Because we’re such a dessert centric family and B is a cookie monster – of course, we had to feature a dessert bar. As our thank you favors, cookies in a custom bag were perfect. As you can see, my famous doodles made it on the the little cookie favor bags.
For those wondering, I simply drew an image in Photoshop and sent it to be made into a custom stamp for $25 in this cute little shop in Seattle. Buy a bunch of brown bags, get your minions (I mean my lovely sister and brother) to help you stamp a couple hundred using regular black ink, and voila, custom favor bags.
When we decided we wanted cookies as our favors (because a wedding favor isn’t fun unless it’s edible and has sugar), we had a problem of figuring out how many. We settled on 6 different types. I had imagined everyone would get one or two cookies, but my dad scoffed at the idea.
Dad: Only one or two cookies? If you make six flavors, each guest will try each flavor. I think we should make sure at least six cookies per guest!!
Me: Dad, normal people don’t eat six cookies just because there are six flavors sitting on a table. Normal people (ie non Uy family) have self control.
So we aimed for about 360 ish cookies. However, it somehow grew into 500+ cookies. Yes, my wonderful sister/ maid of honor first triple batched each type of batter 2-3 weeks prior, froze it, and spent the final week before the wedding baking all these cookies with the help of my mom. Talk about being the star chef of the night!
I’ll be featuring a few of the cookies recipes (the ones left that I could photograph before they were gobbled up by my family post wedding).
These gorgeous cookies in this post are my sister’s always go to snickerdoodle cookie recipe (from Allrecipes) – they come out beautifully round, crispy on the edge and soft in the middle, with the perfect mix of cinnammon and sugar. These are perfect for making multiple batches since they keep so well. Enjoy!
Read more of our wedding series here!
Mrs. Siggs Snickerdoodles
Mrs. Siggs Snickerdoodles
1/2 cup butter softened
1/2 cup shortening
1 1/2 cup white sugar
2 teaspoons vanilla extract
2 3/4 cup all purpose flour
2 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons cinnamon
Preheat oven to 400 degrees F and line with parchment paper.
Cream butter, shortening, 1 1/2 cups sugar, eggs, and vanilla. Blend in flour, cream of tartar, soda, & salt. Roll the balls of dough.
Combine your remaining 2 Tbps sugar and cinnamon. Roll your cookie dough balls into mixture and place 2 inches apart on ungreased baking sheets. Bake 8-10 min or until set but not too hard. Remove immediately from baking sheets.
PS. you can freeze the dough beforehand and bake when you want – cookies taste perfect regardless!