Wedding cake cookies

These adorable wedding cake cookies make great party favours for guests, or as a sweet treat for a wedding shower.

  • 12 mins cooking
  • Makes 12 Item
  • Print


Wedding cake cookies
  • 1/3 cup (55g) dried mixed fruit
  • 2 tablespoon brandy
  • 125 gram butter, softened
  • 1 teaspoon finely grated orange rind
  • 1/3 cup (75g) caster (superfine) sugar
  • 1 tablespoon golden syrup
  • 1 cup (150g) self-raising flour
  • 2/3 cup (100g) plain (all-purpose) flour
  • 1/2 teaspoon mixed spice
  • 500 gram ready-made white icing
  • cornflour (cornstarch), for dusting
  • 1 egg white, beaten lightly
  • 1 tablespoon tiny white nonpareils (hundreds and thousands)


Wedding cake cookies
  • 1
    To make cookies: process dried fruit and brandy to a smooth puree. Beat butter, rind, sugar and syrup in a small bowl with an electric mixer until combined; stir in sifted dry ingredients and fruit puree, in two batches. Knead dough on a lightly floured surface until smooth; roll dough between sheets of baking paper until 5mm thick. Cover; refrigerate 30 minutes.
  • 2
    Preheat oven to 180°C. Grease oven trays; line with baking paper.
  • 3
    Using the wedding cake cutter, cut 12 shapes from dough. Place 5cm apart on oven trays. Bake 12 minutes. Cool on wire racks.
  • 4
    Knead ready-made icing on a cornflour-dusted surface until icing loses its stickiness. Roll icing out on a cornflour-dusted surface until 3mm thick. Using the wedding cake cutter, cut 12 shapes from icing; re-roll icing as necessary. Cover icing shapes with plastic wrap.
  • 5
    Brush the top of one cookie with egg white. Lift icing shape onto cookie. Press the embosser into the icing making a flower chain pattern. Gently press the crimper into the icing to make a curved line at the base of the cookie. Dip a paint brush into water, wipe brush almost dry, dap onto heart shape at top of cookie; sprinkle with nonpareils. Repeat with remaining cookies.


Completed cookies can be made up to 4 weeks ahead; store at room temperature in an airtight container. You need a 10cm x 10.5cm wedding cake cutter, a margarita chain flower embossing tool, a closed curved crimper, and a small new artists' paintbrush. If you have one, use a smaller crimper to make the single curved line underneath the heart. The cutter, embossing tool and crimper are available from cake decorating shops.

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