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easy cookie recipe for wedding favors

i'm getting married in two weeks and being over ambitious and silly, i want to attempt to make 200 cookies as wedding favors. i was going to make my signature cranberry-pecan butter cookies dipped in white chocolate and dusted in powdered sugar but the thought of multiplying my recipe that yields 24 to make 200 is really overwhelming me right now. i'm thinking going with chocolate chip w/ extra dark chocolate but i feel like it's a bit, meh. does anyone have a great and EASY recipe that they can share? thanks!

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  1. although somewhat time-consuming, biscotti would be relatively easy...and not quite so ordinary. plus, you can do them ahead of time, and they keep longer & travel better than other cookies.

    maybe do chocolate chip biscotti drizzled with or dipped partially in chocolate...?

    1 Reply
    1. re: goodhealthgourmet

      I second the biscotti suggestion - I did this for a friend's wedding. You can easily make and freeze the loaves - uncooked ahead of time, therefore cutting down on a lot of prep time. if it's going to be warm out I'd skip the chocolate dip/drizzle.

    2. First, congratulations!

      There's a recipe for Saucepan Fudge Drops in Alice Medrich's book 'Bittersweet' that is wonderful, easy, and a proven winner. The cookies are very chocolate-ey, and, depending on how long you bake them, can be chewy or crisp. I sometimes add a little mint as well, which pairs really nicely with the chocolate.

      If I were thinking of making 200 cookies, this would be my go-to because they keep well, you can get an assembly line going, and they are very easy to make into a uniform size/shape. If you like, you can dress them up with a bit of powdered sugar. Another plus is that they are egg-free, so you can store and chill the dough for a long time (plus you can eat it raw). Let me know if you're interested, and I'll paraphrase for you.

      5 Replies
      1. re: TerriL

        that sounds nice. it would be great if you could paraphrase it. thanks so much terriL.

        1. re: trolley

          I forgot to mention that you don't even need a mixer or hand-beater to make these cookies.

          Saucepan Fudge Drops (from 'Bittersweet' by Alice Medrich)

          1 cup AP flour (bleached is recommended)
          1/4 t soda
          1/8 t salt
          5 T unsalted butter
          1/2 cup + 1 T unsweetened cocoa powder (dutched or natural -- I prefer Valrhona dutched)
          2/3 cup granulated sugar
          1/3 cup packed light brown sugar
          1/3 cup low- or non-fat yogurt
          1 t vanilla
          1/8 t to 1/4 t mint extract
          2 - 3 t powdered sugar for dusting (optional)

          Oven at 350F, line cookie sheets with silicon or parchment.

          Whisk flour, soda and salt thoroughly; set aside.
          Melt butter in a medium saucepan until it sizzles. Remove from heat, stir in cocoa and blend until well-mixed. Stir in sugars and blend until sandy and well-mixed. Stir in yogurt and vanilla (and mint, if using). Add dry ingredients all at once: fold and stir until until fully incorporated, but don't overbeat.

          From the here, I like to roll dough into walnut-sized balls (it helps to wet your hands just a little), and flatten with the bottom of a glass. This results in very attractive, uniform cookies. If you like, you can then sprinkle the powdered sugar over the top. The original recipe's directions say to scoop level tablespoonfuls of dough onto the sheets, and sift sugar over.

          Anyway! bake 9 to 11 minutes, until cookies are set a bit at the edges, cracked and dry on top, but still soft when touched. Rotate sheets halfway through. Cool in pan on racks, or place cookies on racks.

          These cookies work very well as sandwich cookies (though you would then have to make 400). If you want to try making them, bake the cookies a little longer, which will make them more crisp. Here's a recipe for a filling that makes them taste very much like Oreos. I have no idea where it originally came from, since I've been using it for years which a few changes along the way.

          Cream filling:

          1 cup powdered sugar
          4 T unsalted butter, softened
          3 T heavy cream
          1 t vanilla
          pinch salt

          Mix butter and sugar on medium until crumbly, about 1 minute. Add cream, and beat on high until smooth. Blend in vanilla and salt. Recipe can be doubled, etc.

          Good luck with whatever you decide to make!

          1. re: TerriL

            Ack! Too late to edit my above post, but I wrote the wrong proportions for the cream filling recipe. It should read:

            2 cups powdered sugar
            4 T unsalted butter, softened
            3 T heavy cream
            1 t vanilla
            pinch of salt (or more to taste)

            Directions are the same. Sorry!

            1. re: TerriL

              not a prob. i haven't started even mixing let alone gather the ingredients. i'm sipping a nice spanish white called palaico de menade and creating the baking strategy. thanks for the correction!

            2. re: TerriL

              This recipe sounds really good... how many cookies does the regular recipe yield? Thanks!

        2. I made Mexican wedding cakes -- also known as Russian Wedding cakes or Russian Tea cakes for my daughter's wedding because they're, well, wedding cakes. They're kind of labor-intensive because they need to be rolled in confectioner's sugar twice, but otherwise they're simple and they're egg-free. I put them two to a box in little favor boxes printed with the bride and groom's names and glue-gunned little fabric roses on them. I ended up making 300. It took a couple of days, but it was worth it.

          6 Replies
          1. re: Fuser

            fuser, this also sounds like a good idea but i'm looking at recipes right now and all of the recipes state that the dough keeps for a day or two which is a problem. do you know if i can make the dough then freeze it for a week??

            1. re: trolley

              There is no reason you can't freeze the dough, or the cookies for that matter.
              This is from the King Arthur Flour Cookie Companion

              Each batch makes about 40-50 cookies

              Dough
              1 cup (2 sticks, 8 ounces) unsalted butter
              1/2 cup (2 ounces) confectioner's sugar
              1 1/2 teaspoons vanilla extract
              1 teaspoon salt
              3/4 cup ( 2 1/2 ounces) almond flour (I used Trader Joe's almond meal, which works great)
              1/ 1/4 cup unbleached all-purpose flour
              Topping 1/2 cup confectioner's sugar (I used a LOT more)
              In a large bowl, cream together the butter, sugar, vanilla and salt. Beat in the almond flour, then the all-purpose flour. Cover the bowl and chill the dough for 1 hour
              Preheat the oven to 325. Lightly grease (or line with parchment) two baking sheets (I used silphat mats).
              Break off chestnut-sized (1-inch) pieces of dough and roll them into balls. Place them on the prepared cookie sheets, leaving 1 inch between them. Bake the cookies for 15 to 20 minutes until they appear set and are just beginning to brown.
              Sprinkle the confectioner's sugar in a shallow bowl. Remove the cookies from the oven and transfer them a few at a time, to the bowl. Roll them in the sugar to coat and then transfer to a rack to cool.
              When the cookies are cool, roll them in confectioner's sugar again. They should be thoroughly coated and snowy white.

              1. re: Fuser

                thanks fuser! this is great help. i like the idea of biscotti but i think i'm going to try out the wedding cakes. wish me luck on the cookies! oh, yeah, and there's a wedding involved here somewhere too ;)

                1. re: trolley

                  Everyone at my daughter's wedding LOVED them. I saw people leaving with four or five boxes they'd stolen. My husband cleaned up the next day and said there wasn't a leftover cookie

                2. re: Fuser

                  This is not really a cookie. I would suggest making chocolate marzipan balls.
                  You can get those done very quick. Another idea this is Italian Honey balls you can make them on a small scale and wrap them up per couple clear cellophane and some ribbon. It can be built like a cone shape. Very easy so pretty with the colored nonpareil sprinkles, place it on a small tin.

                  Here is a link to a recipe allrecipes.com/Recipe/Strufoli-II/Detail.aspx - 61k -

                  You can make them without nuts. I hope that link works. another popular wedding item is chocolate dipped spoons that is easy and quick.

                  Enjoy!

                  1. re: Tupstate

                    here is the honey ball recipe I am not sure about the link.

                    INGREDIENTS
                    3 cups all-purpose flour
                    4 eggs, beaten
                    1/4 cup butter
                    1/2 cup white sugar
                    1/2 teaspoon salt
                    2 teaspoons baking powder
                    1 tablespoon lemon zest
                    1 1/2 cups honey
                    3/4 cup pine nuts
                    2 1/4 ounces colored candy sprinkles
                    DIRECTIONS
                    Melt the butter or margarine over low heat. Mix together in a large bowl 2-1/2 cups of the flour. Add sugar, baking powder, lemon rind and salt. Make a depression in the middle. Drop into it the eggs and the melted butter or margarine. Mix with a wooden spoon and then with the hands until dough leaves the sides of the bowl. Add remaining 1/2 cup of flour as needed. Knead dough on floured surface until it isn't sticky anymore.
                    Break off pieces of dough and roll into ropes about the size of a pencil. Cut into pieces 1/4 inch long. Roll these pieces into little balls and set aside.
                    In deep frying pan, heat oil about 2 inches deep. Fry balls until golden brown. Drain on paper towels.
                    In a large saucepan over medium heat, bring 1-1/2 cups of pure honey to a boil. Let honey boil gently for about 3 minutes before adding little dough balls, stirring gently with wooden spoon until they are well-coated.
                    Remove balls from honey with a slotted spoon and place in a deep dish or mound them on a platter. Sprinkle surface evenly.

            2. I know your wedding has come and gone by now (congratulations trolley!), but for others looking for new recipes, I'd recommend spoon cookies from the epicurious site. They are pretty easy, can be made ahead (and improve with age when stored in a tin) and are killer. The recipe uses browned butter which gives the cookies an incredible flavor and you shape them with a spoon. The recipe calls for you to put a filling between two of the spoon cookies. But I just make them plain (as individual spoons) which makes them easier. Highly recommend.

              1. OMG, I totally did this. But instead of just cookies, I alternated a box of 4 cookies (2 each of snickerdoodles and molasses crinkles - both my grandmother's recipies) with a box containing a homemade mini cheesecake (my husband's grandmother's recipe). My mom and I did it together the Wednesday before my Saturday wedding, and the whole thing (baking, wrapping and all) took about 9 hours with my brother helping with the wrapping. I liked the snickerdoodles and molasses crinkles because you could roll them into balls and then stick them in the fridge / freezer until you were ready bake. So I toyed with the idea of doing them in advance, but it didn't work out that way.The dark and light cookies looked great in the boxes, though, they were pretty much as easy as cookies get, and were something different from the normal chocolate chippers. The ingredients were also pretty cheap!