Comments on: Sugar Cookies 101

By: Emily

Emily — Thu, 27 Feb 2014 01:54:57 +0000

Thank you so much for such a great tutorial. This is the one I have come to over and over again when I am ready for my cookie-making adventures. My first attempt is pictured on my site with comical-appearing-but-super-delicious results. I am in the cookie making mood this week and thought it would only be polite to give you credit for being so awesome. Here’s where I linked to your tutorial: http://www.emilylikestomakestuff.com/cookies-sugar-cookies-with-royal-icing-yeah/

By: Janmary, N Ireland

Janmary, N Ireland — Thu, 22 Dec 2011 15:24:59 +0000

I commented on this post WAY back in 2009. For the first time I baked some sugar cookies today!!! Inspired by you ….. better late than never!

Merry Christmas to you and yours from Ireland.

By: anickh

anickh — Wed, 09 Nov 2011 01:34:51 +0000

Oh your right, your recipe was posted before hers (not that it matters). i’m making sugar cookies tonight, so i was trying to figure out which recipe to use, i’ll take your word and try your newer recipe. thanks for not keeping your recipes a secret like so many other bloggers out there (who even sell their cookies online) and wont share their recipe when they’re probably just using yours or the one from bakeat350 or whatever. I have always thought egg yolks make for a richer-type cookie so that’s why i was really intriqued by yours, (i noticed another difference, your new recipe has 1 c less flour and less leavening agent.. so its a lot more different than i thought

By: anickh

anickh — Wed, 09 Nov 2011 01:20:11 +0000

Do you ever still use this recipe? your new recipe “amandas amazing sugar cookies” is so similar to this one, but i guess 1 less egg (and yolks instead).. do you like the new recipe way more. because this recipe (the 1 above) is really similar to baking dom. which tons of people like, and you obviously really like(d). just trying to figure out if your new one is even better

By: Jillian Smith

Jillian Smith — Wed, 17 Aug 2011 21:57:33 +0000

Hi there. I tried your recipe for the first time today and after I mixed it in my KA, I realized it turned out very soft and not so much dough like. I measured everything exactly so I know that is not the problem. Do you have any idea as to what may have gone wrong and how to remedy the problem?
Thanks!

By: Jessica

Jessica — Tue, 09 Aug 2011 16:34:37 +0000

Hey there! Just wanted to let you know you put a TSP of milk for the icing in this recipe...but in your other http://iammommy.typepad.com/i_am_baker/2010/02/sugar-cookie-decorating-101.html you put a TBSP. I just thought you might want to know! Thanks for the recipes! I'm making them as I type this to celebrate our 5th wedding anniversary!

By: Kristin Kunoff

Kristin Kunoff — Thu, 17 Mar 2011 03:03:51 +0000

How exactly do you “fill and spill” the cookies? The way I am doing it is creating too many air bubbles. Thanks Amanda=)

By: elyse

elyse — Wed, 01 Dec 2010 03:04:28 +0000

so, your cookies are pretty much amazing. i cannot believe how good you are at decorating… quick question though- the recipe you provide on this post is different than the ‘perfect sugar cookie’ recipe you just posted for cutout cookies. which recipe do you recommend/prefer? what are the differences in taste/texture? thanks for all the tips!
-elyse

By: Irit

Irit — Tue, 27 Jul 2010 02:21:28 +0000

Your cookies are inspiring 🙂
I just now got to this page, so I don’t know if you’ve found a better recipe for fondant already. I use a recipe from Marshmallow Fluff website- Marshmallow Fluff, powdered sugar, and a bit of vanilla extract (optional- it came out well even without). That’s it. Mix it well and you have a good (mighty sugary) fondant, and I believe is the fastest to make.
Store-bought fondant is… well, let’s say I”m still not sure how is it, or why it would be, edible…

By: Dana-from chaos to Grace

Dana-from chaos to Grace — Thu, 29 Apr 2010 15:16:58 +0000

Oh I am SO glad I found this!! I am having a baking night with the youth girls tomorrow night and I NOT a baker! But I can do these! Thanks for the recipe and the “how to”! Man, I needed that!