Baby Shower Cookies Decorated with Icing

Huggies
If you have a baby shower, don't forget to make these cute and original baby shower cookies with icing. They are decorated with baby themes and, besides having a delicious melt-in-your-mouth taste, you can decorate them as you like. It's easier than you think. You can give them as little gifts to your guests or as dessert during the event.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
57
Favorites
Collections
Planner
Grocery List
Ingredients
24
Servings
  • 2 cups meringue powder
  • 3 cups icing sugar
  • 100 milliliters water
  • 3 containers food coloring
  • 350 grams flour
  • 60 grams icing sugar
  • 150 grams unsalted butter
  • 2 egg yolks
Preparation
40 mins
18 mins
Medium
  • Place the flour and 60 grams of powdered sugar in the mixer. Cut the unsalted butter into small cubes. Make sure the butter is very cold; otherwise, your dough may become too soft, making it harder to handle.
  • Add the butter cubes gradually until all the butter is incorporated and you have a sandy consistency. Add the vanilla and egg yolks. If you wish, you can add a little lemon or orange zest. Once you have a smooth and homogeneous dough, knead it on a clean surface to fully integrate all the ingredients.
  • Cover the dough with plastic wrap and refrigerate for 2 hours.
  • Take the dough out of the refrigerator and sprinkle a little flour on a surface, roll out the dough with a rolling pin, and cut different shapes with cookie cutters. For the baby faces, use a round cutter, a stroller-shaped cutter, and another shaped like a baby bottle. You can find these cookie cutters in specialized pastry shops.
  • Place the cookies on a baking tray lined with parchment paper or a silicone mat and bake at 180°C for 8 minutes. If your oven doesn't bake evenly, I recommend rotating the tray inside the oven halfway through cooking so that all the cookies have the same golden color.
  • Remove the cookies from the oven and let them cool completely on a wire rack.
  • For the icing/royal icing; sift the meringue powder and powdered sugar into a mixing bowl. Beat using the paddle attachment, adding the water gradually. You can add a little lemon or orange juice or almond extract. Beat until you have a slightly thick mixture and divide it into 3 equal parts.
  • Add food coloring to each part of the icing, and if it’s too thick, you can add a little more water. You want a liquid consistency, but not too runny. To check if your icing has the right consistency, draw an 8 with the icing; if it takes a while to disappear, you have the perfect consistency.
  • Transfer the icings to piping bags with small round tips. Distribute the icing over the cookies as you wish to decorate them. Always start by outlining the cookie and then fill it in. To get the icing uniform over the entire cookie, use a toothpick to spread the icing.
  • Decorate the cookies with colored sprinkles. To make the baby face, use a marker with vegetable paint. Let the decorated cookies dry for 12 hours before handling them so that the icing sets.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by