Soft Cut-Out Sugar Cookies.

Soft cut-out sugar cookies with crisp edges and room for lots of icing and sprinkles. Use your favorite cookie cutter shapes and have fun baking and decorating!

The BEST Cut-Out Sugar Cookies. Soft centers, slightly crisp edges, and room for lots of icing and sprinkles!

Today is my birthday and I’m sharing a recipe I have been working since my last birthday. I kid you not. This recipe was supposed to go in my cookbook last summer, but I just could not get the texture perfected! Disappointment after disappointment.

I was going for a soft centered, yet slightly crisp edged roll out sugar cookie. A cookie that would keep its cookie cutter shape in the oven, a recipe without any crazy ingredients, and one that was easy and approachable for everyone. Cut-out sugar cookies are so temperamental! But luckily, I finally got it right. Happy birthday to me indeed! ;)

Soft Cut-Out Sugar Cookies by sallysbakingaddiction.com. These are the BEST!

Cut-out sugar cookies are all the rage during Christmas time. I remember making and decorating dozens and dozens of them with my sisters growing up. We’d have them covering every inch of the counter! Our decorating “skills” probably seemed atrocious to others, but when sugar, butter, icing, and sprinkles are involved – who cares what the package looks like right?!

I’m so excited to share this recipe with you; I could hardly wait until December. Instead of snowflakes and santa hats, you’re getting hearts and hot pinks and rainbows.

Lucky for you, my decorating skills have vastly improved over the years!

Soft Cut-Out Sugar Cookies by sallysbakingaddiction.com. These are the BEST!

Let’s get down to it. The recipe? It’s not complicated! It just took me a good while to find the perfect combination of butter and sugar, flour and leavener.

Start with the right consistency of unsalted butter. This is so important! Butter must be softened, but not melty in the slightest. You should be able to press your finger into the stick of butter and make an indent easily, without your finger sliding anywhere. Firm, but not cold. Lightly softened is what you should go for.

Here is a good visual. You’ll need 3/4 cup (170g; 1 and 1/2 sticks) of butter.

Perfectly Softened Butter for Sugar Cookies

The cookie dough will be thick and not wet. Slightly sticky and crumbly, yet manageable. I compare it to the consistency of play-doh.

Very, very important: This sugar cookie dough does require chilling. Not too long; only about 1 hour. Once the cookie dough is prepared, divide the sugar cookie dough in half, shape into balls, and then roll into two flat rectangles – about 1/4 inch thickness each. Stack onto a baking sheet and chill. Chilling is mandatory not only to keep the butter cold to help prevent spreading, but also to give the gluten in the flour a chance to rest. As you notice, I chill the cookie dough AFTER I have rolled it out. With all of my recipe testing, I learned that this method is so much easier than chilling the cookie dough as a whole and then trying to roll out a cold chunk of dough.

After 1 hour of chilling, you may use your favorite cookie cutter and cut into difference shapes. At this point you can just bake the shaped cookies plain or you may add sprinkles directly onto them. I lined some cookies with circle-shaped sprinkles, as you see above and below. This did take me awhile… maybe about 6 minutes per cookie. Also took me a lot of precision and patience, but hey… they’re pretty right?! Beauty is pain.

Visuals are SO important with these cookies, so I made sure to take a ton of pictures. Here are several of the steps I just explained:

Soft Cut-Out Sugar Cookies by sallysbakingaddiction.com. These are the BEST!

The secret to their soft, tender centers? Underbaking. The cookies will take about 8-11 minutes, or until the look “set” and are very lightly colored on top. You do not want to overbake these cookies. I kept one batch in the oven for about 12 minutes and they were much, much crunchier on the edges than the others.

If you prefer a crunchy sugar cookie, just bake longer.

This cookie dough will hold its shape in the oven. Something so extremely important when it comes to shaped sugar cookies! The edges are sharp and precise; no spreading or distortions. Truly a perfect cookie cutter dough.

Soft Cut-Out Sugar Cookies by sallysbakingaddiction.com. These are the BEST!

Have fun decorating and playing around with the icing! Making these cookies is all about enjoying the process with others, so this is the fun part. I used my all-time favorite sugar cookie icing recipe, available on All Recipes (with a video too!). It’s so simple. Rather than using egg whites or meringue powder, this recipe uses milk and corn syrup.

It’s fantastic, it’s quick, it’s the best in my sugar cookie experimenting!

I doubled the frosting recipe to frost a majority of my cookies. I used a paint brush for some and dipped others directly into it. I did not color the icing.

Soft Cut-Out Sugar Cookies by sallysbakingaddiction.com. These are the BEST!

So here we go. My birthday present to you!

Don’t be overwhelmed by all the steps, I’m just extremely thorough.

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Soft Cut-Out Sugar Cookies

Soft cut-out sugar cookies with crisp edges and room for lots of icing and sprinkles. Use your favorite cookie cutter shapes and have fun baking and decorating!

The number of cookies this recipe yields depends on how thick you roll the dough and the size of the cookie cutter you use. If hoping to make dozens of cookies for a large crowd, double the recipe.

Prep Time: 2 hours (includes chilling)

Total Time: 4 hours (includes cooling)

Ingredients:

Cookies

  • 3/4 cup (170g) unsalted butter, slightly softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg*
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (makes the flavor outstanding)
  • 2 and 1/4 cups (281g) all-purpose flour
  • 1/2 teaspoon baking powder

For Decorating

Directions:

In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth - about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. 

Whisk the flour and baking powder together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.

Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 1 day. Chilling is mandatory.

Once chilled, preheat oven to 350F degrees. Line 2-3 large baking sheets with parchment paper or a silicone baking mat. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.

Before baking, you can apply sprinkles like I did on the rainbow sprinkle lined cookies shown in this post. If you’re planning to only ice them instead, or you just want to keep them plain -  skip the sprinkles.

Bake for 8-11 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. My cookies took 9 minutes. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. I always let mine cool overnight, just to be sure.

Make the icing and decorate the cooled cookies however you'd like. I doubled the frosting recipe to frost a majority of my cookies. I used a paint brush for some and double-dipped others directly into it. I did not color the icing, as you can see. Add sprinkles on top of the icing if preferred. Once the icing has set, these cookies are great for gifts, sending, or munching on right away. I find they stay soft for about 5 days at room temperature.

*Room temperature egg is preferred for even disbursement in cookie dough. Good rule of thumb: always use room temperature egg if recipe calls for butter at room temperature or melted.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

BONUS: Cookbook Discount! 

Since today is my birthday, I have a very special offer for you! Celebrate my 29th birthday with a batch of these cookies AND with a 29% discount off my cookbook!

Hop on over to my publisher’s website and enter the code SALLY29 to receive 29% off. The discount code expires after today (May 27th 2014). 

Soft Cut-Out Sugar Cookies by sallysbakingaddiction.com-10

 

See more birthday recipe ideas.

 

 

 

   

183 Responses to “Soft Cut-Out Sugar Cookies.”

  1. #
    61
    erin m.posted May 27, 2014 at 1:24 pm

    Happy birthday! Thank you for all of the wonderful recipes!

    Reply

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    Laura (Tutti Dolci)posted May 27, 2014 at 1:27 pm

    Happy birthday, Sally! These festive cookies are the perfect way to celebrate!

    Reply

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    Kathryn Cothernposted May 27, 2014 at 1:46 pm

    Happy Happy 29th Birthday Sally from my baking heart here in central Texas to you in Maryland!! Hope you have a fabulous celebration day with your sweetie, friends, and sugar cookie goodies!! May your “new” year be filled with many blessed adventures…getting married, more baking, more TV appearances, more running, more recipe creations, more cookbook sales, etc.

    Hugs, Smiles, and lots of rainbow sprinkles to brighten the day!! :)

    Reply

    • Sallyreplied on May 27th, 2014 at 6:32 pm

      Thanks so much for the thoughtful message Kathryn! Very much appreciated :)

      Reply

  4. #
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    Pazposted May 27, 2014 at 1:51 pm

    Happy Birthday Sally! I just turned 22 last week, so i’m still in a b-day mood!
    From a baker to another, my most sincere regards from Argentina!

    Reply

    • Sallyreplied on May 27th, 2014 at 6:31 pm

      Happy belated!

      Reply

  5. #
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    ami@naivecookcooksposted May 27, 2014 at 2:11 pm

    Happy b’day to you girl!! These cookies look awesome!

    Reply

  6. #
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    Virginiaposted May 27, 2014 at 2:23 pm

    Happy 29th Birthday, Sally! Your recipes are amazing! You should be very proud! Thanks for blogging!

    Reply

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    Kellyposted May 27, 2014 at 2:28 pm

    Happy happy birthday Sally!!! Hope you have an amazing day filled with lots of love and more sprinkles to come :) You definitely deserve it! Love that you perfected these sugar cookies, they look and sound perfect – pinned these pretty cookies:)

    Reply

    • Sallyreplied on May 27th, 2014 at 6:30 pm

      Thank you very much Kelly!

      Reply

  8. #
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    Vic Wingposted May 27, 2014 at 2:52 pm

    Happy birthday, Sally!

    Wondering if I can make these cookies thicker, about 1/2″? If so, what baking time and/or temperature adjustments do I need to make?

    Reply

    • Sallyreplied on May 27th, 2014 at 6:30 pm

      You may make them thicker, I don’t recommend a longer bake time.

      Reply

  9. #
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    Emilyposted May 27, 2014 at 2:54 pm

    HAPPY BIRTHDAY!!! I absolutely love these cookies… super colorful!! My birthday is actually tomorrow and I might just have to make these!!

    Reply

    • Sallyreplied on May 27th, 2014 at 6:29 pm

      Happy birthday Emily!

      Reply

  10. #
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    Annaposted May 27, 2014 at 2:56 pm

    Happy Birthday!
    The cookies look amazing as always!

    Reply

  11. #
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    Cherniqueposted May 27, 2014 at 3:25 pm

    HAPPY BIRTHDAY!

    Reply

  12. #
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    Chels R.posted May 27, 2014 at 3:52 pm

    Can’t wait to try these. I always use the same recipe for my sugar cookies from All Recipes, but I love trying to see if other recipes can beat it out. Thanks for the tip on the frosting. I’m so intimidated by meringue powder. I need to try it one of these days.

    Reply

    • Sallyreplied on May 27th, 2014 at 6:29 pm

      I’m not a fan of the meringue powder, actually. I find this icing to be much easier – and more convenient, I don’t always have meringue powder around. Enjoy Chels!

      Reply

  13. #
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    Paulaposted May 27, 2014 at 4:19 pm

    Happy birthday and congrats on perfecting this cookie. It looks wonderful. I do the same thing remaking a recipe until it’s just how I want it. You know, some people might call us obsessive? :) Hope you have a wonderful day!

    Reply

    • Sallyreplied on May 27th, 2014 at 6:28 pm

      Obsessive… haha absolutely!!

      Reply

  14. #
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    Ireneposted May 27, 2014 at 4:20 pm

    Happy Birthday!! Love love love your website!

    Reply

  15. #
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    Krista H.posted May 27, 2014 at 4:53 pm

    Happy Happy Birthday, Sally! Thanks for all your wonderful postings :)

    Reply

    • Sallyreplied on May 27th, 2014 at 6:28 pm

      Thanks Krista!

      Reply

  16. #
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    marshaposted May 27, 2014 at 4:58 pm

    Happy Birthday! Today is my baby girl’s birthday, too. She calls this one her “golden” because she’s 27 on the 27th!

    Reply

    • Sallyreplied on May 27th, 2014 at 6:27 pm

      My golden birthday was two years ago. Tell her happy birthday for me!

      Reply

  17. #
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    Shelleyposted May 27, 2014 at 5:09 pm

    Happy Birthday!!!

    Reply

  18. #
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    Juliaposted May 27, 2014 at 5:13 pm

    Happy Birthday! You are my baking inspiration! I can’t wait to try this recipie

    Reply

  19. #
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    Polly @ Tasty Food Projectposted May 27, 2014 at 6:12 pm

    Happy birthday!! These cookies look so delicious! I love how bright and colorful they are. Have a wonderful day!!

    Reply

  20. #
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    Sally Broganposted May 27, 2014 at 6:18 pm

    First of all, Happy Birthday!!!

    Second, I am so excited to try these cookies! I am tired of ugly sugar cookies. I am not waiting until Christmas, for sure!

    Thanks for sharing!!

    Sally
    ps: love the cookbook! so bright and pretty

    Reply

    • Sallyreplied on May 27th, 2014 at 6:30 pm

      Thank you Sally! Glad you’re enjoying the book.

      Reply

  21. #
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    AVAposted May 27, 2014 at 6:52 pm

    HAPPY BIRTHDAAAAAAAAAAAAY

    Reply

  22. #
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    Taylorposted May 27, 2014 at 8:21 pm

    happy bday!!! Sugar cookies are awesome!

    Reply

  23. #
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    Kristenposted May 27, 2014 at 8:29 pm

    Are you sure it is 1 egg? not 2?

    Reply

    • Sallyreplied on May 28th, 2014 at 3:36 am

      Yes. My recipe uses 1 egg.

      Reply

  24. #
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    Amy @ Thoroughly Nourished Lifeposted May 27, 2014 at 8:42 pm

    Happy birthday Sally!!!!
    I hope you had a wonderful day and were spoiled rotten! You absolutely deserve it! Here is to another great year for you and your loved ones!

    Reply

  25. #
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    Shirahposted May 27, 2014 at 8:57 pm

    Happy Birthday! and thanks for the gift, I just ordered the cookbook!

    Reply

    • Sallyreplied on May 28th, 2014 at 9:31 am

      Glad you took advantage of the discount! Enjoy my book and let me know any recipes you try. Thanks Shirah!

      Reply

  26. #
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    Sharlynn Ngposted May 27, 2014 at 9:31 pm

    OMG, you cookies are so cute and amazing! I’ve never had patience for pretty icing designs or what not but I really really want some sugar cookies and I’m totally going to try making these! Thanks so much for the inspiration!

    Reply

    • Sallyreplied on May 28th, 2014 at 9:29 am

      Let me know how you like them Sharlynn! Enjoy.

      Reply

  27. #
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    Beth @ bethcakesposted May 27, 2014 at 10:34 pm

    I have never been good at making cookies, so this is exciting! I love that you’ve been practicing this one until it came out just right. These cookies sure do look perfect! Hope you had a wonderful birthday! :)

    Reply

  28. #
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    Kate @ Diethoodposted May 27, 2014 at 11:01 pm

    HAPPY BIRTHDAY!!! Persistence paid off, obviously. These cookies are beautiful! Cheers to pink and sprinkles!!

    Reply

  29. #
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    Jacquieposted May 28, 2014 at 12:47 am

    Happy Birthday!!!!!!!! Thanks so much for all your AMAZING recipes. Your blog is by far my favorite and I have become a much better baker from reading all your advice. Thanks again. Now, go relax and celebrate! Eat cookies! It’s your birthday, and you deserve it :)

    Reply

    • Sallyreplied on May 28th, 2014 at 9:28 am

      Thank you Jacquie! I appreciate the kind words. :)

      Reply

  30. #
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    BakingTrayposted May 28, 2014 at 2:19 am

    Happy birthday! these look great! well worth all the effort in the detail with the decorating ^^ so colourful~~ will definitely be trying this recipe out :)

    Reply

  31. #
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    Nicolaposted May 28, 2014 at 2:47 am

    A slightly belated Happy Birthday! May birthdays are the best. ;-)

    Reply

  32. #
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    Samina | The Cupcake Confessionposted May 28, 2014 at 4:44 am

    A veryyyyyyyyyy HAPPPPPPY BIRTHDAY to you! I enjoyyyyyyy reading your blog and look forward to more awesome recipes! These sugar cookies look DIVINE!!!! I’m going to make a batch of these ASAP!

    Reply

  33. #
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    Granny Jooposted May 28, 2014 at 6:18 am

    Happy Birthday Sally! I hope it’s been a lovely one:)
    I recently bought your book as an Ebook. So far I’ve made your Raspberry filled cupcakes and the Sunshine Lemon cupcakes. They were absolutely delicious!
    Congratulations!

    Reply

    • Sallyreplied on May 28th, 2014 at 9:28 am

      Two great choices. Happy you’re enjoying the book!

      Reply

  34. #
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    Pennyposted May 28, 2014 at 7:39 am

    How many cookies did YOU get from the recipe?

    Reply

    • Sallyreplied on May 28th, 2014 at 9:27 am

      Around 30 hearts, though I did have some small scraps I didn’t get around to rolling again.

      Reply

  35. #
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    Iosune | Minimal Eatsposted May 28, 2014 at 10:13 am

    Happy birthday Sally! These cookies are sooo beautiful! Thanks for all your recipes and advices, you’re amazing!

    Reply

  36. #
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    Haileyposted May 28, 2014 at 11:47 am

    I hope you had a Happy Birthday! These cookies look delish. All the tips are really helpful too–it’s hard to get cut-out cookies just right sometimes. I will have to try this recipe soon!

    Reply

  37. #
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    Anna @ Crunchy Creamy Sweetposted May 28, 2014 at 12:00 pm

    Happy Birthday, Sally! These cookies look perfect indeed! Love your determination to get them just right! Pinned!

    Reply

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    Jess @ On Sugar Mountainposted May 28, 2014 at 1:10 pm

    HAPPY BIRTHDAY SALLY!!! Cut out sugar cookies are definitely my fave; we need them around all year long! Not just xmas. :D

    Reply

  39. #
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    Danielleposted May 28, 2014 at 1:14 pm

    Happy Birthday Sally! These are adorable! I hope you had a wonderful day!

    I have a go-to sugar cookie recipe that has terriffic, consistant results but doesn’t have any leaveners in it. Why didn’t you leave it out? And yes, omg, you need to chill the dough. I had one GIANT cookie the one day I didn’t chill my dough. Lesson learned!

    Reply

    • Sallyreplied on May 28th, 2014 at 8:46 pm

      I wasn’t satisfied with any test recipes leaving the baking powder out. Thanks for the birthday wishes!

      Reply

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    Anna (Hidden Ponies)posted May 28, 2014 at 1:38 pm

    Happy, happy birthday Sally! What a great way to celebrate! I love sugar cookies but hate when they lose the definition of the edges in the oven…need to try these :)

    Reply

  41. #
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    Meredithposted May 28, 2014 at 1:41 pm

    Happy, Happy Birthday!

    Reply

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    JoAnn O.posted May 28, 2014 at 5:12 pm

    Hope you had a great birthday! You share your birthday with a couple of my most favorite people. What a coincidence!
    I really appreciate the exceptional care you put into crafting your recipes. I’m sure this will be my go-to sugar cookie from now on. Thank you!

    Reply

    • Sallyreplied on May 28th, 2014 at 8:42 pm

      Thanks for the kind words JoAnn!

      Reply

  43. #
    103
    Carleneposted May 29, 2014 at 2:56 am

    Happy Birthday Sally,
    I hope your birthday was all you hoped for,i hope each birthday just keeps geting better with each year. Thank you for posting and sharing your cookie recipe with us. I will have to try these cookies they are really pretty.

    Reply

  44. #
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    Brookeposted May 29, 2014 at 3:43 am

    Happy Birthday, Sally! I love visiting your website because your posts always make me smile – they put me in such a happy place. :) May this year be filled with many, many smiles!

    Reply

  45. #
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    Mary Francesposted May 29, 2014 at 7:57 am

    I’m so disgusted with myself for missing your birthday, and big time, too! :) Happy belated birthday Sally! I hope it was a wonderful day where you got a little break from blogging and had fun celebrating. You an amazing lady who is a blogging model for so many people and I always love reading your posts. Thanks for letting us celebrate with you! :) These cookies look absolutely perfect!

    Reply

  46. #
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    Staceyposted May 29, 2014 at 1:34 pm

    Hi Sally, happy birthday!
    Would it be alright if i substituted the almond extract for vanilla?
    Thank you.

    Reply

    • Sallyreplied on May 29th, 2014 at 6:11 pm

      You may do that, yes.

      Reply

  47. #
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    ellyposted May 29, 2014 at 2:07 pm

    omg…happy belated birthday fellow Gemini:) These cookies look delish but I just want to know…what do you think about substituting in both cookie and icing the almond extract for lemon extract?
    Thanks a bunch:)

    Reply

    • Sallyreplied on May 29th, 2014 at 6:10 pm

      I’m sure that would be delicious. Enjoy!

      Reply

  48. #
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    Stephposted May 30, 2014 at 6:29 am

    Hi , I made these cookies today and I think I overcooked them and the batxh was a flop….argh so I am going to try again tomorrow because I still have frosting left to use!
    My question though ….does this recipe really not have any salt???? It seemed to be missing that for me, I am planning to add a teaspoon or so to the flour and baking powder mixture next time.

    Reply

    • Sallyreplied on May 30th, 2014 at 11:19 am

      Yes, you must watch the bake time very carefully. I do not like adding salt to my sugar cookies. I feel 1 teaspoon will be quite a lot, but add however much you are comfortable with.

      Reply

  49. #
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    SweetToothposted May 31, 2014 at 5:51 pm

    Heey Happy Belated Birthday!
    So I’ve never made sugar cookies before and I bought some come cutters the other day so thought I’d try your recipe. Got a few questions for you though

    First of ask I don’t have almond extract so shall I just put two teaspoons of vanilla in?
    Secondly where you have mentioned to split the dough into two balls shall I wrap them around in parchment paper and put them in a bowl in the fridge or can I just wrap them in parchment paper and leave in fridge?
    And finally you mention you roll it out 1/4. 1/4 of what exactly?

    As you can see I’m quite clueless at these c
    ookies so thanks in advance :)

    Reply

    • Sallyreplied on June 1st, 2014 at 8:26 am

      Thanks for the birthday wishes. You may just replace the almond with more vanilla, yes. I give instructions in the recipe to roll out the dough before chilling – and I instruct to roll out to 1/4 inch (“) – I don’t have any personally successful subs for the corn syrup though.

      Reply

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    Elizaposted June 3, 2014 at 7:22 pm

    Happy birthday Sally!!! I made these cookies but combined them with a gorgeous recipe from Mom on Timeout and skipped the frosting. They were so yummy!

    Reply

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    Amy @ Amy's Healthy Bakingposted June 3, 2014 at 8:53 pm

    Happy (belated) birthday Sally!!! SO excited for you that you finally mastered this sugar cookie recipe for it! It’s really frustrating to work on a recipe for so long and have so many not-quite-right tries, so I’m incredibly proud of you for sticking with it. With how thorough you are in your testing, I’m positive these are the best classic cutout sugar cookies anyone will every make!

    Reply

    • Sallyreplied on June 4th, 2014 at 8:11 am

      Thanks for the bday wishes and all the kind words. You know all too well how frustrating recipe testing can be. Oy vey!

      Reply

      • Amy @ Amy's Healthy Bakingreplied on June 4th, 2014 at 9:31 pm

        Definitely! I tried testing a cake recipe 5 times in 2 days last week, and it’s still not perfect… And I think it’ll still take another 2-4 tries. Yikes! ;)

  52. #
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    Lalithaposted June 8, 2014 at 6:04 am

    Hi Sally,

    I tried out this recipe just now. I had the following g problems. Could you please help? Firstly, the cookies were getting burnt at the bottom but not getting Cooked at the top. The centres are chewy a bit like cake and not crispy. The cookies taste floury. I did follow the measure and instructions you gave. Please advice. Thanks, Lalitha

    Reply

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    Leslieposted June 9, 2014 at 8:45 pm

    Made these last night and they turned out amazing! My husband loves them. Thank you so much for posting this recipe.

    Reply

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    Aislinn @ cakes 'n chaosposted June 15, 2014 at 3:24 am

    These are SO cute!

    Reply

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    Shiran @ Pretty. Simple. Sweet.posted June 18, 2014 at 4:31 pm

    As always, these look perfect Sally! Just in time for my niece birthday :)

    Reply

  56. #
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    saraposted July 22, 2014 at 7:59 pm

    Is there a way to make these lemon flavored?

    Reply

    • Sallyreplied on July 23rd, 2014 at 7:21 am

      perhaps some lemon extract

      Reply

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    Melissa Kilzerposted July 26, 2014 at 12:17 pm

    How did you get your frosting so thick and beautifully smooth? I watched the instructional video on All Recipies which shows the brush technique. Theirs are definitely not as pretty as yours. I saw that you said you brushed some and dipped some. They are just so smooth and the edges are so even…Do you know if you can put it in a pastry bag or is it too sticky with the corn syrup? I usually use a merangue powder icing, pipe a thin border first then fill in with thinned icing. It looks great but is not quite the taste I am looking for. Any advice would be appreciated!

    Reply

    • Sallyreplied on July 27th, 2014 at 2:48 pm

      Hi Melissa! I make these cookies quite a lot and you can definitely use a pastry bag to pipe the icing. I do it all the time.

      Reply

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