Last weekend I had the privilege to make cakes for a wedding. I always feel honored to be asked to do cakes, but this one was extra special. The groom was in our youth group for a few years, graduated high school, went to college and then called my husband up last year asking him to perform his wedding. It meant a lot to my husband to officiate the wedding and a lot to me to make their wedding cake and groom’s cake. The family treats us like family and it was a beautiful union of a young man we’ve watched grow up and his lovely bride. I will share the cakes another day but today I am sharing another secret project I was working on. Three of the grandparents had birthdays near the wedding date, so to honor those grandparents at the rehearsal dinner the mother of the groom asked me to make some specialty cookies.
Tractors for a grandfather and two colors of flowers for the grandmothers.
Here is my recipe for bakery style sugar cookies that won’t spread while baking. Tasting good and holding their shape were my two main goals for these.
1 cup butter
1 cup sugar
1 t. vanilla
1/2 t. salt
1 1/2 t. baking powder
3 cups flour
First cream the butter and sugar.
Mix in egg.
Stir in sifted together dry ingredients.
Chill in fridge for at least 1 hr.
Preheat oven to 350 degrees.
Roll out dough.
Cut out shapes and place on a silpat or greased cookie sheet.
Bake at 350 degrees for 8-10 min.
Let cool and then decorate with icing (I used royal icing)
These were made with a lot of love. I am blessed by this family and their love all the time. Thanks for stopping by 🙂