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.
½cupSugar cookie icing for decorating(10-second icing)
1.5cupsSugar 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.
Notes: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.