Wedding Sugar Cookies

In my oatmeal raisin post I talked about making cookies for my friend’s cookie table wedding. These sugar cookies I also made for the cookie tables, but I wanted to do something a little more elaborate. I made Flour’s holiday sugar cookie recipe, doubled it, and then made royal frosting to decorate. You can never go wrong with a Flour Bakery recipe, they make the best stuff!

The recipe for Flour’s sugar cookies are:


1 cup (2 sticks) unsalted butter, room temperature
1½ cup granulated sugar
2 eggs
1 Tbsp Vanilla extract
3 cups All-purpose flour
2½ tsp Baking powder
½ tsp Kosher salt


  1. Using a stand mixer fitted with the paddle attachment (or handheld mixer, or wooden spoon), cream together the butter and sugar on medium speed until light and fluffy (about 5 minutes, longer with hand mixer). Scrape continuously to ensure sugar and butter are mixed in. Beat in eggs and vanilla on medium speed for 2 to 3 minutes, until thoroughly combined. Scrape the bowl and the paddle again to make sure the eggs are thoroughly incorporated.
  2. In medium bowl, stir together the flour, baking powder, and salt until well mixed. Slowly blend on low speed the flour mixture with the butter-sugar mixture until completely incorporated and well-mixed.
  3. Scrape the dough onto a sheet of plastic wrap, pressing down into a disk about 8 inches in diameter and 1 inch thick. Refrigerate the dough for about an hour or until firmed up. The dough can be stored up to 5 days in the refrigerator or in the freezer for 1 month (defrost at room temperature for an hour before using frozen dough).
  4. When ready to bake, position a rack in the center of the oven and heat oven to 350 deg F.
  5. Lightly flour a work surface, place dough on surface and roll out to about ¼ inch thick. Add more flour if dough is too sticky. Using a cookie cutter, cut out cookies and place on baking sheet about 2 inches apart.
  6. Bake 15-17 minutes until cookies are golden brown on the edges and pale/light brown in centers. Let cool on a wire rack completely before frosting.


I then made some royal frosting to decorate the cookies. In my opinion, royal frosting is one of the best decorating frostings because it dries hard. If you use a butter-based frosting, this could smear pretty easily and I don’t think it looks as neat. True, I need some work in my decorating, it’s nothing like some of the stuff I’ve seen online, but the royal frosting makes it look smoother. I also use a “flood” icing to fill in the cookie outline.

Here is the recipe for the Royal Frosting


¼ cup Meringue powder
5 1/3cup Powdered sugar
About ½ cup Warm water


  1. Sift together meringue powder and powdered sugar into mixing bowl
  2. With beater attachment on stand mixer, mix on low speed while slowly adding the warm water.
  3. Once everything is moistened, turn the speed up to medium and whip for about 3-5 minutes until light and fluffy.

The recipe calls for about ½ cup water, but this depends on humidity and other factors during the day. Add the water slowly in case you don’t need to use as much as ½ cup.


For the “flood” icing, I just add water to the royal frosting until I can take a spoon and dip it into the icing and it dribbles off and immerses back into the rest of the icing smoothly. I’ve added different amounts of water  to royal frosting to make it flood icing, and I haven’t seen a big difference for the end result.

Here’s what the royal icing looks like after beating it until it’s fluffy. I didn’t use all 1/2 cup water. I wanted to make sure it had enough liquid that I could easily pipe it onto the cookies.

Putting it All Together

1.  Let the cookies cool completely. Important or else you get runny icing on cookies. Still tastes good, but looks like a mess.

2.  Outline the cookies with the royal icing – the consistency above.

3.  Once you have the outline done on all of the cookies, allow them to dry a little. Usually the cookies you started with will be dried at this point. Take a couple scoops of the royal icing and add water to it whisking constantly until the mixture turns smooth. Pour this flood icing into a plastic bottle (I get mine from Michael’s, two for $1.50 or something cheap like that). Then fill in each cookie within the outline.

4.  Allow the flood icing to dry, unless you want to add design that sinks into the icing. Then decorate it before it dries. In my case, I allowed it to completely dry first.

5.  Decorate as you please with more royal icing that’s colored or not!

I decorated her cake a few different ways. I did three different types of wedding cakes:

Their names are Emily and Nick, and their wedding colors are orange and teal/blue, in case you didn’t catch that.

I messed up decorating some of them, so naturally I had to eat them.


2 thoughts on “Wedding Sugar Cookies

  1. Pingback: My Wedding Cake – Vanilla Cake with Apricot Filling and Amaretto Buttercream | Cupcake Artist

  2. Pingback: Beach Themed Sugar Cookies – Sugar Cookie Recipe II | Cupcake Artist

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