Wedding cookies are a cherished delight, adding a touch of elegance to any special occasion. These cookies, with their delicate flavor and beautiful decorations, are perfect for weddings, showers, and celebrations. Our recipe combines the rich taste of cream cheese sugar cookies with the versatile royal icing, allowing for stunning decorations that impress and satisfy.

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Ingredients

For the Cream Cheese Sugar Cookies: The key ingredients for these cookies include unsalted butter and block cream cheese, both softened to room temperature to ensure smooth blending. Granulated sugar adds sweetness, while a large egg, also at room temperature, helps bind the ingredients. Pure vanilla and almond extracts give a delightful aroma and flavor. The dry ingredients include all-purpose flour, cornstarch for tenderness, baking powder for leavening, and a pinch of salt to balance the flavors.

For the Easy Royal Icing: This icing calls for powdered sugar as the base, combined with meringue powder to stabilize the icing. Corn syrup (Karo) adds a subtle sheen, and clear vanilla flavoring maintains the icing’s bright white color. Room-temperature water is used to achieve the desired consistency, and AmeriColor Soft Gel Food Coloring provides vibrant colors. Optional sprinkles, dragees, and sparkling sugar enhance the decorative appeal.

Instructions

To prepare the Cream Cheese Sugar Cookies:

Begin by ensuring that the butter, cream cheese, and egg are at room temperature. This step is crucial for achieving a smooth and creamy dough. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. This dry mixture will be added to the wet ingredients gradually.

In a large bowl, beat the butter and cream cheese on medium speed until completely smooth. Add the sugar and beat on medium-high speed until the mixture is light and fluffy. Incorporate the egg, vanilla, and almond extracts, mixing on high speed for an additional minute.

Gradually add the dry ingredients to the wet mixture on low speed, just until combined. The dough will be soft and creamy. Generously flour your work surface and rolling pin, then divide the dough into two halves. Roll each half to a ¼-inch thickness on parchment paper. Stack the rolled-out dough with parchment paper between the layers and refrigerate for at least 2 hours, or up to overnight.

The next day, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Remove the chilled dough from the refrigerator and cut into shapes with flour-dipped cookie cutters. Place the cookies about 2 inches apart on the baking sheets. Bake 3-inch cookies for 11-12 minutes, or adjust the baking time for different sizes, ensuring the edges are lightly golden. Cool the cookies on the baking sheet for 5 minutes before transferring to a cooling rack.

To make the Easy Royal Icing:

In a stand mixer bowl fitted with a paddle attachment, combine ½ cup room-temperature water and meringue powder, mixing on low until dissolved. Add powdered sugar and mix on low, then add corn syrup as the mixture comes together. Increase the mixer speed to medium-high and beat for 5 minutes, or until stiff peaks form, being careful not to overmix. Divide the icing and adjust the consistency with additional water as needed for outlining, detailing, and flooding. Place a damp paper towel over the icing to prevent crusting when not in use.

Decorate the completely cooled cookies with the prepared royal icing, using piping bags and tips for detailed designs. Optional sprinkles or decorating sugar can be added for extra decoration. Allow the icing to set for about 2 hours at room temperature, or speed up the drying process with a fan heater set on low, box fan, or oscillating fan.

Recipe Tips & Frequently Asked Questions

Achieving the perfect cookie texture:

Use room-temperature ingredients to ensure even mixing and a smooth dough.
Chill the dough thoroughly to help the cookies maintain their shape during baking.

Preventing cookie spread:

Properly chill the dough before baking.
Ensure your baking sheets are cool before placing the dough on them.

Decorating with Royal Icing:

Practice outlining, flooding, and detailing techniques to create beautifully decorated cookies.
Prevent icing crusting by covering it with a damp paper towel when not in use.

Common questions:

Can I use different extracts or flavorings?

Yes, feel free to experiment with other extracts to suit your taste.

How can I store the cookies and keep them fresh?

Store in an airtight container with parchment paper between layers to prevent sticking.

Troubleshooting common issues:

Why did my cookies spread or lose their shape?

Ensure proper chilling and avoid overmixing the dough.

How to fix Royal Icing consistency problems?

Adjust with more water or sifted powdered sugar as needed.

What to Serve with This Recipe

Wedding Cookies pair wonderfully with a variety of beverages, such as tea, coffee, or a cold glass of milk. Their delicate flavor also complements other desserts, like lemon bars or fruit tarts, creating a delightful dessert spread. When serving at events, consider arranging these cookies on elegant trays or tiered stands. This not only makes them look appealing but also makes it easy for guests to help themselves.

Special Equipment

To make and decorate these Wedding Cookies, you will need some essential tools. Cookie cutters are necessary for creating various shapes, while a rolling pin ensures the dough is evenly flattened to the desired thickness. Large baking sheets and parchment paper help with even baking and easy cleanup. For decorating, piping bags and tips are essential for detailed work, and optional tools like a cookie stencil and an airbrush system can be used for more advanced techniques.

Decorating Ideas and Techniques

Let your creativity shine when decorating these Wedding Cookies. Sprinkles, dragees, and sparkling sugar can add texture and visual appeal. For more intricate designs, consider using an airbrush system and stencils to create professional-looking cookies. Draw inspiration from wedding themes and color schemes to personalize the cookies for different celebrations, ensuring they are as beautiful as they are delicious.

Storing and Preserving Cookies

To keep your decorated cookies looking and tasting their best, store them in an airtight container with parchment paper between the layers to prevent them from sticking together. If you need to make the cookies in advance, consider freezing the dough or the baked cookies. Thaw the dough before baking, or allow the baked cookies to come to room temperature before decorating. Proper storage ensures your cookies remain fresh and beautiful for any occasion.

Ingredients:

Cream Cheese Sugar Cookies:

1 cup unsalted butter (softened to room temperature)
4 ounces block cream cheese (softened to room temperature)
1 cup (200g) granulated sugar
1 large egg (room temperature)
1 Tablespoon pure vanilla extract
1 teaspoon pure almond extract
3 cups + 2 Tablespoons (390g) all-purpose flour
2 Tablespoons cornstarch
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt

Easy Royal Icing:

4 cups powdered sugar
3 Tablespoons Meringue Powder
1 Tablespoon corn syrup (Karo)
2 Tablespoons flavoring (clear vanilla recommended)
8-10+ Tablespoons water (room temperature)
AmeriColor Soft Gel Food Coloring (strongly recommended!)

For Decorating:

Sprinkles, Dragees, and Sparkling Sugar (optional)

Instructions

Allow butter, cream cheese, and egg to reach room temperature.
In a medium bowl, whisk together flour, cornstarch, baking powder, and salt; set aside.
In a large bowl, using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium speed until completely smooth and creamy (about 3 minutes).
Add sugar and beat on medium-high speed until light and fluffy, about 2 minutes. Add in the egg, vanilla, and almond extracts and beat on high speed for another minute. Scrape down the sides and bottom of the bowl as needed between additions.
On low speed, gradually incorporate half of the flour mixture into the wet ingredients until just combined; add the remaining flour mixture and mix until just combined. This cookie dough will be soft and creamy!
Generously flour your work surface and rolling pin. Divide the dough into two halves and place each on parchment paper sized for your baking pans. Roll each half to a ¼-inch thickness, re-flouring the rolling pin as needed to prevent sticking. Roll out the dough before chilling; this makes the process easier. Stack the pieces with parchment paper between each layer and refrigerate for at least 2 hours or up to overnight. Chilling the dough is essential to help the cookies maintain their shape during baking.
The next day, preheat the oven to 350°F (175°C). Line 2-3 large baking pans with parchment paper (preferred over silicone baking mats for these cookies).
Remove one chilled cookie dough piece from the refrigerator. The dough may seem hard but is softer than it appears. Cut into shapes with flour-dipped cookie cutters. Place each cookie about 2 inches apart on prepared baking sheets. Re-roll dough scraps and repeat with the remaining dough.
For 3-inch cookies, bake for 11-12 minutes until VERY lightly golden around the edges, rotating the baking sheet halfway through the bake time. If using smaller cutters, bake for 7-10 minutes; larger cutters may require 12-13 minutes. Watch your first batch closely to adjust timing. DO NOT OVERBAKE! Cookies should remain around ¼-inch thick and soft.
Allow cookies to cool on the baking sheet for 5 minutes. Transfer parchment paper with cookies to a cooling rack to cool completely. Once cool, decorate with Bakery Frosting or Easy Royal Icing and sprinkles.

To Make Easy Royal Icing:

In a stand mixer bowl fitted with a paddle attachment, combine ½ cup room-temperature water and meringue powder. Mix on low to dissolve, about 1-2 minutes.
Add powdered sugar and mix on low. Add corn syrup as the mixture comes together. Increase mixer speed to medium-high and beat for 5 minutes or until stiff peaks form. Avoid overmixing to prevent crumbly icing.
Divide the icing and adjust consistency with additional water for outlining, detailing, and flooding. For flood consistency, icing should drizzle and smooth out within 10-15 seconds. Adjust with more water or sifted confectioners’ sugar as needed.
When not using Royal Icing, place a damp paper towel directly on its surface to prevent crusting.
Decorate completely cooled cookies with piping or frosting, adding optional sprinkles or decorating sugar.
This icing sets in about 2 hours at room temperature. To speed up drying or create a sheen, use a fan heater on low, box fan, or oscillating fan, allowing 30-45 minutes between layers. For stenciling, ensure the base coat dries overnight before decorating. Allow cookies to dry overnight before storing with parchment paper between layers for best results.