hi Jenny! thanks for the help... i made your cookie dough, using exact measurments. After a day in the fridge , i rolled it out (on granite counter) , but by the time i cut out the shapes , the dough is too soft to move or put sticks in. We live in Florida so maybe it is warmer here (my house is 78 degrees) is there anything i can add to the dough to make it sturdier? thakns Elana
These Kitchen Aid things are great! Had mine for 7 years and never had a problem! It beats the plastic stuff you find at Wal-Mart! This is the quality!
Elana, you don't need a cutter for that - just make a template like I do in my Episode 7 - working with templates. You can do any shape you want to do.
thank you so much, you are so insperational!!!! my son will be 4 next week and he is having a superhero themed birthday and he wants superhero cookies... there are no superhero shaped cookie cutters or anything like that... you are so creative i was wondering if you had any ideas? there are so many beautiful things for little girls but it is difficult getting boys themes to be just as attractive. thanks again for being such a great teacher!!!! ELana
Only in an emergency. Butter chills much harder than margarine and makes the dough much more manageable when you are rolling it out. Margarine never really gets hard enough when chilled, so the dough will warm up too fast and become unmanageable very quickly.
One more thing...I got my first Kitchen Aid about 8 years ago and upgraded the one I had to a 6 qt. 575 watt one, similar to yours...I always kid around when I have company and they see the mixer that when we pass it, we "bow to the Kitchen Aid" :). I couldn't imagine baking without one now!
Jenny, I plan to make your cookies this Easter with my children with your royal icing - I just want to thank you for all your wonderfully informative, instructional videos. Taking the time to share your talent is a true gift to all of us. Please keep them coming!
Would a regular hand mixer work for the dough? Does it matter what speed I have it at? and Is sweet/salted butter ok to use? How long does the dough keep in the refridgerator?
just wanted to write and say thank you for adding your videos to you tube they are brilliant. I have just made and put the cookie dough into the fridge (it tasted yummy!!) so hopefully the kids will have fun with me later cutting and icing them. What temp do you cook yours at and also how long??
Oh also just before I go just a quick question on your sticks are the plastic or paper that you use??
Sticks are paper. Plastic melts. I cook mine at 375 F for approx. 20 minutes - but it depends on the size of your cookies and how many cover the tray. The baking time could be a lot less or slightly more.
Hi! I just made the cookies following your recipe and it came out great! This is my first time baking cookies and I was so afraid they wouldnt come out nice but these cookies came out so nice and I am just loving them! I will decorate them tomorrow. Thank you so much for all your nice videos they are awesome!
How far in advance can you make the dough? and...I would like to make cookies ahead of time, what is your general rule as far as how far in advance the cookies can be made and what is the best way to store them once frosted?
You can make the dough weeks in advance, but you will want to freeze it. Just put the frozen dough into the fridge the day before you want to use it. Once the cookies are frosted they should be wrapped. If they are photo cookies, they should
Thanks for the recipe. I tried it along with 2 other sugar cookie recipes I got from foodnetwork and yours was the best. I have a question though, does the cookie get dry and hard as it sits to allow the royal icing to dry?
The cookie might get dry and hard - it depends on your climate. If you live in a very dry climate, it might. If you live in a more humid climate, it might actually soften slightly.
i am finally investing in one this christmas mine is going to be purple! i have right now an old old hand me down mixer from the early 80's that is very bad
hi i really enjoyed this video and will be trying it very soon, just 2 ?? do you have a recipe for the icing and also how thick should i roll out the cookies. thanks in advance!!
how long does it take for it too get fluffy after you've added the eggs and flavourings because when i do it it wont go fluffy and goes like a cake batter thus meaning it doesnt refrigerate properly and i have to throw it away.
hi, i was wondering if you would let me use some of your idea's about decorating cookies to sell for my club at school....would that be okay????^_^ thanks for the vid though
First, of all I want to say that your cookies are very beautiful and I have been looking for a good cookie recipe now I am trying yours I hope that it works. I had went to your website and I had read about an e-book what information is given in the e-book I need you to be very specific because I am considering purchasing this book!!!!
Hello! I really enjoy your videos. However I have a couple questions. 1) I noticed you didn't use any baking soda, baking powder or salt, does this affect the overall taste and texture of the cookie? 2) What kind of flavor does the vanilla and lemon extract give the cookie?, I have only used vanilla in my cookies. Thanks a bunch!
I sometimes add a little salt. The overall taste is not affected. I started adding lemon just for a twist, but sometimes I'll add orange extract instead to keep people guessing! LOL
I'm so jealous! I've been wanting to get a kitchen aid mixer for so long and I still can't afford it. They come in this amazing bright patent red and it looks soo gorgeous, it also makes making my doughs so much easier! I guess until then I'll just make-do with a hand held. Lovely videos!
Hi Jenny, i need your help. I tried to make sugar cookies yesterday and refrigerated overnight. Today when i went to roll out the mixture it was still very sticky and i could not use it, it stuck to everything, even me .. (well, it is my first attempt!!!). I used 5 and half cups of flour as in your video but i think maybe i have used a different cup size to you. What is the measurements for the cup size of sugar and flour in weight?
Hi Jenny, I am in awe of you, you are a very talented lady. I am in the UK and am experimenting with your recepie as we speak. I would like to know, once i wrap these in cellophane bags and decorate with a ribbon, how long will they stay fresh for so that i can give them as gifts? Am looking forward to hearing from you soon.
They will last up to 3 weeks. However, do keep them out of the heat as that will cause the butter fat to seep into the royal icing and give it an oil-stained look. So, if you're not going to use them right away, put them in the refrigerator or freezer.
Thank you so much for your fast response, i am now addicted to your videosand wish i was just wish i had a fraction of your talant. Cant wait to see more x
How long you bake them depends on your oven, the size of the cookie, etc. Temp should be 375, and baking time varies from 15-25 minutes. You'll just have to keep an eye on them until you know how they work in your oven.
Your videos are very very interesting and helpful. I was wondering if you can give me an approximate amount of cookies that can be baked out of this dough?
thank u soo much for your fab videos. I made a batch of your cookie dough. Put it in the fridge for a few days. When i cook the cookies they don't keep there shape very well. cut out some horse heads but they really spread. any advice
It's really important to make sure the flour is mixed in thoroughly and that the right amount of flour is used. Don't sift the flour first. All cookies spread some but they will spread a lot without the proper amount of flour. I don't know if this helps.
Also know that not all butters are created equal. Some are higher in butterfat. The higher the butterfat, the more oil in the dough, and the more issues it creates. You may have to experiment with a few different brands before you find one that works best.
I tried to make my English/almond toffee with a brand we have called Plugra. You have to heat the sugar/butter mix to 295. But I got to 270 and the butterfat separated out, and it wouldn't go back together. So now I just use the cheap brand and it works perfectly!
I had great luck with your recipe and techniques 3 weeks ago. This time I am having trouble with "sad streaks", or undercooked centers. I am trying cookies on a stick this time. I made up the dough several days ago, kept in fridge, then rolled, cut and baked last night. they are about 3/8" thick, 4" diameter. Any thoughts? Thank you so much!
That's pretty thick for a cookie. You hardly need them to be thicker than the stick, quite frankly. That sounds very thick. I'm not sure what "sad streaks" are.
I made up this recipe last night, and rolled out 1/4 of it today for heart cookies. The dough worked up well, and both dough and cookies taste great! I have a 5qt Kitchen Aid, and did have a bit of "flour snow"! Now to get them decorated!
No, you don't have to dry them in an airtight container. If you leave them out, they MIGHT soften a little but that will depend on your humidity level. If you are in a dry climate, they will not soften. For a softer cookie, bake them less.
You don't!? But I saw a vid of yours just a little bit ago that had you decorating cookies on sticks! (For a Lawyers office I believe.) Uh, maybe I'm seeing things it is after all 3:17 A.M. in Pennsylvania (I know, I have no life! lol!)
Yes, I did make cookies on a stick, but that's just the way that client likes her cookies - I just refill her front desk basket. I deliver those, but I don't really consider it a cookie bouquet in the common usage of the term.
Hi, Just wondering, do you have clients that you ship to? If you do maybe you can offer some pointers for safely shipping cookie bouquets. I'm wondering this because I've started a business like yours and I have people that want my cookies that are too far for me to personally deliver. So I'm concidering mailing them. Love your vids by the way!
I just made two batches of your cookie dough! I made two because I wanted to try one with some cream cheese to see if it changed the cookies at all. On the first batch, I followed your recipe to a T! I'm going to cook it at 375 for 6-7 minutes for medium cookies. Wish me luck!
I would really like to know if you have a recipe for gingerbread men cookies? I tried using the regular gingersnap recipe and my men were unrecognizable. Thanks
I just used a sugar cookie recipe from the food network web site, which was similar to yours direction-wise. I used a hand-held one, but otherwise I followed the recipe exactly, and my dough came out crumbly. I was able to get it together and make it look more dough-like, but I fear that rolling out and baking it is going to be very hard. How can I prevent this in the future?
P.S. Your video is great! I regret not searching online for tips before I made the dough! lol
When you use margarine, your dough will not harden enough in the refrigerator like the way that a butter dough does. How many cookies it makes depends on the size of your cutter. I would say 17-60, it just depends.
I have to say that I do not agree with mohmoh4!! I love your recipe. In fact I have used it several times with no problems whatsoever, with one exception, when I used Self Rising flour instead of All Purpose, which was totally my mistake. They still tasted good, just puffy. Maybe she did that too, who knows, but nothing wrong with your recipe that's for sure!!
I've made that recipe hundreds of times, and it works fine as long as it is allowed to thoroughly chill. I should try it sometime with self-rising flour just for an experiment!
Sorry, I accidently deleted your other message. I hate that we don't get a pop-up saying "Are you sure you want to delete this?" Anyhow, I will indeed be making other videos this fall and before Christmas, so stay tuned!
Hi Again, With the price of butter rising, have you ever tried making sugar cookies with basic shortening (crisco)? I can imagine that the cookies will have a much different taste and when you're baking for a business, integrity is worth the few extra cents you spend. But - again, just wondering if you ever made a batter with shortening rather than butter. Thanks!
I haven't tried shortening, but I have tried margerine. However, the margerine didn't work because the dough wouldn't chill stiff enough to roll out, which I would assume would be true of shortening as well. So, I use only butter.
Well, I don't know... I'll do a video of rolling out the dough. It's not wet when it's thoroughly chilled, but you do have to work quickly. When it's chilled at rolled out, it should have an almost "dry" feel to it, and the dough should be quite firm.
miss trully. i made coookies from your recipe and i'm sorry to say i won't be using it again!i first folloed your exact recipe and it was too wet and it totally spread losing all its shape. then i add abit of flour and it regain abit of its shape but still spread alot. i kept adding abit of flour and i was then happy with the shape but the cookies were rock hard!!total waste of my time. but i did gain experience though
help miss truly i followed your recipe exact anf put it in the fridge. the cookie cutter stiicks to the dough and won't come out!!also i eventually got some daisys on a tray but they spread and totally lost its shape!!!what bhave i done wrong?
Make sure you work on a well-floured surface. Also make sure that your dough is slightly floured on top when you begin to cut. Open cutters work the best. I never work with the other kind. As for the spreading, that will happen some anyhow, and it just takes some trial and error. You can add a little more flour to the dough mixture - but not too much, no more than 1/4 cup. And make certain you don't add baking soda, powder or salt.
Yes, definitely. For me, however, I have lots of cookies to make so I need larger batches, and even the ones I make aren't really big enough sometimes.
I have a mixer like that and its OLD! Made in the 60's It's KitchenAid but it also says Hobart on the side. I bought it for 30 bucks from a preacher. It works like a charm and its my pride and joy :) I'm gonna make this very soon. Thanks for the recipe.
I think Kitchenaid may have bought out Hobart or maybe it was the other way around. I'm confused! But one of them owns the other! And I think it's Kitchenaid.
No salt nor baking powder? Interesting... You use a little more sugar than I do (I use 2 cups for for 5 cups of flour)- but I tend to put very sweet icing to decorate. LOL
hi Jenny! thanks for the help... i made your cookie dough, using exact measurments. After a day in the fridge , i rolled it out (on granite counter) , but by the time i cut out the shapes , the dough is too soft to move or put sticks in. We live in Florida so maybe it is warmer here (my house is 78 degrees) is there anything i can add to the dough to make it sturdier? thakns Elana
elanapae 2 years ago
These Kitchen Aid things are great! Had mine for 7 years and never had a problem! It beats the plastic stuff you find at Wal-Mart! This is the quality!
Babouwifi 2 years ago
Thank you for all of your tutorials. They are so fun to watch. What do I need to put pictures on cookies?
amstbm 2 years ago
thanks for doing these instructional videos , you are so helpful! my son wants superhero cookies for his 4th themed b-day, any ideas? thanks elana
elanapae 2 years ago
Elana, you don't need a cutter for that - just make a template like I do in my Episode 7 - working with templates. You can do any shape you want to do.
SignatureSweetShoppe 2 years ago
thank you so much, you are so insperational!!!! my son will be 4 next week and he is having a superhero themed birthday and he wants superhero cookies... there are no superhero shaped cookie cutters or anything like that... you are so creative i was wondering if you had any ideas? there are so many beautiful things for little girls but it is difficult getting boys themes to be just as attractive. thanks again for being such a great teacher!!!! ELana
elanapae 2 years ago
Can I use margarine instead of Butter?
mommy47qtz 2 years ago
Only in an emergency. Butter chills much harder than margarine and makes the dough much more manageable when you are rolling it out. Margarine never really gets hard enough when chilled, so the dough will warm up too fast and become unmanageable very quickly.
SignatureSweetShoppe 2 years ago
Does the butter have to be salted?
blackpanda789 2 years ago
No, it doesn't have to be salted, but if it isn't, you will need to add salt back into the recipe.
SignatureSweetShoppe 2 years ago
1pound of butter is equal to 2 sticks right??
just want to make sure... :D
iGerry101 2 years ago
Yes, that is correct!
SignatureSweetShoppe 2 years ago
I thought it would be 4 sticks. Each stick should be 4 oz . So 4 sticks would be a pound. Right? When I make this I use 4 sticks
lashay77 2 years ago
what do you do after you make the dough?
can you make a video about like rollin and cuttoing the dough?
Postitsaresticky 2 years ago
I have already made videos about rolling and cutting the dough. Check out some of the other ones.
SignatureSweetShoppe 2 years ago
wait, but how long do you bake the cookies for?
SwEetR3demption 2 years ago
It depends on the size of your cookies. Watch some of the other baking videos I have for further answers.
SignatureSweetShoppe 2 years ago
Thanks for this video ! (You should add music when you are using your mixer, it's not a very nice sound !)
toGeek 2 years ago
Too late for this one, but it's not an issue on other ones.
SignatureSweetShoppe 2 years ago
One more thing...I got my first Kitchen Aid about 8 years ago and upgraded the one I had to a 6 qt. 575 watt one, similar to yours...I always kid around when I have company and they see the mixer that when we pass it, we "bow to the Kitchen Aid" :). I couldn't imagine baking without one now!
itslauraf623 2 years ago
I totally understand!
SignatureSweetShoppe 2 years ago
Jenny, I plan to make your cookies this Easter with my children with your royal icing - I just want to thank you for all your wonderfully informative, instructional videos. Taking the time to share your talent is a true gift to all of us. Please keep them coming!
itslauraf623 2 years ago
thank you!
SignatureSweetShoppe 2 years ago
OMFGGGG I LOVE COOKIE DOUGH!!!!!!
JamieFavs 3 years ago
I would Like to know how thick do you roll out the dough and hoe do you put the syicks in? Do you have a video on that?
Dmhtalk
lee43cooking 3 years ago
keep watching the videos for the answers
SignatureSweetShoppe 2 years ago
If I didn't want to have them in shapes, could I just bake them right after I finished the dough? Or would I still need to chill it?
Thanks! =D
OhHeyItsDacey 3 years ago
You need to chill it.
SignatureSweetShoppe 2 years ago
thanck you for all the help its a gr8 recapie
snakeyfrey 3 years ago
that machine sounds weird!
N0vaProductions 3 years ago
Hi, 1lb of butter is equivalent to how many grams pls?
i12lovehim 3 years ago
you'll have to research a converter.
SignatureSweetShoppe 2 years ago
i wanna make them :P
Kalieth08 3 years ago
Do you use unsalted butter or salted?
xxcapri 3 years ago
salted
SignatureSweetShoppe 2 years ago
Would a regular hand mixer work for the dough? Does it matter what speed I have it at? and Is sweet/salted butter ok to use? How long does the dough keep in the refridgerator?
tattedchick86 3 years ago
Hello from Cornwall England :o)
just wanted to write and say thank you for adding your videos to you tube they are brilliant. I have just made and put the cookie dough into the fridge (it tasted yummy!!) so hopefully the kids will have fun with me later cutting and icing them. What temp do you cook yours at and also how long??
Oh also just before I go just a quick question on your sticks are the plastic or paper that you use??
Thanks again
Suzi
Sooozie4 3 years ago
Sticks are paper. Plastic melts. I cook mine at 375 F for approx. 20 minutes - but it depends on the size of your cookies and how many cover the tray. The baking time could be a lot less or slightly more.
SignatureSweetShoppe 3 years ago
Oh!!!!!!!!!!!!!
uN2eYe 3 years ago
your cookie recipe is the best!!!
I wanted to wish you a Happy New Year Jenny!!!!
karameldreem 3 years ago
Happy NY to you as well! Thank you!
SignatureSweetShoppe 3 years ago
no baking powder or soda?
keptsoul777 3 years ago
Neither!
SignatureSweetShoppe 3 years ago
i love her cooking
taylortiki 3 years ago
Hi! I just made the cookies following your recipe and it came out great! This is my first time baking cookies and I was so afraid they wouldnt come out nice but these cookies came out so nice and I am just loving them! I will decorate them tomorrow. Thank you so much for all your nice videos they are awesome!
odixea 3 years ago
I'm so glad they came out great for you! All the best!
SignatureSweetShoppe 3 years ago
How far in advance can you make the dough? and...I would like to make cookies ahead of time, what is your general rule as far as how far in advance the cookies can be made and what is the best way to store them once frosted?
mldsyd 3 years ago
You can make the dough weeks in advance, but you will want to freeze it. Just put the frozen dough into the fridge the day before you want to use it. Once the cookies are frosted they should be wrapped. If they are photo cookies, they should
SignatureSweetShoppe 3 years ago
sorry... they should be kept out of the light. Normally I don't make the cookies too early. They usually get wrapped the day they are delivered.
SignatureSweetShoppe 3 years ago
Thanks for the recipe. I tried it along with 2 other sugar cookie recipes I got from foodnetwork and yours was the best. I have a question though, does the cookie get dry and hard as it sits to allow the royal icing to dry?
Atreidesgirl 3 years ago
The cookie might get dry and hard - it depends on your climate. If you live in a very dry climate, it might. If you live in a more humid climate, it might actually soften slightly.
SignatureSweetShoppe 3 years ago
I'm going to attempt to make these tomorrow, do you have any tips for rolling out the dough?
daisy1339 3 years ago
what is the average price on a stand mixer?
ph0xdizzle 3 years ago
the machine reminds me of a woman singing hahha
but I will use the cookie dought !::D thank you so much .. subscribe
faintsunrise 3 years ago
ahh kitchenaid mixers the best of the best
i am finally investing in one this christmas mine is going to be purple! i have right now an old old hand me down mixer from the early 80's that is very bad
animalloverclm 3 years ago
Yay for purple. I know someone who will be very jealous of a purple mixer!
SignatureSweetShoppe 3 years ago
We are in the process of making your cookies right now but how thick should we roll them out??
kbaggy 3 years ago
about 3/8"
SignatureSweetShoppe 3 years ago
can you make sugar cookies without a stand mixer .......well make them well
odutola123 3 years ago
i think this reciep
AnneGodsbeloved 3 years ago
You think what?
SignatureSweetShoppe 3 years ago
What if you don't want to buy a stand mixer and don't have one. Because you are from england
YYcake 3 years ago
a little hand mixer is not strong enough to make this dough. You can get a good stand mixer in England too.
SignatureSweetShoppe 3 years ago
I have a black&decker hand mixer, and it works okay, even for pretty thick doughs. But I'm sure the KitchenAid does a much better job.
freee4alll 3 years ago
hi i really enjoyed this video and will be trying it very soon, just 2 ?? do you have a recipe for the icing and also how thick should i roll out the cookies. thanks in advance!!
trina8663 3 years ago
how many cookies does this dough make?
toniann918 3 years ago
It depends on the size of your cutter, of course. But you should get 25 minimum, and those would be large cookies.
SignatureSweetShoppe 3 years ago
wow thats really good. thanks.
toniann918 3 years ago
hi,
how long does it take for it too get fluffy after you've added the eggs and flavourings because when i do it it wont go fluffy and goes like a cake batter thus meaning it doesnt refrigerate properly and i have to throw it away.
PLZPLZPLZ HELP!
singstar4444 3 years ago
If it goes like cake batter then your butter was too melted when you added it. It should be room temperature when added to the mix.
SignatureSweetShoppe 3 years ago
What temp do you bake the cookies for?
HOOKEDonPANIC 3 years ago
375 for about 20 minutes or until the cookies are golden brown on the edges.
SignatureSweetShoppe 3 years ago
Hi there...
Question: can i replace All-Purpose Flour with Wheat Flour? : )
tQ.
mikelnaru 3 years ago
For the best results, use all-purpose flour.
SignatureSweetShoppe 3 years ago
1 of d Best video, yet helpFuL... thanX much.
mikelnaru 3 years ago
hello i made your recipe today and your cookies were a hit. I just need to learn how to apply the royal icing and I will be in businesss!!!!
karameldreem 3 years ago
Ive always wanted one of those mixers!
My friend used to have a pale pink retro one. It was so cool.
wowzaakidd 3 years ago
Thanks soooo much! i made this after i watched it and had tones so i saved it and made the rest the next day!
ridingninja 3 years ago
hi, i was wondering if you would let me use some of your idea's about decorating cookies to sell for my club at school....would that be okay????^_^ thanks for the vid though
hitori129613 3 years ago
Go for it!
SignatureSweetShoppe 3 years ago
Hello Mam,
First, of all I want to say that your cookies are very beautiful and I have been looking for a good cookie recipe now I am trying yours I hope that it works. I had went to your website and I had read about an e-book what information is given in the e-book I need you to be very specific because I am considering purchasing this book!!!!
karameldreem 3 years ago
Hello! I really enjoy your videos. However I have a couple questions. 1) I noticed you didn't use any baking soda, baking powder or salt, does this affect the overall taste and texture of the cookie? 2) What kind of flavor does the vanilla and lemon extract give the cookie?, I have only used vanilla in my cookies. Thanks a bunch!
missmaine76 3 years ago
I sometimes add a little salt. The overall taste is not affected. I started adding lemon just for a twist, but sometimes I'll add orange extract instead to keep people guessing! LOL
SignatureSweetShoppe 3 years ago
I'm so jealous! I've been wanting to get a kitchen aid mixer for so long and I still can't afford it. They come in this amazing bright patent red and it looks soo gorgeous, it also makes making my doughs so much easier! I guess until then I'll just make-do with a hand held. Lovely videos!
torijchan 3 years ago
Hi Jenny, i need your help. I tried to make sugar cookies yesterday and refrigerated overnight. Today when i went to roll out the mixture it was still very sticky and i could not use it, it stuck to everything, even me .. (well, it is my first attempt!!!). I used 5 and half cups of flour as in your video but i think maybe i have used a different cup size to you. What is the measurements for the cup size of sugar and flour in weight?
beccyboo2006 3 years ago
I've made it too and i had to add more flour because the sticky mixture and was easy to work for me, the cookies tastes delicious :D
Krissiaportillo 3 years ago
Oops, sorry for the multiple duplicate replys, didnt think my messages were being sent... Will stop now .. sorry xx
beccyboo2006 3 years ago
No problem!
SignatureSweetShoppe 3 years ago
Hi Jenny, I am in awe of you, you are a very talented lady. I am in the UK and am experimenting with your recepie as we speak. I would like to know, once i wrap these in cellophane bags and decorate with a ribbon, how long will they stay fresh for so that i can give them as gifts? Am looking forward to hearing from you soon.
beccyboo2006 3 years ago
They will last up to 3 weeks. However, do keep them out of the heat as that will cause the butter fat to seep into the royal icing and give it an oil-stained look. So, if you're not going to use them right away, put them in the refrigerator or freezer.
SignatureSweetShoppe 3 years ago
Thank you so much for your fast response, i am now addicted to your videosand wish i was just wish i had a fraction of your talant. Cant wait to see more x
beccyboo2006 3 years ago
how long do u bake them and what temp .... u r so amazing i love ur videos
navajowarrior93 3 years ago
How long you bake them depends on your oven, the size of the cookie, etc. Temp should be 375, and baking time varies from 15-25 minutes. You'll just have to keep an eye on them until you know how they work in your oven.
SignatureSweetShoppe 3 years ago
Hi Jenny,
Your videos are very very interesting and helpful. I was wondering if you can give me an approximate amount of cookies that can be baked out of this dough?
Thank you very much!
chicaf7ea 4 years ago
it can be anything from 17-60, depending on the size of the cookie cutter. I average around 27.
SignatureSweetShoppe 4 years ago
Thank you! r
chicaf7ea 4 years ago
hi,
thank u soo much for your fab videos. I made a batch of your cookie dough. Put it in the fridge for a few days. When i cook the cookies they don't keep there shape very well. cut out some horse heads but they really spread. any advice
look forward to more of your fab videos
cecb
cecb1 4 years ago
It's really important to make sure the flour is mixed in thoroughly and that the right amount of flour is used. Don't sift the flour first. All cookies spread some but they will spread a lot without the proper amount of flour. I don't know if this helps.
SignatureSweetShoppe 4 years ago
hi,
thank u. will have another go. will make sure my measurements are right (i'm in the uk so have to get my head round different ways to measure)
u are an angel.
claire
cecb1 4 years ago
Also know that not all butters are created equal. Some are higher in butterfat. The higher the butterfat, the more oil in the dough, and the more issues it creates. You may have to experiment with a few different brands before you find one that works best.
SignatureSweetShoppe 4 years ago
hi,
well this really is news to me thank u so much. It does seem that the cookies are quite greasy.
fab
claire
cecb1 4 years ago
I tried to make my English/almond toffee with a brand we have called Plugra. You have to heat the sugar/butter mix to 295. But I got to 270 and the butterfat separated out, and it wouldn't go back together. So now I just use the cheap brand and it works perfectly!
SignatureSweetShoppe 4 years ago
I had great luck with your recipe and techniques 3 weeks ago. This time I am having trouble with "sad streaks", or undercooked centers. I am trying cookies on a stick this time. I made up the dough several days ago, kept in fridge, then rolled, cut and baked last night. they are about 3/8" thick, 4" diameter. Any thoughts? Thank you so much!
intoallcrafts 4 years ago
That's pretty thick for a cookie. You hardly need them to be thicker than the stick, quite frankly. That sounds very thick. I'm not sure what "sad streaks" are.
SignatureSweetShoppe 4 years ago
You are awesome! You kick Giada's butt anytime!
echiccera 4 years ago
I don't know who Giada is.
SignatureSweetShoppe 4 years ago
Giada DeLaurentis, she's a chef on FoodNetwork.
echiccera 4 years ago
I made up this recipe last night, and rolled out 1/4 of it today for heart cookies. The dough worked up well, and both dough and cookies taste great! I have a 5qt Kitchen Aid, and did have a bit of "flour snow"! Now to get them decorated!
intoallcrafts 4 years ago
I'm so glad to hear it worked out well for you, and happy decorating!
SignatureSweetShoppe 4 years ago
how to cook them? preheat and how long do i put them in there?
EgyptianStriker11293 4 years ago
Preheat at 375 F. How long you bake them depends on the size of the cookie. So anywhere from 15-25 minutes. These are NOT 10 minute cookies.
SignatureSweetShoppe 4 years ago
Hey, when you leave the cookies overnight after decorating with royal icing(for it to set),
should I put it in an airtight container?
If you let the royal icing set by just putting on the table, would the cookie would be softer?
Thanks in advance!
lenababy1985 4 years ago
No, you don't have to dry them in an airtight container. If you leave them out, they MIGHT soften a little but that will depend on your humidity level. If you are in a dry climate, they will not soften. For a softer cookie, bake them less.
SignatureSweetShoppe 4 years ago
You don't!? But I saw a vid of yours just a little bit ago that had you decorating cookies on sticks! (For a Lawyers office I believe.) Uh, maybe I'm seeing things it is after all 3:17 A.M. in Pennsylvania (I know, I have no life! lol!)
Vinniebearinpa 4 years ago
Yes, I did make cookies on a stick, but that's just the way that client likes her cookies - I just refill her front desk basket. I deliver those, but I don't really consider it a cookie bouquet in the common usage of the term.
MissTruly 4 years ago
Hi, Just wondering, do you have clients that you ship to? If you do maybe you can offer some pointers for safely shipping cookie bouquets. I'm wondering this because I've started a business like yours and I have people that want my cookies that are too far for me to personally deliver. So I'm concidering mailing them. Love your vids by the way!
Vinniebearinpa 4 years ago
Well, I don't do cookie bouquets, so I don't know how to help you there. When I ship it's either in a glossy baker's box or bulk.
MissTruly 4 years ago
Where's the royal icing one go?! D:
RabidIceWeasel 4 years ago
It's still there!
SignatureSweetShoppe 4 years ago
about how many cookies does this make?
imafilipinoguy 4 years ago
it depends on your cutter size - but from 25 to 60.
SignatureSweetShoppe 4 years ago
Thank you for your videos.....going to make christmas cookies today....I hope they come out as pretty as yours!!!!
ralegria16 4 years ago
I am sure they will be beautiful!
SignatureSweetShoppe 4 years ago
Hi Jenny!
I just made two batches of your cookie dough! I made two because I wanted to try one with some cream cheese to see if it changed the cookies at all. On the first batch, I followed your recipe to a T! I'm going to cook it at 375 for 6-7 minutes for medium cookies. Wish me luck!
misskrispy 4 years ago
Wow, I love your videos. But I would rather buy them from you. It is way to much work for this time of year.
pixiegurll 4 years ago
just so you know - I'm all booked through Dec. 19... no room at the inn.
SignatureSweetShoppe 4 years ago
I would really like to know if you have a recipe for gingerbread men cookies? I tried using the regular gingersnap recipe and my men were unrecognizable. Thanks
pixiegurll 4 years ago
I just used a sugar cookie recipe from the food network web site, which was similar to yours direction-wise. I used a hand-held one, but otherwise I followed the recipe exactly, and my dough came out crumbly. I was able to get it together and make it look more dough-like, but I fear that rolling out and baking it is going to be very hard. How can I prevent this in the future?
P.S. Your video is great! I regret not searching online for tips before I made the dough! lol
babe892 4 years ago
Thanks so much for sharing!
What temperature and for how long do you bake your cookie dough? Do you bake the regular cookies the same amount of time as the cookies on a stick?
sarah84m 4 years ago
awesome!! they taste great!! thank you!
zero00zedZZ 4 years ago
you didn't say how many cookies this makes...
Also my dough isn't nearly as thick as yours, I dont have a mixer I did it manually and I used margerin instead of butter... is that why.?.
skaymazing 4 years ago
When you use margarine, your dough will not harden enough in the refrigerator like the way that a butter dough does. How many cookies it makes depends on the size of your cutter. I would say 17-60, it just depends.
SignatureSweetShoppe 4 years ago
wow thanks for the speedy responce!!! I still have time to make another batch for Thanksgiving tomorrow! YEAAA!!!
This year I'm thankful for Jenny! oh PS I love the new intro too
:)
skaymazing 4 years ago
u add 1 pound butter.. can i know in grams? thanks a lot.... thanks for uploading all ur videos.. take care (n_n)v
litlemafia 4 years ago
I don't know in grams. You'll have to find some sort of conversion table.
SignatureSweetShoppe 4 years ago
woooo cookies!
aopdjasldksa 4 years ago
why must we add the flour slowly?
superpottervideos 4 years ago
to allow it time to mix thoroughly and smoothly
SignatureSweetShoppe 4 years ago
I have to say that I do not agree with mohmoh4!! I love your recipe. In fact I have used it several times with no problems whatsoever, with one exception, when I used Self Rising flour instead of All Purpose, which was totally my mistake. They still tasted good, just puffy. Maybe she did that too, who knows, but nothing wrong with your recipe that's for sure!!
auburnfan2323 4 years ago
I've made that recipe hundreds of times, and it works fine as long as it is allowed to thoroughly chill. I should try it sometime with self-rising flour just for an experiment!
SignatureSweetShoppe 4 years ago
Why don't you use baking powder and salt in your recipe?
MusikMom 4 years ago
Baking powder will cause the cookie to shape shift even further than natural heat will, and there is salt in the butter, so no need to add extra.
SignatureSweetShoppe 4 years ago
Sorry, I accidently deleted your other message. I hate that we don't get a pop-up saying "Are you sure you want to delete this?" Anyhow, I will indeed be making other videos this fall and before Christmas, so stay tuned!
SignatureSweetShoppe 4 years ago
Hi Again, With the price of butter rising, have you ever tried making sugar cookies with basic shortening (crisco)? I can imagine that the cookies will have a much different taste and when you're baking for a business, integrity is worth the few extra cents you spend. But - again, just wondering if you ever made a batter with shortening rather than butter. Thanks!
MusikMom 4 years ago
I haven't tried shortening, but I have tried margerine. However, the margerine didn't work because the dough wouldn't chill stiff enough to roll out, which I would assume would be true of shortening as well. So, I use only butter.
SignatureSweetShoppe 4 years ago
Be my gramma please.
MorgannaDarkblade 4 years ago
basically i done exactly what you said i chilled it over night.
mohmoh4 4 years ago
Well, I don't know... I'll do a video of rolling out the dough. It's not wet when it's thoroughly chilled, but you do have to work quickly. When it's chilled at rolled out, it should have an almost "dry" feel to it, and the dough should be quite firm.
SignatureSweetShoppe 4 years ago
miss trully. i made coookies from your recipe and i'm sorry to say i won't be using it again!i first folloed your exact recipe and it was too wet and it totally spread losing all its shape. then i add abit of flour and it regain abit of its shape but still spread alot. i kept adding abit of flour and i was then happy with the shape but the cookies were rock hard!!total waste of my time. but i did gain experience though
mohmoh4 4 years ago
Did you chill the dough overnight?
SignatureSweetShoppe 4 years ago
help miss truly i followed your recipe exact anf put it in the fridge. the cookie cutter stiicks to the dough and won't come out!!also i eventually got some daisys on a tray but they spread and totally lost its shape!!!what bhave i done wrong?
mohmoh4 4 years ago
Make sure you work on a well-floured surface. Also make sure that your dough is slightly floured on top when you begin to cut. Open cutters work the best. I never work with the other kind. As for the spreading, that will happen some anyhow, and it just takes some trial and error. You can add a little more flour to the dough mixture - but not too much, no more than 1/4 cup. And make certain you don't add baking soda, powder or salt.
SignatureSweetShoppe 4 years ago
how many cookies does this recipe make? and can it be halved?
mohmoh4 4 years ago
It depends on the size of your cookie cutters, of course. I would say anything from 25-60.
SignatureSweetShoppe 4 years ago
can i half the recipe?
mohmoh4 4 years ago
Yes, definitely. For me, however, I have lots of cookies to make so I need larger batches, and even the ones I make aren't really big enough sometimes.
SignatureSweetShoppe 4 years ago
I have a mixer like that and its OLD! Made in the 60's It's KitchenAid but it also says Hobart on the side. I bought it for 30 bucks from a preacher. It works like a charm and its my pride and joy :) I'm gonna make this very soon. Thanks for the recipe.
paperyoshi 4 years ago
I think Kitchenaid may have bought out Hobart or maybe it was the other way around. I'm confused! But one of them owns the other! And I think it's Kitchenaid.
SignatureSweetShoppe 4 years ago
hey
i just ordered some cookies off ur website!!
13jose1393 4 years ago
You did? I didn't see an order come in.
SignatureSweetShoppe 4 years ago
No salt nor baking powder? Interesting... You use a little more sugar than I do (I use 2 cups for for 5 cups of flour)- but I tend to put very sweet icing to decorate. LOL
sh97 4 years ago
It's interesting, however, that the cookie isn't a terribly sweet cookie. Not like those wretched Pillsbury things.
SignatureSweetShoppe 4 years ago
For those doubting if the investment in the KitchenAid is worth it -- I have had and used mine hard for 28 years without difficulty.
lloldy 4 years ago
OK, thanks very much. So far, so good. Next is cutting, inserting sticks, etc.(please)right???
lloldy 4 years ago
okay, okay, okay... :)
SignatureSweetShoppe 4 years ago
Wow... thank you! I have to try it out! :-)
Dinksmallwood1 4 years ago
Great! So do you have a good sized mixer? The little hand mixers just aren't strong enough!
SignatureSweetShoppe 4 years ago
No, but that's the best reason to get one ;-)
Dinksmallwood1 4 years ago
no time like the present!
SignatureSweetShoppe 4 years ago
well, you can make them in the toaster oven but in small batches, of course! Otherwise have a baking day at a friend's house and make a party of it!
SignatureSweetShoppe 4 years ago
thanks and how many sticks or tablespoons is one pound of butter(salted)?
watermelon165 4 years ago
sticks would be 4 or 32 tablespoons
SignatureSweetShoppe 4 years ago
I wish I could taste them and I can't bake right now, oven dosen't work for a long time!!!
watermelon165 4 years ago
what is the baking time and temperature!!! How many cookies would these make. AND well done video Miss Truly!!!
ecstatic1 4 years ago