Comments on: Vanilla sugar cookies

By: Louise

Louise — Mon, 14 May 2012 19:35:02 +0000

I think that I would press the dough in the pan and then chill before baking.

By: Louise

Louise — Mon, 14 May 2012 19:14:23 +0000

I would bake the 50 cookies and then freeze them without RI. Try and organize your decoration of the cookies instead. Have all cookies laying ready for outline, flooding and drying. When they are dry do the rest of the decoration. Now, I don’t know which kind of cookies that you will be making and if they are difficult to do but I would not trust placing them in the freezer. Again decorated cookies is OK to eat if they are decorated within a month. As long as you store them correct.

By: Evelyn

Evelyn — Mon, 14 May 2012 13:58:20 +0000

I love this cookie recipe! And of course your decorating tips are amazing!I want to make them ahead of time for my sons graduation party. I have to make about 50 of them. I was wondering if I could bake them, flood them with the royal icing and then freeze them?
Thanks

By: Elle

Elle — Sat, 12 May 2012 01:24:49 +0000

Hi, just wondering if I bake this recipe using the Wilton Cookie pops star pan, do I need to chill the dough first? It doesn’t need to be rolled out, just pressed in to the pan. Thanks!

By: Lorynne Heyns

Lorynne Heyns — Fri, 20 Apr 2012 15:35:16 +0000

Amazing cookie recipe. Thanks for all your fab tutorials. I add rose essence to both cookie dough and icing. Lurrrrvly!!!

By: ANNE hannon

ANNE hannon — Thu, 19 Jan 2012 00:05:57 +0000

Hi Louise,Thank you for your quick response to my post to you,Louise I cannot remember the post that I made my comment on.But would like to say A big Thank you to you for being a great and sharing person you are,I Know that a lot of the people on here are learning some great tips and step by steps,from you myself included thank you so much.Anne x

By: Jen

Jen — Mon, 19 Sep 2011 00:54:00 +0000

I made the cookie dough today and used the following conversions: 7/8 cup of sugar, 1/2 cup confectioners sugar, 22 tablespoons butter (2 3/4 sticks), 3 eggs (wanted to make sure that the dough was not too dry), approximately 4.5 cups sifted flour. I added some almond extract for a little more flavor. They really turned out great.

By: Anonymous

Anonymous — Mon, 22 Aug 2011 16:46:00 +0000

I’m sorry to hear that you find it terrible. I personally think that this is the best I hope that you have your own best cookie recipe

By: Katemora

Katemora — Mon, 22 Aug 2011 00:09:00 +0000

I just made this cookies and they are TERRIBLE!!! I love any kind of cookies and candies, but this recipe is not good. But it’s ok since this is not your recipe. However, your decoration is AMAZING!!!!!!!! Everything you make is beautiful

By: Mar

Mar — Sun, 21 Aug 2011 17:30:00 +0000

I am right now trying your recipe!
It smell great and we are sure it will taste as good as it smells.
Thanks for this blog and your great ideas.

By: Anonymous

Anonymous — Sat, 09 Jul 2011 18:19:00 +0000

I don’t do anything different, they always looks this way. Maybe it’s the recipe?

By: Tiffany

Tiffany — Thu, 07 Jul 2011 19:31:00 +0000

How do you get your cookies to be such a nice brown color,not the icing but the cookie itself. It is so pretty and seems a little darker than the regular vanilla sugar cookie recipe

Thanks, I am a new follower too! I love the site

By: Anonymous

Anonymous — Sun, 22 May 2011 19:42:00 +0000

Yes, it should have been there already…. I will make sure to add it.

By: Anonymous

Anonymous — Sun, 22 May 2011 19:40:00 +0000

Yes you can if you like. I preferred the last method better myself.

By: Anonymous

Anonymous — Sun, 22 May 2011 19:40:00 +0000

Yes you can if you like. I preferred the last method better myself.

By: sharlene

sharlene — Tue, 12 Apr 2011 14:02:00 +0000

Hi Louise,
can i just roll out e dough between parchment paper and chill it? or do i have to cling wrap it and roll out e dough later on? what’s e difference? thanks!

By: Wandawitch1956

Wandawitch1956 — Mon, 11 Apr 2011 13:06:00 +0000

This is the best cookie recipe I have ever tried. The shapes stay crisp and sharp and the flavour is delicious. Thank you for sharing! Claire

By: Anonymous

Anonymous — Tue, 01 Mar 2011 21:06:00 +0000

How thick/thin do you roll the dough? It should not be thinner than 5mm

By: Anonymous

Anonymous — Wed, 23 Feb 2011 22:01:00 +0000

Yes, no problem freezing.

By: Roonie

Roonie — Wed, 23 Feb 2011 21:34:00 +0000

No problem. I am sure it is something I did. I did use half cs and half gran. I will try less flour. Can you freeze the raw dough? thank you so much for your help. You are awesome!!

By: Anonymous

Anonymous — Wed, 23 Feb 2011 21:27:00 +0000

No, because according to the recipe it says 18-19 oz. I have used this recipe for quite some time now and have never had any problems. Did you use only granulated sugar? Or powdered and G.sugar? I find that only G.sugar cookies get a bit harder than if I used half powdered sugar and granulated. But you can try and hold back some of the flour next time. As long and you can gather the dough together it will get harder when it chill in the refrigerator. Sorry that they did not turn out great the first time.

By: Roonie

Roonie — Wed, 23 Feb 2011 20:57:00 +0000

I rolled it out about 1/4 for the lollipop stick to fit in. Maybe too much flour. I weighed it out and it was 18.5 ounces. Is that too much? They are REALLY hard. I wasn’t sure if that is how they are suppose to be. I am actually going to have to throw them away. But I will try it again with less flour. thanks for the quick response. Your things are beautiful.

By: Anonymous

Anonymous — Wed, 23 Feb 2011 20:43:00 +0000

It’s hard to say when I can’t take a bit Too much flour? Baked too long? How thick did you roll the dough out?

My cookies are also hard, but not rock hard.

By: Roonie

Roonie — Wed, 23 Feb 2011 20:24:00 +0000

Hi. I loe this blog. I made the sugar cookies exactly as stated and they came out rock hard. Any suggestions on why?

By: Jess'-

Jess'- — Tue, 30 Nov 2010 07:54:12 +0000

OMG! I really love this post!
and btw all the layouts are simply amazing!
Thanks for sharing the recipe ♥

XOXO

By: Marcia

Marcia — Sat, 02 Oct 2010 07:45:49 +0000

Hi Louise after icing these cookies with royal icing will the cookie end up being soft since it’s left out for the icing to dry? If so, is there a way to get around this so I can have crunchy cookies with lovely royal icing? I have read somewhere that you can put the iced and dried cookies back in the oven on low heat for the moisture in the cookies to get sucked out. Have you tried this?? I’m afraid my icing will melt!

By: Louise

Louise — Wed, 29 Sep 2010 13:18:31 +0000

Luly: good that you can use it.

Helga: You can find yummy cookie recipes on this site http://www.joyofbaking.com/

By: beth

beth — Sun, 26 Sep 2010 08:47:34 +0000

thanxx i will make them tomorrow

By: Nani

Nani — Fri, 06 Aug 2010 03:55:04 +0000

Hi Louise, I want to thank you for sharing your sugar cookie recipe. I did it, and my cookies are perfect.

By: mahes Yong

mahes Yong — Mon, 05 Jul 2010 06:12:30 +0000

Thanks for the receipe. I’m gonna try it out this weekend for my son’s 21st birthday as door gifts to all my guests.

By: Helga

Helga — Thu, 01 Jul 2010 23:01:40 +0000

Louise,
I never bake a cookie before, I prefer doing cakes. But now I found you…and want to try these cookies. They look great…do you have other recipe because I want to try them all…. hahahahha

By: Luly

Luly — Thu, 24 Jun 2010 04:22:47 +0000

Louise, I want to thank you for all the great tips your sharing with us specially this one http://www.gramstoounces.org/ I think is wonderful.
Thanks!

By: Louise

Louise — Thu, 13 May 2010 19:15:21 +0000

mila: You can download my cookie templates here: http://www.cakejournal.com/archives/cookie-templates

By: mila

mila — Thu, 29 Apr 2010 12:47:44 +0000

hi louise…
i love your cupcakes cookies cutter…
i would likke to have one.
how and where can i buy it??

By: Louise

Louise — Mon, 26 Apr 2010 19:36:35 +0000

Rowena: It could maybe have something to do with the flour? I have for a while used another brand of flour and this just dont work well together with this recipe. When I roll out the chilled dough it do make cracks all around the edge.

By: Rowena

Rowena — Fri, 16 Apr 2010 09:14:44 +0000

Hi Louise, I am making this recipe right now but I am having trouble getting them to a dough like form. They are all like crumbs even when I knead them by hand. Please help me! Thanks so much!

By: Louise

Louise — Mon, 15 Mar 2010 22:55:32 +0000

Deepika: Did you use plain flour? Great that they came out perfect

By: Deepika

Deepika — Mon, 15 Mar 2010 18:46:44 +0000

Just to say i used this recipe and made my baby shower cookies from them! (rocking horses) They came out perfect and tasted yummeee! Thanks a lot Louise – going to keep this recipe close to heart! Dee xx

By: Deepika

Deepika — Wed, 10 Mar 2010 11:50:28 +0000

Hi Louise I’m going to try this recipe this week! Need to make some baby shower cookies! Could I just ask one thing – I’m in UK – what would be closest to all purpose flour? Plain or Self raising? Thanks a mil! Dee x PS. I just love your site! x

By: Louise

Louise — Sun, 03 Jan 2010 20:55:11 +0000

Ally: THX