Wedding Cake Sugar Cookies

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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!
  • 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
  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.
Afternoon Tea at Alice's Tea Cup Bridal Party at Alice's Tea Cup SV 03 502


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  • dianelomas SAYS | September 23, 2015

    Great idea! I will use this recipe to make favors for our church’s Christmas Banquet.

  • Zoe || Curlz And The City SAYS | September 23, 2015

    These were seriously the most amazing sugar cookies I’ve ever had!! Totally going to try this recipe for my holiday cookies this year. I doubt they’ll be as tasty as yours though.

  • David Williams SAYS | October 6, 2015

    These cookies look great, Vallery. Wish I could have tried them at Mirenda’s baby shower in PHL. Maybe next time when we all gather up to celebrate the baby. – David Williams

    • Foodie in France SAYS | October 16, 2015

      Yes, I’m looking forward to it!

about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



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