GO PENS! with All-Occasion Sugar Cookies

May 29, 2009 | 93 Comments | Email | Print

Pittsburgh Penguins Cookies

After coming painfully close to raising the Cup last year, the Pittsburgh Penguins have earned a rematch with the Detroit Red Wings in the Stanley Cup finals, set to begin tomorrow night. This isn’t a sports blog so I won’t bore all of you foodies with the nitty gritty details, except to say I have been a huge hockey fan since I was a kid, I adored Mario Lemiuex, I still have the ’91 and ’92 victory games on VHS tape, and I’m from Pittsburgh. The Steelers won the Super Bowl this year. The Pens winning the Stanley Cup in the same year would be insanely exciting.

Okay, now that I got that out, onto the cookies!

First of all, hardcore Pittsburgh fans will realize that my jerseys look more like Steelers jerseys than Pens jerseys, but I ran out of the lighter shade of yellow, oops. But Black & Gold is Black & Gold, right?

I had wanted to make Steelers decorated sugar cookies for the Super Bowl, but ran out of time, so I decided I definitely needed to make them for the Stanley Cup playoffs. I have a tried-and-true sugar cookie recipe that I always use, but I thought this would be a good time to give another one a try. Who else would I turn to than the dessert guru herself, Dorie Greenspan?

pens-cookies-crosby-malkin

Now, I’ve been making my tried and true recipe for over two years and have always loved it, however I think Dorie’s recipe really takes the cake. Although the cookies spread just a tad more than my previous recipe (most likely due to using butter vs. margarine), the taste is far superior. I also think that the spreading could be minimized by putting the already-cut cookies back in the refrigerator before baking. I don’t think there are really any tricks to this recipe, although I do typically roll my dough a little thicker than the recommended ¼-inch because I like my sugar cookies to be nice and soft and chewy. And these are exactly that!

On a slight aside, why are there no hockey-related cookie cutters? I only found a hockey stick and hockey puck cutter. Boring. If anyone from baking supply companies or the NHL are reading this, team logo cookie cutters would be AWESOME. Pretty please? Football team logo cutters are easy to find.

pens-cookies-prep

This was the second time I worked with royal icing and flooding cookies (ironically, the first time I did it was for the Super Bowl). Although it takes some time, I absolutely  love decorating cookies in this way.

UPDATE: I have since posted a step-by-step tutorial on how to decorate sugar cookies with royal icing. CLICK HERE to view the tutorial.

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And just for old time’s sake…pens1991
Let’s Go Pens! DO IT!

Edited to add: WE DID IT!!

pens-stanley-cup-2009-group-picture

My Favorite Cookies:
Cucidati (Italian Fig Cookies)
Triple Chocolate Chip Oatmeal Cookies
Italian Walnut Pillow Cookies
Thick and Chewy Chocolate Chip Cookies
Peanut Butter Blossoms

All-Occasion Sugar Cookies
(Source: Baking: From My Home to Yours by Dorie Greenspan, pages 146-147)

Yield: About 50 2-inch cookies

2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract

Sugar or cinnamon sugar, for dusting (optional)
Whisk the flour, salt and baking powder together.

Working with a stand mixer, perferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for a minute or so, until smooth. Beat in the sugar and continue to beat for about 2 minutes, until the mixture is light and pale. Add the egg and yolk and beat for another minute or two; beat in the vanilla. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated – because this dough is best when worked least, you might want to stop the mixer before all the flour is thoroughly blended into the dough and finisht eh job with a rubber spatula. When mixed, the dough will be soft, creamy and malleable.

Turn the dough out onto a counter and divide it in half. If you want to make roll-out cookies, shape each half into a disk and wrap in plastic. If you want to make slice-and-bake cookies, shape each half into a chubby sausage (the diameter is up to you – I usually like cookies that are about 2 inches in diameter) and wrap in plastic. Whether you’re going to roll or slice the dough, it must be chilled for at least 2 hours. (Well wrapped, the dough can be refrigerated for up to 3 days or frozen for up to 2 months.)

Getting Ready to Bake: Center a rack in the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.

If you are making roll-out cookies, working with one packet of dough at a time, roll out the dough between sheets of plastic wrap or wax paper to a thickness of ¼ inch, lifting the plastic or paper and turning the dough over often so that it rolls evenly. Lift off the top sheet of plastic or paper and cut out the cookies – I like a 2-inch round cookie cutter for these. Pull away the excess dough, saving the scraps for rerolling, and carefully lift the rounds onto the baking sheets with a spatula, leaving about 1½ inches between the cookies. (This is a soft dough and you might have trouble peeling away the excess or lifting the cutouts; if so, cover the dough, chill it for about 15 minutes and try again.) After you’ve rolled and cut the second packet of dough, you can form the scraps into a disk, then chill, roll, cut and bake.

If you are making slice-and-bake cookies, use a sharp thin knife to slice the dough into ¼-inch-thick rounds, and place the rounds on the baking sheets, leaving about 1½ inches between the cookies.

Bake the cookies one sheet at a time for 9 to 11 minutes, rotating the sheet at the midpoint. The cookies should feel firm, but they should not color much, if at all. Remove the pan from the oven and dust the cookies with sugar or cinnamon sugar, if you’d like. Let them rest for 1 minute before carefully lifting them onto a rack to cool to room temperature.

Repeat with the remaining dough, cooling the baking sheets between batches.

Storing: The cookies will keep at room temperature in a tin for up to 1 week. Wrapped well, they can be frozen for up to 2 months.

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93 Responses to GO PENS! with All-Occasion Sugar Cookies

Heidi(hbkises) May 29, 2009 at 3:24 pm

I love them!!! I’ll definitely be doing something similar for my Pens Party tomorrow night..GO PENS!

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Michelle May 29, 2009 at 3:26 pm

Thanks Heidi! GO PENS!

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Andrea (Off Her Cork) May 29, 2009 at 3:57 pm

Oh my goodness those are fabbo! Love the pic at the end too. *sniffsniff* What great times!

Let’s Go Pens!

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Michelle May 29, 2009 at 4:04 pm

Thanks Andrea! I love that picture at the end too, great times!

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Kerstin May 29, 2009 at 5:59 pm

They’re adorable – nice job!!

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elly May 29, 2009 at 7:36 pm

Well, I definitely DON’T like the Pens, but I DO love me some sugar cookies. :) These sound delicious and look really cute. What is a puck cookie cutter? Is that just a circle? Hah.

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Nikki May 29, 2009 at 7:53 pm

Oh, man. I showed my hubby, and he is insisting I make some Red Wings cookies tomorrow to retaliate. We are supposed to have people over to watch the game,so I just might. Its such a cute idea!

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Michelle May 29, 2009 at 7:53 pm

Elly, I was waiting to see if you were going to comment ;-) The puck cookie cutter – yeah, a small circle. So lame.

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Michelle May 29, 2009 at 8:08 pm

Haha Nikki, bring on the retaliation! Let me know if you make them and post them, I’d love to see them!

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Jaclyn May 29, 2009 at 8:24 pm

These are so cute! I’m a huge hockey fan (MrsSRH from the Nest) and made something similar (little Buffalo Sabres jerseys) for my hubby’s surprise 30th birthday party. I’ll definitely be rooting for the Pens in the finals! I’m an Eastern conference girl.

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Steph May 29, 2009 at 8:57 pm

There aren’t too many hockey fans out there…everyone seems to be crazy about basketball. I was kind of sad when Washington (I love Ovechkin.. puck hog or not…haha) lost to Pittsburgh, but having a rematch of last years final is going to be exciting. It would be nice if Pittsburgh won.. Marian Hossa will be crying..haha

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Elyse May 29, 2009 at 11:56 pm

These sugar cookies are precious! Go Penguins. I’m sure they’ll do great with sugar cookies like these “sending” them positive vibes. Seriously, I’d love to munch on a few of these right now; they look so great.

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Kiara May 30, 2009 at 1:43 am

Great looking cookies, not so great choice of team :P
(Caps fan here, haha)
Hopefully next year I can try a red white and blue version, hehe.

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Avanika(YumsiliciousBakes) May 30, 2009 at 7:45 am

These are soo cute. I haven’t used RI before, so I’m waiting for your next post. And are special hockey puck cutters available? Wouldn’t a circle cutter be the same? :P

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Patty May 30, 2009 at 9:35 am

It’s too bad that Goligoski has been out! I always like watching players from my alma mater, the U of MN! They look fabulous!

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Cookin' Canuck May 30, 2009 at 9:40 am

Adorable cookies! Go Pens! I am a Vancouver Canucks fan, but am happy to cheer for the Pens in the finals.

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CookiePie May 30, 2009 at 10:05 am

Those are adorable!!!

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Carolyn Jung May 30, 2009 at 5:19 pm

Two words: Totally Adorable! ;)

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Andrea May 30, 2009 at 6:24 pm

I love these, well the jersey cookies that is! I’ve been doing Red Wings sugar cookies this weekend and was thinking about posting about them, too funny :) I can’t wait until 8:00 tonight!

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ThigpensRevenge May 31, 2009 at 1:22 am

These are just brilliant!

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Susan May 31, 2009 at 10:44 am

These are adorable! It’s great to see some Penguins fans!

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Tiffanyh May 31, 2009 at 12:28 pm

I was not in the GREATEST mood this morning after last night’s game, but this post lifted my spirits! I am going to make them for tonight’s game – hopefully with a better outcome!! GOOOO PENS!!!!

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Danielle May 31, 2009 at 1:02 pm

Crosby is misspelled, it’s CRIES-BY.

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Danielle May 31, 2009 at 2:38 pm

Very cute cookies though! I think I need to make some, but they’ll be Capitals ones :)

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Madeline May 31, 2009 at 4:34 pm

Okay, so I’m an Oilers fan but that didn’t do me any good this year now did it or last or, nevermind ;) but these cookies are so great! Maybe I’ll be lucky enough to make them next year. Until then, Go Pens!

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Michelle May 31, 2009 at 7:31 pm

Thanks for all of the comments… even if not everyone likes the Pens :)

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Betsy May 31, 2009 at 8:09 pm

Found your blog from foodgawker – I’m a Pittsburgher and I love these!! :)

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Jane June 2, 2009 at 12:01 pm

I really enjoy your blog,(Go, Wings!) have been following and lurking for quite some time (Go, Wings!) and wanted you to know that I’ll be (Go, Wings!) trying your hockey jerseys (Red, of course) cookies very soon (as soon as the Detroit Redwings win the title back). Good thing I have plenty of red food coloring!
Let the octopi fly and may the best team wing, er, I mean, win!

Jane

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Si June 4, 2009 at 7:12 pm

beautiful cookies! We are huge Utah Utes fans, I’m thinking my kids would love these at a tailgate party! love the instructional idea. great post!

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Stanly Cup = Detroit June 8, 2009 at 5:43 pm

These are really cute, but I think they’d be better in red and white, with some different names. Still, nice job!

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chenyin June 26, 2009 at 5:46 am

what u mean by 1 stick plus 2 tablespoons (10 tablespoons) unsalted butter?

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Michelle June 29, 2009 at 9:15 pm

Chenyin – One stick of butter is equal to 8 tablespoons, so the total butter needed for the recipe is 10 tablespoons, or 1 whole stick and 1/4 of another stick.

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chenyin July 3, 2009 at 5:52 am

that means before i roll out the cookies i need to wrap in plastic and put into refrigeratior for 2hrs?

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Michelle July 5, 2009 at 11:44 pm

Chenyin – Yep, you are correct. Once the dough is made, you’ll want to form it into two disks, wrap in plastic and refrigerate for at least 2 hours before you roll it out.

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Jami January 4, 2010 at 1:18 am

These are so cute! I am still looking for a really good cut-out sugar cookie recipe. Would you say these hold their shape very well? Thanks!

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Michelle January 4, 2010 at 10:02 am

Hi Jami,

I would say it depends. They do not hold a perfect shape and do spread slightly. However, I have found that the thinner you roll the dough before cutting, the better they hold their shape. The slight spreading never really bothers me since there is such detailed decorations on top and you can use outlining to set up the shape. Hope that makes sense and let me know if you have any other questions!

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Natalie February 25, 2010 at 10:30 pm

Hey, I was wondering- how much do you think a reasonable price for 30/40(or 1)of these or any general cookie could be? Thanks!

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happyland February 26, 2010 at 11:50 pm

i don’t want to buy parchment or silicone mats can i just apply butter on the tray?

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Mary March 6, 2010 at 2:37 pm

Oh my goodness, these are the perfect sugar cookies! I have been searching for the right one, something soft and chewy but that holds its shape. THIS IS IT! I’m so excited; I was about to give up, after about 10 different recipes. It seemed like either they ended up too soft or too crunchy, but these are just right! I am wanting to get into cookie decorating as a hobby, and I have finally found my cookie base! THANK YOU!! Now on to trying the icing ;-)

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Mary March 6, 2010 at 2:40 pm

Oh, and a tip for those who were asking; I found it much faster to go ahead and roll out the dough between wax paper or saran wrap before chilling, then chill in fridge as a rolled out layer (still between paper). I found that it gave me more time to get the cookies cut and keep them firm to put them on the cookie sheet. if needed, I stuck the cut cookies back in the fridge to firm them up a little before transferring. Was able to chill rolled out dough much faster than as a ball! Thanks again!

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Linda April 11, 2010 at 7:36 am

I made these and they were soooo amazing xD but the thing is my cookies (roll-out, particularly) always seem to turn out lumpy and not so much smooth. How do I prevent this? Should I add the baking powder in with the wet ingredients first to help distribute it better or…?

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Michelle April 14, 2010 at 11:33 am

Adorable cookies from a true Pittsburgh Penquin fan!

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maggy April 15, 2010 at 8:03 am

Ha! These are fantastic. You always make me jealous with your baking skillz.

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Gina Florez April 22, 2010 at 9:47 pm

LOVE the cookies!
I will try this icing recipe.
I’m from the Burgh too, LET’S GO PENS!

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ashley July 11, 2010 at 10:19 pm

okay these cookies taste amazing!! but they were really pokey!! i was having to roll it out then cut them out then chill it then peel away the extra and chilling that ,then repeating the cutting out and chilling etc etc
plus i didnt get even close to 50 cookies but i think mine were bigger than 2 inch. this was my first attempt and since the flavor of this cookie is so great i will be trying to perfect the process!! also my first time using your step by step royal icing guide it went pretty well!! will need to practice that as well tho!! thanks for all the great posts! keep um coming!

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Adelaide July 27, 2010 at 6:52 pm

I love your ideas and thanks for the wonderful cookie recipe. I have one tip that I didn’t see in your narrative. When I go to roll out the cookie dough, I do it on a large cutting board(one that will fit in the fridge). By the time I realize the dough is sticking, it’s too late and I have to scrape it off the counter. When I roll it out on the floured board and it gets to warm, I just throw the whole thing in the fridge and take a break.

Thanks again!

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vonda August 31, 2010 at 10:26 am

Hi, I love your cookies. I used your tutorial on royal icing it helped so much. I made little V.W. bug tie dye cookies for my husbands work crew they loved them. But I used a store pack of cookie mix you just add a few things to. I was now ready to make my own dough from scratch. It was a flop, the cookies tasted like flour and were not sweet at all. I used the all occasion sugar cookie recipe. Is their a flour that is better for cookies? It is not just this recipe I have failed at, it is all cookie recipes. I would really like to get this right. Could you give me any clues where I went wrong? Thank you

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mayya December 20, 2010 at 12:56 pm

Hi,

Do you use icing sugar? Which type of sugar is used? thankyou!!!

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mayya December 21, 2010 at 2:08 pm

Hi,

Sorry to be a nuisance I wanted to bake these this week for a rehearsal before a birthday in over a week. Please could you tell me if I should use granulated sugar, caster sugar, golden caster sugar or icing sugar. Pleaseeeee could someone tell me its soooooooo urgent. Many thanks, fab recipes.

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Michelle December 21, 2010 at 2:23 pm

Hi Mayya, Sorry about that, things are hectic this week with the holiday. Use regular granulated sugar. Enjoy the cookies!

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mayya December 28, 2010 at 2:40 pm

thankyou, i love this website the recipes are brilliant and always reliable!

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Annie ButteryBooks January 3, 2011 at 10:22 am

Sooooo cute! I’m inspired to bake a batch of basketball jersey cookies for my daughter’s team!!!!

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Gini January 17, 2011 at 9:15 pm

Question about storing. You said you can freeze them for two months. Does that mean the whole cookie decorated with the icing? Or just the cookie dough? That would be such a life saver! I’ve never tried to freeze baked cookies.

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Michelle February 15, 2011 at 9:19 pm

Gini, You could freeze both the dough and the baked cookies, but I would not freeze cookies that have already been decorated with royal icing.

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DianeK February 4, 2011 at 10:44 am

Hi Michelle – About the flour and measuring in ounces vs the cup. I used my digital scale and two cups was less than 10 oz (by about 1/4 cup). So should I add more flour? I want to make some Steelers jerseys for the Super Bowl! Here We Go!

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Michelle February 15, 2011 at 9:21 pm

Hi Diane, If you are using your scale, I would just trust those measurements. I always believe it’s more accurate and consistent.

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yana February 15, 2011 at 1:43 am

If I may ask, how many grams is 10 tablespoons of butter?

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Michelle February 15, 2011 at 8:49 am

Hi Yana, I actually put together a conversion chart for butter measurements back in the fall (you can find it here: http://www.browneyedbaker.com/2010/09/10/how-to-measure-butter/). It looks like 10 tablespoons would be around 141.5g.

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Rashmi March 10, 2011 at 9:51 pm

Hi Michelle, I just came across your site and am loving it! These cookies are just the cutest. My husband requested a batch of these in blue and white for later this year when the Canucks are in the playoffs!

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Brenda June 4, 2011 at 1:09 pm

Hi Michelle,
Thank you this recipe is so worth the time it takes to make and chill and then to rechill after cutting out and shaping. These are my family’s new favourites

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Lisa June 4, 2011 at 10:24 pm

Thanks for the recipe (and the royal icing tutorial), Michelle! My graduation cap cookies were a hit today! Question: do you know of a chocolate cookie recipe that would work in place of the sugar cookie? I’d love to try royal icing decorations on a chocolate-flavored cookie sometime.

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Michelle June 6, 2011 at 3:44 pm

Hi Lisa, I have not made them yet, but I have these chocolate sugar cookies bookmarked to try (using just the cookie dough for cutouts and disregarding the filling): http://www.marthastewart.com/281297/dark-chocolate-cookies?backto=true&backtourl=/photogallery/chocolate-cookie-recipes#slide_7

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Sarah June 19, 2011 at 8:02 pm

Hi! I just discovered your blog, I love it! I also just made my first royal iced sugar cookies! They turned out great for my first try, I did an MG logo (an old British car that my FIL loves and he is also restoring one). My only question is, how do you get your icing to maintain the same color between the initial trace of icing and the flooding icing? Thanks Sarah

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Michelle June 20, 2011 at 3:04 pm

Hi Sarah, I use the same exact icing, just a thinned out version, so the coloring is exactly the same.

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Sarah June 20, 2011 at 10:03 pm

I also used the same icing, but it darkened by the time I got to flooding the cookies.

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Michelle June 22, 2011 at 9:54 am

Royal icing does darken over time, but if it came from the same batch, the colors should still be the same, just darker, if that makes sense.

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Anita July 26, 2011 at 4:39 pm

First of all, I LOVE your site!!!! Secondly, I made the “All-Occasion Sugar Cookies” this last weekend and I the dough didnt turn out very good. It was super gooy at the touch and I just put it in the fridge like the recipe calls for thinking it might get better. It did a little maybe, but it wouldnt let me use a cookie cutter. It would just all stick to it and lift up. In this case, for next time, do you add more flour? Or is this how the recipe is…a little gooy? Did I need to mix it a little more? Can you give me any suggestions? Thanks!!!

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Michelle July 27, 2011 at 3:24 pm

Hi Anita, I definitely use a well-floured surface and flour the dough itself when rolling it out, then I dip the cookie cutters in flour before using. It certainly shouldn’t be gooey though. I hope that helps!

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Anita August 5, 2011 at 1:06 pm

Ok thank you! I will be trying it again! :)

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Dey October 3, 2011 at 7:55 pm

Hi Anita,

I know I’m a little late in to this message, but it might still help others. I love this recipe, However by trial and error I learned the way to get the best results for the dough is to mix all of the “Moist” ingredients in the mixer and use a spatula to mix in the “Dry” ingredients by hand. It’s very easy to over mix the dough (which will cause it to be gooey) This is error proof. The dough comes out prefect every time.

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Kim October 26, 2011 at 10:16 am

OK – this is the best sugar cookie I ever ate. I actually have a bag of ‘scraps’ (broken cookies, pieces from re-cutting with cookie cutters after baking, etc) that I snack out of. Had it for dinner last nite and breakfast today. Love, Love Love

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Allison November 21, 2011 at 10:21 am

I am planning on making these cookies with a skier cookie cutter and decorating with royal icing (as per your instructions) and want to know if the cookies can be dusted with cinnamon or if this will interfere with the decorating process??
Thanks

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Allison November 21, 2011 at 10:48 am

I am planning on making these cookies with a skier cookie cutter and decorating with royal icing (as per your instructions) and want to know if the cookies can be dusted with cinnamon or if this will interfere with the decorating process??
AND- because the skier cutter has a lot of angle (arms/legs/skis/poles) Should I use a lot of flour to prevent sticking- will this affect the taste?
Thanks

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Michelle November 22, 2011 at 8:25 pm

Hi Allison, I have never dusted cookies with cinnamon. What about adding some cinnamon to the dough? Having a layer of dust on the cookie may cause the royal icing not to adhere. And yes, I would use a good bit of flour for cutting out your cooking. Once you get them safely on the baking sheet, you can gently brush off any extra flour.

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Lindsay @ The Live-In Kitchen December 8, 2011 at 4:43 pm

I just made a double batch of these and only got about 30 cookies. I don’t feel like I used enormous cut outs, but I was pretty disappointed. I need way more than 30 cookies, that’s why I made a double batch! I know its not your fault Michelle, I’m just wondering if I did something wrong? Maybe rolled them too thick? They were between 1/2 and 1/4 inch. How many cookies do you usually get when doing cut outs from this recipe?

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Michelle December 9, 2011 at 4:36 pm

Hi Lindsay, I think it would be due to the thickness, 1/2 inch is really thick. I usually roll mine a little under 1/4-inch thick and typically get about 2 dozen cookies with 3 to 4″ cutters for a single batch.

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Tannis December 14, 2011 at 12:26 pm

I’m wanting to make these cookies on Friday and I’m wondering if 1 stick of butter is equal to a half a cup of butter? Thanks!

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Michelle December 14, 2011 at 7:19 pm

Hi Tannis, Yes, 1 stick is equal to half a cup. Enjoy the cookies!

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megan January 1, 2012 at 7:56 pm

Hi – How long can you store the unused dough in the refrigerator?

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Michelle January 3, 2012 at 10:50 pm

Hi Megan, I’ve found up to 2 days is optimal.

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zizi January 19, 2012 at 3:35 am

how much is it for 1 stick butter?

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Michelle January 19, 2012 at 11:07 am

1 stick of butter is 4 ounces, or 1/2 cup.

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Jane February 1, 2012 at 4:58 pm

Hi I think these cookies are adorable but I have never seen a cookie cutter in that shape of a jersey. Could you tell me what you used I would love to make them this week end for super bowl. Thanks, Janw

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Michelle February 1, 2012 at 6:07 pm

Hi Jane, I got the jersey cookie cutter in a set of 4 “football” themed cookie cutters. They are Wilton brand, and I bought them at a Michael’s, in their cake decorating and candy aisle.

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DianeK February 1, 2012 at 5:21 pm

If you have a Wegman’s near you, they sell a cookie cutter like this. I bought one last year for the super bowl to make these cookies when the Steelers were in the big game. The cookie cutter brand is Ann Clark.

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Lisa February 1, 2012 at 6:09 pm

Michael’s also sells jersey-shaped cookie cutters (and about a million other shapes).

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