Are you looking for baby shower foods to wow your guests? Try building these creative baby shower cookies disguised as baby carriages. Curious about how these baby shower cookies are able to stand up? Watch my recipe video and read my expert tips below to find out the yummy secret ingredient.
Plus, I’m using Betty Crocker Sugar Cookie Mix, so you can make these easy sugar cookies at home. Forewarning, the hardest part of this recipe is waiting for the sugar cookie icing to dry at room temperature after each decorating step.
Watch How to Build Baby Shower Cookies Below:
Tips on How to Make Cut Out Sugar Cookies Standup
1. Line Your Baking Sheets With Parchment Paper
When it comes to cookies, parchment paper is your best friend. Using parchment paper allows your cookies to form a light golden crust on the bottom of the cookie without burning it. Plus, the parchment paper prevents the cookie from sticking to the baking sheet.
2. Cooling Time Is Important
Let the sugar cookies cool in the baking sheet when you remove it from the oven. If you skip this step, your baby shower cookies won’t hold their shape and will crumble when remove them from the baking sheet. I know this from personal experience. Like others, I can’t resist freshly baked warm cookies and I ended up with a delicious crumbly mess. After the cookies cool, they should be firm on the outside and chewy in the middle.
3. Marshmallows To The Rescue
The secret ingredient that helps these baby shower cookies standup is marshmallows. Placing three small marshmallows between the front and back sides of the cookies provides enough support for the cookies to prop up while offering a bit of flex to lean if needed.
4. Sugar Cookie Icing Glues Everything Together
My recipe for sugar cookie icing with 3 ingredients helps bind the marshmallows to the sugar cookie. To make the sugar cookie icing, you just need Wilton Meringue Powder, water and icing sugar. Check out my sugar cookie icing recipe for a guide on how to make 10-second royal icing for decorating and 4-second royal icing for flooding the cookies.
Here’s the cookie cutter I’m using to make these adorable baby shower cookies.
Are you making baby shower foods to wow your guests? If so, tell me about it in the comments below. I’d love to see what you’re building at home.
Baby Shower Cookies: Edible 3-D Baby Carriage - Chewable Structures
Cut Out Sugar Cookies
- 496 g sugar cookie mix (Betty Crocker)
- 3 tbsp all-purpose flour
- ½ cup melted butter
- 1 egg
Decorating & Assembling:
- 24 small marshmallows
- ½ cup Sugar cookie icing for decorating (10-second icing)
- 1.5 cups Sugar cookie icing for flooding (4-second icing)
Watch my video tutorial here: https://youtu.be/RNSdnQe8qwA
Heat oven to 375°F. Line two baking sheets with parchment paper.
To make the cut out sugar cookies:
In a large bowl, add the sugar cookie mix, flour, melted butter and egg. Using an electric hand mixer or wooden spoon, stir together the dry and wet ingredients just until combined. (Do not over mix the cookie dough otherwise the cookies will be hard).
Add flour to your work surface and a rolling pin. Roll out the cookie dough until ½-inch thick.
Cut the cookie dough using the baby carriage cookie cutter. Using a spatula, transfer the baby carriage shaped cookie dough to the baking sheet at least 1 inch apart. Gather the scrap pieces, reroll and cut with the cookie cutters again. There should be 16 cookies.
Bake for 5-7 min. The bottom should be light brown and the center still soft. (Note: when you remove the sugar cookies from the oven, let them cool in the baking sheet for 2-3 min. Then transfer sugar cookies to a cooling rack. If you skip this step, the sugar cookies won’t hold their shape and will crumble when you try to move them.)
To decorate the baby shower cookies:
Make 10-second sugar cookie icing for decorating and 4-second sugar cookie icing for flooding. Watch my video recipe to see how to make sugar cookie icing. Here’s the blog post of the sugar cookie icing recipe. Store the 10-second icing for decorating in an air tight container at room temperature. Immediately transfer the 4-second sugar cookie icing to piping bags with Wilton tip #2. (See Note)
To assemble the baby shower cookies:
It’s best to watch my recipe video: https://youtu.be/RNSdnQe8qwA
Using the 4-second sugar cooking icing, flood 8 cookies (front carriage). Set aside.
Using the 4-second sugar cookie icing, flood the remaining 8 cookies (back carriage). While the icing is still wet, add three marshmallows so that the flat side bonds with the icing. Add more icing on top of the marshmallow, then place the first 8 cookies (front carriage) cookie on top.
Keeping the cookies flat, let the icing dry for at least 6 hours at room temperature. (Note: the icing glues the marshmallows to the sugar cookies so that the carriage cookies can stand up after they dry.)
Transfer the 10-second icing to a piping bag with Wilton #2 tip. Decorate the front of the carriage cookie.
Let dry for another 6 hours at room temperature.
Transfer the baby shower cookies to a serving tray.
1. The 10-second sugar cookie icing (for decorating) recipe yields 2 cups of icing. Of this, I save ½ cup for decorating, then I add water to the remaining 1.5 cups to make 4-second icing (for flooding). See my sugar cookie icing recipe for full details.
2. When you flood the cookies, you need to work fast because the icing starts to crust over.
* All products purchased by me. Please note that all my links should be considered affiliate links, which help support this content. Thanks for your support!