GO PENS! with All-Occasion Sugar Cookies
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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?
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.
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.
And just for old time’s sake…
Let’s Go Pens! DO IT!
Edited to add: WE DID IT!!
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
Yield: About 50 2-inch cookies
Prep Time: 30 minutes (active) 2 hour (inactive)
Cook Time: 10 minutes
Total Time: 3 hours
Ingredients:
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 extractSugar or cinnamon sugar, for dusting (optional)
Directions:
Whisk the flour, salt and baking powder together.
Working with a stand mixer, preferably 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.
(Source: Baking: From My Home to Yours by Dorie Greenspan, pages 146-147)
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I love them!!! I’ll definitely be doing something similar for my Pens Party tomorrow night..GO PENS!
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Thanks Heidi! GO PENS!
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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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Thanks Andrea! I love that picture at the end too, great times!
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They’re adorable – nice job!!
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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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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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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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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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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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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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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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Great looking cookies, not so great choice of team
(Caps fan here, haha)
Hopefully next year I can try a red white and blue version, hehe.
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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?
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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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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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Those are adorable!!!
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Two words: Totally Adorable!
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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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These are just brilliant!
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These are adorable! It’s great to see some Penguins fans!
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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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Crosby is misspelled, it’s CRIES-BY.
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Very cute cookies though! I think I need to make some, but they’ll be Capitals ones
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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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Thanks for all of the comments… even if not everyone likes the Pens
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Found your blog from foodgawker – I’m a Pittsburgher and I love these!!
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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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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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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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what u mean by 1 stick plus 2 tablespoons (10 tablespoons) unsalted butter?
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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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that means before i roll out the cookies i need to wrap in plastic and put into refrigeratior for 2hrs?
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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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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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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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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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i don’t want to buy parchment or silicone mats can i just apply butter on the tray?
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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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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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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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Adorable cookies from a true Pittsburgh Penquin fan!
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Ha! These are fantastic. You always make me jealous with your baking skillz.
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LOVE the cookies!
I will try this icing recipe.
I’m from the Burgh too, LET’S GO PENS!
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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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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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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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Hi,
Do you use icing sugar? Which type of sugar is used? thankyou!!!
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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 on December 21st, 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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thankyou, i love this website the recipes are brilliant and always reliable!
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Sooooo cute! I’m inspired to bake a batch of basketball jersey cookies for my daughter’s team!!!!
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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 on February 15th, 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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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 on February 15th, 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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If I may ask, how many grams is 10 tablespoons of butter?
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Michelle on February 15th, 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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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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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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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 on June 6th, 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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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 on June 20th, 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 on June 20th, 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 on June 22nd, 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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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 on July 27th, 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 on August 5th, 2011 at 1:06 pm
Ok thank you! I will be trying it again!
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Dey on October 3rd, 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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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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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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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 on November 22nd, 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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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 on December 9th, 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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Shuby on March 25th, 2012 at 2:37 am
Thanks for the great instructions!
The recipe says 50 cookies, so I was confused when I rolled them out to 1/4 inch and only got about 20. I used Wilton monkey face cookies- they’re 3.25×2 inches.
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Juliet on April 22nd, 2012 at 10:26 am
Same here! I had no where near 50 cookies!
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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 on December 14th, 2011 at 7:19 pm
Hi Tannis, Yes, 1 stick is equal to half a cup. Enjoy the cookies!
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Hi – How long can you store the unused dough in the refrigerator?
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Michelle on January 3rd, 2012 at 10:50 pm
Hi Megan, I’ve found up to 2 days is optimal.
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how much is it for 1 stick butter?
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Michelle on January 19th, 2012 at 11:07 am
1 stick of butter is 4 ounces, or 1/2 cup.
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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 on February 1st, 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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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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Michael’s also sells jersey-shaped cookie cutters (and about a million other shapes).
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I am so confused. i would love to make this recipe. But do i use the whole egg? or just seperate the egg whites and just use the yolk???
all help aprecciated(:
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Michelle on March 31st, 2012 at 6:53 pm
Hi Kirsten, You use one whole egg, and then you separate another egg and only use the yolk.
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I did not get any where near 50 cookies and mine were thin. I don’t understand how that could be. I followed the recipe exactly.
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this cookie recipe is fantastic! I made mine slightly thinner than 1/4 inch, because I prefer a crisp, crunchy sugar cookie, and they’re absolutely lovely. I can’t wait to decorate them!
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Sometimes there are people on etsy.com who will make custom things out of metal. For instance, there are people who make monograms for wedding cakes and you can email them to put in a customized request. I wonder if there is someone on etsy who makes cookie cutters who could design one??
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Do you have any recommendations for high altitude baking of these cookies? We are at 8,000 ft in the mountains. Thanks!!
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Michelle on July 28th, 2012 at 7:08 pm
Hi Jennifer, I have some general high altitude baking guidelines on the FAQ page: http://www.browneyedbaker.com/baking-faq/. Good luck!
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Hey there. I came across this, what looks to be promising sugar cookie recipe. I am attempting (for the first time) to make Sugar cookies flooded with pink royal icing then sprinkled with pink edible glitter in the shape of a 3 for my nieces birthday. I do not have time to make cookies during the week and was hoping to make them tonight and store the baked cookies in the freezer until next Friday..thaw and decorate Saturday. You say they will hold up baked in the freezer if they are well wrapped. Do I have to wrap the cookies individually? Or will they old up in a sealed Tupperware? Wrapping each cookie individually sounds less than desirable. I hope this finds you well! Love your sight!
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Michelle on September 25th, 2012 at 8:05 pm
Hi Jessica, I would layer the cookies with wax paper in between in an airtight freezer bag or container.
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Lovely website, I’m a fan!
I love your sugar cookies recipe, and will be using it from now on. I would like to try pressing some patterns on the cookies, how long do you reckon my I let the flooded cookies set. My first attempt was not successful, I let it rest for about an hour.
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Michelle on December 6th, 2012 at 9:01 am
Hi Sonja, I generally let the flooded cookies dry overnight before I add any additional decorations on top. However, if you try to press something into the cookie once it’s already flooded with icing that has dried, my guess is that the icing is going to crack since it dries hard.
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Sonja on December 7th, 2012 at 1:56 am
Thanks very much, Michelle. I shall experiment on it.
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Hi Michelle! This recipe sounds awesome and I can’t wait to try it! I’m planning on making them for my students on Friday but I don’t have enough time the day before to do them. How much earlier can I make these? Thank you!
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Subaat on December 16th, 2012 at 11:38 am
Oh and I will be decorating them – flooding them and then I’m planning on writing their names on time. It’s my first time doing this so I’m not sure how long I should let them dry and whatnot.
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Michelle on December 17th, 2012 at 10:37 am
Hi Subaat, You can make them up to 3 days or so ahead of time. Once you flood them, you’ll want to let them dry at least 4 hours (ideally, overnight) before adding more details.
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Thanks for sharing. A question on the cookies cutter? Are u making customised shape yourself? If yes, how to make it?
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Michelle on January 29th, 2013 at 1:12 pm
Hi Dra, I do not make my own cookie cutters; all of the ones I have were purchased.
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I made the cookie recipe and left out the extra yolk!!! Will the cookies turn out bad? I already put dough in freezer.
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Michelle on February 10th, 2013 at 2:53 pm
Ashlee, The extra yolk is to keep the cookies soft and chewy, so the cookies may turn out a little more on the crisp side.
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I have used this recipe and let me tell you, this is by far the BEST sugar cookie recipe!! Thank you for sharing!
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Loren on April 14th, 2013 at 7:37 pm
By the way, I have also made a couple of variations to the recipe using half salted and half unsalted butter, and also using 1/2 teaspoon of vanilla and 1/2 teaspoon butter extract! Super yummy!!
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Have you or anyone else ever tried using a Sugar substitute in this recipe? i have a request for Diabetic friendly cookies. Does anyone have a recemmendation? Thanks
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Michelle on May 1st, 2013 at 10:41 am
Hi Dey, Unfortunately I have not done any baking with sugar substitutes. Hopefully another reader might be able to help!
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