Quick answer: Order 2–3 decorated cookies per guest if they double as favours, or 1–2 if they are part of a wider dessert table. The most popular shapes are onesies, rattles, prams, bibs, feet and clouds. Royal icing cookies need 6–8 hours to dry fully before packaging.
Decorated cookies are the one dessert that works as a centrepiece, a favour and a keepsake photo all at once — which is why they show up on almost every styled shower table.
Here is a practical guide to baby shower cookies: what to order, what to make, and how to package them so they survive the journey home. 🍪
Most Popular Shapes: Baby Shower Cookies
- Onesie — the signature baby shower cookie; decorates beautifully and reads instantly.
- Rattle — simple shape, very easy for beginners.
- Baby feet — sweet and small, good for filling gaps on a platter.
- Pram / stroller — more detailed; best left to a decorator.
- Bib — large flat surface, ideal for lettering.
- Cloud and moon — perfect for celestial and ‘twinkle twinkle’ themes.
- Elephant or bear — for woodland and animal themes.
- Bottle and dummy — classic and simple.
- Plain round with lettering — ‘Oh Baby’ or the baby’s name; the easiest custom option.
A good platter mixes two or three shapes plus a lettered round. More than four shapes starts to look cluttered rather than styled.
How Many to Order
| Purpose | Per guest |
|---|---|
| Part of a dessert table | 1–2 cookies |
| Main dessert | 2–3 cookies |
| Doubling as favours | 2–3, individually bagged |
| Dessert plus favours | 3–4 |
Order about 10% extra for breakages. Decorated cookies travel less well than they look, and there is always at least one casualty.
Royal Icing Basics
Royal icing is what gives decorated cookies their smooth, hard finish. Two consistencies do all the work:
| Consistency | Use | Test |
|---|---|---|
| Piping (stiff) | Outlines and detail | Holds a peak; ribbon holds shape |
| Flood (thin) | Filling in areas | Smooths flat in 10–15 seconds |
- Outline the shape with piping consistency and let it set for 15 minutes.
- Flood the inside with thinner icing and pop any bubbles with a scribe or toothpick.
- Dry for 6–8 hours, ideally overnight, before adding detail on top.
- Add detail with piping consistency once the base is fully hard.
- Dry again for at least 6 hours before packaging or stacking.
The most common beginner mistake is packaging too early. Icing that looks dry on top can still be soft underneath and will dent in the bag.
Colours That Work
- Neutral palettes — cream, sage, tan and white look current and photograph beautifully.
- Soft pastels — blush, powder blue, butter yellow for a traditional look.
- One accent colour plus white is the easiest way to look professional.
- Gold or silver lustre dust for a small metallic detail.
Use gel colouring, never liquid — liquid thins royal icing and ruins the consistency you just mixed. Colour deepens as it dries, so mix slightly lighter than your target shade.
Ordering From a Decorator
- Order 3–4 weeks ahead; custom cookie decorators book up faster than bakeries.
- Send a colour reference — a photo of your invitation or decorations.
- Confirm exact spelling of any name in writing.
- Ask about individual bagging if they are doubling as favours — usually a small extra charge.
- Check shelf life; most decorated cookies keep 2–3 weeks in a sealed bag.
- Collect them flat and keep them out of direct sun.
Expect to pay a premium over supermarket cookies. Decorated cookies are slow to make — a detailed set can take two full days including drying time.
Packaging as Favours
- Clear cellophane bags with a ribbon — the standard, and it shows the design.
- Heat-sealed bags for a longer shelf life.
- Small kraft boxes for a more premium look.
- A tag with the date and names turns a cookie into a keepsake.
- Cardboard inserts for delicate shapes so they do not snap in a handbag.
Bag them the day before, not on the morning of the shower. Rushing this step is how cookies arrive cracked.
Making Them Ahead
| Stage | How far ahead |
|---|---|
| Bake the cookies | Up to 1 week (airtight) or 3 months frozen |
| Decorate | 3–5 days before |
| Dry fully | Overnight, minimum 6–8 hours |
| Bag as favours | 1–2 days before |
Undecorated baked cookies freeze extremely well. Bake in advance, freeze flat, then thaw fully before decorating — icing on a cold cookie will not set properly.
Keep Planning
Frequently Asked Questions
How many baby shower cookies do I need per guest?
One to two if they are part of a wider dessert table, two to three if they are the main dessert or double as favours. Add about 10% extra for breakages.
What shapes are best for baby shower cookies?
Onesies, rattles, baby feet, bibs, prams, clouds and plain lettered rounds. Mix two or three shapes plus a lettered round – more than four shapes looks cluttered.
How long does royal icing take to dry?
Six to eight hours for the base flood, ideally overnight, and another six hours after adding detail. Packaging before it is fully hard is the most common mistake.
How far in advance can you make baby shower cookies?
Bake up to a week ahead in an airtight container, or freeze for up to three months. Decorate three to five days before and bag them one to two days before the shower.
How do you package cookies as baby shower favours?
Clear cellophane bags with ribbon and a tag showing the date and names. Use a cardboard insert for delicate shapes, and bag them the day before rather than on the morning.
Pick two shapes plus a lettered round, keep to one accent colour with white, and give the icing a full night to dry before it goes anywhere near a bag.
For the rest of the table, see our baby shower food ideas. 💕
