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Hey Besties! I’m so excited to share one of my favorite cookie sets with you! These wedding cookies were actually ordered for a rehearsal dinner and turned out beautiful! The bride, groom and their families were so happy, which is always the goal. And honestly, if you have decent flooding and piping skills with royal icing, these are actually quite basic. I love a beautifully designed cookie that utilizes simple shapes and doesn’t require days to make but still WOW the receiver. Before I started decorating cookies, I had no idea HOW the cookiers decorated them. I wanted the step-by-step to understand how to create magnificent cookies! So, read on while we breakdown all the details on how to achieve these.
Designs
For this set, we created 4 different designs, 5 if you count the two different color rosettes. A simple heart cutter was used for the bride and groom. A circle cutter was used for the rosettes and THIS wedding cake cutter for the cake! Every cookier should already have simple circle, heart and cake cutters, so if you don’t now is your sign.
We consulted with the mother of the groom on this set to confirm color of the groom’s tux and design of the bride’s dress. You could easily tweak these designs to create a different color tux or different dress design. Sometimes wedding cookies can be intimidating if you’re being asked to replicate the entire wedding dress. EEK! That’s another reason I love this design, since you only have to focus on the top of the dress. You could also add a necklace if desired.
Recipes
We used our go-to, no-chill, no-spread sugar cookie recipe as well as our favorite royal icing recipe. Now, at the end of the day, there are only so many different ways to make royal icing. It basically consists of meringue powder, vanilla, water and powdered sugar (and I always add corn syrup). But let me tell you, HOW you make the royal icing can make all the difference. This recipe never fails me, is easy to make and gets rave reviews. I have VERY few air bubbles and get that puffy icing we’re all after by simply mixing on med-high for 5 minutes. So, while the recipe itself is very basic, there are a lot of variables in how you make it. If you’re struggling with icing woes, head on over to our facebook group so we can troubleshoot together, I’d love to help!
Rosettes
I LOVE rosettes since they look stunning but are so easy! Your first key to success with these is to thicken your royal icing with powdered sugar until it is STIFF. As in, the icing won’t move at all! Always remember to color your icing before you change your consistency since coloring can thin it more! I used a 2D tip for these rosettes. Some people use a 1M tip, which achieves basically the same look. It really comes down to personal preference, but THIS tip set includes both and I encourage you to experiment.
Putting your tip completely straight up and down to the cookie, start piping in the middle and simply pipe clockwise as the rosette grows in size. You can always use your scribe to clean up the end, where it breaks from the bag, if it doesn’t lay how you’d like. It may take a few practice cookies to get it just right and centered, but you’ll be shocked at how easy they are! And the royal icing will dry hard and be ready for packaging the next day.
Wedding cake Cookies
For the wedding cakes, you will simply flood the whole cake white. Then, once the flooding is crusted over, you’re going to use your same icing from your rosettes and make mini rosettes! I used a Wilton 16 tip and the same technique to make mini rosettes for each layer of the cake. Stunning yet so simple!
Bride Cookie
For the bride cookie, we simply outlined and flooded the dress area using a 12-15 second flood and let that crust over. Then, using a 20 second flood, we piped the dress straps, scalloped edge and design on the dress. That’s it!
Groom Cookie
This may be the first time the groom is more work than the bride – kidding! The groom cookie requires a few additional steps, but still very simple. First, outline and flood the tux section. Once that has crusted over, flood the white shirt section. You can then also pipe on the tux details. Once the white section has crusted over, you can pipe on the white buttons and use your same rosette icing to pipe on a little bowtie. BAM!
Cookie Love
If you’re an experienced cookier, you are probably thinking “Duh, bestie, I don’t need all these details!” But if you are a new cookier, I hope you find this level of detail helpful. Like I said, before I decorated cookies, I could not wrap my head around how they were created, or what the steps were. So, I try my best to break it down for you because you can do it too! I also want to reinforce that beautiful, high-impact cookies don’t have to be super difficult or reserved for master cookiers! These are simple designs that anyone with basic cookie decorating skills can achieve. I hope you’ll share photos once you give them a try! Happy baking, Besties!
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