Sugar-dusted wedding cookies

Sugar-dusted wedding cookies

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(8 ratings)

Prep: 30 mins Cook: 20 mins


Makes about 60-70 - easily increased

An English, shortbread-based version of the classic Mexican wedding cookie - perfect for homemade wedding favours

Nutrition and extra info

  • Unbaked dough can be frozen


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 250g salted butter, softened
  • 140g caster sugar
  • 1 egg, separated, plus 2 egg yolks



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tsp vanilla extract
  • 100g ground rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 300g plain flour
  • 140g preserving sugar (or demerara sugar)


  1. In a large bowl, mix the butter, caster sugar, three yolks and vanilla with a wooden spoon until creamy. Stir in the ground rice and flour – you may need to get your hands in at the end to get all of the dry ingredients incorporated. Roughly divide the mixture into 3.

  2. Lay out 3 large sheets of greaseproof paper, and on each one, roll out a third of the dough into a long, thin sausage – about 1in thick. Use the paper to help you to roll it out as smoothly and evenly as possible. Lightly beat the egg white, then brush all over the dough. Scatter over the preserving sugar and roll so the dough is completely coated. Wrap up in the paper and carefully transfer to the fridge to chill for 30-40 mins until firm. At this stage you can freeze for up to 2 months, wrapped well in cling film.

  3. Heat oven to 200C/180C fan/gas 6. Using a sharp knife, slice each roll into roughly 20-30 small biscuits. Arrange over baking parchment-lined baking trays – they will spread a little so leave gaps. Bake for 8-12 mins until pale golden. Cool on the trays until firm. Can also be frozen at this stage for up to a month.

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Comments, questions and tips

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9th Mar, 2017
I made these as favours for my wedding and they were amazing! They were very simple to make and tasted absolutely delicious. I made the dough in advance and froze it and this worked very well. I also baked some cookies and froze those, but I think the first method produces a slighter better result. They're also less likely to become misshaped. I packaged mine into little cellophane bags, printed some personalised labels and stapled them to the packets. They went down so well, none were left on the tables and the leftovers I had at home lasted for ages.
7th Jul, 2015
Cream Cheese Sugar Cookies Serves:3 dozen cookies CarbsPerServing:2 carbs per cookie Prep Time:10 minutes Effort:Easy Ingredients: 1 cup Atkins Bake Mix 4 oz cream cheese 1 cup Splenda 1 tsp sf vanilla 1/4 tsp almond extract 1 cup butter 1 pinch salt 1 large egg (or 2 small) 1 tsp baking soda Chopped Almonds How to Prepare: Cream butter, cream cheese, eggs, vanilla, Splenda, almond extract, salt, soda. Add Atkins bake mix until it is a consistancy that allows you to roll. Roll into small ball and flatten into cookie and sprinkle with chopped nuts. Bake at 365 (about 8 minutes). These do not brown on top, watch carefully. They are easily crumbled. I also use these crumbled up for cheese cake crust!
17th Sep, 2013
does anyone know if the dough can be cooked from frozen? also, can cooked dough be refrozen?
17th Feb, 2013
Amazingly easy and tasted great, made these for a hen party surprise dinner, no-one believed they were homemade!
12th Feb, 2013
I got married on leap day last february and made these for all of our guests. They were absolutely perfect for the day. I love baking so this really hit the spot for our special day. We packed them into 5's to reflect the meaning of health, wealth, happiness etc. They were still tasted great when we got back from honeymoon
29th Jul, 2012
I made these as the favours at my wedding and I'm so pleased I did as not only were they a hit but also cheap and easy to make! I packaged them as above and then put 6 cookies in each bag - had 70 bags to make! But I planned my time - made the dough a few months in advance and then baked and packaged the cookies 2 days before the big day! Stayed lovely and fresh and it makes a very economical but personal favour! :)
27th Aug, 2011
I made these for all of the guests at my wedding and packaged them in cellophane bags similar to the ones shown. They went down really well, everyone loved them and many asked for the recipe. I made the dough a couple of months in advance and then baked them 2 days before the wedding and packaged them up. Taste delicious!
11th Aug, 2011
made these for my daughter's wedding - over 600 of them! Guests were scavenging them from other people's tables, once they'd eaten their own! Froze them, some pre cooking and some cooked and both were fine. A big hit.
31st Jul, 2011
Going to use these as wedding favours next year. The cookies look slighlty different colours in the picture, how is this achieved or is it just the way the picture was taken?
22nd Dec, 2010
I made these biscuits for my wedding favours in august and they went down a treat. Really easy to make and good as you can get a lot of individual biscuits out of a batch. I put culinary lavendar in them to give them a french summer feel. They are also easy to freeze and defrost so can be made weeks in advance.


17th Sep, 2013
quick question - does anyone know if the dough can be cooked from frozen, and if the cooked cookies can then be refrozen (until hopefully the night before the wedding!!!)
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