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

Introducing Our January Live Chat with SugarChat Cookie Studio

Julia M. Usher
Hi, all! There will be a brief hiatus in chats in December, seeing as most of us are likely to be distracted by the holidays. But, come the new year, we'll be chatting again in full force with the launch of our CookieCon 2019 Speakers Series, dedicated to conversations with the event's featured presenters ! It was just yesterday (almost literally) that we concluded the 2018 series. Because CookieCon changed to an annual schedule, now each spring, we're experiencing nearly back-to-back...Read More...

She's Back! Give Another Huge Shout-Out to Our December Site Artist!

Julia M. Usher
Yes, Berni Solti (aka @Gingerland) is back with us for the duration of December! A few months ago, Berni gave me a load of site art for many different months, and, within that treasure trove, she gifted me with TWO options just for December. Both are so darn cute (see below) that I wasn't quite sure which to choose . . . Option 1: Option 2: . . . and so . . . I didn't! (Avoiding decisions sure makes life easy! ) I'll be starting this month with the first stocking and tree...Read More...
Last Reply By Evelindecora · First Unread Post

New Home for Julia M. Usher's Cookie Art Competition! Woo Hoo!

Julia M. Usher
Hi, all! I'm thrilled to announce that my namesake cookie competition, formerly held at the Oklahoma State Sugar Art Show, is moving to my hometown (St. Louis, MO) and to the wonderful Show Me Sweets Edible Art Show & Convention on July 13-14, 2019! We've got two categories this year (both 2-D and 3-D), and I've nearly doubled the cash prizes for a total of $3000! I can't wait to see your entries! For competition theme, rules, and prizes , visit the Show Me Sweets site, here .Read More...
Last Reply By Julia M. Usher · First Unread Post

An Important Announcement About the JULIA Airbrush System

Julia M. Usher
Hi, everyone! The JULIA Airbrush System sold more quickly than ever anticipated and, as some of you may know, is now stocked out. Thank you to everyone who supported the product through their purchases. I am so grateful to you! Several people have asked when it will be available again, and, instead of responding to each and every one of you separately, here's the official answer for all. I regret to say that I have no plans to release any more of this particular system . It’s a long story,...Read More...
Last Reply By Elke Hoelzle · First Unread Post

New Cookie Connection Merchandise!

Julia M. Usher
Hi, all! I have a fun little announcement for you, which includes some goodies designed to make us feel even more like one big, happy Cookie Connection family! Long story short, I recently partnered with teespring.com and YouTube to bring branded Cookie Connection and JULIA merchandise to YouTube. I’m beta-testing the feature now with some cute Cookie Connection tees and other goodies. Right now, I've got two Cookie Connection tees that look the same from the front . . . . . . but which have...Read More...
Last Reply By Julia M. Usher · 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

Topics

Chocolate-Bourbon Orange Toasted Pecan Cookie - Recipe Help!

Terry H.
Greetings cookiers! Happy baking season! Is everyone else having the best time baking 24/7? I am working on my chocolate-bourbon, toasted-pecan orange cookie recipe. Everything is great except the bourbon flavor is not strong enough. Any ideas? I'm using Sweetapolita's "Perfect Dark Chocolate Sugar Cookies" recipe as a base, adding orange zest, toasted pecan pieces, bourbon and orange extract in the icing. I'm up to 4 tablespoons of bourbon but not getting a good bourbon kick in the cookie...Read More...
Last Reply By Julia M. Usher · First Unread Post

Is My Gingerbread Dough Too Dry?

AnyaS
Hello, I've never baked with gingerbread dough before, but thought I'd give it a try this week. I used Julia's recipe ( https://www.juliausher.com/blo...t_cookie_gingerbread ) and weighed all my ingredients. I followed Julia's video, and my dough looked the same before refrigeration. After refrigeration my dough is really dry. It cracks quite a bit when I roll it. I have to knead it a bit to warm it up, and then it stops cracking. But I think warming it up encourages it to puff and spread...Read More...
Last Reply By Julia M. Usher · First Unread Post

Cornstarch in Sugar Cookies?

GoBakeItUp
So in my quest for the perfect sugar cookie recipe I came across a few that called for the addition of cornstarch. In these recipes all baking powder was removed. Have you guys ever heard/tried this? Some recipes added anywhere from 1 tbsp to 1 cup. Of course the flour ratio was adjusted to allow the new ingredient. I did try one of them and ended up with a cookie which was more soft and chewy than my regular recipe. It had a better flavor as well. The final test will be how well it holds up...Read More...
Last Reply By GoBakeItUp · First Unread Post

Cookies Keeping Shape and Cream Cheese Icing

262jenjosh
Hello! I’m just a baker for fun. I have for years been making cookies on sticks for friends' birthdays and showers and other events. Two questions . . . my cookies never keep their shape. I feel like I have tried everything. I use a recipe with powdered sugar instead of granular. Any tips? I was going try a recipe with cornstarch but worried that will change taste? Also . . . I see everyone uses royal icing. Anyone ever use just cream cheese or buttercream? I use cream cheese and everyone...Read More...
Last Reply By 262jenjosh · 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
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

Taste

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

Jalynn
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

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
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