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These wedding cookies are a simple yet irresistible treat perfect for any celebration or just a sweet snack. With just a handful of ingredients, they come together easily and bake into delicate, buttery cookies coated in powdered sugar for a tender, melt-in-your-mouth finish.
I first baked these for a friend’s wedding party, and they quickly became a favorite everyone asks for every year. Their light sweetness and delicate texture always steal the show and bring back fond memories.
Gather Your Ingredients
- Unsalted butter at room temperature: Using real butter adds richness and depth& avoid substitutes like margarine
- Powdered sugar: Gives sweetness and helps create the signature coating on the cookies
- All-purpose flour: Provides structure& measure carefully to avoid dry or dense cookies
- Salt: Enhances all the other flavors in the dough
- Rainbow sprinkles: Optional but add festive color and a fun crunch& jimmies work best for even distribution
- Additional powdered sugar for rolling: This creates the classic sweet coating these cookies are known for
How to Make It
- Preheat the oven:
- Line two cookie sheets with parchment paper to prevent sticking and ensure even baking& set the oven to 375 degrees Fahrenheit so it is fully hot when you place your cookies inside
- Mix butter and sugar:
- Using an electric mixer, beat the softened butter with half a cup of powdered sugar and your preferred extract flavor until the mixture is fluffy. This aerates the butter and sugar, making the cookies tender and light
- Combine dry ingredients and sprinkles:
- Add the flour and salt to the mixture and stir just until the dough forms. Avoid overmixing as that can make the cookies tough. Next fold in the sprinkles gently so they remain intact and scattered throughout the dough
- Shape the dough:
- If the dough feels too soft to handle, chill it in the refrigerator until firm enough to work with. Scoop 1 to 2 tablespoon-sized balls of dough and arrange them spaced apart on the lined cookie sheets to allow for spreading
- Bake the cookies:
- Place the cookie sheets in the oven. For smaller cookie balls (1 tablespoon), bake 7 to 10 minutes. For larger ones (2 tablespoons), bake 10 to 14 minutes. Look for bottoms that are just starting to brown but avoid overbaking, which dries them out
- Coat and cool:
- Remove cookies from the oven and let them cool for 5 minutes. Fill a small bowl with powdered sugar and gently roll each cookie in it until fully coated. Transfer them to a cooling rack. For an extra sugary finish, once cooled completely, roll the cookies in powdered sugar again
Storage Tips Store cooled cookies in an airtight container at room temperature for up to one week to maintain freshness. To keep the powdered sugar layer intact, place parchment paper between layers. They also freeze well& wrap batches tightly and freeze for up to three months. Thaw at room temperature and gently re-roll in powdered sugar if needed before serving. Avoid humid environments as moisture can dissolve the powdered sugar coating and soften the cookies too much.
Flavor Boosters
Ingredient Substitutions For a dairy-free version, try vegan butter but expect some difference in flavor and texture. If you prefer a different sweetener, superfine sugar can sometimes replace powdered sugar in the dough, but not for rolling. Vanilla extract is classic here& however, almond or lemon extract can add a fun twist to suit your taste.
Serving Suggestions
Pair these tender cookies with a cup of tea or coffee for a perfect afternoon break. They also make lovely favors for weddings or showers when wrapped individually or in small boxes tied with ribbons. Serve as part of a cookie platter alongside chocolate-dipped treats or shortbread for variety.
Creative Twists
Cultural and Historical Context Wedding cookies or Russian tea cakes are a traditional treat enjoyed in many cultures with roots tracing back to European immigrant baking traditions. Their simplicity and elegance made them a staple at celebrations and family gatherings. Over time, variations including sprinkles and different coatings have evolved, reflecting regional and personal tastes. Seasonal Adaptations Brighten the holidays by using festive colored sprinkles to match the season such as red and green for Christmas or pastels for springtime events. Citrus zest such as lemon or orange can be added to the dough for a fresh twist during warmer months. For winter, a touch of cinnamon or nutmeg in the dough adds warmth and a hint of spice. Success Stories Friends have told me these cookies quickly became their go-to recipe for parties. One family bakes a huge batch every Christmas and gifts them to neighbors and coworkers, earning rave reviews every year. The simplicity and buttery goodness make them an instant classic for many. Freezer Meal Conversion These cookies freeze beautifully before and after baking. Shape the dough balls and freeze them on a tray before transferring to a sealed bag. Bake from frozen& just add a minute or two to the baking time. Alternatively, freeze baked and cooled cookies tightly wrapped and enjoy them months later without losing flavor or texture.
These wedding cookies are an elegant and simple treat that never fail to impress. With minimal ingredients and effort, they deliver maximum joy in every bite.
Common Questions About This Recipe
- → What ingredients make these cookies tender?
Real unsalted butter and powdered sugar provide a rich, tender texture that melts in the mouth.
- → How long should the dough be chilled?
Chill the dough until firm enough to scoop and handle easily, usually about 30 minutes.
- → Can the sprinkles be substituted?
Rainbow sprinkles add color and festivity, but you may use other small decorative toppings to suit your taste.
- → What is the ideal baking time?
Bake 1 tablespoon dough balls for 7-10 minutes or 2 tablespoon balls for 10-14 minutes until the bottoms are just slightly brown.
- → How to get the best coating with powdered sugar?
Roll the warm cookies in powdered sugar immediately after baking, then cool on a rack. For extra coating, re-roll once cooled.