Modest title, right? Okay, well, I am proud of my sugar cookies, so don’t mind me. I’ve been baking up batches like crazy these days, so I feel as though I have it down to a science. Funny, I used to make them primarily for special occasions, but they have become such a nice treat for pretty much anytime at all, simply because they taste so good. Sure, I decorate the heck out of them typically, but the cookies themselves are so good that I often eat them simple and plain. Crisp, sugary, and vanilla-y, which is just what a sugar cookie should be. The dough is the perfect consistency for rolling and cutting; and the batch is a really workable size, in my opinion. I’ve had a bunch of readers ask for my sugar cookie recipe, and albeit simple, to me it really is perfect. So, I thought now would be a good time to share it, and my steps to making them, with you, so that we can keep going with of plenty of decorated versions, and that we’re all on the same sugar-cookie-basics page. I have to admit that I get told often that these cookies taste better than most, including the ones at Starbucks :)
I got the initial recipe itself when I took one of my first courses at Bonnie Gordon College of Confectionary Arts, several years back, and I have stuck with it since (it’s also the first recipe I memorized from making it so frequently!). The only change I made as far as the ingredients are concerned, is that I started adding pure lemon extract to the batter in addition to the vanilla. This came to me after becoming hooked on the lemony-vanilla flavour in some Italian animal crackers I bought for the girls that tasted just like McDonaldland Cookies (yes, I’m sure the Italian creators of those cookies would cringe if they knew I was comparing them to the culinary likes of McDonald’s…Mamma Mia!). Crazy stuff. I’ve added my own steps for the chilling/rolling/cutting process in the method below with what works for me. It may seem like a lot of work, but I promise that it’s worth it. I learned, over the years, that if the cookies are baked with anything less than perfectly chilled dough, that they expand and don’t keep their clean intended shapes. So frustrating, but avoidable!
So here are some photos to help us along, and since I was making cookie pops this past weekend, I thought I would add that bit into this tutorial, just in case you felt inspired to make cookie pops; they too can be frustrating if the correct steps aren’t taken. I purposely left the decorating portion out of this post, so that we can focus on the fundamentals of baking the cookies themselves. I want to say, though, that making sugar cookies is about personal preference, just as any technique is, and this is my way, but not necessarily the only way! For inspiration, I’ve included links to some of my favourite Sweetapolita cookies below, as well as links to some blogs written by the best cookie decorators around, trust me. Infinite information and inspiration!
I’ve included explicit instructions for the sugar cookie recipe/chilling/rolling/baking below (and printable version), but to give you a visual of the cookie pop process as well, I’ve included some extra photos. Here is the cookie dough after well-chilled and rolled using 2 dowels for even thickness and sandwiched between 2 pieces of parchment. This yields a perfectly even sheet of dough for cutting. I always slide this entire thing, minus the dowels, onto a large cutting board and place into refrigerator for about 30 minutes.
I then take the chilled sheet of dough out of the fridge and begin cutting my shapes. For cookie pops, I tend to cut one at a time, insert the cookie stick, place on baking sheet, and then move on to cutting the next cookie. On a sidenote, let me say that collecting cookie cutters is slightly addictive!
So when making cookie pops, I take my cut shape, make sure it’s near the edge of my board, gently place my left hand on top of the cookie shape, and using my right (dominant) hand, I slowly insert the end of the cookie stick (found at baking supply shops) into the bottom of the cookie, using a slow, turning motion. This really helps minimize breakage of the dough when inserted…
But, as we all know, hearts can be broken, so after inserting the stick, although the top of the cookie looks perfect, when I gently (and I mean so, so gently) turn the cookie over with a sharp spatula, I see that the bottom has broken a bit. But, that’s okay, we can fix that…
I take little wee bits of the cookie dough scraps and patch it up with my fingers (now is a good time to use some nice clean food prep sanitary gloves). See, all better! Now oh-so-carefully pinch the bottom of the cookie, where the stick meets it, and ensure it’s secure. I then place each cookie pop the onto the cookie sheet using a cookie spatula.
Here they are ready to go into the oven, using a baker’s mat (I use Silpat Mats and clean Nordic Ware aluminum bakers half sheets, and I reserve the half sheets for cookie baking only, to keep them pristine.).
And baked! I find the key is letting them get a golden edge, but also a light golden hue–otherwise, I find they aren’t crispy on the outside. They look so ready for some serious cookie decorating!
Here is the recipe and step-by-step to perfect sugar cookies ready for decorating:
The Perfect Sugar Cookie {click here for printable recipe/instructions}
Yield: Approximately 30 medium/small mixed shape cookies
*Note: I have recently omitted the baking powder, as it really isn’t necessary and helps keeps cookies from puffing up.
Ingredients
6 cups (750 grams/1 lb + 10 ounces) sifted all-purpose flour
1 teaspoon (6 grams) salt
2 cups unsalted butter, (1 lb, 454 grams, 16 ounces) in cubes, softened for about 20 minutes at room temperature
2 cups (400 grams/14 ounces) sugar
2 large eggs (straight from refrigerator)
2 teaspoons (10 mL) pure vanilla extract
1/4 teaspoon (1.25 mL) pure lemon extract
Method
1. In large bowl, sift together flour and salt. Set aside.
2. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.
3. Add flour mixture and mix on low speed until thoroughly combined. Stir in vanilla and lemon extract.
Steps to the perfect rolled dough (again, modest, I know):
4. Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.
5. Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2″ thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough.
6. Chill both discs of dough for about 45 minutes.
7. Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper (I use a silicone rolling mat underneath to ensure it doesn’t slip while rolling, but you can even dampen counter so the parchment sticks a bit.), then place two 1/4″ wooden dowels on either side of your dough, then another sheet of parchment paper.
8. Roll dough (this will require a bit of elbow grease for the first few minutes until it softens up a bit) so it’s flush with dowels–they will ensure that your dough is even thickness.
9. Preheat your oven to 350 F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.
10. Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a baker’s half sheet lined with a Silpat Mat, with 2″ clearance around each one and the edge of sheet.
11. Place sheet with cookies into freezer for 15 minutes before baking. Then bake 10-12 minutes, or until edges are golden brown.
12. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.
May be stored at room temperature in an airtight container for up to 2 weeks. They also freeze well.
For other Sweetapolita cookie decorating ideas, here are a few from popular past posts that you may like Milk & Cookie Cookies, Artist Palette & Paintbrush Cookies, or Neapolitan Milk & Chocolate Cookies.
I find I’m drawn to using fondant for my cookie decorating–not always, but often. If you’d like to read some seriously great cookie decorating tutorials, ideas, tips, and more, with a focus on royal icing designs, here are some of my fabulous cookie-goddess friends’ blogs that I know you will love, if you don’t already, that is. These reigning queens of cookie are incredible at what they do (in no particular order):
Bridget, Bake at 350
Callye, The Sweet Adventures of Sugar Belle
Gail, One Tough Cookie
Marian, Sweetopia
Glory, Glorious Treats
Good luck & enjoy!
Love, Rosie xo
Sugar Cookie recipe adapted from my class at Bonnie Gordon College of Confectionary Arts
Bonnie Gordon College of Confectionary Arts has been teaching the art of cake design, decorating, and sugarcraft since 2008. They offer professional level programs for those committed to pursuing a career in cake design and a variety of continuing education for all skill levels.
I love sugar cookies(plain too) and cookie pops! Thanks for sharing your tips, ideas and recipes. The recipe I use is just like yours, minus the lemon extract:)
That’s exactly my cookie recipe, too! So delicious! I’ve only ever heard it called NFSC (No Fail Sugar Cookie) on Cake Central, and was very interested to read your history with the recipe.
I’ve recently taken to freezing my cookies solid before baking, too, and it made *such* a difference! I also love that I can do the dough making, rolling, and cutting part of the process well ahead of time. That really comes in handy, especially if I’m making a number of different treats for a dessert table.
Do you bake the frozen cookie dough? Or do you thaw them?
Oh wow, I came over to see your new post and I see I get a pretty great shout-out in it! Thanks so much!! In fact, we use pretty much the exact same cookie recipe, so I’ll agree… they are pretty perfect! =) Great post!
Heck yes, you get a shout out! xo
Rosie, thank you so much! I was just looking for the perfect cookie recipe and I would definitely use yours. I was wondering whether you could give me a link to an accurate metric/volume converter, because here in Bulgaria we don’t have the same cups as yours and I prefert to measure everything in grams.
And one more question – how do you stack the fondant to your cookies – do you use just water or some buttercrram? :)
Thanks in advance,
xoxo, Irina
Hi Irina! You may find this conversion link helpful: http://www.best-ever-cookie-collection.com/baking-conversion-charts.html. Also, to secure the fondant onto sugar cookies, I always use a very thin layer of royal icing. Hope this helps! xo
Fantastic tutorial, you’ve really set it out so well. I’ve been searching for years for the perfect sugar cookie that would retain it’s nice edges when baked.
About what size dowels do you use? Last time I tried making sugar cookies I just tried to eyeball the thickness (bad idea!) and needless to say, my cookies didn’t turn out so well. Trial and error. But practice makes perfect, right?
Hi Jennie! The dowels are a thickness at 1/4″ in diameter. I believe this is a standard size, so you should find them easily. Hope this helps, and yep, practice definitely makes perfect!
If you don’t have dowels on hand, you can also use wooden spoons with long handles. These are usually 1/4″ as well. Plus they don’t roll all over the counter.
Such beautiful cookies and photos! My kitchen is such a mess during cookie making, I’m impressed by how beautiful your setup is, I’ll have to use your parchment paper method for rolling out the dough :)
♥
You rock! Thanks for all your tutorials, and recipes!! Working on your Lemon-Blueberry cake this week! Can’t wait to try the ruffled Cake piping!
The kiddies love them. Thanks so much for sharing :)
Great! Anytime :)
Thanks for the comments, everyone! xo
Hi Rosie,
I absolutely love your designs and decorations. I would like to ask whether it’s ok to bake the cookies with the candy sticks together. I haven’t tried it before so I was afraid that it might melt or something.
Thanks Rosie for this beautiful recipe. Will give it a go soon.
Cheers
Juny
Hi Juny! Thanks so much! If you use “Cookie Sticks,” which can be purchased at baker’s supply shops, or even most bulk food shops here in Canada. The sticks are designed for oven use, unlike the “Lollipop Sticks,” which are not.
Hope this helps! xo
Hi Rosie,
I see, thank you so much for your info, it does helps.
I’ll check out what’s available here in Aussie land :)
cheers!!
Juny, you could try these http://bakingpleasures.com.au/p722/lollipop-candy-sticks-15cm They mention that they’re great for cake pops, although it doesn’t mention cookies/biscuits.
Great tips! I haven’t made cookie POPS in so long…your psot makes me want to make them again!
Thanks so much for the shout-out!
Thank you for the recipe and ideas!! I love you page!! Keep up the great work!!
Will you do a tutorial on decorating the cookies down the road??
Thanks for the comments, Kimberly! I’ve done a bunch of cookie decorating how-to’s on the blog so far, if you go to the “Fancy Cookies” category. As far as photo tutorial for royal icing decorating basics, I will likely do that as well!
This is the same recipe I use (minus the lemon extract)! I found it at Fancy Flours..under the name No Fail Sugar Cookie (as another person posted)…I also always wondered where the recipe came from exactly. It is the best sugar cookie recipe!! I agree, they are so good and I eat them plain as well…love when there are extras that don’t need to be decorated :P
I love making sugar cookies. It reminds me of decorating cookies at christmas time. I love the look of the decorated ones but I pretty much only eat the plain ones. This is a great tutorial!
this would make a gorgeous gift for friends. thank you for the recipe!
Crazy! I just made lollipop cookies yesterday for a benefit event. I love how simple and pretty your hearts are :]
I agree. Cutting and freezing the dough in advance and having a cool kitchen on that day – if there is such a thing when one is baking dozens of cookies or cakes or whatever us baking obsessed types do for hours on end – helps keep the edges beautiful and clean and the shapes discernable. I hadn’t thought of using the dowels as my rolling guide though, so thanks for that! I generally try to mix, roll, cool, cut & pop my cookies into the freezer on a day that I will not be baking. I find it is this treatment of sugar cookies that makes the biggest difference no matter what recipe I am using. I also try to have lots of healthy snacks and plenty of water on hand so I don’t fizzle out in the middle of my baking binges. I think the hardest part is keeping up my energy all the way through the end of the clean up – ha, ha.
Your cookies have such wonderful sharp edges!
I asked my friends for their best cookie cutter recipes. I got 5. I have a TON of cookies to make for my daughter’s sorority so I started with a batch of the Martha Stewart recipe. Easy to make and roll out (yes, I had already read about your dowel tip! So helpful! I am using metal skewers though!)But the taste – bland, even with the addition of Brandy. Yours was next up. A little, and I mean a little more time consuming. BUT BUT BUT! The texture and the flavor of your cooking is GREAT! So great that I stopped on this recipe and did not try any of the remaining 3!! Thank you! Let’s hope my Royal Icing part of the project comes out this well.
My new go to sugar cookie recipe! These were amazing and thank you for the tips on rolling them out, etc. The extra time spent was well worth the final product. They were delicious and cut into bunnies and chicks are perfect to go along with Easter dinner tomorrow. I made them gluten free flour and they came out delicious. Happy Easter!
Hi Alison !
What GF flour did you use for this recipe?
thanks :)
Hi. I use Jules gluten free flour. It is wonderful – everything is in it and the results are great. No one can tell the difference.
I was finally bit by the baking bug to keep myself occupied (and sane!) while my husband was on his last deployment to Afghanistan, so I’m still pretty new at most of these techniques. And after making Toy Story-themed sugar cookies for my son’s 2nd birthday party back in February, I was bummed that my cookies didn’t keep their shapes. I’ve learned since then to chill the dough and then cut the shapes. The tips and tutorials by you and the other baking geniuses listed above are extremely helpful and always welcome!
I can’t wait to try this recipe in a few weeks when I help a friend with her daughter’s birthday party. My question is– would adding food coloring to this dough cause any texture/consistency changes? I have a big collection of Americolor gel food coloring and Wilton icing colors. Do you advise coloring the cookie dough? I won’t be decorating the cookies very much, but I do want the cookie themselves to be black and red. Do you suggest a specific food coloring to use, if any? Thanks and I look forward to saving MANY of your recipes to my recipe collection! :)
When freezing the cookies after they are cut out – do you put them in the oven while frozen, or thaw out first? I love your website! You have a new follower!
Kim, I always take them straight from the freezer to the oven. They do take an extra few moments to bake this way, but they keep their shapes nicely! Good luck!
When putting the dough on the stick, can you just press the stick into the dough at the bottom end as it lays on the tray then take some more dough and cover the other side of the stick and press it down gently then smooth it out, to save potentially pushing the cookie out of shape when trying to push the stick up through the dough?
Virgina, I personally haven’t done it that way, because I stick to what works for me, but I imagine that method could work well. I don’t find that the cookie gets pushed out of shape with my method, but if you feel that you’d be more successful doing it that way, it may be the way to go. Hope that helps!
I have stumbled across your website after your Asparagus cake made it to facebook and I followed several links back to here, I LOVE IT! I became addicted and put Max & Ruby cartoons on to entertain my son so I could read all your recipes at once. I am making these cookies right now, well, they are chilling in the fridge, right at this moment. I just wanted to say, your blog is a real treat, your pictures are wonderful, your words fantastic, and your recipes inspiring. Thank you so much, keep blogging!
I have made the cookies and I have to say, they are the best ever! I had to cut myself off because I was eating them before I could ice them! My two year old really likes them too, and my husband too. :o)
So glad to hear it, Rebecca! xo
Rosie, thanks so much for sharing this recipe. I am a terrible cook, but I followed it step by step and my biscuits turned out perfectly. My nearly 6 year old and I made some for her grandpa for his birthday (using a 7 and a 4 cookie cutter (he’s 74)) posted them to another city and they arrived completely unscathed.
Thanks again, these are a must for all future parties.
Kind regards
Sophie.
So ive read that on several blogs lately.. That the decrease in baking powder makes for a cookie that better holds its shape (in other words, a cookie that puffs less). For example Peggy Porschens sugar cookie recipe has no baking powder and no baking soda. http://thedaringkitchen.com/recipe/decorated-sugar-cookies So my question is, why does anyone even use baking powder in their sugar cookie recipes? and why does bakeat350 blog use 2 full teaspoons? and how does everyone then still love her cutout cookie recipe. Just curious. Im trying to figure all of this out and find the best sugar cookie recipe. Iv’e already tried sweetsugarbelles recipe. and I LOVE hers. But tonight im trying yours and then im going to try bake@350 sugar cookie recipe (which is pretty much same as ourbestbites)I guess i’ll just let you know how they all compare
That’s true, it does work well with no baking powder. I follow all of the steps in this post, and they don’t puff up, but since the baking powder doesn’t really seem to be making much difference, I have recently started omitting it too. I’ll likely go ahead and make a note on the post–thanks for reminding me!
This is a great idea!! I have an anniversary coming up soon, this got me started on what to get him!! Great directions and tips.
Let’s hope mine turn out somewhere close to being this good!! :)
Hello All,
I have been searching on the internet but haven’t found the exact answer to my question. I have 200 cookies to make for a 80th birthday party that is six days from today and I am using the photo sheets to place a pic on top of the cookie. I wanted to make the cookies today and wrap them in the cellophane bags. Do you think the cookies will be stale before Saturday? We are giving them out as favors.
Hi Adrienne,
I find the cookies stay quite well for a week or a bit more, so you should be just fine to make them today. I have made them here and eaten them several weeks later and they tasted great, but when making for events and others I usually do up to a week ahead. Hope this helps!
omg i love your cookies! it looks so delicate and totally elevated the status of sugar cookie huh? love your blog too! very pretty. good job :)
I wanted to see if I need to use royal icing for frosting my cookies or can I use buttercream? I am doing cookie bouquets for centerpieces for my daughters baby shower.
Tammy, I always use royal icing because it dries very dry and porcelain-like. I also prefer it because it is pure white, which makes colouring it a breeze, with no yellow undertones (making blues looks green, etc). There are crusting versions of buttercream out there, but they are a completely different frosting and I don’t make them so can’t really recommend going that route. I hope this helps!
I really admire your hard, perfect work and you also (2 kids is a lot of work too). All i wanted to know is can i reduce 50% of ur sugar cookie recipe, won’t make much of a difference in the final product.
Thanks so much, Pam. I am pretty certain that this recipe would do just fine being reduced by 50%. I hope you love them!
love this!
Hi Rosie,
I’m currently baking cookies as my home-made Christmas present for friends and am so glad to stumble across your blog – can’t wait to try this recipe, love the sound of adding lemon to the cookies. Just a quick question as all my cookie recipes use either caster or icing sugar. Which type would you use in this recipe – caster, icing or granulated? Thanks so much!!
Best regards,
Jaime
p/s: your lovely cakes have converted me into buying sprinkles and food colouring!
Thanks, Jaime! I use granulated sugar, which isn’t quite as fine as caster sugar. I imagine caster sugar would also work well for these cookies, though. I’ve added that detail to the recipe on the post. I hope this helps!
What size are the dowels you use for the roll-out cookies? I am guessing 1/8″?
Would love to see more on decorating cookies with fondant, sounds like decorating with very clean lines! I like!!!
Thanks! The dowels are actually 1/4″, and I’ve just added that detail to the post. Hope this helps!
So helpful! Amazing post and cookies (as usual) :D I loooove your blog and your art work!
I just wanted to say:
1. AMAZING tasty recipe
2. recipe has 6 cups flour- how big are your biscuits to only get 30 from this recipe?! i halved it as i needed 15 for a baby shower and ended up freezing half the dough- ie 1/4 recipe gave me 15 so a full would give me 60 or more!!!
so great recipe for christmas- one batch of dough and you can make loads of presents weeks ahead (as i’m about to do)
thanks!!!
For once I had sugar cookies that baked up all one size and did not puff up. Thanks so much for the detailed post
Hi! This cookies look great, where can I find the royal icing recipe you recommend?
I currently am trying to make cookies with a cookie cutter that is 4 1/2″ tall and almost 3 1/2″ wide–how thick should I make them so that they will hold their shape? And so that they won’t seem too thin & cheap or to thick & chewy? Also, do you purchase the royal icing or make it? if you buy it, how hard is it to find? Also, is there a special spatula just for cookies–is that what it is called? I have been laid off from my job and am trying to find a way to make a little money by tapping into a niche cookie market. Your recipe sounds amazing and I can’t wait to try it.
Hi. How many heart shape cookies did you get for this recipe? Could I half them?
I just tried a disastrous sugar cookie recipe from a book n it turns out so hard.
Yours looks promising. Can’t wait to try it..
These are very cute. I love the idea of using cookie cutters. I made some of these for Christmas using a recipe from Southern Living, but instead of cookie cutters I rolled mine into balls and then inserted the sticks. You can see mine here!
http://www.paintsandpans.com/2012/01/17/cookie-pops/
Thanks for the tutorial,
Natalie
Can we add cocoa powder to make chocolate cookies instead..
hey rosie! i just used this recipe, and i have to say its great! even in singapore’s really hot and humid weather, this cookie held up well :)
I didn’t take time to read through every comment so I don’t know if someone has already suggested this but King Arthur Flour has a flavoring called Fiori di Sicilia which is a citrusy-vanilla type flavoring. They say it was inspired by Italian baked goodies and I love to add it to my sugar cookies and frostings. If you haven’t already, you should give it a try!
Callie, that sounds amazing–thanks for sharing!
Here’s the link in case you or anyone else wants it. It comes in 1 oz or 4 oz bottles. http://www.kingarthurflour.com/shop/items/fiori-di-sicilia-1-oz
I love the hearts! I made some cookie pops for Valentine’s Day, but the dough we made wasn’t firm enough to use cookie cutters. Even if we refrigerated it, it just got too soft in our hands. Here is what I tried instead. We made them for a cookie contest at my sister’s work, so I hope she wins!
http://www.paintsandpans.com/2012/02/13/valentines-day-cookie-pops/
Cheers,
Natalie
This has got to be my favourite sugar cookie recipe. My whole family loves them! With my first batch, i didnt bother making royal icing as they tasted so good on their own.
Quick question though, can you make these into bars? Is that a weird thing to ask? Haha!
Just made these today. These are “knock-your socks off” delicious. There was a slight crunch on the outside edge just enough to make you giggle with delight. In a word: OUTSTANDING! I followed the recipe exactly even though I don’t have a scale and I used imitation vanilla and these still were absolutely outstanding. Another slam dunk for Sweetapolita!
These are delicious! Thank you so much for the recipe and detailed information!!
I have a sugar cookie recipe that I really like, but I wanted to experiment by adding lemon extract or other spices, but how do I go about figuring out how much to add. What determines the amount of spices I add to the recipe? I am new to cookie decorating and have never taken a baking class. I have searched the web for more information, but I am not able to find answers. I appreciate any help/guidance you can provide. Thank you.
Claudia, what I usually do when I want to experiment is add in whatever I’m experimenting with in tiny amounts until it tastes right, then write a little note to myself telling me how much I used.
Should there be baking soda or powder in this recipe?
No, there is neither baking powder or soda in this recipe, Natalie.
I wish I would have come across your blog this morning! Instead, I’ve struggled all day on test batches for my son’s upcoming First Communion. None of my tried and true recipes came out today so I’m ready to dump them! Each of them had varying degrees of crackle on the face of the cookie and it’s driving me crazy. I’m definitely going to try your recipe! It looks fantastic and I love the crisp edges–that will be fantastic with my intricate cookie shape. Can you suggest the best way to store the cookies for a few days? I have so many to bake/ice that I have to do them in batches and I’m wondering how early I can start baking/icing before a Saturday event?
Hi Karen!
The great part about this type of cookie is that they stay fresh for days (and even weeks). Undecorated cookies keep well carefully stacked in resealable plastic bags (like Ziploc-style), or even an airtight container. You can definitely bake them up about a week before to be safe, and they also freeze well (if need be) if airtight. Decorated cookies do well individually in cello bags, as long as you wait about 12 hours after decorating. I hope this helps!
This recipe is fantastic. The cookies hold their shape perfectly, even with intricate shapes (no spread)! The little bit of lemon essence is lovely. Thank you so much for sharing this recipe. Now I’m off to find the perfect royal icing :)
My daughter wants me to make cookie pops with cutout candy windows liek I do on regular sugar cookies. However my recipe for sugar cookies is not durable enough to stand up to a lollipop stick and a candy window. Do you think your dough recipe would hold up to candy cut outs?
My daughter wants me to make cookie pops with cutout candy windows like I do on regular sugar cookies. However my recipe for sugar cookies is not durable enough to stand up to a lollipop stick and a candy window. Do you think your dough recipe would hold up to candy cut outs?
Your recipe saved me! I wanted to make cut-out numbers for a little math celebration in my daughter’s class. The first batch of dough I used puffed up and didn’t hold the cuts, especially the holes in the 6s, 8s, 9s and 0s. Your dough worked beautifully!! And the taste is wonderful too. So glad I found you!! Thanks for sharing!