Wedding Cake Cookies

My Mama and Daddy are having their 60th wedding anniversary on February 5th…WOW! Besides for all the family getting together to celebrate at Gustav’s German Restaurant (my Mama is from Germany) I wanted to make some little goodies to bring for everyone.  I wanted to make some cookies to put in little bags for each person to take home when we were finished.  There are tons of ideas out there so I just did one the way I liked doing it.

I like doing a schematic so I can see (kinda) how this will look when I am finished.  I found some pretty white ribbon with pink, light blue and yellow flowers on it.  These will be nice colors since it is for an anniversary and not a wedding.  I would probably use all white icing if I was doing a wedding.  Maybe even use a little silver or gold luster dust to bling it a little. I just wanted to add touches of color to these so I added those colors in dots to trim each layer.  To give the cookie more height I double stacked each layer.

I “glued” each layer together with royal icing then pipe white icing on top of each stack.  I bought some small white sugar roses I added to the top then pipe green royal icing leaves to hold everything together.  And added my colored dots.  The schematic colored dots are deeper than what I did it shows up better in the drawing.

Now I have my idea, it’s time to start baking.  You can use your favorite sugar cookie recipe.  I put mine below.  It works great, tastes great and comes out great.  I have a round cookie cutter set that has 12 sizes.  I used one of the larger size then skipped 2 sizes for the second layers then skipped another 2 sizes for the top layers.

I rolled out my dough and cut enough of each shape to make the layers.  Each cookie will have 5 cut-outs (2 large, 2 medium and 1 small).  I decided to just use 1 small on the top since I had that rose to put on it.  Worked out so much better.  Since the cookie dough gets dry using flour to roll out the dough, I put my dough between 2 sheets of parchment paper.  This way the dough keeps the same consistency throughout the process when I reuse the scrapes. I kept my dough chilled till I was ready to use it.  I rolled it out to about 1/4 inch, always baking the same sizes together. I, also, placed my cut-out dough on my baking sheet lined with parchment paper and put the whole baking sheet in the freezer for at least 3 – 5 minutes before baking.  This helps the cookies keep their shape a little better and not spread as much.

Once my cookies were baked and completely cooled I made my royal icing.  I use Milton’s meringue powder.  I’m a little nervous about using real eggs when making edible icing.  I think quality control is a lot better on eggs than it used to be, and I use Eggland’s Best Eggs so I feel better with those, but I’m used to using meringue.  I made enough icing keeping some white and tinting some in the light blue, pink, yellow (for the dots) and dark green for the leaves).

I started by gluing my double stack cookies together with a little royal icing and set those aside to set a little (about an hour while I worked on other things).  I decided to use only one of the smallest ones on the top instead of 2 since I have that tall rose to add at the end.  If you don’t have something tall it stick on the top then double stack the smallest ones to give it the right height.

Once those had set a little I piped white icing onto the tops.  While the icing was still wet I carefully stacked my other cookies to form a wedding cake and added a few little swirls. Those were set aside to harden so I could later decorate without smearing.

After that I took my different colored icing and began to pipe my dots around the layers.

Once those were set I piped a few “leaves” with my dark green icing onto the top of the cookies and carefully added my rose and set aside to harder.

When these were completely dry (I gave them about 4 or 5 hours to be sure) I put them in cookie bags.  These bags come with a silver cardboard disc to put into the bottom of the bag to keep the cookies straight and stackable.  I tied them closed with my matching ribbon and put them away till it was time for the party.

Since the stacked wedding cake cookies takes a lot of cookie dough I decided to make some wedding cake cookies using a cutter.  This way I could make enough for each couple to have one stacked wedding cake and one regular cut-out cookie wedding cake.

I wanted my cut-out cookie to match my stacked cookies.  So, I did a schematic to get the idea what I wanted to do.  The cookie is going to be white but I had to use grey in my design so I could see it.

Using more of the same sugar cookie dough, I took my cookie cutter and cut out my wedding cake shapes.  I placed the cut-outs into my baking pan lined with parchment paper and stuck the whole thing in the freezer for about 5 minutes.  Then removed the tray from the freezer and baked for about 8 minutes, removed them from then oven and let cool completely.

I covered the top of the cookies with white icing and set them aside for a little while to set a little.

Then I piped on the swag, the colored dots and some trim.  These came out a little different than my schematic since I forgot to print out a copy to go by…duh!  But they still came out nice.

These were put to the side for 4 or 5 hours to make sure they dried hard enough to put into bags and tied with some little white curly ribbon.

Since Valentine’s Day is so close and we are all together I decided to make some strawberry fudge and some purple (Amethyst) Muddy Buddies (for all the February birthdays) to take to the party.

I placed all of these into a pretty basket and brought to the party.  I had to stop to think about what these were for.  I am truly Blessed to have both my parents, married for 60 years.  Man, that’s incredible…but so are they!  Happy Anniversary, Mama and Daddy!  I love you so much!

Sugar Cookie Recipe

Ingredients:

  • 1 cup butter, softened (no substitutes)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla (you can use 1/2 teaspoon vanilla and 1/2 teaspoon almond extract if you want to)
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Directions:

In a large bowl combine butter with sugar, eggs, and vanilla extract; beat using an electric mixer on high speed until light and fluffy.

In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended

Cover bowl with plastic wrap and chill for at least 2 hours or overnight.

Set oven to 400°F. Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).  I put my dough between 2 sheets of parchment paper to roll out the dough.  Each time you add flour to the dough to roll it out the scrapes will become drier and the cookies will not come out as nice.  You can use a floured surface if you want but keep it very lightly floured.   Roll out the dough about 1/4-inch thickness.  Cut into desired shapes using cookie cutters.  Place cookies 2-inches apart on cookie sheet.  Place cut-outs on baking sheet and place in freezer 3-5 minutes before baking.  Bake 8-9 minutes till edges get a light golden color. Remove cookies to wire racks to cool completely before icing.