• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cake Journal

  • Cake Lounge
    • Easy Embossed Cookies Recipe
    • How to Make Heart-Shaped Cake with Buttercream Roses
  • Desserts
    • Best 3 Cookie Scoop Sizes and How to Use Them?
    • Babycakes Cake Pop Maker Review and Tutorial
  • Recipes
    • Traditional Castella Cake Recipe
    • Stabilized Whipped Cream Frosting (Easy Recipe)
    • Best Frozen-Themed Cake Ideas with Images
  • Tips & tools
    • What to Do With Cake Scraps? (8 Easy Recipes)
    • Luster Dust: If You Donโ€™t Know About It, You Need To!
    • How To Use Edible Glue and How to Make It
    • How to Use Russian Piping Tips and Tutorial
    • What Is Wafer Paper and How to Use It? (Video Tutorials)
  • Tutorials
    • How To Make Royal Icing (Easy Recipe)
    • How to Flood Cookies with Royal Icing?
    • How To Use Candy Molds Properly
    • How to Make Cake Pops: Easy Step-by-Step Tutorial
    • Fondant On Cookies: Easy Way To Decorate
  • About Us
  • Contact

Cookie templates

May 1, 2008 by Louise 47 Comments

If you like, you can download your own copy of the cookie templates, from me to you. They are easy to cut out with a small sharp knife on cold cookie dough.

Sweet cookie template

Note: It is a good idea to transfer the templates to cardboard paper or laminate them so that they last longer.

You can also find decoration ideas in my cookie gallery.

Happy Caking!

Louise

Previous Post: « Happy Birthday CakeJournal
Next Post: Flawless Fondant DVD review »

Reader Interactions

Comments

  1. Gerardine Farrington

    April 3, 2014 at 7:57 PM

    I can’t download the cookie templates. My I pad says Safari cannot download this file. Feeling very deprived

    Reply
  2. evelyn

    November 7, 2013 at 8:05 AM

    Hi, how did you make those beautiful cookie cutters… ?

    Reply
  3. Roshini

    June 11, 2013 at 7:04 AM

    They are so cute. I was wondering where you got the cutters from. But, oh what a great idea to cut them off directly. (good for me because i can’t find good cookie cutters out here in Sri Lanka most of the time) It’s very economical too ;)Thanks for the templates. But there seems to be a problem & i can’t view it though ๐Ÿ™

    Reply
    • Louise

      June 12, 2013 at 8:28 AM

      I draw these templates myself. Have you downloaded the file/template?

      Reply
  4. Amalia

    July 25, 2012 at 2:18 PM

    These cookies are beautiful!! I love the shape of the cake! Can you tell me which tip you used to make the flower on the green cake? Thank you so much for the amazing templates!

    Reply
    • Louise

      August 20, 2012 at 9:53 AM

      I made the flower/rose by piping a flat swirl/rose with a small star tip. I made them on a piece of parchment paper and let them dry fro later use.

      Reply
  5. Lorynne

    May 14, 2012 at 10:27 AM

    Hi Louise! Thanks for yet another fabulous tutorial. I probably wouldn’t be able to bake at all if it wasn’t for you tuts. Just wanted to ask, I’ve always used a cookie cutter and was wondering how you get such clean edges on your cookies when you cut them by hand? Do you use a special blade? I’ve seen other tutorials where the cookies are done by hand and the edges are very rough. Thanks!!!!

    Reply
    • Louise

      May 14, 2012 at 7:17 PM

      I use a simple small sharp kitchen knife. Also when I cut cookies by hand I make sure that the rolled out dough is very cold. I always cut from one point to another as cutting in one single move can make the dough tearing. I also gently smooth any rough edges ๐Ÿ™‚ I hope this helps!

      Reply
  6. Mae Ann

    December 24, 2010 at 7:38 AM

    I love reading your website. I’m learning a lot. Thanks a whole lot!!!

    Reply
  7. Louise

    June 6, 2010 at 12:03 AM

    farah: please see this tutorial: https://cakejournal.com/archives/how-to-make-a-cookie-lolly

    Reply
  8. farah

    June 2, 2010 at 6:51 PM

    hi, i love this website, so many great ideas… i was wondering louise how i put lolloipop sticks on the cookies? is it after baking or before? and if i do put them in before baking will they not burn?

    Reply
  9. Louise

    May 24, 2010 at 8:13 PM

    Stephanie: You can change the piping tips on those squeeze bottles. They are so great!!

    Reply
  10. Stephanie

    May 20, 2010 at 3:11 AM

    Hi Louise,
    Thank you so very much for your informative and helpful web site! You show using a squeeze bottle for flooding the RI. I see a metal tip on it. How is it attached on the bottle?

    Reply
  11. Louise

    March 7, 2010 at 1:02 AM

    Sherry: No, I have not tried it yet. But most of the recipes from Joy of baking are great.

    Reply
  12. Sherry

    March 6, 2010 at 7:00 PM

    Hi Louise,
    First I wanted to say thank you for putting together a website that helps an encourages new bakers like me. I was looking through your site and have noticed a recipe for a shortbread cookie. Have you used this recipe? Is it just as reliable as your standby sugar cookie recipe? Thank you

    Reply
  13. Louise

    January 19, 2010 at 12:09 PM

    Loren Ebert: I have used paste colors from a UK brand called sugar Flair. But im sure that you can get the kind of colors from other brands that you can get your hands on.

    Reply
  14. Loren Ebert

    January 19, 2010 at 4:04 AM

    Hi Louise,
    These cookies are just beautiful! Can you tell me the brand and color name you used for the brown and the pink? Keep up the amazing work! :o)

    Reply
  15. Louise

    December 25, 2009 at 10:39 PM

    siobhan: I use a small sharp knife to cut out my cookies.

    Reply
  16. siobhan

    November 24, 2009 at 11:19 PM

    great template louise thank you! what do you suggest the best way of cutting them out is?

    Reply
  17. sinsationalsweets

    June 9, 2009 at 6:32 AM

    just wanted to say louise that your designs are beautiful you are truly an inspiration and i can only hope to design as well as u…btw thanks for the template super cute!!

    Reply
  18. Louise

    June 4, 2009 at 11:26 PM

    judy: I have made a post “vanilla sugar cookies” there is the recipe.

    Reply
  19. judy

    June 2, 2009 at 12:03 AM

    what sugar cookie recipe do you use, yours seem to hold their shape well
    thanks judy

    Reply
  20. Joybake

    April 15, 2009 at 3:35 PM

    I just found your templates. Thanks a lot. This give me something to play with during Spring Break

    Reply
  21. Louise

    November 11, 2008 at 12:07 PM

    isi: Thank you. I glad that you like my work.

    Reply
  22. isi

    October 31, 2008 at 6:46 AM

    hi! thanks so much for sharing these
    ๐Ÿ™‚ i really love your clean elegant works
    ๐Ÿ™‚

    Reply
  23. Louise

    August 5, 2008 at 9:22 PM

    Hmm I had to go and search for a photo of the torch (im not that into the olympics) and it is very beautiful but I can also see what your are talking about regarding problems with the template.

    But the way I would make it is to draw the torch in the size you want and then add a few mm all around the torch otherwise it will get to thin and will crack like you said. So you will not have the exact torch that will be the task to make it. You could paint with a fine bruch and red food gel/alcohol the “swirls” there are on it.

    For the saving templates you need a scanner. then scan the template and save it like a jpg file. Hopes that makes sense?

    Reply
  24. Rachel

    August 1, 2008 at 12:19 AM

    Well actually, I had a few different templates I wanted. The first was of the actual torch that they are using in the Olympics this year. Then I was going to do one of the logo and a paper Chinese lantern picture that I have. Also a take-out box which I already pretty much have done. I was also thinking of doing some plain square ones of the Olympic rings and maybe some little Chinese kids (using a cookie cutter). The trouble I am having is with the torch. I can’t seem to get it big enough so it won’t fall apart. I also couldn’t figure out how to actually go about scanning and printing my drawings so I can save the templates for later use.

    I would greatly appreciate any help you could give me. Thank you so much!
    Cakegirl20

    Reply
  25. Louise

    July 31, 2008 at 9:30 PM

    Rachel: Great to hear that. I did nothing special on making the templates. I just sad with pen and paper.

    Do you mean the Olympic flag or??

    Let me know because I would love to help.

    Reply
  26. Rachel

    July 31, 2008 at 3:09 PM

    Hi Louise! I did finally get the templates, it was just a glitch or something on my computer that day I tried to download. I had a question about your templates. I was wondering how you made them? I am trying to make some Olympic cookies and I can’t seem to make out the drawings very well. How did you do yours?

    Thanks again!
    Rachel

    Reply
  27. Louise

    May 14, 2008 at 7:37 PM

    THX sugarpink, I hope that you will have fun with the cookies.

    Reply
  28. sugarpink

    May 14, 2008 at 5:55 PM

    Dear Louise, Iam a big fan of cakejournal. You’re so kind for sharing the template, its just in time as i wanted to make cookies for teacher’s day. take care.

    Reply
  29. Louise

    May 12, 2008 at 11:00 AM

    Hi Melana,

    Sugar cookies do tend to get a bit soft (not much though) when they have been decorated with RI. I am not sure that you can avoid them to get soft.

    The only thing I can come up with is to decorate them with rolled fondant instead of RI. The fondant will be hard to bite into after a few days though.

    Reply
  30. Anonymous

    May 12, 2008 at 4:54 AM

    Hi Louise,

    I tried some sugar cookies before, but not using your recipe and did icing on them. The prob is my cookies were nice and crisp, until i did the icing, which by then became rather soft. Do you get this problem? I would like my iced cookies crisp, but can’t seem to get there. Do you have a solution? Thanks! Melena

    Reply
  31. lilik

    May 9, 2008 at 4:21 AM

    louise, what brown color do you use for the brown icing?

    Reply
  32. jackie

    May 6, 2008 at 5:06 PM

    Hi Louise:

    I m a fan of your blog, I wrote you by Flickr mail, asking you some questions that you have just answered, thanks ,

    I made your cookies (are in my postream) with the template and the are beautiful for me, never as yours, of course!!! the edges came out rough… i now have the trick to smooth it with my finger.

    Ill be waiting for the tutorial and the recipe for the icing, because it didnt turned so perfect as yours.

    Las delicias de vivir

    Reply
  33. Louise

    May 6, 2008 at 8:41 AM

    Ilona: No, but it looks like fun.

    Reply
  34. Ilona

    May 4, 2008 at 2:36 PM

    https://www.instructables.com/id/How-to-make-Pixel-Cookies/

    Have you tried making pixelcookies? ๐Ÿ™‚ Im quite curious about it!

    Reply
  35. Louise

    May 3, 2008 at 9:07 PM

    Silvia & Carol: Just remember that it is all up to you how you want them to look. But I am glad that you liked them.

    Rachel: Do you use Adobe Acrobat reader?

    Nancy: Thank you!

    Jen: I like to use a recipe almost identic to the one Peggy Porchen use. It can also be used for tarts and pies.

    Sugar cookies:

    8 oz butter softend
    8 oz caster sugar (I only use confec. icing sugar)

    2 eggs lightly beaten

    1 tbsp of vanilla paste or 1 vanilla pod.

    1 pound of all purpose flour.

    (Use the paddle attachment)

    Cream butter & sugar (do not overbeat)

    Add the eggs and flavour. Beat until well corporated.

    Now add the flour and beat only for a few min. Knead it and chill for 1-2 hours in the fridge.

    Roll out and bake on 350F until light and golden brown.

    Susie: Is the frosting BC royal icing or rolled fondant??
    I guess that the ribbons will be removed before cutting the cake?

    If using BC you could put a strip of parchment paper or rolled fondant around first and then the ribbon.

    Or just add the ribbon just before??

    A good thing is to make a sample with the frosting and the type of ribbon you are planning to use and see how long it takes before the ribbond is soaked. IF it gets soaked?

    Swellcakes & Faccina: Thank you both!

    Reply
  36. Faccina

    May 2, 2008 at 3:08 PM

    Thank you Louise for sharing!! great cookie designs!!

    Reply
  37. Swellcakes

    May 1, 2008 at 8:10 PM

    Thank you Louise! I love the look of your cookies!

    Reply
  38. Susie

    May 1, 2008 at 6:44 PM

    I have a question for you that is on a whole new subject but I am going to make centerpiece cakes for my sons wedding to be put on each table. If I was going to put real ribbon around the cakes and as a bow on top how would you keep the frosting from soaking thru onto the ribbon. I want to make them in advance and freeze them and then get them out before the wedding as it is January 3rd so time will be tight. Any ideas for how to keep that from soaking thru?

    Reply
  39. Jen

    May 1, 2008 at 6:31 PM

    Fantastic! Thanks for the templates! How about a great sugar cookie recipe?

    Reply
  40. Nancy

    May 1, 2008 at 6:24 PM

    Thank you so much – I can’t wait to try them!!!

    Reply
  41. Rachel

    May 1, 2008 at 6:03 PM

    Hi! I could not get the templates for some reason.. I download pdf’s all the time so I am not sure what happened? I clicked on the link you gave and the page came up but the templates weren’t there. It was just a blank page. I am allowing the scripts on this page so ? Do you know what the problem is? I would appreciate any help you could give me. Thanks!

    Rachel

    Reply
  42. Mari CCS

    May 1, 2008 at 5:49 PM

    Thanks a lot for sharing your beautiful templates with us.How do you do that royal icing to look so smooth?

    Reply
  43. Carol

    May 1, 2008 at 4:21 PM

    Wow, thanks!!
    I can’t wait to try them. You rock!!
    Carol from Sunny California!

    Reply
  44. silvia

    May 1, 2008 at 2:36 PM

    Thank you for those wonderful templates! You are so sweet to share them with us.I’ve already downloaded them and I’ll try to do my best ๐Ÿ™‚
    Silvia

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search Recipes on Cake Journal:

About Us

Kristen is the author of Cake Journal and a graduate of the Professional Baking program at Renton Technical College. She has worked as a pastry chef at a top Seattle restaurant and loves sharing her passion for baking amazing cakes on this site.

Contact Me

Privacy Policy

As Seen On:

Follow Us on Pinterest

Copyright © 2023 ยท Cake Journal