Weddingbee Blog

I bought these cookie cutters from Williams-Sonoma when Cinnamum came out on her “OMG, you’re ENGAGED” trip to visit. We both agreed they were wonderful, and I’ve been wondering if I could work them into the wedding somehow.

Source

You get those three shapes and a big bag of tiny plastic letters to slide into them, making them say whatever you want. I’ve been dying to use them, and opening night of my current show gave me the perfect excuse to test them out! I used my favourite sugar-cookie recipe. (It’s from the book Cookie Craft. Talk about inspiring cookies!) All the following pictures were taken by me.

I made a double batch of their basic recipe. Once everything was mixed, I took half the dough out of the mixer, then added blue food colouring to the stuff left in the mixer. It didn’t blend completely smooth—I guess I wasn’t patient enough? I was also using the liquid stuff, not the gel, which could have made a difference. I rolled everything out, then put the sheets of dough into the fridge, like they tell you.

When it came to cutting the cookies, you definitely want to give the dough time to warm up. The cutter part will cut through the dough, but the letters won’t stamp until the dough is a little softer. Sliding the letters into the slots was pretty easy. The hardest part was sorting through the pile of letters! Remember to write your words backward so they stamp forward.

I baked the cookies that day, then put them in a tin once they’d cooled. The next day, I made royal icing from the same book. I used their piping/outlining icing recipe, because I knew I just wanted to do dots. I think I could have stood to beat the icing a little longer; it did splodge out a bit, so the look wasn’t as delicate as I was going for. I used squeezy icing bottles, which make piping very easy. Cinnamon Buns helped me ice them, which was a lot of fun.

Things to think about:

• Coloured cookies, when they brown, will change colour. These blue ones started going green around the edges. Blue + brown = green, I suppose.
• Beat the icing really, really hard if you’re going for the very delicate look featured on the box/website.
• Find the teeniest icing tip you can. I used a #4.
• I think the lemon zest in the cookies took up the food colouring in a different way than the dough—it made little darker flecks in the blue. You can’t see it in the white ones.
• If you give a boy a squeezy bottle of icing, and also point out the reject cookies that will not be given away to people, expect this: