The Upper East Side's reigning queen bee is celebrating her big day in style – literally.
On Monday's episode of Gossip Girl (9 p.m. ET), Blair (Leighton Meester) will get a very fashionable sweet treat in the form of shoe-shaped cookies by New York City bakery Eleni's.
"All of the shoes were designed based upon actual shoes in Blair Waldorf's shoe collection," Margo Spiritus of Eleni's tells PEOPLE. "The costume department [at Gossip Girl] sent us photos of all nine of the shoes. They are all designer shoes. We recreated them as cookies."
Perhaps the baked goods will sweeten the deal, because Blair is set to get an unsavory surprise when an unexpected guest shows up at her celebration.
Want to make the cookies yourself? Here's the recipe:
Eleni's Sugar Cookie Recipe 5 cups all purpose flour
1 teaspoon salt
2 teaspoon baking powder
1½ cups unsalted butter at room temperature
2 cups sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
Preheat the oven to 375 degrees. Combine all dry ingredients in a bowl and set aside. In a mixing bowl, cream the butter and sugar using a paddle attachment until light and fluffy for three to five minutes. Add the eggs one by one and vanilla and slowly mix to combine. Use a rubber spatula to scrape down the sides of the bowl and paddle.
Add the dry ingredients last and mix just until combined.
Divide the dough in half and shape into a circle onto parchment paper or plastic wrap and refrigerate until firm enough to roll – about two hours. Roll approximately ¼-inch thick and cut into desired shapes.
Bake on parchment lined sheet tray until firm and golden around the edges – about nine to 11 minutes, depending on the size. Cool completely before icing. Yields about five dozen two-inch cookies.
Eleni's Royal Icing 3 tablespoons meringue powder
4 cups sifted ten times confectionary sugar
6 tablespoons warm water
Beat all ingredients on low speed seven to 10 minutes until icing forms peaks. It is important to keep all utensils and equipment grease free or the icing won't set properly. For stiffer icing, use one tablespoon less water. For thinner icing, add one teaspoon water per cup of royal icing. Add ½ teaspoon water at a time until you reach proper consistency.