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!

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Heads Up! CookieCon 2018 Tickets Go on Sale Tonight!

Julia M. Usher
Hi, all! The following update is just in from Karen and Mike Summers, organizers of CookieCon . . . CookieCon 2018 tickets and add-on (pre-CookieCon) workshops go on sale this evening (March 14, 2018) at 7:00 pm MDT . At that time, please visit , and click on the registration link at the top of the page to purchase your ticket! To see some tips and a video about how to register, click here: To read more about CookieCon and to...Read More...

Say Hello to Our March Site Artist

Julia M. Usher
Well, you won't have to shout very far to say "hi", because, this month, that site artist is none other than me! I think you all know me pretty well by now, so I won't insert any bio or other intro material here as I usually do. If you happen to be interested in the extended version of how I got started in baking and decorating, you can read all of those sweet (and sometimes sordid) details on my personal website . Oh, here's what my March cookie contribution looked like in photo form before...Read More...
Last Reply By Teresa Pękul · 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 and Onsite Alerts

Julia M. Usher
We all have different message-reading tastes, so Cookie Connection has been designed to allow for everyone's individual differences! The site's default email and onsite alert notifications are set to show you most of the site info that you could get notified about, just so you're aware of the site's full functionality. But I recognize that this amount of info may (or may not) be overkill for you. That said, I recommend that you edit your "Notifications" settings as soon as you join the site...Read More...

Posting Images - Please Read Before You Post!

Julia M. Usher
Read in Japanese (日本語はこちらから) (Last Translation: August 25, 2017) ________________________________ 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.Read More...
Last Reply By Lupita Cárdenas · First Unread Post


Going Organic and Beyond!

Hey! My first post here so hopefully I'm in the right space. I've been an on-again off-again cookie decorator for probably around 6 years or more. I'm ready to take it up a notch and start working on a business. Though practice is the main thing I need right now, I'm also in desperate need of business planning, pricing, etc. In any case, where I've decided to start is ingredients, and I would absolutely love to make my creations as organic and humanely sourced as possible! While costco...Read More...
Last Reply By Julia M. Usher · First Unread Post

Cookies Got Too Hard/Dried Out While I Was Working

Hallo, cookiers. I don't usually have this problem, but this time a set of about 30 cookies dried out on me, probably in part because of dry winter air and the time it took to finish them, despite keeping them in containers, etc. I am glad I tasted one so I can try to tackle this problem. Ugh. Anyhow -- I've never tried the bread trick with cookies -- putting a piece of bread in the container with them so they absorb a little moisture. Does it actually work? Does it cause any problems with...Read More...
Last Reply By IllustratedCookies · First Unread Post

Reduced-Sugar Cookies

Icing and Spices (formerly Zooks)
Hi, all, My usual recipe calls for 100 g of white sugar per 180 g of white flour. This comes out to a baker's percentage of 55. Today I reduced the sugar by 1/4, resulting in a baker's percentage of 42. I could already feel the difference when cutting the cookies - they were so buttery to the touch. Do any of you use this sugar/flour ratio for your iced cookies? What has the response been from your "taste-testers"? Also, have you had any issues with butter bleed? Thanks so much!Read More...
Last Reply By loco_meow · First Unread Post


Do any of you struggle over the fact that (IMHO) sugar cookies with royal icing do not taste good! They look so gorgeous, but I think they taste awful! I struggle with the fact that I like the way they look, but do not enjoy eating them. I guess my waistline says thank you . Am I the only one who feels this way?? TYIARead More...
Last Reply By Maddy D's Sweets · First Unread Post

Many Questions About Freezing Cookie Dough

Kimi Party Majors
I want to save some time and pre-bake and freeze my cut cookies. A few questions: 1. How many days can I leave dough in the fridge before baking? 2. I heard I should cut the dough; then freeze it? 3. How many days can I freeze cut dough? 4. How long do I wait when pulled from freezer before I decorate? 5. How many days should the cookies be good for? Before colors bleed? Thank you very much for your help.Read More...
Last Reply By Econlady · First Unread Post

Commercial Convection Oven Woes

I'm using a commercial convection oven for the first time, and I am having an issue with my cookies browning on the edges but the centers of the cookies are opaque! I have rebaked several pans of cookies today - it's so frustrating! I have checked the oven temp. And it is accurate. I chill the dough, rotate the pans . . . why is this happening? Thanks !Read More...
Last Reply By Julia M. Usher · First Unread Post

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