Go beyond cake with your gender reveal ideas! Gender reveal cookies are a unique way to share your baby’s gender with a group, or with family and friends far away – they ship!
Necessity is the mother of all invention, and when a friend wanted me to make a gender reveal cake for her before she actually knew the gender, I decided to get creative. Gender reveals are lots of fun, and a great way to share the excitement of finding out the gender of a baby when you can’t bring everyone to the appointment!
I decided to take my basic soft sugar cookie recipe and stuff it with a colored white chocolate ganache. I’m very partial to this soft sugar cookie recipe. It’s my personal favorite and was one of my “bakery vault” recipes. It tastes incredible, results in a sugar cookie that stays soft for days, and is such a great base recipes for so many variations. I hesitated to share it for a while when I thought I might go back to home baking, but I don’t see that happening. I loved the opportunity and the time, but blogging allows me an incredible creative freedom and a bit more flexibility of schedule so I can balance work and family life. So this recipe leaves the vault for the internet, because great food is meant to be shared.
The first step in making these gender reveal cookies is to mix up the cookie dough, scoop using a medium cookie scoop, and then roll in a chunky sanding sugar. I used a mix of pink and blue, naturally. Chill, then bake when ready. The next step was easier to video, and I’ve included the video below. You’ll want to fill the cookies when they’re still slightly warm from the oven. Slightly warm cookies have better “give”.
Don’t the look fantastic? I loved watching the video reveal my friend filmed with her family, it was all the unscripted fun of a gender reveal party, without the cake. 😉 I’m hoping to convince one of my friends to hold off on sharing gender with family and ship them cookies instead. I’ll let you know if I succeed…
I hope you enjoy this recipe for soft sugar cookies and gender reveal cookies.
- 16 tbsp unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 1/3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup coarse blue sanding sugar
- 1/4 cup coarse pink sanding sugar
- 8 ounces white chocolate (couverture or chips work)
- 2 ounces heavy cream
- gel food coloring in pink or blue
- In a stand mixer or in a large mixing bowl, cream together the butter and sugars until light and fluffy.
- Stir in the egg and vanilla extract. Scrape the sides of the bowl.
- In a separate bowl, sift together the dry ingredients, then slowly incorporate into the wet, mixing until just combined.
- Use a medium cookie scoop (about 2 tbsp size) to scoop out cookie dough into even portions.
- In a small bowl, mix together your sanding sugar, reserve about 2 tbsp. Roll the sugar cookies in the larger bowl of sanding sugar. Set on a parchment paper lined baking sheet or cutting board to chill at least 30 minutes.*
- When you are ready to bake, preheat your oven to 375 F and line 2 baking sheets with parchment paper or silicone baking mats. Bake the cookies 10-12 minutes until just lightly colored on the edges. Remove from the oven and allow to set on a baking sheet for 5 minutes before transferring to a cooling rack for filling and cooling.
- While the cookies are baking, make your ganache by combining the white chocolate and heavy cream in a double boiler or in a microwave safe bowl. Melt over simmering water until smooth (double boiler), or microwave at 50% power for 1 minute (add additional 30 second intervals as needed).
- Reserve 3 tbsp of the white chocolate ganache, then use 1-2 drops of gel food coloring to color the rest.
- Put the colored ganache in a piping bag fitted with a cupcake filling tip and the white ganache in another bag fitted with a round tip or with the tip simply snipped off.
- When the cookies are set but still warm, fill with the ganache by inserting the piping tip into the center of the cookie from the side (like filling a doughnut) and piping out about 1 tsp worth of ganache. Cap the filling hole with the white ganache and cover with a bit of the reserved sprinkles. Be sure to check out the video in the post to watch this step.
- Allow the cookies to completely cool on a rack before packaging to serve or ship. Cookies will keep 1 week in an airtight container.
*You may bake the cookies immediately after mixing, but you'll get the best results if you chill the dough for a little while. You may even freeze and bake as needed later.