Bride & Groom Silhouette Sugar Cookies

This was such a fun project to do!  One of my best friends is getting married in May and I am doing her wedding cake, cookies, and being a bridesmaid…lets just say it is going to be a whirl-wind of an experience, but I am so excited!  She is such a talented graphic designer and of course did all of her announcements and invitations, which had the silhouette of her and her fiance on them.  As you can see by her invitations, her colors are gray, green, and white, which is not your typical wedding colors,  but it works out fabulously here!  I added some other color designs, like the pink girl, just so I could see how other color combos worked.  These cookie cutters were custom made to match their silhouettes by the  Victor Trading Company.  They are quite large cutters, around 4-5″ in height and cost around $35 each.  The quality of the cutters are amazing and the precision of the cutter is flawless…highly recommended.  Well, in this posting I am going to try to show you how I make my decorated sugar cookies.  Since photos and words can’t always show you the whole process I am working on trying to do video postings, which would hopefully be a better visual for you.  

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Here is the actual wedding invitation!  You can also check out more of her designs at her blog Karrie Pyke Designs     

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The first thing you need to do is make your sugar cookie dough.  Here is a link to one of Martha Stewart’s sugar cookie recipes.  She also has some great technique tips and helpful hints for sugar cookies and royal icing.  Once your dough is made and thoroughly chilled then you need to lightly flour your working table and the dough itself, so that the dough doesn’t stick to the table or rolling pin.

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Next you need to roll out the dough to about 1/4″ thick.  I like my cookies to be thick, so that they will hold shape well when packaged and also so the customer knows they are getting a good size cookie for their money.  Once the dough is rolled out, use your cookie cutters to cut out the shapes, trying to get as many shapes out as you can.  You can put the scraps together and gently knead them into a ball and roll out again, but be careful because the more times you do this, the tougher the cookies will be.  Place the shapes onto a baking sheet lined with parchment paper or a silpat. Place the cookie sheet into the freezer or refrigerator until the cookies become thoroughly chilled again; this will help with the cookie keeping its shape.  When the cookies are chilled, bake them as instructed.  After baking let them cool on the pan and then transfer them to cookie racks so they can cool completely.

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Now it’s time to make the royal icing.  You can also find a recipe for royal icing at the same Martha Stewart link I gave earlier.  Your royal icing consistency needs to be medium-stiff so that you can pipe the outline of your cookie.  Place the royal icing in a pastry bag that has a #2 tip in it.  Now carefully trace the outline of the cookie, while trying to be as accurate as possible.  Make sure and hold your pastry tip above the cookie, not directly touching it while you pipe, so that the frosting flows out easily and neatly as it follows the guidance of your hand.  The mistake that most people make is to hold the piping tip so close to the cookie that it creates uneven lines and bumps of frosting instead of one continuous line of straight frosting.  Practice makes perfect though.  

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After the outline frosting has dried (about 5 minutes) you can now fill the center with the flooded frosting.  Take your leftover royal icing frosting and continue adding small amount of water (1 teaspoon) until the consistency is like a thick milkshake.  Another visual sign is that when you pour a spoonful of frosting into the bowl that the lines disappear within 5 seconds.  You want the frosting to be thick enough to not spill over the frosting outline, but thin enough that the frosting will dissolve into one solid finish.  Place this frosting in another pastry bag and either snip off a little of the tip of the bag or put a slightly larger tip than the #2 in it.  Now fill the cookie with the frosting, while using your tip to direct the frosting to the places you want it to go.  You can also use a toothpick to direct the frosting, like it says in the Martha Stewart article.  Once you have finished filling in all of the cookie, let it sit out uncovered overnight so that it can fully set.  

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When the frosting is completely set you can add the final touches.  On one cookie, I piped on small dots of medium/stiff royal icing onto the bun of the bride and then placed pink dragees on top. On the other cookies I tied little bows and attached them to the girl’s hair with a dot of royal icing.   Be creative and the possibilities are endless! 

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These cookies will keep for up to 1 1/2 weeks in a tightly sealed container.  Well, I hope I inspired you to make your own silhouette cookies and if you do, I would love for you to send me a picture so I see how great they turn out!

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17 Responses to “Bride & Groom Silhouette Sugar Cookies”

  1. I found your site on technorati and read a few of your other posts. Keep up the good work. I just added your RSS feed to my Google News Reader. Looking forward to reading more from you.

    Jason Rakowski

  2. admin says:

    Thanks for the comment…I really appreciate knowing that people are reading and enjoying my blog!

  3. Kyla says:

    Those are lovely! By the way, your link to Martha Stewart isn’t working. There is an extra http in there.

    I use local cookie artist, Penny McConnell’s recipe for sugar cookies. You may want to try it. I love it so much because 1) You don’t have to refrigerate the dough and 2) it’s a soft but easily manageable dough that you can re-roll and re-roll. I have her recipe in an old blog at the bottom of this post. (I hope html works in here)

    To see how great the cookies turn out, check out the next post:

    http://wrathofgrapes.blog.dada.net/post/325931/Valentine%27s+Day+Cookies#more

    The trick of colouring some of thinning and colouring the dough and piping it on before baking is just so cool and works as a barrier for the royal icing so you don’t have to pipe an outline.

    Thanks for posting your beautiful cookies

    Kyla

  4. admin says:

    Thanks Kyla for the info! I always like learning different techniques and trying out new recipes!
    P.S. Sorry about the links…I’ll fix them!

  5. Kyla says:

    You’re welcome!

  6. What a beautiful and delightful idea! You must have a very steady hand, your lines on the outline of the bride are flawless. Nice work!

  7. Sharnel says:

    your cookies are amazing – i especially love the little details on the girls hair. just perfect! i can’t wait to try some cookies soon. wish me luck!

  8. jesse says:

    these are beautiful! (and inspiring!!)

  9. Hi, Thanks for the nice comments about our cutters! Your pictures look great. We are still busy making silhouette cutters from the Martha Stewart magazine.

  10. Tartelette says:

    I love the Victorian feel of the silhouettes. Youe personal touches make them extra special. Great work!

  11. admin says:

    So happy that everyone likes these cookies…my friend gets most of the credit though since they are her and her fiance’s cute silhouettes…her wedding is going to be sooo beautiful!

  12. Abbey says:

    How long did it take to get your specially ordered cookie cutters? I’m debating ordering some for a wedding shower…

    THANKS!!

    PS Looove the cookies…adorable!!

  13. Sybbis says:

    These are totally awesome… and I’m almost embarassed to admit, I had never figured out the bit about piping an outline and then filling it in with royal icing, so my Christmas cookies are going to look much better this year than last time I tried it!

  14. avon says:

    i just came upon your site today and LOVE it. you are really good at explaining things, i am not a baker but after reading your post i feel like i’d be able to create these. i am going to put a link to your site on my page :). i am going to get some cookie cutters made of my daughter to make for christmas.

  15. [...] These last photos are from the two bridal showers.  The first shower had the color scheme of yellow, teal, and white.  They ordered a variety of cupcakes and 75 bride and groom silhouette cookies…sadly I didn’t take any pictures of the cookies, but you can check out my previous post on them here. [...]

  16. sheilah says:

    As always, BEAUTIFUL! I love your work!!!! Thanks forsharing with us all! You are the creative Bomb!

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