Best gender reveal baby shower cookie idea

Oh yes this has to pretty much be the easiest gender reveal cookie idea for a baby shower ever.

Secret gender reveal cookies with a sugar sprinkle baked in the back. You can decorate your cookies any way you like and the gender reveal is hidden on the other side.

So just in case you don't know. Gender reveal is when the mum to be has not yet announced whether a boy or girl is on the way. There is usually something at the party which reveals to the guests using the old pink or blue standby. 

He or She,

What will baby be?

Turn over the cookie,

and you will see.

These cookies do all the work for you, just pop a sprinkle into the back of each cookie before baking and let each guest find out in their own sweet way.

I've had this idea for a while and when my friend had a pastel rainbow themed baby sprinkle (second baby shower) it was the perfect opportunity to try it out.

I didn't end up making a big deal of it, I just popped those sprinkles in and in fact I'm not even sure if anyone noticed. They all knew a baby girl was on the cards, they didn't need to be told via cookie message. It was like my sweet little secret.

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If you were going to make a big deal of it all, maybe having a little sign next to the cookies with the above poem would let everyone know to check the cookie before they all get eaten.

So like many of the best ideas it is as easy as it sounds. Just buy a container of sprinkle shapes or quins in the colour you would like to use and press them onto the back of the cookie before baking.

Then you just bake as you normally would.

I have made up a super quick video of me making them here, it's less than 2 minutes:



I found pink heart sprinkles very easy to find at the supermarket, cake stores, online and pretty much everywhere. The blue star sprinkles were not everywhere but are easy to pick up on ebay and you will find them online at specialty cake decorating stores.

Now, I did make my own star sprinkles for the photo as I did not have any handy and plus I was just taking some photo's and I was being cheap. Make sure you do not use home made fondant sprinkles to bake in your cookies as they will melt during baking. I also recommend not using any super hard type decoration, sugar quins or sprinkles will work out best.

These cookies were part of a lovely pastel rainbow baby sprinkle CLICK HERE if you would like to see more pictures of the baby shower.

Here is my sugar cookie recipe

460 grams plain flour (16 1/4 oz all purpose flour)
1/4 tsp baking powder
1/4 tsp salt
230 grams unsalted butter (8 1/8oz)room temperature
220 grams caster sugar (7 3/4 oz superfine sugar)#
1 large egg
1 tsp vanilla extract
#use regular white sugar if you do not have caster/ superfine sugar

Sift together flour, baking powder and salt.

Cream butter and sugar in a large bowl using an electric mixer until light and fluffy. Reduce the speed to medium low, add the egg and vanilla and mix until combined. Reduce mixer speed to low and mix in the sifted flour mixture until combined. Wrap the dough in plastic and chill in fridge for 30 minutes or so.

Line a few baking trays with parchment/ baking paper.

Dust workbench with plain flour and using a large rolling pin roll out the dough until around 1/2 cm (1/4") in thickness. If the dough is to hard you may need to work/knead it a bit until you can roll it out.

Cut out cookies shapes and place the cookies on the prepared trays. (Knead and reroll dough as necessary, if it becomes to soft you can pop it back in the fridge.)

Pop the cut cookie dough trays into the fridge to chill again for around 30 minutes until firm (or in the freezer for 10 minutes).

Preheat oven to 160 C (320 F) and cook the cookies until they just start to turn golden, around 15 minutes (less or more depending on cookie size).

Cool on trays for 5 minutes and then carefully lift onto a wire rack to cool completely prior to decorating.

- Cookies can be stored in an airtight container for 1 week.

Linda Vandermeer is a blogger, baker, maker and author

Original Ideas, photography and recipes by Linda Vandermeer unless otherwise stated do not reuse without permission.