Wedding Cookies

Tomorrow makes 1 year since Joe and I got married. So what better time than now to share my wedding cookies with you! I made these cookies into lobsters as part of my favor. I had to somehow involve food and my love for baking in my wedding. I got married in Maine and that’s where the lobsters came in to play. So I put them in little individual bags with stickers I got made and placed them on everybody’s plates on the tables. And that went along with mini jars of Stonewall Kitchens Maine blueberry jam. (More Stonewall Kitchen love today!) The jam also acted as the seating cards- I wrapped twine around the jars with tags with the name and table number. I didn’t stop there though, I also made individual s’mores for the fire pit we had outside. But anyway, I can go on forever about all that but I am so excited to share this recipe with you. These are my absolute favorite cookies. They aren’t just wedding cookies, I make them for just about everything. Christmas, Easter, special events I also made them for many family and friends many times, most recently, as favors again for my sister in laws baby shower, which you can see below. It is the perfect sugar cookie that can be made into anything you want for any occasion. And they really are the best sugar cookie you’ll ever have. I never loved sugar cookies because I always remember them being a bit dry and tasteless. But these are just so good. Making the dough is as simple as it gets and it’s a very easy dough to work with. It rolls out beautifully and stays together. I can’t remember where I got the original recipe, it was so many years ago but I think it might have been from an old Paula Deen cookbook? I hope you make these, please share a photo if you do and let me know how they come out!

Before we get to baking, here’s what 100 lobster cookies looked like on my kitchen counter! It took me 9 hours!


Though I only needed about 60 cookies, I made just over 100 because we had a lot of casualties. I also wanted a few extra for all the staff. The claws were so fragile and I had to package these up and transport them to Maine so I knew I would loose more on the trip up. These lobsters were difficult to work with…note to self…use regular round cutters for everything else.


And here they are on the tables. (Photo by Emily Delamater)

Ok let’s get started…

Some tips for making these that I find helpful is to make sure the butter is softened at room temperate for a while. A few hours or even put it out the night before you want to bake. Don’t try to soften in the microwave unless you seriously know how because it’s so easy to melt and once it gets to that point, it just won’t work.
Also, make sure you chill the dough at least an hour before rolling out. And again, after you cut them out before baking. To make this process move along faster, what I do is as soon as I fill up one baking sheet, I pop that in the fridge while I cut out the next bunch. When I have the next baking sheet ready, I take the one in the fridge and put that in the oven and put the other in the fridge to chill. When the first bunch is done baking, I take them out, set aside to cool and take out the other from the fridge to bake and so on.






Here’s what you’ll need-

– 1 cup butter (2 sticks), softened
– 1 cup sugar
– 2 eggs
– 2 teaspoons vanilla extract
– 1 teaspoon almond extract
– 3 1/4 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt

– 3 tablespoons of meringue powder ( I like Williams-Sonoma the best)
– 4 cups powdered sugar
– about 8 tablespoons of water (you can add more until you get the desired consistency)

In the bowl of a standing mixer, beat butter and sugar at medium speed until fluffy. Beat in eggs, vanilla and almond extract. In a separate bowl, combine flour, baking powder and salt. Gradually add that to the wet mixture, beating until just combined. Wrap dough in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Lightly flour your work surface (either a large cutting board or on your countertop) and roll out the dough with a rolling pin to about 1/4-inch thickness. Cut with the cookie cutter you are using and place 2 inches apart on baking sheets. Put the baking sheets in the fridge to chill for a few minutes. Bake for about 10 minutes or until the edges are slightly brown. Depending on the size of the cookies, they might be done earlier. Start checking around 8 minutes if they are on the smaller side. Let cool completely before icing.

To make the icing, combine the meringue powder, powdered sugar and water in the bowl of a standing mixer with whisk attachment. Whisk until smooth. If using more than one color, put some in a separate bowl and add food coloring in and mix. For decorating, I put the icing in candy making tubes I found at Michael’s. It makes it so much easier! If your covering the entire cookie, outline the edge, then flood in the middle (see photo above) and spread it around with the tip of the tube. If your using sprinkles or pearls or anything like that, add them on right away. If your adding anymore icing to decorate on top, let it dry completely before doing so. When you’re done, let the icing dry and set before packing.

If you want to see more of the details, you can go here to read more about our wedding day on Real Maine Weddings. And if you reallllly love me or you just have nothing better to do, you can watch our video here. (Password is Sara+JoeFeature)

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