Our editor-in-chief, Brian Hart Hoffman, shares the story that inspired these filled and festive Wedding Cake Sandwich Cookies. Deliciously crisp yet chewy, with that signature subtle almond flavor, each cookie is packed with rainbow sprinkles and filled with lusciously smooth Wedding Cake Buttercream before serving. These cookies are perfect for Pride celebrations, birthdays, and more!
As a child, I loved weddings and went to as many as I could. My mom was the church organist, my aunt Janice was a wedding coordinator, and my aunt Cheryl loved a good slice of cake. As I grew up and realized I was gay, my love for weddings faded. How could I love something I wouldn’t be able to have myself? It saddened me to think that I wouldn’t be able to celebrate my future love and my future husband along with my own wedding cake, so I became comfortable on team “I don’t need a wedding to be in love, so I don’t want one.” Then I met Stephen. And I wanted one. After a trip to Seattle to get legally married in the courthouse (this was 2013, two years before the nationwide ruling), we had our dream wedding at my mom’s house in Alabama on a bluff at sunset, surrounded by 150 people who love us—complete with my dream wedding cake. This recipe is the flavor of that cake, with rainbow sprinkles added. Now a celebration is never too far from reach.
-Brian Hart Hoffman
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (400 grams) granulated sugar, divided
- 2 large eggs (100 grams), room temperature
- 1 tablespoon (18 grams) vanilla bean paste or 1 tablespoon (13 grams) vanilla extract
- ½ teaspoon (2 grams) almond extract
- 2¼ cups (281 grams) all-purpose flour
- ¾ cup (95 grams) bread flour
- 2 teaspoons (10 grams) baking powder
- 2 teaspoons (6 grams) cream of tartar
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (3 grams) kosher salt
- 2 tablespoons (30 grams) whole milk
- 1 cup (180 grams) sprinkles, plus more for topping
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 1⅓ cups sugar (233 grams) on medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste and almond extract.
- In a medium bowl, whisk together flours, baking powder, cream of tartar, baking soda, and salt. With mixer on low speed, gradually add dry ingredients to wet ingredients, beating until just combined. Add milk and beat to incorporate. Fold in sprinkles until distributed. Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
- Preheat oven to 350 F. Line baking sheets with parchment paper.
- Using a 1½-inch cookie scoop, scoop dough and roll into balls. Roll the balls in the remaining ⅔ cup (167 grams) sugar. Place 3 inches apart on prepared baking sheets. Top with more sprinkles, if desired. Bake until edges are lightly browned, 12 to 14 minutes. Let cool on pans for 5 minutes, and then transfer to wire racks.
- ½ cup (113 grams) unsalted butter, softened
- 1 (2-pound) box (907 grams) confectioners’ sugar, sifted
- ¾ cup (180 grams) whole milk
- 1 teaspoon (4 grams) almond extract
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until creamy. Gradually add the confectioners’ sugar and milk, beating until buttercream reaches a spreadable consistency. Add almond extract and beat until combined.
- Transfer the buttercream to a piping bag fitted with a large star piping tip or a plastic bag with a corner snipped off. Pipe the buttercream in a swirl onto the flat sides of half the cookies. Sandwich with remaining cookies.
Recipe by Brian Hart Hoffman
Find the Williams-Sonoma Baking School class featuring this recipe here.
Adapted from: Szewczyk, Jesse. Tasty Pride: 75 Recipes and Stories from the Queer Food Community. Clarkson Potter, 2020.