Celese Marie posted:Maddy D's Sweets posted:It took over a year for me to perfect my recipe and find a balance between the icing and the cookie. I wouldn't call it a true sugar cookie anymore, but it works well with the icing that I use. I have had professional bakers and chefs compliment me on the flavor, texture, balance, and beauty of my cookies! My customers are shocked as they expected, at most, an okay cookie. I don't think I could sell cookies if I didn't have faith in my product. Maybe start to change your recipe to find what you would like better. Try a Frankenfrosting, or make something new!
Hi Maddy D!
I dont sell my cookies so that helps and i think the big thing I didn't think about is i LOVE soft sugar cookies and seems like most on this thread seem to enjoy crunchier/harder versions. That is probably why I am not a huge fan of Royal icing! I am always trying to keep my cookies soft but still have them keep their shape, that is a win for me
There is a great post on Cookie Connection about adding either or both of corn syrup or glycerin to your icing to give it a softer texture. Check it out. I have been adding both for several years and it works for me. It can be very humid in Florida, so I don't add a lot. You have to work in small batches at first to see what will work for you. There's no down side since you are making cookies! Best of luck to you!