Edible wedding favors

Easy favors you
can whip up

Even though they add a special personalization to your wedding day, many brides leave off favors due to cost. Cut your budget and still give your guests an edible thank you with these quick-and-easy recipes.

From sugar cookies to mini éclairs, these adorable sweets will make it hard to forget how sweet of a day your wedding was. Add fun packaging, like twine, boxes, ribbon and cellophane that matches your wedding style and colors to personalize even more.

Wedding sugar cookies

Wedding sugar cookies

Yields about 8 cookies


  • 1 bag sugar cookie mix
  • 1 egg
  • 1 stick (1/2 cup) butter, softened
  • White icing
  • Colored cookie icing


  1. Beat the mix, egg and butter together with an electric mixer until a soft dough forms. Place the dough in plastic wrap and chill for at least two hours.
  2. Once chilled, preheat oven to 350 degrees F. Place the dough on a floured surface. Roll out to about 1/16-inch thickness. Dip your wedding-shape cookie cutters in flour and then cut out shapes.
  3. Place cookies about 1-inch apart on a parchment-lined cookie sheet. Bake for about 8-10 minutes or until golden brown.
  4. Let the cookies cool on a wire rack completely. Once cooled, decorate with white and colored icing.
Mini chocolate éclairs

Mini chocolate éclairs

Recipe adapted from Dima Sharif

Yields about 24


For the filling:

  • 10 egg yolks
  • 1-1/2 cups milk
  • 1-1/2 cups light cream
  • 1/2 cup white sugar
  • 1-1/2 teaspoons vanilla

For the chocolate glaze: 

  • 2/3 cup unsweetened cocoa powder
  • 1-2/3 cup white sugar
  • 1/2 cup milk
  • 1/2 cup + 2 tablespoons water
  • 1 teaspoon vanilla


  1. Mix the custard filling together by mixing the egg yolks, sugar, milk, cream and vanilla in a medium saucepan over medium-high heat. Cook until mixture is thick (coats the back of a spoon).
  2. Place the custard in a large frozen metal bowl (to stop the cooking). Stir until nice and thick, like a pudding.
  3. Poke a hole into the center of the shells going about 2/3 of the way through the shell. Fill a piping bag with custard and pipe custard inside the shells.
  4. Mix the cocoa powder, sugar, milk, water and vanilla in a medium saucepan. Bring mixture to a boil and then remove from heat. Dip the tops of the éclairs into the chocolate glaze. Place the éclairs on a plate and freeze for about an hour. Before serving, defrost.
Homemade little lemon loaves

Homemade mini lemon zucchini loaves

Photo and recipe by Kelly Hunt

Yields 4 mini loaves


  • 8 tablespoons unsalted butter
  • 1 cup sugar
  • 3 large eggs
  • 1-1/2 cups all-purpose flour
  • Dash of salt
  • 1/8 teaspoon baking soda
  • 1/2 cup Greek yogurt (or sour cream)
  • 1 cup shredded zucchini
  • 1 tablespoon lemon zest
  • 2 teaspoons poppy seeds


  1. Preheat oven to 325 degrees F. Grease 4 mini loaf pans with nonstick cooking spray. With an electric mixer, beat butter at a low speed until creamy. Add sugar and eggs and beat until fluffy.
  2. In a separate bowl, stir together flour, salt and baking soda. Add to butter mixture alternately with yogurt, beginning and ending with flour mixture.
  3. Using a wooden spoon, fold in the shredded zucchini, lemon zest and poppy seeds. Pour batter into prepared pans, filling about 3/4 of the way full.
  4. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool loaves for about 10 minutes, then carefully remove from pans. Finish cooling on a wire rack.

More wedding favor ideas

DIY wedding favors
DIY Gluten-free wedding favors
7 ingredient or less edible wedding favors


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