Resources
Cookie Kits
Sugar Cookie Kit
Recipe Directions
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Tips
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Makes approximately 2 dozen cookies using a large cookie cutter; 4 dozen using smaller cookie cutters.
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Don’t have a stand or hand mixer? Using a fork will work just fine! See the video below on how easy the dough comes together using just a fork.
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Don’t have a rolling pin? Use a bottle of wine or similar!
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The key to cookies not spreading when baking them is keeping the butter in the dough cold. Chilling the sugar cookie cutouts before baking helps the cookies keep their shape and avoids spreading. The longer they chill, the better they will hold their shape.
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Bake cookies of like sizes together for best results
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If using sprinkles, top the cutouts with sprinkles before baking. To see an easy way to get sprinkles to stick to dough, see the video below.
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These cookies freeze fabulously -- baked or unbaked, frosted or unfrosted!
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To freeze unbaked cookies: Follow the instructions up to chilling the dough before baking. Take your cut out cookie shapes and lay them on a cookie sheet lined with parchment or waxed paper. You can fit as many as you can on the cookie sheet -- you just don't want them to be touching. You will then put it in the freezer to flash freeze the unbaked cookies. They should be in the freezer about 15-20 minutes -- enough time to harden the dough so the cookies won't stick together. Transfer the cookies to a ziplock freezer bag. Alternatively you can store in an airtight container and line each layer of raw cookies with waxed paper. Continue flash freezing in batches until you've frozen all of your cutout shapes. Label the bag or container with the date the dough was frozen. Dough can be frozen for up to a year. When you are ready to bake cookies, pull the shapes out of the freezer and continue following the instructions for baking the cookies. You do not want to thaw the dough -- bake the dough frozen.
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To freeze baked cookies: After baking the cookies, allow them to cool. Decorate the cookies if desired. Store in plastic containers with airtight lids. Place cookies in a single layer to avoid breakage, placing wax paper or parchment paper between each layer. Label the container with the date. Cookies can be frozen for up to a year.
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I use Sweetopia's Royal Icing Recipe to decorate my cookies. Make sure you read the label before you buy powdered sugar -- some contain a starch with gluten. I use Judee's Gluten-Free Meringue Powder. For tips on how to work with royal icing and decorate cookies, watch my royal icing video tutorial below.
Chocolate Cookie Kit
Recipe Directions
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Tips
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Makes 2-3 dozen cookies depending on the size of the cookie cutter; makes about 3 dozen slice & bake or hash-marked cookies
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This dough is pretty thick and is best made with a mixer. You could always use a fork in a pinch -- it will just be an arm workout!
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Unlike my sugar cookie dough, this dough does not need to be chilled before cutting out or baking the cookies
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Don’t have a rolling pin? Use a bottle of wine or similar!
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Bake cookies of like sizes together for best results
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If using sprinkles, top the cutouts with sprinkles before baking. To see an easy way to get sprinkles to stick to dough, see the video below.
-
These cookies freeze fabulously -- baked or unbaked, frosted or unfrosted!
-
To freeze unbaked cookies: Follow the instructions up to chilling the dough before baking. Take your cut out cookie shapes and lay them on a cookie sheet lined with parchment or waxed paper. You can fit as many as you can on the cookie sheet -- you just don't want them to be touching. You will then put it in the freezer to flash freeze the unbaked cookies. They should be in the freezer about 15-20 minutes -- enough time to harden the dough so the cookies won't stick together. Transfer the cookies to a ziplock freezer bag. Alternatively you can store in an airtight container and line each layer of raw cookies with waxed paper. Continue flash freezing in batches until you've frozen all of your cutout shapes. Label the bag or container with the date the dough was frozen. Dough can be frozen for up to a year. When you are ready to bake cookies, pull the shapes out of the freezer and continue following the instructions for baking the cookies. You do not want to thaw the dough -- bake the dough frozen.
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To freeze baked cookies: After baking the cookies, allow them to cool. Decorate the cookies if desired. Store in plastic containers with airtight lids. Place cookies in a single layer to avoid breakage, placing wax paper or parchment paper between each layer. Label the container with the date. Cookies can be frozen for up to a year.
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I use Sweetopia's Royal Icing Recipe to decorate my cookies. Make sure you read the label before you buy powdered sugar -- some contain a starch with gluten. I use Judee's Gluten-Free Meringue Powder. For tips on how to work with royal icing and decorate cookies, watch my royal icing video tutorial below.
Mixes
Fall-Spiced Shortbread
Recipe Directions
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Tips
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Use salted butter -- it is the best way to get the salt into this dough.
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Butter is the star of shortbread -- the higher quality the butter, the better your shortbread will taste!
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You want to use cool to cold butter (not room temp) so this dough is best made with a mixer. You could always use a fork in a pinch -- it will just be an arm workout!
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Use an empty paper towel roll to easily shape your dough log. Watch my video tutorial to learn how.
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If you'd like to cut shapes out of the dough, roll the dough out after chilling, cut desired shapes and bake according to directions. If cookies spread during baking you will want to chill the cutout cookies before baking.
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These cookies freeze fabulously -- baked or unbaked
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To freeze unbaked cookies: Form the dough into a log. You can freeze the entire log and slice off frozen dough as wanted and bake according to directions. Wrap the log well in plastic wrap and freeze for up to 6 months. You can also slice the chilled log into cookies and flash freeze the cookie slices. Take your sliced cookie dough and lay them on a cookie sheet lined with parchment or waxed paper. You can fit as many as you can on the cookie sheet -- you just don't want them to be touching. You will then put it in the freezer to flash freeze. They should be in the freezer about 15-20 minutes -- enough time to harden the dough so the cookies won't stick together. Transfer the cookies to a ziplock freezer bag. Alternatively you can store in an airtight container and line each layer of raw cookies with waxed paper. Continue flash freezing in batches until you've frozen all of your sliced dough. Label the bag or container with the date the dough was frozen. When you are ready to bake the sliced dough follow the instructions for baking the cookies.
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To freeze baked cookies: After baking the cookies, allow them to cool. Store in plastic containers with airtight lids. Place cookies in a single layer to avoid breakage, placing wax paper or parchment paper between each layer. Label the container with the date. Cookies can be frozen for up to a year.
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Chocolate Chip Shortbread
Recipe Directions
Click to Enlarge
Tips
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Use salted butter -- it is the best way to get the salt into this dough.
-
Butter is the star of shortbread -- the higher quality the butter, the better your shortbread will taste!
-
You want to use cool to cold butter (not room temp) so this dough is best made with a mixer. You could always use a fork in a pinch -- it will just be an arm workout!
-
Use an empty paper towel roll to easily shape your dough log. Watch my video tutorial to learn how.
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If you'd like to cut shapes out of the dough, roll the dough out after chilling, cut desired shapes and bake according to directions. If cookies spread during baking you will want to chill the cutout cookies before baking.
-
These cookies freeze fabulously -- baked or unbaked
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To freeze unbaked cookies: Form the dough into a log. You can freeze the entire log and slice off frozen dough as wanted and bake according to directions. Wrap the log well in plastic wrap and freeze for up to 6 months. You can also slice the chilled log into cookies and flash freeze the cookie slices. Take your sliced cookie dough and lay them on a cookie sheet lined with parchment or waxed paper. You can fit as many as you can on the cookie sheet -- you just don't want them to be touching. You will then put it in the freezer to flash freeze. They should be in the freezer about 15-20 minutes -- enough time to harden the dough so the cookies won't stick together. Transfer the cookies to a ziplock freezer bag. Alternatively you can store in an airtight container and line each layer of raw cookies with waxed paper. Continue flash freezing in batches until you've frozen all of your sliced dough. Label the bag or container with the date the dough was frozen. When you are ready to bake the sliced dough follow the instructions for baking the cookies.
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To freeze baked cookies: After baking the cookies, allow them to cool. Store in plastic containers with airtight lids. Place cookies in a single layer to avoid breakage, placing wax paper or parchment paper between each layer. Label the container with the date. Cookies can be frozen for up to a year.
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Snickerdoodle
Recipe Directions
Click to Enlarge
Video Tutorials
How to Decorate Cookies Using Royal Icing
How to Easily Form a Log of Dough
How to get Sprinkles to Stay on Your Cookies
Make Cookies Without a Mixer
Don't have a stand or hand mixer? This dough comes together easly just using a fork -- watch & see!