to about ¼-inch thick. Cut with number “1” and other fun shapes. Place on parchment-lined baking sheet.
3. Bake
Bake at 350°F (175°C) for 8–10 minutes until edges are just starting to turn golden. Cool completely.
4. Make Icing
Whisk powdered sugar, milk, and vanilla until smooth. Divide and color with pastel gels. Adjust consistency for piping or flooding as needed.
5. Decorate
Use piping bags or zip-top bags to decorate cooled cookies. Let icing set at room temp 4–6 hours before stacking.
🧊 Leftovers & Storage
- Store cookies in an airtight container at room temp for up to 5 days.
- Freeze unfrosted cookies for up to 2 months.
- Let icing dry completely before stacking or packing for favors.
💬 Final Thoughts
These first birthday cookies are soft, sweet, and full of love—perfect for celebrating your little one’s first trip around the sun. Whether you keep them simple or decorate with pastel flair, they’re a sweet memory waiting to happen. Let me know what shapes and colors you chose—and if any made it to the party before being eaten!
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