This is a much belated post – I have finally recovered some photos from my Bridal Shower! My two aunts and cousin in-law threw me the most incredible Bridal Shower on Saturday, May 18th. Everything was beautiful, delicious, and perfect. I am so thankful and will never forget what a fun and whirlwind day it was.A huge Thank-you as well to my mom who made these incredible wedding sugar cookies, and to Annica, my Maid of Honor, who made her mom’s famous Chicken Salad recipe (I’m hoping to share the recipe up here soon)! Continue reading
I have been waiting to post this recipe for so long. We make these cookies all the time. They are perfect for any occasion or holiday, since you can switch up the cookie cutters or colors of frosting. Typically, we stick to round circles with frosting…Because normally, we don’t care about the decorations…just the taste. And these cookies taste better than any other sugar cookie I have ever had in my life.
But, things got a little out of hand when we found these wedding shaped cookie cutters at Sur La Table. I asked my mom if she could make some for my Bridal Shower…and the rest is history.
My mom may have had a few anxiety attacks over not being a professional pastry chef…decorating cookies is hard work! She went out of her way to practice and bought tons of decorating supplies…and experimented with royal icing and fondant many times. The guests loved them. Mom, thanks for working so hard. You rock.
Mom’s Best Ever Sugar Cookies
Makes about 4 dozen cookies
- 1 cup (2 sticks) butter, softened
- 1 ½ cups sugar
- 1 egg
- 1 tsp. vanilla
- ½ cup sour cream
- 4 cups flour, plus more for rolling out the dough
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp nutmeg
In a large stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Add sour cream, mix thoroughly.
Sift together flour, salt, soda, baking powder and nutmeg. Add to butter mixture in
two parts and mix thoroughly.
Divide into two parts and wrap in wax paper. Refrigerate at least 1 hour. Preheat oven to 400 degrees F.
On a clean, floured surface, roll out the dough with a rolling pin. Roll the dough so it’s about 1/4 – 1/2 inch thick, and use your favorite cookie cutters to cut out shapes of the dough. Use a cookie spatula (better known as a pancake flipper) to move your cookies from the floured surface to a well greased baking sheet. Ungreased silicone baking sheet liners work great here too.
Cook at 400 degrees F for 10 minutes. You never want them to get too browned around the edges, or they’ll be super crunchy. We like ours on the softer side. Baking time depends on what shapes you cut your cookies into – we have adjusted baking times from 8-12 minutes depending on the size of our cookies.
ROYAL ICING RECIPE
Note: Royal Icing is tough to get right. There seems to be a lot of trial and error to get the consistency the way you want it. Here is what Lulu did:
- 3 tbsp meringue powder
- 1 lb (about 4 cups) powdered sugar
- 1-2 tsp pure vanilla extract
- 1/3 cup warm water, or more as needed (Lulu added at least a few extra tablespoons)
- Food coloring, depending on what theme you are going with!