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.
Wedding Cake Sugar Cookies
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
- Using the paddle attachment on a stand mixer, cream the butter, sugar, and salt on medium speed until light and fluffy, about four minutes.
- 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.
- Add the flour, baking soda, and cream of tartar. Mix until just combined. The dough may appear crumbly–that is ok!
- 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.
- Wrap the dough in plastic and refrigerate for 20 minutes. Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator, and preheat the oven to 350F.
- 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.
- 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.
- Remove cookies from the oven and transfer to a cooling rack to cool completely.
- Decorate as desired.
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