Learn how to make crown cookies! These cute-as-a-button sugar cookies filled with jam and topped with powdered sugar are the perfect thing to serve at a Royal Wedding Watch Party – or a baby shower!
In case you missed it – this week I am going to be sharing a complete menu for a Royal Wedding Watch Party with an Afternoon Tea inspired menu. I am kicking things off with a how-to guide for making crown cookies, and later in the week, I will be sharing recipes for tea sandwiches, a 25 layer roasted strawberry crepe cake, and a sparkling Pimm’s cocktail.
You can use any sugar cookie dough to make these crown cookies. I used a cookie mix in order to save time. I was cutting out crown shaped cookies when Charles returned home from work, and he was the one who suggested cutting out shapes and then creating sandwich cookies filled with jam. It was much faster than making icing and frosting the cookies, and I loved how the fruity jam paired with the sugar cookies.
If you have pastry tips and straws, they are the perfect tools for cutting out circle shapes for the top layer of the crown cookie sandwiches. I cut out a bunch of different circle shapes so that you could see the jam in the center of the cookies.
I filled the cookies with my favorite jam: Stonewall Kitchen’s Raspberry Peach Champagne Jam. You could use any jam, but I love the fruity-meets-champagne taste of this jam and the pink hue of the jam is fitting for the occasion.
The thing to know about making these cookies is that if you let them sit too long, the jam will make the sugar cookies soft. It’s best to spread the jam on the cookies just before serving.
While I made these crown cookies to celebrate the royal wedding, they would be adorable at a bridal shower or baby shower.
Here is a link to purchase the crown cookie cutter.
How to make Crown Cookies:
Crown Cookies
Ingredients
- Sugar Cookies
- Crown Cookie Cutter
- Pastry Tips or a straw
- Jam
- Powdered Sugar
Instructions
- Roll out your cookie dough - you can use any recipe or premade dough. Use the cookie cutter to cut out the crown shapes.
- Use the pastry tips to cut out decorative shapes in half of the cookies - these will be the tops of crown cookies.
- Arrange the cut out cookies on layers of parchment paper and then place them in the fridge. You want the cookies to chill completely, this prevents them from spreading out and losing their shape as they bake. I recommend leaving the dough in the fridge for an hour.
- Bake the cookies in the oven according to the directions on the recipe or package.
- Let the cookies cool. Then take the top layers of the crown cookies and use a small mesh strainer to dust them with powdered sugar.
- Spread a thin even layer of jam on the bottom layers of the cookies, and then add the cut out cookies on top.
Recipe Notes
If you have pastry tips and straws, they are the perfect tools for cutting out circle shapes for the top layer of the crown cookie sandwiches. I cut out a bunch of different circle shapes so that you could see the jam in the center of the cookies. I filled the cookies with my favorite jam: Stonewall Kitchen's Raspberry Peach Champagne Jam. You could use any jam, but I love the fruity-meets-champagne taste of this jam and the pink hue of the jam is fitting for the occasion. The thing to know about making these cookies is that if you let them sit too long, the jam will make the sugar cookies soft. It's best to spread the jam on the cookies just before serving.
Want to save these instructions for making Crown Cookies for later? Here is an image for you to save:
