Cookie Conundrums

No idea why your cookie recipe is not working? Seeking a cookie recipe upgrade? Want to make a substitution, but afraid of the consequences? Fire away!

Featured Topics

Congrats to Our Two (!) July Site Artists!

Julia M. Usher
July is a month blessed with bounty - idyllic summer vacations, laid-back gatherings with friends and family, outdoor parties galore, festive patriotic fireworks (at least here in the US), and . . . yes, two Cookie Connection featured site artists! Aren't we lucky?! The artist whose work will be featured in the first half of July is none other than @Magadiuz, aka Ina Uzzanu, who was, coincidentally, also featured around this time last year. (See that post here .) Ina's...Read More...
Last Reply By swissophie · First Unread Post

Congratulations to Our New Site Contributor!

Julia M. Usher
Hi, everyone! I've got a great surprise for you! @Aproned Artist, aka Samantha Yacovetta, has officially joined our team of Cookie Connection contributors as of today! As you probably know from seeing her work on this site, she's made a name for herself in the cookie world with her precise work, elegant designs, and keen attention to showstopping details. So it only makes sense then that her bimonthly cookie tutorials will focus on the special little details that make big...Read More...
Last Reply By Manu · First Unread Post

How to Edit or Delete Your Own Content

Julia M. Usher
Hi, all, I've been receiving an unusually large number of questions about how members can edit or delete their own content. It's super important for you to know how to do this, as I typically do not edit posts for people, unless I happen to see a misclassified image or other typo. It can also take me several hours to days to respond to site inquiries like this, as I work several other jobs. That being said, your surest bet for getting a quick answer is to familiarize yourself with our site...Read More...

Important Reminder about Copying and Posting Characters without Permission

Julia M. Usher
Hi, all, regrettably, I've recently had to delete some images from challenges and other areas of the site due to lack of compliance with Rule #8 of our posting guidelines, which states that artwork (including characters, from Disney, Hasbro, etc.) cannot be copied and posted here without permission from the creator : http://cookieconnection.juliau...READ-BEFORE-YOU-POST In response to those deletions, some members have asked me why so many licensed character cookies exist on the site,...Read More...
Last Reply By Julia M. Usher · First Unread Post

Adjusting Your Email Notifications

Julia M. Usher
We all have different email-reading tastes, so  Cookie Connection has been designed to allow for everyone's individual differences!    The site's default email notifications are set to show you most of the site info that you could get...Read More...

Posting Images - Please Read Before You Post!

Julia M. Usher
Hi, all! Before posting images or videos to the Clips area, please review the site's Terms of Use , as well as all of the following posting rules. They are designed to give your images more visibility on the site, to make sure artists are given proper credit for design inspiration and/or source artwork, and to avoid copyright violations. I'll start with the easy cataloging stuff first . . . 1. Be sure to edit the main photo title so it's descriptive of the cookie . Many people are uploading...Read More...
Last Reply By Lupita Cárdenas · First Unread Post

Topics

Balance Between Taste and Shape . . . Help!

My cookies are either coming out perfectly in shape, but taste almost like short bread . . . Or delicious, but spread into unrecognizable blobs . . . The recipe I used was a no fail/no spread recipe that called for 3 cups of flour, 1 cup sugar, 1/2 tbsp baking powder, pinch of salt, 1 cup butter, 1 tbsp vanilla, and 1 egg. I had to add a little vegetable oil (less than 1/4 cup) because the dough was so crumbly it wouldn't roll out. I chilled the dough for the allotted time, used cool cookie...Read More...
Last Reply By Econlady · First Unread Post

Air Bubbles in Cookies

Hi Everyone, I am new to this  forum, could anyone help me out with some advice or suggestions as to why I get air bubbles on the tops of cookie when I bake them. The recipe is a simple rolled cookie recipe where you cream the butter and sugar...Read More...
Last Reply By Ellen K · First Unread Post

Function of Shortening in Dough

In Australia, we don't have Crisco; the only thing that I believe comes close is Copha, which I've only used to make chocolate crackles. My question is what does the shortening do that butter can't? I have made a batch of Julia's sugar cookie recipe but substituted the shortening for butter, and found the cookie spread was very minimal and tasted lovely; still practicing the decorating though. Hope you can help with this question.Read More...
Last Reply By Kimmoiye14 · First Unread Post

Are All Extracts Interchangeable in Cookie Dough?

Deb Tebault
I just realized that I recently switched from flavoring my cookies with vanilla extract to flavoring them with almond extract (same quantity in recipe). My cookies were behaving better with my same recipe when I was using the vanilla extract. Is it possible there is something about almond extract that could increase a cookie dough's spread? I guess I always figured extracts were generally interchangeable within a cookie dough recipe . . . Are they? s it possible that switching from one...Read More...
Last Reply By Joanie · First Unread Post
I know there can be such a wide variety of spreading results for so many reasons, but I want to know what results are "acceptable" in the eyes of my fellow bakers. Tonight my cookies came out with a 1/4" to 1/2" spread all around (see attached photo) even though the cut shapes were frozen and I've had less spread with this same recipe in the past. I am pretty sure my butter was too soft and then when I rolled out the dough, it was too soft as well. I have yet to find a sugar cookie recipe...Read More...
Last Reply By Deb Tebault · First Unread Post

All Things Allergies

Mellisa F.
Hello, my name is Mellisa. I am a new member who is so excited to join this site to connect with fellow cookie decorators. I am a school teacher by day and a cookie decorator by night. I have always been very cautious when it comes to using certain ingredients due to nut allergies. However, I recently made cookies for my class and realized that one of my students had an egg allergy. He was able to consume eggs in baked products, but could not consume or touch anything with raw egg. So, this...Read More...
Last Reply By SylCoy · First Unread Post

Egg-Free Sugar Cookie Recipe

Any one willing to share a good egg free sugar cookie recipe? I have tried one with a "egg replacement" powder and it was a disaster! I will use a meringue free glaze icing but need the cookie to start with. Really appreciate any help, thank you. Oh...Read More...
Last Reply By Kristine · First Unread Post

Gluten-Free Cookie (and Icing) Recipes

Cookies Fantastique by Carol
I've received an order for 3 dozen cookies, 1 dozen of which need to be gluten-free. After doing some online research, I was in a conundrum since the pictures showed cookies that didn't look to be very flat for decorating. Does anyone have a great cut-out cookie recipe for gluten-free cookies? Regarding royal icing (RI): Is meringue powder gluten-free or would I need a different recipe for the RI? (Maybe egg whites would work?)Read More...
Last Reply By Cookies Fantastique by Carol · First Unread Post

Really Dry Cookie Dough

Hey, everyone! I am completely new to cookie decorating and am having issues with my sugar cookie dough. The recipe I am using is 6 cups of flour, 2 cups of butter, 2 eggs, 2 tsp vanilla and I think that is all. But by the time I add the 5th cup of flour it gets all crumbly. Than when I try to roll it out it crumbles a lot.  Should I be adding less flour? I have tried 2 recipes now and it has happened both times. Any advice would be much appreciated. Jessica  Read More...
Last Reply By Cookies From Home · First Unread Post

Full-Flavor Molasses in Gingerbread

Mily
Well, I am learning to post and to use this computer...I do not really know what I am doing...it springs from place to place...  I hope I am posting in the right place. I found molasses in Mexico. I have made several times the Julia Usher gingerbread cutout recipe and always I used molasses I bought in USA. The flavor was always delicious. This time the cookies had a stark molasses flavor and the molasses I found is full-flavor from USA too, but different brand. How can I lower that...Read More...
Last Reply By Julia M. Usher · First Unread Post

Cookies Too Hard

Sweet Rebecca
Hi! I really love my cookie recipe, but my cookies are too hard. I can soften them with the bread trick, but I'd like to have then softer without doing that. They are delicious, and beautiful and decorate like a dream, but... could break a tooth!...Read More...
Last Reply By Joanie · First Unread Post
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