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Cutout Wedding Cookies

 Cutout Wedding Cookies
The dessert table shapes up sweetly when we make these crisp, almond-flavored cookies for family weddings. Hearts, lips, doves, bells and other love-themed cutters work well.—Grace Van Timmeren, Grand Rapids, Michigan
48 ServingsPrep: 50 min. + chilling Bake: 10 min./batch + cooling


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Almond Extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, softened
  • 4-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 5 to 6 tablespoons 2% milk
  • Paste food coloring of your choice
  • Edible glitter and colored sugar
  • Sprinkles, optional


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in eggs and extract. Combine the flour, baking powder and salt;
  • gradually add to creamed mixture and mix well. Cover and refrigerate
  • for 1 hour or until easy to handle.
  • On a well-floured surface, roll dough to 1/4-in. thickness. Cut with
  • floured 2-1/2-in. to 4-in. love-themed cookie cutters. Place 2 in.
  • apart on greased baking sheets. Bake at 400° for 6-8 minutes or

2 of 2

Cutout Wedding Cookies (continued)

Directions (continued)

  • until set. Remove to wire racks to cool completely.
  • For frosting, in a large bowl, beat butter until light and fluffy.
  • Beat in the confectioners' sugar, vanilla and enough milk to achieve
  • desired consistency. Tint frosting as desired; frost cookies.
  • Combine equal amounts of edible glitter and colored sugar; sprinkle
  • over cookies. Decorate some cookies with sprinkles if desired.
  • Yield: about 4 dozen.
Nutritional Facts: 1 cookie equals 130 calories, 5 g fat (3 g saturated fat), 21 mg cholesterol, 95 mg sodium, 20 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.