A few months ago, I made set of baby gender reveal cookies for a friend of mine (you can see those here). This time, I’m the one who’s expecting, so I made a set for myself! I was so excited to share these cookies with our friends and family (and now you!) to reveal if we’ll be having a baby boy or girl in November.
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I used the Oreo mold from The Cookie Countess to make these cookies. Here’s the full list of what you’ll need for this project:
- Filling (recipe below)
- Primary and Garden Candy Colors – It’s important that you use oil-based Candy Colors to color Candy Melts. Otherwise, the candy will seize and become a clumpy mess!
- 1-3/4″ Chocolate cookies (recipe below)
- 16″ decorating bag
- White candy melts
- Oreo mold
- Edible gold leaf
1/2 cup (113 grams) butter, softened
2 cups (225 grams) confectioners’ sugar
2 Tbs (30 mL) milk
Pinch of salt
1 tsp (5mL) vanilla
Combine butter and confectioners’ sugar. Add milk and salt and mix until smooth. Add vanilla and continue to mix until light and fluffy (about 3 minutes)
Color with Candy Colors.
Yields about 4 dozen 1-3/4″ cookies
4 cups (575 grams) all-purpose flour, plus more for dusting
1 cup (85 grams) cocoa powder
1 teaspoon (4 grams) salt
1 cup (226 grams) butter, softened
2 cups (450 grams) sugar
2 eggs, room temperature
1 teaspoon (5 mL) vanilla extract
1/2 cup (122 grams) milk
1. Sift the flour, cocoa powder and salt into a medium bowl. Whisk to combine.
2. In large bowl, beat the butter and sugar with an electric mixer (handheld, or a stand mixer fitted with the paddle attachment) on medium speed until the mixture is light and fluffy, about 5 minutes. Scrape down the bowl and beater with a rubber spatula as needed.
4. Add one egg and mix on low speed until it’s well blended. Stop the mixer, scrape the bowl, add the second egg, and beat until well blended. Add the vanilla and milk and beat until well blended.
5. Add the dry ingredients and beat on low speed, stopping once to scrape the bowl, until they’re incorporated and the dough pulls away from the sides of the bowl, about 15 seconds. Do not over-mix. The dough should be soft and somewhat sticky, but not so sticky that it’s difficult to handle. If the dough feels too soft, add flour until it stiffens up (2 Tbs. at a time). If the dough is very dry and crumbly, add another 2 to 3 Tbs. milk to soften it.
6. Divide the dough in half and roll each half into a 1-inch-thick rectangle. Wrap each half tightly in plastic and chill the dough for at least 1 hour in refrigerator. You can also freeze the dough for later use; the dough can last in the freezer for up to 3 months.
7. Remove the dough from the refrigerator and let it soften slightly for 15 to 20 minutes.
Roll the dough on a floured sheet of parchment or waxed paper to 3/16 inch thick. Layer the dough on a baking sheet and chill for another 30 minutes.
8. Position racks in the upper and lower third of the oven and heat the oven to 350°F (175°C) Line two or more rimmed baking sheets with parchment or nonstick baking liners.
9. With a floured cookie cutter, cut the cookies while the dough is cold and arrange the cutouts on the prepared pans. Freeze until very firm, another 15 minutes.
10. Bake two pans at a time, rotating and switching their positions halfway through, 10 to 12 minutes. Meanwhile, press the dough scraps together, re-roll, chill, and cut more shapes; freeze. Cool the cookies completely on a rack before decorating.
Watch the video to see how I made these gender reveal cookies (and stay until the end to find out if we’re having a boy or a girl!)
Click on the images below for more cookie projects!