Wedding Cake Sugar Cookies

Wedding Cake Sugar Cookies I celebrated a dear friend's last days as a single lady this weekend.  We had afternoon tea at Alice's Tea Cup on the Upper West Side of Manhattan, so I baked and decorated wedding cake-shaped sugar cookies as party favors.  I found a new sugar cookie recipe to try, and it will undoubtedly be my new go-to recipe for using cookie cutters. The cookies were thick and chewy and held their shape while baking.  I then whipped up a batch of royal icing and made a cone out of parchment paper to decorate the cookies.

Roll out the dough until it is 1/2 inch thick

Use cookie cutters to carefully cut the cookies from the dough

 

Best sugar cookie recipe

 

 

Allow the cookies to cool completely on a cooling rack before decorating.

wedding cake cookies

 

Wedding Cake Sugar Cookies
Author: Vallery
Serves: 2 dozen large cookies
These cookies are thick and chewy, and are perfect for using cookie cutters!
Ingredients
  • 1 stick unsalted butter, softened (8 tablespoons)
  • 1 and 3/4 cups sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 4 cups (500g) all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
Instructions
  1. Using the paddle attachment on a stand mixer, cream the butter, sugar, and salt on medium speed until light and fluffy, about four minutes.
  2. Reduce speed to low. Add vanilla extract. Add eggs one at a time, scraping the bottom of the bowl with a spatula as needed. Make sure each egg is completely incorporated.
  3. Add the flour, baking soda, and cream of tartar. Mix until just combined. The dough may appear crumbly--that is ok!
  4. Dump the dough onto a work surface, and mound it into a round disc. Make sure there is no space within the dough. Press the dough firmly into the disc, and the dough should come together completely.
  5. Wrap the dough in plastic and refrigerate for 20 minutes. Line a baking sheet with parchment paper.
  6. Remove the dough from the refrigerator, and preheat the oven to 350F.
  7. Lightly flour the work surface, rolling pin, and cookie cutters. Starting from the center, roll the dough out evenly, so that it is 1/2 inch thick. Cleanly cut each cookie, using a spatula to carefully lift the cookie. Place the cookies on the parchment-lined baking sheet, and refrigerate for another 10 minutes.
  8. Remove the chilled cookies from the refrigerator, and bake for about 12 minutes, until lightly golden at the bottom and just starting to brown around the edges.
  9. Remove cookies from the oven and transfer to a cooling rack to cool completely.
  10. Decorate as desired.

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