GO PENS! with All-Occasion Sugar Cookies

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.

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

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 extract

Sugar 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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144 Responses to “GO PENS! with All-Occasion Sugar Cookies”

Comment Pages 1 2
  1. Heidi(hbkises) on 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!

    Reply

  2. Michelle on May 29, 2009 at 3:26 pm

    Thanks Heidi! GO PENS!

    Reply

  3. Andrea (Off Her Cork) on 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!

    Reply

  4. Michelle on May 29, 2009 at 4:04 pm

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

    Reply

  5. Kerstin on May 29, 2009 at 5:59 pm

    They’re adorable – nice job!!

    Reply

  6. elly on 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.

    Reply

  7. Nikki on 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!

    Reply

  8. Michelle on 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.

    Reply

  9. Michelle on 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!

    Reply

  10. Jaclyn on 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.

    Reply

  11. Steph on 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

    Reply

  12. Elyse on 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.

    Reply

  13. Kiara on 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.

    Reply

  14. Avanika(YumsiliciousBakes) on 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

    Reply

  15. Patty on 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!

    Reply

  16. Cookin' Canuck on 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.

    Reply

  17. CookiePie on May 30, 2009 at 10:05 am

    Those are adorable!!!

    Reply

  18. Carolyn Jung on May 30, 2009 at 5:19 pm

    Two words: Totally Adorable! ;)

    Reply

  19. Andrea on 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!

    Reply

  20. ThigpensRevenge on May 31, 2009 at 1:22 am

    These are just brilliant!

    Reply

  21. Susan on May 31, 2009 at 10:44 am

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

    Reply

  22. Tiffanyh on 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!!!!

    Reply

  23. Danielle on May 31, 2009 at 1:02 pm

    Crosby is misspelled, it’s CRIES-BY.

    Reply

  24. Danielle on May 31, 2009 at 2:38 pm

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

    Reply

  25. Madeline on 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!

    Reply

  26. Michelle on May 31, 2009 at 7:31 pm

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

    Reply

  27. Betsy on May 31, 2009 at 8:09 pm

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

    Reply

  28. Jane on 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

    Reply

  29. Si on 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!

    Reply

  30. Stanly Cup = Detroit on 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!

    Reply

  31. chenyin on June 26, 2009 at 5:46 am

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

    Reply

  32. Michelle on 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.

    Reply

  33. chenyin on 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?

    Reply

  34. Michelle on 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.

    Reply

  35. Jami on 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!

    Reply

  36. Michelle on 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!

    Reply

  37. Natalie on 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!

    Reply

  38. happyland on 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?

    Reply

  39. Mary on 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 ;-)

    Reply

  40. Mary on 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!

    Reply

  41. Linda on 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…?

    Reply

  42. Michelle on April 14, 2010 at 11:33 am

    Adorable cookies from a true Pittsburgh Penquin fan!

    Reply

  43. maggy on April 15, 2010 at 8:03 am

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

    Reply

  44. Gina Florez on 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!

    Reply

  45. ashley on 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!

    Reply

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  47. Adelaide on 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!

    Reply

  48. vonda on 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

    Reply

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  50. mayya on December 20, 2010 at 12:56 pm

    Hi,

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

    Reply

  51. mayya on 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.

    Reply

    • 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!

      Reply

  52. mayya on December 28, 2010 at 2:40 pm

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

    Reply

  53. Annie ButteryBooks on 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!!!!

    Reply

  54. Gini on 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.

    Reply

    • 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.

      Reply

  55. DianeK on 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!

    Reply

    • 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.

      Reply

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  58. yana on February 15, 2011 at 1:43 am

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

    Reply

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  60. Rashmi on 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!

    Reply

  61. Brenda on 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

    Reply

  62. Lisa on 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.

    Reply

  63. Sarah on 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

    Reply

    • 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.

      Reply

      • 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.

        Reply

        • 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.

          Reply

  64. Anita on 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!!!

    Reply

    • 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!

      Reply

      • Anita on August 5th, 2011 at 1:06 pm

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

        Reply

    • 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.

      Reply

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  66. Kim on 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

    Reply

  67. Allison on 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

    Reply

  68. Allison on 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

    Reply

    • 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.

      Reply

  69. Lindsay @ The Live-In Kitchen on 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?

    Reply

    • 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.

      Reply

      • 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.

        Reply

        • Juliet on April 22nd, 2012 at 10:26 am

          Same here! I had no where near 50 cookies!

          Reply

  70. Tannis on 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!

    Reply

    • Michelle on December 14th, 2011 at 7:19 pm

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

      Reply

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  72. megan on January 1, 2012 at 7:56 pm

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

    Reply

    • Michelle on January 3rd, 2012 at 10:50 pm

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

      Reply

  73. zizi on January 19, 2012 at 3:35 am

    how much is it for 1 stick butter?

    Reply

    • Michelle on January 19th, 2012 at 11:07 am

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

      Reply

  74. Jane on 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

    Reply

    • 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.

      Reply

  75. DianeK on 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.

    Reply

  76. Lisa on February 1, 2012 at 6:09 pm

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

    Reply

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  78. Kirsten on March 28, 2012 at 6:19 pm

    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(:

    Reply

    • 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.

      Reply

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  80. Juliet on April 22, 2012 at 10:18 am

    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.

    Reply

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  82. Dani on July 17, 2012 at 8:28 pm

    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!

    Reply

  83. Marty on July 18, 2012 at 2:59 pm

    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??

    Reply

  84. Jennifer on July 25, 2012 at 11:43 pm

    Do you have any recommendations for high altitude baking of these cookies? We are at 8,000 ft in the mountains. Thanks!!

    Reply

  85. Jessica on September 16, 2012 at 10:27 am

    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!

    Reply

    • 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.

      Reply

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  87. Sonja on December 6, 2012 at 3:02 am

    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.

    Reply

    • 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.

      Reply

      • Sonja on December 7th, 2012 at 1:56 am

        Thanks very much, Michelle. I shall experiment on it.

        Reply

  88. Subaat on December 16, 2012 at 11:37 am

    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! :)

    Reply

    • 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.

      Reply

      • 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.

        Reply

  89. Pingback: 49ers (sugar) Cookies!!! | ThinkSweet

  90. Dra on January 29, 2013 at 10:52 am

    Thanks for sharing. A question on the cookies cutter? Are u making customised shape yourself? If yes, how to make it?

    Reply

    • 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.

      Reply

      • snapdabble on September 1st, 2013 at 11:20 am

        I just made a custom anvil shaped cutter. I found the anvil shape on line and printed it out in the size cookie I wanted. I had my uncle cut the shape out of a piece of wood, then I just used a piece of thin strip of metal to wrap around the wood to shape it and removed the wood. It turned out awesome!

        Reply

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  92. Ashlee Mooneyham on February 9, 2013 at 7:56 pm

    I made the cookie recipe and left out the extra yolk!!! Will the cookies turn out bad? I already put dough in freezer.

    Reply

    • 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.

      Reply

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  94. Loren on April 14, 2013 at 7:30 pm

    I have used this recipe and let me tell you, this is by far the BEST sugar cookie recipe!! Thank you for sharing!

    Reply

    • 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!!

      Reply

  95. Dey on April 30, 2013 at 11:16 am

    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 :)

    Reply

    • 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!

      Reply

  96. Alicia on May 22, 2013 at 8:53 pm

    I found a hockey jersey cookie cutter – its perfect! If you still are looking for one….
    http://www.coppergifts.com/cookie-cutters/pc/viewCart.asp?cs=1

    Reply

  97. Pingback: Make Your Own Series - Cheap Cookie Party Favors - Naptime Warrior

  98. Mariel on August 28, 2013 at 8:02 pm

    These are the best cookies!!! I made them for the first time about a year ago for my son’s birthday party. I made giant bowling pins to put onto his bowling ball cake, they looked, tasted, and held up wonderfully. I also made them for his Halloween party at school. The kids went nuts for them and the staff could not get over how nice they looked flooded with royal icing, Thank you so much for this recipe, It has now become a staple in our home!!!

    Reply

  99. Tara on August 31, 2013 at 1:15 am

    I made these cookies (four batches!) for a party my daughters pre-school was having. They were amazing, they held shape REALLY well, especially when popping them back in the fridge for about 10 minutes before the shapes (princess crowns, stars and super-hero capes!) went into the oven. I do agree with a few other comments that it would be hard to get 50 cookies out of one batch. It would be possible for sure, but the cookies would need to be REALLY thin, thinner I think than most people tend to make their cookies. I got 150 out of four batches of cookies (75 per double batch), and I was pretty happy with that. The flavour of these is worth making an extra batch for! Thanks so much for sharing it, these cookies were very well received by a huge bunch of 3-4 year olds!

    Reply

  100. snapdabble on September 1, 2013 at 11:17 am

    Do you think it would be possible to somehow add cocoa powder to the cookies to make them brown? I’m making anvil shaped cookies and that would make them look realistic without having to use a food coloring which I tend to not like to use. What would I need to alter as far as other ingredients…?

    Reply

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