There are lots of sugar cookie recipes out there, but this one is very special for me. This is the cookie recipe I used to make favors for my sister’s wedding. My sister was married in June 2008 on a beautiful Sunday afternoon on Lake Erie, a place that is very near and dear to my family and extended family. Selby and Kevin had a small wedding of about 100 people and it was a blast. It was slightly non-traditional as a big party was held the Saturday night before the wedding and then a delicious brunch followed the Sunday ceremony. I wanted to do something for her to add a little extra touch to the wedding, so I made these cookies and decorated them with pink royal icing and a monogram “B” to represent their last name. I wrapped them in clear cellophane and tied them shut with two different shades of pink ribbon. A cookie was placed at each table setting and my sister loved them.
Since then, I have baked these sugar cookies for numerous occasions including bridal showers, my sister’s baby shower, and holidays. I like these cookies because they are slightly crispy and they taste great with royal icing. Royal icing is wonderful to decorate with, but it doesn’t go well with all sugar cookies (in my opinion). To save time, these cookies can be baked in advance (but not decorated!) and frozen in the freezer in a sealed, airtight container. I baked the cookies for my sister’s wedding two weeks in advance and then took them out of the freezer two days before the wedding to decorate them. They still tasted great.
It’s hard to believe Selby and Kevin’s wedding was three years ago and they are now living in Virginia with their adorable 4 month old baby boy. It makes my heart happy to see the cute little family they have become since that wonderful day in June.
My family at Selby’s wedding
The favors for the wedding
For my sister’s baby shower
For my friend’s sister’s bridal shower
Yield: About 3 dozen
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon baking powder
- 1 3/4 cups flour
- 1 tablespoon milk
- ½ teaspoon pure vanilla extract
- 1/4 teaspoon salt
Preheat oven to 375°F. Cream butter and sugar, add egg and mix. Add remaining ingredients and mix until smooth. Refrigerate dough 2 hours. Roll out dough 1/8 in. thick on lightly floured surface, dip cutters into flour before each use. Place on ungreased cookie sheet. Bake 12-15 minutes or until lightly browned. Place on cooling rack for 5 minutes, remove from sheet and cool.
This cookie recipe can be doubled!
4 cups powdered sugar, sifted
2 tbsp. meringue powder
5 tbsp. water
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Add water a very small amount at a time and stir until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. Transfer the icing from the mixing bowl into plastic containers with lids (divide it based on how many colors of icing you want). Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.
To fill the cookies, thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl. If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. Once the icing has reached the desired consistency, you can use a couple of different methods for “flooding” the cookies: 1)transfer it to a squeeze bottle, 2) use a plastic bag with a hole in one corner, or 3) carefully drop a spoonful of icing within the lined area of the cookie. Flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set.
Use the remaining thicker icing for piping decoration as desired.
Source: Cookies- Wilton, Royal icing- Annie’s Eats