Comments on: GO PENS! with All-Occasion Sugar Cookies

By: Lisa

Lisa — Wed, 01 Feb 2012 23:09:48 +0000

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

By: Michelle

Michelle — Wed, 01 Feb 2012 23:07:06 +0000

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.

By: DianeK

DianeK — Wed, 01 Feb 2012 22:21:22 +0000

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.

By: Jane

Jane — Wed, 01 Feb 2012 21:58:15 +0000

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

By: Michelle

Michelle — Thu, 19 Jan 2012 16:07:48 +0000

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

By: zizi

zizi — Thu, 19 Jan 2012 08:35:15 +0000

how much is it for 1 stick butter?

By: Michelle

Michelle — Wed, 04 Jan 2012 03:50:13 +0000

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

By: megan

megan — Mon, 02 Jan 2012 00:56:44 +0000

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

By: Food by violetkitty - Pearltrees

Food by violetkitty - Pearltrees — Thu, 15 Dec 2011 19:18:45 +0000

[...] GO PENS! with All-Occasion Sugar Cookies | Brown Eyed Baker Let’s Go Pens! DO IT! Edited to add: WE DID IT!! And just for old time’s sake… [...]

By: Michelle

Michelle — Thu, 15 Dec 2011 00:19:04 +0000

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

By: Tannis

Tannis — Wed, 14 Dec 2011 17:26:52 +0000

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!

By: Michelle

Michelle — Fri, 09 Dec 2011 21:36:45 +0000

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.

By: Lindsay @ The Live-In Kitchen

Lindsay @ The Live-In Kitchen — Thu, 08 Dec 2011 21:43:55 +0000

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?

By: Michelle

Michelle — Wed, 23 Nov 2011 01:25:29 +0000

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.

By: Allison

Allison — Mon, 21 Nov 2011 15:48:25 +0000

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

By: Allison

Allison — Mon, 21 Nov 2011 15:21:45 +0000

By: Kim

Kim — Wed, 26 Oct 2011 14:16:13 +0000

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

By: Dey

Dey — Mon, 03 Oct 2011 23:55:06 +0000

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.

By: Petri Dish Cookies | The Spiffy Cookie

Petri Dish Cookies | The Spiffy Cookie — Thu, 25 Aug 2011 13:41:15 +0000

[...] Sugar Cookies from Brown Eyed Baker, originally from Baking: From My Home to Yours by Dorie Greenspan, pages 146-147. Royal Icing and [...]

By: Anita

Anita — Fri, 05 Aug 2011 17:06:45 +0000

Ok thank you! I will be trying it again!

By: Michelle

Michelle — Wed, 27 Jul 2011 19:24:40 +0000

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!

By: Anita

Anita — Tue, 26 Jul 2011 20:39:21 +0000

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!!!

By: Michelle

Michelle — Wed, 22 Jun 2011 13:54:40 +0000

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.

By: Sarah

Sarah — Tue, 21 Jun 2011 02:03:49 +0000

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

By: Michelle

Michelle — Mon, 20 Jun 2011 19:04:18 +0000

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