Bridal Shower Cookies

Six wedding dress sugar cookies on a placemat.
This past weekend I made cookies for a bridal shower. I stuck with an all white cookie because I really wanted the designs to shine through rather than vibrant colors. In the future I will be playing around with colors on these. The white turned out great– they ended up putting a cookie at each person’s seat on a black napkin so the contrast was really nice. I wish I had gotten a picture of them on the tables but oh well. I had a lot of fun making these. I baked and did majority of the flooding in Wisconsin at my apartment and then finished the detailing in Illinois at my parents house, so my mom was able to watch me and help bag the cookies. I told her that I was designing my future wedding dresses and wedding cakes and she just rolled her eyes at me. I felt like a fashion designer and cake designer all at the same time!
Five heart shaped wedding dress sugar cookies on a wooden table.
Heart Shaped “Bodice” Cookies
Four wedding cake sugar cookies on a placemat.
Wedding Cake Cookies (Future wedding cake is the mosaic one with the flowers!)
A wedding dress sugar cookie in a plastic bag tied with a bow.
All packaged up! (FYI: this is my future wedding dress) – Thanks Mom and Mrs. Tunney for helping in a time crunch! 🙂
A wedding dress sugar cookie in a treat bag tied with a bow.
New sticker! Thanks for an awesome design Dena!
To make these cookies check out my recipe for sugar cookies and royal icing
about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

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  1. Megan, thanks for visiting my blog! These cookies are gorgeous!

  2. Shutupanddance09 says:

    these are amazing! any tips on piping?

  3. ADashofMegnut says:

    thanks!! as for tips.. I used a #1 tip for the detailing and a #3 for the outlines. For the detailing, I would definitely practice on parchment paper before trying it on the cookie for the first time so you can get a hang of how hard to squeeze the pastry bag and figure out good places to stop and pick up before beginning to pipe again. For the detailing I made sure my icing was stiff enough so it wouldn’t spread. The best thing about white is that if I messed up it was easy to wipe off with a towel and start again. With other colors that’s not so easy but sometimes doable. If you have any other questions feel free to let me know here or email me at!