In the past few years I have made desserts for multiple weddings. It all started my senior year of high school when I agreed to make a three-tiered wedding cake for someone I didn’t know. After making that one tiered cake, transporting it 30-minutes away, assembling it on site, and leaving it on it’s own, I vowed never to make a tiered wedding cake again. It was so stressful and there was so much pressure to make sure nothing went wrong.
I have learned a lot in the years since that large stressful cake, and more recently have made packaged cookie favors for my own wedding, a bride and groom’s cutting cake for my cousin’s wedding, and a plethora of cookies for a cookie bar at another cousin’s wedding. Each time there is still pressure to make sure this dessert is perfect for the bride and groom’s special day, but these projects have been much more doable than that dreaded three-tiered cake. Each project comes with it’s own challenges, but I have learned to have confidence in what I can do well, and what I should stay away from (hello, cupcake frosting). While you may not be asked to make a wedding cake on a regular basis, I’m here to tell you that if you can measure ingredients, you CAN make wedding cookie favors for a wedding of any size!
This past spring I made 750 cookies for a wedding reception cookie bar. There were five types of cookies and twelve dozen of each type. I’m reliving the journey here so you can accomplish this cookie milestone too. Wedding cookies for everyone!
Six months out: Talk to the bride and groom about their cookie preferences, expected attendance, and number of cookie types. Come armed with suggestions of a variety of your favorite cookies. Get excited about all of the delicious cookie possibilities. Practice the cookie types that you haven’t made before or aren’t as comfortable making.
Five months out: Put all ingredient amounts for each cookie recipe in one spreadsheet and calculate the total amounts of ingredients you will need to get. Perfect baking times and determine order in which you will make the cookie dough batches. I recommend baking one type at a time so you don’t get confused and mess up a batch of dough. This also cuts down on cleaning time since you don’t have to wash the bowl and beater between two batches of the same type of cookie dough. Create your cookie dough-making schedule based on your availability. Purchase a medium cookie scoop (1 ½ tablespoon) and a small cookie scoop (2 teaspoons). These will be your best friends.
Four months out: Commence cookie dough making. Avoid stares at Costco as you haul 13 pounds of butter, 7 pounds of sugar, 5 pounds of brown sugar, and the 25-pound bag of flour that you thought no one in their right mind could possibly go through. You will need it all. Clear your freezer to make space for gallon-sized bags filled with dozens of frozen cookie dough balls.
Three months out: Make enough of one type of cookie dough to have 150 (or however many you need based on your headcount) dough balls. Maybe make a bit extra dough for snack.
Talk to the bride and groom about how the cookies are being served and who will be providing the serve ware, displays, and favor bags.
Two months out: Make cookie dough for two more types of cookies, ensuring that you have 150 dough balls of each type. Play tetris with bags of cookie dough balls in the freezer.
One month out: Make the last two types of cookie dough and scoop 150 cookie dough balls out of each. At this point, you may need to revive your college mini freezer to fit all of the cookie dough. Determine which cookies will last longest without getting stale after they are baked.
One week out: Have a minor panic attack because you have to bake 750 cookies in a short enough time span so that they all stay fresh. Also, you have to bake 750 cookies. I feel that should be reiterated. Have a coffee date with friends who give you a much-needed pep talk and start baking, starting with the cookie dough that will last the longest without getting stale, and working toward the most temperamental. I made my most fickle cookies on the day of the rehearsal dinner so they would be as fresh as possible without having to stress on the actual wedding day. Contemplate buying stock in parchment paper. Thank your oven mitt and baking sheets for serving you well and marvel at the newfound space in your freezer.
Place the cooled cookies in plastic containers or metal tins and clearly label them.
Day of: Drop of the cookies at the reception with the reception-site event planner. If it is your responsibility, set out the cookies on the cookie bar. Otherwise, make sure the event coordinator understands the labels and has your phone number. Enjoy the wedding and feel a sense of relief and joy as people chew on cookies on the dance floor and stock up on more to take home. At the end of the night pack up the leftover cookies in the reusable containers you brought them in.
Day after: Bring leftover cookies and lots of plastic bags to post-wedding family breakfast and distribute cookies among all visitors for their trips home.
Top photo is of all the cookie bar at my cousin’s wedding by Anna Holcombe Photography.