🚨🚨🚨🚨I MUST REPORT! I saw this video 2 days ago and did exactly what PAM said and my cookies turned out the BEST! I don’t trust anyone else! Thank you soooo much! 🙏🏾🥰
@@Tricia_JoElle They are soft with a little crunch on the edges based upon how long you cook them! They hold royal icing perfectly fine! I just did a few cookies last night and this morning. I recommend - 10 out of 10
@@danieshateele429 Thank you so much! After reviewing a bzillion videos, which were all basically the same, give or take... Pams videos were the ONLY ones that spoke of "gluten" and molecular (?) structure. Air incorporation.. or not.... Ok to be "sticky" right out of the bowl with good logic explained... (most disagree) Pam makes sense!
Thank you Pamela! I have tried alot of recipes without success. I switched to yours about 10 months ago, all I can say is this is an awesome recipe! I will only use your recipes for everything! I always recommend yours when people ask! Keep up the great work!
I binge watch your tutorials every chance I get! I feel like I'm right in the kitchen with you. Thank you for being so thorough and explaining everything as you go!
Glorious! I'm a brand new baker and am launching my own cookie decorating company out of my home kitchen. I've been struggling with consistency in my recipes and was desperately searching for a live and step by step video so I could compare my method. BINGO! The dough is resting now, but already I can tell a major difference in my process and the dough result from following your steps. I have the tiny KA bowl too and this was perfect!!!!!
I am a beginner, beginner cookie maker and I tried this recipe. It was beyond perfect, delicious, they didn't move when the baked, just perfect. Thank you so much
I MUST make your sugar cookie recipe now, to go with your royal icing recipe, i've already tried, because it's FABULOUS so im POSITIVE your cookie recipe will be AMAZING as well! Thanks for being so through in all your videos.
No way!! Literally followed along with your original video yesterday. I’ve never tried cake batter flavoring before but the dough smelled so yummy! Can’t wait to bake it!!
You’re beautiful and incredibly awesome for sharing all of your talents and knowledge! I’ve learned SO much from you! Thank you! Thank you! Thank you! ♥️♥️♥️
@pamkennedybakes3649 Hey Pam, I'm confused about how much butter to use. I know you said 1 pound and then you have 4 sticks. That would be 2 pounds. I use Kerry Gold, so 2 sticks is 1 pound. So does that mean it's 2 pounds which would be 4 sticks?
Yesterday I tried 2 different recipes without success. Today I tried yours and the cookies came out perfect, no spread at all. Thank you so much for sharing ❤
I’m watching all your videos!!! I’m trying this recipe today. This will be the first time baking cookies. I’m so scared. I catch on quick as far as decorating goes but I’m nervous about making the dough and your Royal icing recipe. Here goes!!! Thank you so much for all your educational easy to follow along videos!❤
Just made it with Vanilla Bean Paste and Ground Ginger. The other day Vanilla Bean Paste & Cookie Nip 🙂 I also use salted butter and the 1 tsp salt. My husband wasn't going to eat them because he thought the biscuits and icing would be too sweet and the icing too hard. I gave him one with his cup of tea, hence why I'm making a second batch - he loves them.
Ok i tried the recipe. I was SO skeptical. I have to admit I expected spread. There was NONE. I mean not a bit. The sides stay perfectly straight during baking! Ive frozen cut unbaked dough before, frozen solid. Still had a little spread. The fact i dont have to chill this dough or the cut outs saves so much time. Im playing around with various flavors. This recipe is so adaptable. Also? Thank you for the tip to hold back half a cup of flour. I ended up not needing it at all. Excellent recipe. Im trying your royal icing next. Thank you for sharing these recipes!
I just found your channel and I LOVE that you talk it through like I know nothing about what the video topic is! ❤ you cover every base and that is such a breath of fresh air. I hate when they assume you know things and I’m left scrambling trying to google to figure out what they mean. 😅
@@pamkennedybakes3649 question! I have a rolling pin with the guides BUT I don’t have the 5/16in option, what would be the next closest? I have: 1/16, 1/8, 1/4, 3/8, 3/4in & 1/2in Also a commenter mention “11 mins makes all the difference. Takes more time but do it” or something along those lines lol… was that to cream the sugar and butter stage?
I was initially resistant on trying your recipe bc I didn’t like the idea of waiting an hour or two before rolling the dough out. One Saturday I decided to try the recipe since I was baking other things too. The recipe was a huge hit in my family. Now I usually have to yell at my husband to stop eating the cookies before I can decorate them. My son at least waits until they are froasted. I love the flexibility of the recipe and now is my go to sugar cookie recipe.
Thank you so much for this recipe. I was in the middle of making sugar cookies for an event. The recipe I usually use requires refrigeration and is finicky. It gets too soft too quickly which is ok if I just want round cookies. However, today I'm using a cookie cutter and impressing a design onto the surface. I decided I needed to find another recipe for the second. The cookie is not as sweet and produces a more cakey cookie versus a crispy one...delicious just the same. Your recipe will be my go to recipe from now on. The next time I make it I might decrease the flour just a bit to make it come together easier. My modifications: roll the dough to ¼" thickness, bake a total of 8 minutes (turning at 4 min). Again, thank you
Make these cookies! Make all the dough. I did cut the recipe in half and I'm sorry I did. I'm an old woman and I can say honestly this is the first successful sugar cookie I've ever made. Thank you Pam Kennedy. I may just go into the cookie business at 71 LOL
Pam, I made mine with Kosher salt last time and added a pinch more. I received rave reviews! It was so good. Thank you again for your recipe, it never does me wrong.
Just made my first batch! OMG! Phenominal! When she says 11 minutes... it's ELEVEN MINUTES! Also... no matter what recipe you use... when they say "ONE STICK"- go by the grams! Weigh it! I realized that, even though I had a pound of butter in a box (4 sticks), the sticks were not equal. One stick was 26 grams less than 1/4 pound.
Best recipe I have tried!! So easy to change up the flavors. I believe letting the dough rest, is the key to getting that beautiful texture! I tried Lemon/ lavender the other day and it is probably my favorite so far. Thank you so much for sharing all of your knowledge and tips❤️😉
Great instructional video. The title is no chill no spread cookie recipe, but you are chilling your dough before you bake. Great tips given. I’m guessing you use 4tsp of each extract, you didn’t really explain clearly. Thanks.
I’m so excited that you made an updated version of this video! I’m about to start my at home sugar cookie business and I’ve made decisions about all the equipment, supplies, food coloring, etc. that I want to use but I couldn’t decide which recipe to go with! I have heard time and time again that your recipe is the best and I can’t wait to try it! Oh! I do have one quick question for you - I was overly excited when you mentioned which flavorings you like to use in your cookies because they’re exactly what I chose for mine (Butter vanilla, regular vanilla, and cake batter). May I ask how much of the super strength cake batter flavoring you use? Thanks for helping us out! 🫶🏻
Thank you so much for this detail recipe! I don't own a kitchen machine, just hand mixer. I've already done cookies with the mixer and they came out grate. But I'd like to try your recipe now so hopefully it'll be work too :)
@@bohonativos I could see using your hand mixer for the wet ingredients but you will burn out your motor once you start adding the flour. My suggestion is to mix some of the flour in and the rest with a rubber spatula, then hand. I have burned out so many hand mixers by making cookie doughs… Cake batters and frosting easier consistency-less strain on the motor. Experience from baking for years I learned after blowing out so called heavy duty hand mixers like kitchen Aide, the parts are cheap plastic in the housing and where you connect the beaters to attach into the unit. Cookie dough is a no-no for hand mixers unless you don’t mind replacing them.
When you let the frosted cookies crust with the RI overnight, do you cover them with a tall box or container? Is it okay to put dough in the refrigerator if I cut and bake it the following day? Thank you so much!!
Thank you Pam I use your royal icing recipe and recently wanted to try a new dough recipe and it worked beautifully. As always your amazing Pam thank you!
I made a full batch and it was pretty crumbly but I still kneeded and wrapped it to rest, then started another batch after I watched this recent video with the gram weight for the eggs. Second batch turned out awesome. Is there a way to get more moisture back into the first dry batch so the cookies aren't dry, or should I just toss it? Thanks!
Great recipe. Thank you! First time trying and I got about 50 2x4” 1/4” thick cookies out of one recipe. Great yield, great taste, no spread, easy recipe to follow… who could ask for anything more? 😊
Hi Pam! I've made some amazingly yummy cookies with your recipes! I have a question about putting sprinkles in the dough as my son wants funfetti cookies. Do you have a recommendation for sprinkles that do not transfer colors into the dough?
Here's a quick question for you Pam. I like to bake as you well know. But sometimes I don't have time to make royal icing. Can I use a ready-to-use royal icing and just add the corn syrup in when I go to thin it down to flood consistency?
@@pamkennedybakes3649 I'm getting ready to try both of your recipes for buttercream including your hybrid recipe I live all the way over in Washington state all the way across the US away from you. Any tips or tricks that you could recommend would be great
Thank you for talking about the flour. I weighed my flour the other day, added it a little at a time & my dough got crumbly & I still had about a 1/2 cup left. (I did fix it) I thought my scale was wrong LOL
I also use 7 cups with a 1/2 cup left over . I weigh my eggs . This is a perfect recipe. I literally don’t though my dough . Parchment to roll and plastic wrap to kneel . Gresham tips from Pam . Thank you
They are both emulsions but you can add any kind of flavorings, you just may need to play around with how much is right for you and the products that you are using.
Thank you for the recipe! Excited to try it! Does anyone have any recommendations for replacing eggs with something else? My daughter has an allergy, but I’d love her to be able to eat some of the things I make
I love your program; I’ve learned so much! Thank you for sharing your knowledge ❤. Where did you get the powdered sugar pouncer used in your royal icing demonstration (mold preparation)? What a great idea
Hi Pam ..2?. Obce baked how long xan I freeze baked undecorated cookies. Also if i make the crusting buttercream recipe today. How long will it last? Where do i store it once made? Im aorry for rhe ? Im watch the videos on mute
Thank you for the video and explanations! I'm going to try this recipe tonight. What brand of food coloring do you use to decorate? Is it gel food coloring or regular?
You are so welcome! I use mostly Chefmaster liquid gel color. Check out this page from pamkennedybakes www.amazon.com/shop/pamkennedybakes?ref_=cm_sw_r_apann_aipsfshop_5XB07CZMV8S82NNQ4NYD&language=en_US
Any suggestions for substituting gluten free flour for your all purpose? I usually use a premixed 1:1 gf flour but it doesn’t always exchange at a 1:1 ratio. Thanks!
I’m excited to try this! I have a question. I usually reduce the sugar by almost half in my usual sugar cookie recipe. My mom can’t have too much sugar. Do you think it will affect it too much? I’ve always read that sugar amount variations are more forgiving in sugar cookies than in other baked goods. I don’t mind some difference but don’t want to ruin my cookies. Thank you!
Help. I made this large batch of dough Thursday night. I ordered a joseph joseph rolling pin but it won't be here until tomorrow night which is day 3 in fridge. Should I freeze the dough and should I make flatter disc's to freeze? Is there a video on freezing the dough?
How do you cool your freshly baked cookies, on parchment or a rack and do you wait to cool a bit before moving them? Also, if I want to freeze undecoarated, how long do you cool (or dry) for prior to wrapping in bundles to freeze? You mentioned drying them properly but not how. Thank you :)
lots of great tips, thank you. My question is how long do you let the dough 'hang out' on the counter if you want to put half of the dough in the freezer to use later?
Hi Pam! I'm looking to try this recipe at home. I have never made sugar cookies from scratch before. I didn't get the measurements for the extracts that you use before adding them into the eggs. Can you please give me those so I can try this recipe out? Thank you 😊
Does using just white sugar affect the taste of this recipe? I have followed the recipe with brown sugar and am not in love with the flavor. I am not sure if it because of the brown sugar or the combination of extracts I am using. I love how easy this dough is to work with!
If I am going to freeze the cookies for an extended period of time (3 months) should I still freeze to get best taste and texture before decorating and then re-freeze or just decorate and freeze once?
Watched the video, awesome tips thank you! Freezing the cookies, do you find this eliminates butter bleed too or should I let the baked cookies sit on a paper towel after they cooled overnight first? Thank you!
I love your videos!! Your recipe is the only one I use. Thank you for sharing. I do have a question. When you freeze your cookies (for that magic to happen) do you wrap them individually or put in an airtight container and then freeze? TIA!
Thank you! I like to wrap them in stacks of 6 (easy counting) then in an airtight container. ruclips.net/video/jL0jUMDV88Y/видео.htmlsi=uIoqwIKefjc76f0B
I tried kneading the dough before rolling it out to prevent spreading but it still spreads. Also, how long do you suggest freezing the baked cookies for before applying the rolled buttercream?
Hello Pam I looked to see if anyone had asked this question. Can this recipe be doubled? Thanks so much for making these videos. I love your channel! Thank you 😊
This is the only sugar cookie recipe I use. I have only used vanilla/butter vanilla flavorings, but I am excited try new combinations. I also recently tried your chocolate sugar cookie recipe and am going to try crusting rolled buttercream with strawberry emulsion. My cookies are rolled to 5/16 and I usually roll buttercream to 1/4 in. I want to be sure I have a good strawberry flavor to pair with the chocolate cookie. Do you think I am okay using only strawberry emusion, or should i add vanilla as well?
Hi Pam, Could you please show us what your packed brown sugar looks like (the color and consistency), because we get many different variants on the shelves in South Africa and I am not sure what which one is correct.
🚨🚨🚨🚨I MUST REPORT! I saw this video 2 days ago and did exactly what PAM said and my cookies turned out the BEST! I don’t trust anyone else! Thank you soooo much! 🙏🏾🥰
You're welcome! Glad you loved it!
Are they soft and chewy, but can hold royal icing... or hard?
@@Tricia_JoElle They are soft with a little crunch on the edges based upon how long you cook them! They hold royal icing perfectly fine! I just did a few cookies last night and this morning. I recommend - 10 out of 10
@@danieshateele429 Thank you so much! After reviewing a bzillion videos, which were all basically the same, give or take... Pams videos were the ONLY ones that spoke of "gluten" and molecular (?) structure. Air incorporation.. or not.... Ok to be "sticky" right out of the bowl with good logic explained... (most disagree) Pam makes sense!
Thank you Pamela! I have tried alot of recipes without success. I switched to yours about 10 months ago, all I can say is this is an awesome recipe! I will only use your recipes for everything! I always recommend yours when people ask! Keep up the great work!
Wonderful! Thank you for sharing! Happy Baking 🌞
I binge watch your tutorials every chance I get! I feel like I'm right in the kitchen with you. Thank you for being so thorough and explaining everything as you go!
I’m so glad you enjoy them!
LOVE this recipe and all your recipes! And YOU you are so so helpful! MY trusted recipe to use!
Awesome! Thank you! Happy Baking 🌞
Glorious! I'm a brand new baker and am launching my own cookie decorating company out of my home kitchen. I've been struggling with consistency in my recipes and was desperately searching for a live and step by step video so I could compare my method. BINGO! The dough is resting now, but already I can tell a major difference in my process and the dough result from following your steps. I have the tiny KA bowl too and this was perfect!!!!!
Aaaaand they are beautiful!! Thank you again PDK!!!
Yayyyyyy, subscribe! I have several recipes all done the same style. Recipes are written out in the description of the videos
I am a beginner, beginner cookie maker and I tried this recipe. It was beyond perfect, delicious, they didn't move when the baked, just perfect. Thank you so much
Glad you liked it!!
I MUST make your sugar cookie recipe now, to go with your royal icing recipe, i've already tried, because it's FABULOUS so im POSITIVE your cookie recipe will be AMAZING as well! Thanks for being so through in all your videos.
Hope you enjoy
No way!! Literally followed along with your original video yesterday. I’ve never tried cake batter flavoring before but the dough smelled so yummy! Can’t wait to bake it!!
Hope you enjoy! Thank you 😊
You’re beautiful and incredibly awesome for sharing all of your talents and knowledge! I’ve learned SO much from you! Thank you! Thank you! Thank you! ♥️♥️♥️
Thank you so much!!!!
So awesome of you to share your recipe!! Thank you 💕
My pleasure 😊
@pamkennedybakes3649 Hey Pam, I'm confused about how much butter to use. I know you said 1 pound and then you have 4 sticks. That would be 2 pounds. I use Kerry Gold, so 2 sticks is 1 pound. So does that mean it's 2 pounds which would be 4 sticks?
Yesterday I tried 2 different recipes without success. Today I tried yours and the cookies came out perfect, no spread at all. Thank you so much for sharing ❤
I’m watching all your videos!!! I’m trying this recipe today. This will be the first time baking cookies. I’m so scared. I catch on quick as far as decorating goes but I’m nervous about making the dough and your Royal icing recipe. Here goes!!! Thank you so much for all your educational easy to follow along videos!❤
Just made it with Vanilla Bean Paste and Ground Ginger. The other day Vanilla Bean Paste & Cookie Nip 🙂 I also use salted butter and the 1 tsp salt. My husband wasn't going to eat them because he thought the biscuits and icing would be too sweet and the icing too hard. I gave him one with his cup of tea, hence why I'm making a second batch - he loves them.
Wonderful!
Ok i tried the recipe. I was SO skeptical. I have to admit I expected spread. There was NONE. I mean not a bit. The sides stay perfectly straight during baking! Ive frozen cut unbaked dough before, frozen solid. Still had a little spread. The fact i dont have to chill this dough or the cut outs saves so much time. Im playing around with various flavors. This recipe is so adaptable. Also? Thank you for the tip to hold back half a cup of flour. I ended up not needing it at all. Excellent recipe. Im trying your royal icing next. Thank you for sharing these recipes!
I just found your channel and I LOVE that you talk it through like I know nothing about what the video topic is! ❤ you cover every base and that is such a breath of fresh air. I hate when they assume you know things and I’m left scrambling trying to google to figure out what they mean. 😅
That is wonderful feedback. Thank you
I’ve never made sugar cookies with brown sugar in them before! Sooo excited to try this recipe!!🤩
It makes a big difference!
@@pamkennedybakes3649 question! I have a rolling pin with the guides BUT I don’t have the 5/16in option, what would be the next closest? I have:
1/16, 1/8, 1/4, 3/8, 3/4in & 1/2in
Also a commenter mention “11 mins makes all the difference. Takes more time but do it” or something along those lines lol… was that to cream the sugar and butter stage?
I was initially resistant on trying your recipe bc I didn’t like the idea of waiting an hour or two before rolling the dough out. One Saturday I decided to try the recipe since I was baking other things too. The recipe was a huge hit in my family. Now I usually have to yell at my husband to stop eating the cookies before I can decorate them. My son at least waits until they are froasted. I love the flexibility of the recipe and now is my go to sugar cookie recipe.
Wow, great to hear!
Hi Mrs. Pam!! I can’t wait to try your recipe with my girls for their friend’s cookie party!
Hi!! Oh my so happy to see you guys. Join my cookie Facebook group The Cookie Tribe!!!!!
Thank you so much for this recipe. I was in the middle of making sugar cookies for an event. The recipe I usually use requires refrigeration and is finicky. It gets too soft too quickly which is ok if I just want round cookies. However, today I'm using a cookie cutter and impressing a design onto the surface. I decided I needed to find another recipe for the second. The cookie is not as sweet and produces a more cakey cookie versus a crispy one...delicious just the same. Your recipe will be my go to recipe from now on. The next time I make it I might decrease the flour just a bit to make it come together easier. My modifications: roll the dough to ¼" thickness, bake a total of 8 minutes (turning at 4 min). Again, thank you
I came across your comment. Just to be clear, did you mean this recipe makes a more “cakey” cookie? I’m thinking of trying this recipe. Thanks.
@@BbGun-lw5vi If you want a crispy cookie - one with crunch, this recipe is not for you. This produces a softer cookie. It is a delight to work with.
My first time and I made those sugar cookies and they’re very good!!! Thanku so much.
So glad!
You’ve got this!
Made them with my grandson.... wonderful recipe!
So glad you enjoyed it with your grandson!
Make these cookies! Make all the dough. I did cut the recipe in half and I'm sorry I did. I'm an old woman and I can say honestly this is the first successful sugar cookie I've ever made. Thank you Pam Kennedy. I may just go into the cookie business at 71 LOL
You go girl! You're never too old to start a business.
Hi there, I just want to say hello (Kia Ora) from New Zealand and that I can't wait to try your recipe
Have fun! Hi there!
Can't wait to try your recipe. Love the details it takes the stress out. Thank you.
Pam, I made mine with Kosher salt last time and added a pinch more. I received rave reviews! It was so good. Thank you again for your recipe, it never does me wrong.
I’m so glad you’re loving it!
You are the best! Love your stuff
@@pamkennedybakes3649 YOU'RE the best
Just made my first batch! OMG! Phenominal! When she says 11 minutes... it's ELEVEN MINUTES! Also... no matter what recipe you use... when they say "ONE STICK"- go by the grams! Weigh it! I realized that, even though I had a pound of butter in a box (4 sticks), the sticks were not equal. One stick was 26 grams less than 1/4 pound.
Fantastic
I'm definitely going to try. Your recipe sounds so good
Please do!
Best recipe I have tried!! So easy to change up the flavors. I believe letting the dough rest, is the key to getting that beautiful texture! I tried Lemon/ lavender the other day and it is probably my favorite so far. Thank you so much for sharing all of your knowledge and tips❤️😉
Oh that sounds incredible 😍
Great instructional video. The title is no chill no spread cookie recipe, but you are chilling your dough before you bake. Great tips given. I’m guessing you use 4tsp of each extract, you didn’t really explain clearly. Thanks.
No not 4 tsp of each. Using a combination that measures up to 4 tsp in total @@TeresaRutherford
I’m so excited that you made an updated version of this video! I’m about to start my at home sugar cookie business and I’ve made decisions about all the equipment, supplies, food coloring, etc. that I want to use but I couldn’t decide which recipe to go with! I have heard time and time again that your recipe is the best and I can’t wait to try it! Oh! I do have one quick question for you - I was overly excited when you mentioned which flavorings you like to use in your cookies because they’re exactly what I chose for mine (Butter vanilla, regular vanilla, and cake batter). May I ask how much of the super strength cake batter flavoring you use? Thanks for helping us out! 🫶🏻
Thank you for sharing ! What are your tips on freezing the dough correctly?
I prefer to freeze baked blank cookies
ruclips.net/video/jL0jUMDV88Y/видео.htmlsi=NRLV0dyVqcr9fcSy
Amazing video, thanks for how informative and precise you are! ❤❤❤
Glad it was helpful!
Thank you so much for this detail recipe! I don't own a kitchen machine, just hand mixer. I've already done cookies with the mixer and they came out grate. But I'd like to try your recipe now so hopefully it'll be work too :)
You are so welcome! It should be just fine. Even if you do most of the flour by kneading by hand is still ok
@@pamkennedybakes3649 Thank you!
@@bohonativos
I could see using your hand mixer for the wet ingredients but you will burn out your motor once you start adding the flour. My suggestion is to mix some of the flour in and the rest with a rubber spatula, then hand.
I have burned out so many hand mixers by making cookie doughs…
Cake batters and frosting easier consistency-less strain on the motor.
Experience from baking for years I learned after blowing out so called heavy duty hand mixers like kitchen Aide, the parts are cheap plastic in the housing and where you connect the beaters to attach into the unit. Cookie dough is a no-no for hand mixers unless you don’t mind replacing them.
When you let the frosted cookies crust with the RI overnight, do you cover them with a tall box or container? Is it okay to put dough in the refrigerator if I cut and bake it the following day? Thank you so much!!
I do not cover my cookies while they dry overnight. I have them on a rack with a fan.
You can refrigerate the dough for 3 days or freeze it for 3 months
@pamkennedybakes3649 do you let it come to room temp before trying to roll? The day got away from me before I got the chance to roll it out.
Thank you Pam I use your royal icing recipe and recently wanted to try a new dough recipe and it worked beautifully. As always your amazing Pam thank you!
You are so welcome!
I made a full batch and it was pretty crumbly but I still kneeded and wrapped it to rest, then started another batch after I watched this recent video with the gram weight for the eggs. Second batch turned out awesome. Is there a way to get more moisture back into the first dry batch so the cookies aren't dry, or should I just toss it? Thanks!
Try kneading in some egg.
Great tutorial!!! Thanks for sharing!
Thanks for watching!
Great recipe. Thank you! First time trying and I got about 50 2x4” 1/4” thick cookies out of one recipe. Great yield, great taste, no spread, easy recipe to follow… who could ask for anything more? 😊
Fantastic!
I love your channel glad I ran across your channel
Welcome aboard! Thank you
Thank you so much for telling a number on there mixer. So many just say mix on low or etc…
You bet!
Hi Pam! I've made some amazingly yummy cookies with your recipes! I have a question about putting sprinkles in the dough as my son wants funfetti cookies. Do you have a recommendation for sprinkles that do not transfer colors into the dough?
Yes, "Jimmies" melt and bake perfectly. I add about 1/3cup
Here's a quick question for you Pam. I like to bake as you well know. But sometimes I don't have time to make royal icing. Can I use a ready-to-use royal icing and just add the corn syrup in when I go to thin it down to flood consistency?
It will not behave the same. If you try it, let us all know how it goes.
Happy Baking
@@pamkennedybakes3649 I'm getting ready to try both of your recipes for buttercream including your hybrid recipe I live all the way over in Washington state all the way across the US away from you. Any tips or tricks that you could recommend would be great
Great, informative video Do you have any other videos showing how you decorate your cookies?
Yes I do! Please feel free to subscribe and to go through my selection of tutorials
How do you suggest wrapping all the baked cookies when you freeze them? Do you wrap individually?
ruclips.net/video/jL0jUMDV88Y/видео.htmlsi=Hbkqb-iTU4xq0uER
Thank you for talking about the flour. I weighed my flour the other day, added it a little at a time & my dough got crumbly & I still had about a 1/2 cup left. (I did fix it) I thought my scale was wrong LOL
It happens mostly during winter months due to a lack of humidity in the air and ingredients.
I also use 7 cups with a 1/2 cup left over . I weigh my eggs .
This is a perfect recipe. I literally don’t though my dough . Parchment to roll and plastic wrap to kneel . Gresham tips from
Pam . Thank you
Hi do you let it rest on the counter or refrigerate? Also when you mentioned freezing cookies for texture is that after baking? Thank you.
Counter
Question? When freezing your baked cookies for 12 to 24 hours, are you bringing them back to room temperature before decorating them? Thank you.
If I have time, otherwise I will just start right away. You can proceed as long as they aren't wet from condensation
Thank you
You're very welcome
Thank you! I’m going to give this recipe a whirl! You are such a cutie!😊
Hey thanks 😊
Thank you for giving the weights of all the major ingredients. I like to weigh ingredients whenever possible.
After you bake I can wrap them individually and freeze or can I cut out & then freeze?
ruclips.net/video/jL0jUMDV88Y/видео.htmlsi=Vl_l7KjJQhFP-QIu
When do you use emulsions vs an extract? And you’re using vanilla butter and cake batter extract correct?
They are both emulsions but you can add any kind of flavorings, you just may need to play around with how much is right for you and the products that you are using.
If you freeze the raw dough as recommended can you still freeze again once the cookie is baked?
Of course
Thank you for the recipe! Excited to try it! Does anyone have any recommendations for replacing eggs with something else? My daughter has an allergy, but I’d love her to be able to eat some of the things I make
I was also wondering if one uses 120g of aquafaba as egg replacement, if it will work
Thank you so much for this easy recipe. The tops of some of my cookies cracked. Anyone know why?
Maybe it was caused by moving the cookie while it is crusted on top but still too wet underneath
If you added almond emulsion to this how much would you suggest and do you also keep the vanilla ?
Oh almond is tricky. Use a very small amount until you are comfortable
I love your program; I’ve learned so much! Thank you for sharing your knowledge ❤.
Where did you get the powdered sugar pouncer used in your royal icing demonstration (mold preparation)? What a great idea
Hello love your recipes, I like the idea of freezing them after baking how long will they be good if you want to make ahead and freeze? Thank you
3-6months
Do you use low stir speed when creaming
Creaming can be done any speed
Hi Pam ..2?. Obce baked how long xan I freeze baked undecorated cookies.
Also if i make the crusting buttercream recipe today. How long will it last? Where do i store it once made?
Im aorry for rhe ? Im watch the videos on mute
Thank you for the video, recipe and tips. Do you have a video of how you roll your cookies? I never can get mine the same width.
I use a rolling pin with guides! Amazon has many
Thank you!
Thank YOU 🥰
Thank you for the video and explanations! I'm going to try this recipe tonight. What brand of food coloring do you use to decorate? Is it gel food coloring or regular?
You are so welcome! I use mostly Chefmaster liquid gel color.
Check out this page from pamkennedybakes www.amazon.com/shop/pamkennedybakes?ref_=cm_sw_r_apann_aipsfshop_5XB07CZMV8S82NNQ4NYD&language=en_US
If you don't have convection oven, how long should I bake
Same. Just wTch your time
Any suggestions for substituting gluten free flour for your all purpose? I usually use a premixed 1:1 gf flour but it doesn’t always exchange at a 1:1 ratio. Thanks!
Yes you can! Just hold back about a cup of the mix....only add it if needed
This is wonderful! Thank you for posting this. What were the proportions of your flavors?
I use all butter vanilla emulsion now
I’m excited to try this! I have a question. I usually reduce the sugar by almost half in my usual sugar cookie recipe. My mom can’t have too much sugar. Do you think it will affect it too much?
I’ve always read that sugar amount variations are more forgiving in sugar cookies than in other baked goods. I don’t mind some difference but don’t want to ruin my cookies. Thank you!
You can't adjust this recipe for diabetics. I am sorry, but it needs the structure
Lovely recipe I love it. One question. Once baked how long does it keep before going off?
Depends greatly on your environment.
How much of the butter vanilla, regular vanilla and cake batter flavor do you use in this cookie dough
I use 4tsp
What kind of cookie cutters do you use?
I mostly use metal but a few printed
Help. I made this large batch of dough Thursday night. I ordered a joseph joseph rolling pin but it won't be here until tomorrow night which is day 3 in fridge. Should I freeze the dough and should I make flatter disc's to freeze? Is there a video on freezing the dough?
Use on the third day or freeze
I had to put in fridge overnight. Should I let it come to room temp before rolling? Thank you for sharing your knowledge!
These cookies are amazing. ❤️. But Even if it is a no chill recipe, can i chill them before cutting? Has anyone tried this?
Yes, but the whole point is that it isn't necessary, and THIS dough performs better, not
Can you freeze, thaw, decorate with Royal icing and re-freeze until you are ready to gift?
Absolutely
Do you mind sharing the brand of flour you use?
Whatever is on sale
Can I freeze the dough then roll out a cut at a later date? And if so, I just thaw and roll out? Will it spread this way?
No problem. Thank doesn't affect spread
@@pamkennedybakes3649 awesome!!! I’m gonna make it right now
How do you cool your freshly baked cookies, on parchment or a rack and do you wait to cool a bit before moving them? Also, if I want to freeze undecoarated, how long do you cool (or dry) for prior to wrapping in bundles to freeze? You mentioned drying them properly but not how. Thank you :)
I cool just on racks.
lots of great tips, thank you. My question is how long do you let the dough 'hang out' on the counter if you want to put half of the dough in the freezer to use later?
Up to 3 hours
@@pamkennedybakes3649 thank you!
Hi Pam! I'm looking to try this recipe at home. I have never made sugar cookies from scratch before. I didn't get the measurements for the extracts that you use before adding them into the eggs. Can you please give me those so I can try this recipe out?
Thank you 😊
It's written out already in the description of the video if you open the tab
Oh, I finally found it 😅 thank you so much! I can't wait to try it 😊
Hi Pam I do not have any brown sugar on hand wondering if I could make this recipe with all white sugar? What do you think
Yes you can!
@@pamkennedybakes3649 k ty
Does using just white sugar affect the taste of this recipe? I have followed the recipe with brown sugar and am not in love with the flavor. I am not sure if it because of the brown sugar or the combination of extracts I am using. I love how easy this dough is to work with!
If i use butter vanilla and regular vanilla would 2 teaspoons of each be ok
You are welcome to use both extracts, but adjust the quantities until you find a flavor you love.
Hi Pamela! Thank you for sharing your recipe.
Can I ask you what brand of flour and butter you use?
Whatever is on SALE!
If I am going to freeze the cookies for an extended period of time (3 months) should I still freeze to get best taste and texture before decorating and then re-freeze or just decorate and freeze once?
Just freezing once improves the texture but you can thaw and refreeze without any issues
Watched the video, awesome tips thank you! Freezing the cookies, do you find this eliminates butter bleed too or should I let the baked cookies sit on a paper towel after they cooled overnight first? Thank you!
No issues with butter bleed
If longer than 3 hours do I need to refrigerate? Will 4 or 5 hours be to long?
Thank you
Room temp 3 hours
Fridge 3 days
Freezer 3 months
Which emulsion brand and how much of each do you use?
I currently only use butter vanilla emulsion
Can I letting rest 2 hours and cut it out and then baking whit out refrigerated
I love your videos!! Your recipe is the only one I use. Thank you for sharing. I do have a question. When you freeze your cookies (for that magic to happen) do you wrap them individually or put in an airtight container and then freeze? TIA!
Thank you! I like to wrap them in stacks of 6 (easy counting) then in an airtight container.
ruclips.net/video/jL0jUMDV88Y/видео.htmlsi=uIoqwIKefjc76f0B
Thank you! You’re the best!
I tried kneading the dough before rolling it out to prevent spreading but it still spreads. Also, how long do you suggest freezing the baked cookies for before applying the rolled buttercream?
Hum. Well, there could be a few reasons. I suggest troubleshooting in our Facebook group the Cookie Tribe
How long can you leave out on the counter before you should refrigerate the dough
3 hours
Hello Pam I looked to see if anyone had asked this question. Can this recipe be doubled? Thanks so much for making these videos. I love your channel! Thank you 😊
Yes, absolutely!!!!
@@pamkennedybakes3649 thanks so much for the quick response!
This is the only sugar cookie recipe I use. I have only used vanilla/butter vanilla flavorings, but I am excited try new combinations. I also recently tried your chocolate sugar cookie recipe and am going to try crusting rolled buttercream with strawberry emulsion. My cookies are rolled to 5/16 and I usually roll buttercream to 1/4 in. I want to be sure I have a good strawberry flavor to pair with the chocolate cookie. Do you think I am okay using only strawberry emusion, or should i add vanilla as well?
I'm so glad to hear that you like the recipes. I always add plain vanilla before adding additional flavor profiles. 😋
How can i get the cookie coal pencil website says it is sold out
It will be back in stock at the end of the week
What speed was the mixer on when you went to cream the butter for 5 mins?
#2
Does it matter what speed you mix your wet ingredients?
Not at all. Just be sure to cream it really well
When the dough is resting do u just leave out on counter or place in refrig.
No chill= no fridge
Love this new video and love your recipe!! Thanks so much!
Do you use all three emulsions together?
I use to. Now i just use butter Vanilla and cake batter
Did you use 4 tsps of each one?
@pamkennedybakes3649 how much of each?
If I want to do a small batch the first time can you give me the amounts for half the batch please
Yes. Works great!
Just cut the measurements in half. It's written out in the description of the video
How long is the dough good for in the fridge ?
3 days for ANYTHING with raw egg
Can these be made ahead of time ( 3 days ) and how should they be stored after being baked
Yes they can
ruclips.net/video/jL0jUMDV88Y/видео.htmlsi=ZUdX1-1LRttbc6tw
Hi Pam, Could you please show us what your packed brown sugar looks like (the color and consistency), because we get many different variants on the shelves in South Africa and I am not sure what which one is correct.
You can use any of them. Or make your own. It's just molasses and granulated white sugar mixed.
Thanks so much pam!@@pamkennedybakes3649
Does this work with using just granulated sugar instead of brown sugar?
I prefer the results of the brown and white sugar