Oh my gosh Julia, you are a cookie goddess! Actually, you are "MY" cookie goddess! :) I love that you said, in another video, "that's the engineer in me" I had to laugh...it is that very preciseness that engineers inherently possess that makes you so exceedingly good at what you do. I just received your," Ultimate Cookies" cookbook and believe me, it will get poured over like I pour over my bible....religiously!:) Thank you for your amazing blog and thank you again for taking the time to teach this wonderful craft to us. We, out here in the cookie sphere are grateful for all those hours you dedicate to make these indispensable videos.
Build a strong foundation "house", then decorate, paint, adorn. Without your expert recipes and tips for the perfect sugar cookie, I would have to work harder to get my cottage business off the ground. What I love about your style is your attention - for everything: detail, color, texture, the right tools, even checking on the cookies while they're in the oven. You make ADJUSTMENTS in everything you do, as you move through the processes, and so gracefully. You are also very brave. It takes a lot of guts to allow yourself to be filmed, and to teach online. Thank you, Master Usher!
This is my first attempt at royal icing and decorating cookies with it. Your videos are sensational! Very clear directions, expertly taught, step-by-step made your ideas so easy to follow. One thousand thanks, Julia! Julia (Chicago)
Julia, your cookie creations are just too beautiful to to ever be eaten--they are true works of art! I always roll my cookie dough in between two pieces of parchment paper. This way I'm not adding any extra flour which can cause the dough to get dried out. Of course you know this already!!! I love the idea of baking cookies on an upside down baking sheet!!! I will definitely try this method this Christmas Season!!
I never thought to bake my cookies on an upside down jelly roll pan! Ingenious! Thank you! I have 4 large flat air pans that i use all the time because the parchment paper slides right off and when i used the jelly roll pans, I had to lift the cookies individually. You just tripled the # of cookie pans I can use in one session, so that I can be baking and preparing the next batch at the same time:). THANK YOU! Love all of your videos.
So many great tips! Non tapered rolling pin. Turning dough after each roll. 3/16 inch thick makes a FLAT cookie. Bake on the back of jelly roll pan (so much easier to slide cookies off. Now I know why my cookies turn out "domed" and harder to use the edge and flood. I've been making them too thick. Than you! You are wonderful! I'm making your royal icing today. Sent hubby to store for creme of T....forgot to get that yesterday.
Hi Julia, I was recently working in a small cupcake shop and was therefore learning how to decorate with fondant and immediately fell in love with the whole decorating process. I came across your videos a few weeks ago and cannot wait to have a go at this form of decorating. It looks like so much fun! In fact I am going to give it a go tomorrow and hopefully buy your book later on :) You are truly talented!
First time ever watching your videos! And I can't stop watching!!! I am not even a beginner...I have yet to bake any cookies :( But I will be trying! Thank you for sharing! You are an inspiration!
You are such an inspiration! I love the way you walk through every step. Thank you for all you have done. I would love to see you on the Food Network channel.
I hope you see this! My question is, where can I find an exact recipe for these cookies? I sadly don't own your book! So if there is any way you could send me a link to how to make these or even just a recipe that would be so helpful! Thank you so much!!
Thank You for sharing these wonderful recipes and instructions with everyone. I have learned so much from You. I love everything You do- Your recipes actually look AND taste great. TY again and God Bless
How awesome for not experienced people who love cookies like myself lol Thank you, Julia, this video is priceless for me : ) Happy Holidays! Bless you : )
Ann Reardon was talking about not over-mixing the cookie dough and not introducing too much air into the mixture, which also creates spreading. I can't wait to try both your techniques to make cookies this year!
Besides Julia, of course, Ann Reardon is another one of my favorite youtuber bakers. I am very excited about using both of them for inspiration this holiday season!
Hi, Dear Julia, I'm from Brazil and I often watch your wonderful videos. I'm trying to make the cookies but sometimes it is difficult because some ingredients are different.
I love your videos the time you take out to make them and the well done they are how you show step by step i love it i did you lace cake and it was marvelous thankyou you are truly inspiring !☺☺
Thank you so much for all your wonderful videos! I made a whole bunch of (horrible) marble/Christmas cookies, at least the family is proud! Can't wait for them to dry so we can taste them! Oh I also made a lot of sugar cubes which look/taste wonderful! Thank you so much!
I enjoy your creativity and artistry...and I adore the your 'nerdy' side, as I am always asking 'why'. Thank you for sharing your passion! How did you transition from engineering to baking?
First of all I absolutely love all of your videos and will be practicing your tips and tricks! Your creations are gorgeous and I am so excited that you lend your expertise so that I can begin to learn how to create some beautiful projects. I, myself, can eat very little gluten as I have become sensitive to it in the last few years. Do you have any gluten free recipes you would recommend?
+Julia M Usher I am trying some today and will let you know how it goes! The decorating is the trickiest part anyway and gluten free for the most part.
JULIE!!! Congratulations Again, again and again!, I always follow you! Now I have a Question. Why you add white vinegar to the gingerbread vinegar, wich is the objective? Is it to bring the dough stronger for the 3D projects? or other reason? Thank you so much Julie for your answer! Best Regards Gabi
Don’t know if anyone is aware of this....but Amazon is selling the book in (Paperback) “Ultimate Cookies” for $361.15 US dollars. That is not a typo. I called and they are actually charging that much. Must be a fantastic book. Sorry I didn’t know about it when it was in the 20-30 price range.
I bet you have never heard this question before :) I inherited a treasure trove of my great grandmother's cookie cutters, and as you can imagine, some of them have a patina and even a little rust on them. They all appear to be made of steel, copper, or maybe aluminum. Any advice on how to clean and maintain these antique/vintage cutters ?
Julia, you are amazing! I'm making your "glue" to use in the icing stages you'd gone over for decorating cookies tomorrow after work. Tonight I am preparing the cookie dough so I can refrigerate it overnight and make the cookies tomorrow as well. I saw your variations but I'd like to ask you if I can incorporate Madagascar Vanilla bean into the cookie dough and if so, how would I (or would I at all) have to tweak the amount of extract used? Thank you SO much for sharing your talent! I'm looking forward to adding your book to my vintage kitchen soon!
Thanks so much! It's been in the fridge overnight and I'm off to work. On the way home, I'm getting some egg-beaters egg whites. One more question? And this is just for your opinion if you are familiar with it. I see your iced cookies and they look perfect! I'm not going to want to change a thing - However, the last icing recipe that my daughter used, called for light corn syrup and people say that makes a difference in taste. Any thoughts?
I'm really enjoying your videos, thanks for taking the time to do them. I found that I do my cookies exactly as you show here, with one exception, I use parchment paper on the top and bottom of my dough rather than using flour. This prevents the change in the dough. Since you don't do this I was wondering if you have found that this doesn't work as well as with flour? Thanks very much!
Maria Davidson Of course, now I see that someone further down made a similar comment, but I do wonder if you recommend this or if it's just personal preference!
ok so I have been binge watching your videos, I want to do my first run through! I was a bit confused on what sugar cookie recipe you used? Also for making vanilla frosting would you still use one tsp of flavoring? You do incredible work and thank you for sharing your talent on the internet! I'm not so scared to begin now!
Hola,me acabo de suscribir a su canal,estoy fascinada con las obras de arte qué hace con galletas,me encantaria tener la receta de la masa para galletas,bendiciónes😊
Thank you so much, Paquita! I hope you enjoy my channel. A link to my gingerbread recipe is in the video description under the video player (just click on SHOW MORE, and a ton of info will come up under EVERY video). My sugar cookie recipe is only available for sale in my books and app, however.
Good evening Ms. Usher, first i must say I love your videos. Watching them has inspired me to do one of the projects but I have one question what is the recipe for the cookie dough that you use. Thank you Cathy G.
Hello Julia, Thank you for your quick reply! It’s helpful in making my decision. I’ll stick to butter. Another question: I want to whiten up my cookie dough. To make clouds in the sky rolled cookies. Would/does it help to add Bright White coloring gel from Ameri colors?
Just recently ran into your videos. I am very excited to get started. I am wondering how long the cookies will last once decorated. With Easter around the corner, I would like give it a try. Just not sure how soon before I can get started. BTW, the picture you are seeing is of my husband. Thank you for all the instructions!!!
***** Thank you for your quick response. I have spent time sewing and scrap-booking with my granddaughter, but she told me what she enjoyed the most was the time we decorated cakes together. I told her about you and we are going to get together soon and make some cookies together. Thank you again, Louella
***** I found the picture of the cake my granddaughter and I made, it was several years ago but I love love love the picture. I don't have any idea how to send it though! My hubby said that he will try to figure it out for me. This is new to me. Once we decorate some cookies, I would be happy to let you see. I try to create memories with my grandchildren. What a fun way to do so.
Thanks so much! Yes, of course! You definitely want to do that, as the icing can otherwise taste like nothing but sugar. If you read my recipe (link in the video description), I add it to taste at the end.
Thank you for this wonderful video Julia! At the end of this video you mentioned how to make cookie cutters in the next video, but I can't find it, would you please show me the link? thanks a loooot and have a good day!
Thanks for all the decorating techniques that you have giving us! I love watching all of your videos! :-D I am just wondering about the cookie's shelf life. How long would they stay fresh and good to eat? Thank you.
Hello Julia, I have a question about substituting the butter for margarine. Can I do that? Would it change the consistency and flavor of the dough? Thanking you in advance. Giomara
I've really enjoyed your videos, but I've been unable to locate lesson 1. The earliest lesson I can find is Lesson 2 - Seven steps to flawless rolled cookies. What was the topic of lesson 1. Oops, just saw that lesson one is only available in the app. Do you know if we can download the app to a laptop or does it have to be a mobile phone/e-reader?
Do you actually bake your cookies on the underside of the cookie sheet? in the video you're transferring them to the back of the cookie sheet, but I was not sure if you actually bake them that way with the cookie sheet upside down. If you do, what difference does it make if any to using it the other way? Thanks
Some people claim that using a jelly roll pan for cookies prevents the heat to come across the cookie in the baking process because of that lip on the pan, so if you turn it upside down and place cookies on the underside of the pan, the heat is in better contact to the cookie as the sides are no longer present. Remember, a cookie sheet has no sides for better baking.
Yes, just like a frying pan's greater heat is around the edges, just like a jelly roll pan, but for instance in convection baking and likewise traditional baking heat is to come across the cookies, and that lip does affect baking in that sense, not just along the edge of the pan, but the whole area. That lip does shield heat somewhat. That's why discrimating bakers will use the underside of a jellyroll pan.A double walled cookie sheet helps prevent burning of the cookies, but most important of all is to physically watch your cookies
hi! i' m from Argentina! my english is very básicos! sorry for that! i would like to know how Long can i keep the glass cookies in the frizzer. ? i like every video you make! !! natalia.
Julia, Your videos are great. Would you please advise me the shelf life of completed sugar cookies sealed in plastic bags. I sell simple sugar cookies for $2.25 each. Have read cookies will keep fresh for 2 weeks, which I agree with. And also up to 4 weeks, but that seems too long. I have tested cookies up to week and half and the cookies where just fine. Since you are the expert I will take your advice.
Hola ssludos desde Perú. Admiro mucho tu trsbajo he intentado muchas veces hacer el cofre de corazón y se me a quebrado en el horno. Me podrias ayudar con la receta.
Julia- I adore your cookies and love your videos. My question is... Right after baking. Do you immediately transfer your cookies to the wire rack or let them cool on the baking sheet and then transfer? Also, where do you recommend your tools? Thank you!!!
Hi julia Pls i want to know what is the best butter to be used in sugar cookies ?? Vegetarian or animals butter Can i use shortening with butter flavor, because i want a good taste of my butter cookies and this depends on the kind of butter used
Do you recommend placing dough after shapes are cut out into fridge on the baking sheet for a few minutes before baking to help hold their shape as I've seen others do or is that not necessary?
Hello Julia , I just bought your app and I want to try tour cookies recipes to cut shapes and cover with royal icing ..is that ok if I dont put any spices in the recipe and only use vanilla? ...and other question is ..the shortbread cookie recipe hold shapes good for make some decorate cookies ..thank you !
Julia can you please tell me the exact recipe for your sugar cookies or link me to the recipe I cant find it. Thank you I want to use yours because every other dough I have use spreads really bad and miss shapes. Thank you! :)
Where did you get your dough recipe? I am excited to use these techniques but there are too many dough recipes out there that all have different ingredients!
I find myself baking @ 325 degrees cause 350 for me seems to be too high. Oh and I made them 1/8-inch. I had initially made it 1/4 but I felt it was just too thick and I didn't like it.. for me it tasted too doughy. lol. BTW, thanks for your videos. I am using the parchment paper for my icing bags and they are perfect and mess free although I'm still having trouble getting them to seal as neatly as you. I guess it will come with practice. Thanks again.
oi boa tarde...amei seus videos...porem meu ingles é pessimo...gostaria de saber se a possibilidade de postar a receita da massa e da cobertura escrita é mais facil de traduzir...desde ja obg
Hello Dear Julia, How long does these cookies stay fresh and crisp after baking and icing if we keep them in air tight jars. How do you store them ? Please let us know.
hello! i am an aspiring cookie artist inspired by you Miss Julia. my sugar cookie easily melts in the mouth and is not crispy like other cookies is it ok? i mean while we decorate them they are exposed for a longer time because we need to let the icing set plus we add decorations on them. how are you with your cookies?do they also break easily. or maybe i just have to make my cookies a bit thicker. what is the ideal thickness of sugar cookie? like the minimum thickness
Thanks for the kind words. There is no one ideal thickness or texture. Some people prefer thick, cake-y cookies, while - others like me - prefer a thinner, crunchier cookie. I think it's best to test various recipes and thicknesses, and decide what you like best.
***** Yes, I am reffering to other supply in general. I live in Greece. We don't have so many supply here. I by some on Amazon.uk but the shipping it's expensive. You also have a lot of products I never heard in Europe, like that egg-white in the box or marshmallow powder or marshmallow cream...I try to replace them sometimes. I just love your videous! Thanks for sharing all this with us!
Hi Julia I roll my gingerbread cookie dough on the back of cookie sheets for the same reason - they don't misshapen. Can you please help? I want to donate cookie (long sticks) to a dog rescue auction and the site is a 4 hr drive east of me so I must send the cookies 7 days ahead of time when the dog transport goes to that site. Would the rolled cookies stay fresh for a good week? Thanks !
Oh my gosh Julia, you are a cookie goddess! Actually, you are "MY" cookie goddess! :)
I love that you said, in another video, "that's the engineer in me" I had to laugh...it is that very preciseness that engineers inherently possess that makes you so exceedingly good at what you do.
I just received your," Ultimate Cookies" cookbook and believe me, it will get poured over like I pour over my bible....religiously!:)
Thank you for your amazing blog and thank you again for taking the time to teach this wonderful craft to us. We, out here in the cookie sphere are grateful for all those hours you dedicate to make these indispensable videos.
Build a strong foundation "house", then decorate, paint, adorn. Without your expert recipes and tips for the perfect sugar cookie, I would have to work harder to get my cottage business off the ground. What I love about your style is your attention - for everything: detail, color, texture, the right tools, even checking on the cookies while they're in the oven. You make ADJUSTMENTS in everything you do, as you move through the processes, and so gracefully. You are also very brave. It takes a lot of guts to allow yourself to be filmed, and to teach online. Thank you, Master Usher!
Aww, you made my day - such a sweet comment! THANK YOU! Best of luck growing your business. Let me know if I can help with anything in particular.
This is my first attempt at royal icing and decorating cookies with it. Your videos are sensational! Very clear directions, expertly taught, step-by-step made your ideas so easy to follow. One thousand thanks, Julia! Julia (Chicago)
Julia, your cookie creations are just too beautiful to to ever be eaten--they are true works of art! I always roll my cookie dough in between two pieces of parchment paper. This way I'm not adding any extra flour which can cause the dough to get dried out. Of course you know this already!!! I love the idea of baking cookies on an upside down baking sheet!!! I will definitely try this method this Christmas Season!!
I never thought to bake my cookies on an upside down jelly roll pan! Ingenious! Thank you! I have 4 large flat air pans that i use all the time because the parchment paper slides right off and when i used the jelly roll pans, I had to lift the cookies individually. You just tripled the # of cookie pans I can use in one session, so that I can be baking and preparing the next batch at the same time:). THANK YOU! Love all of your videos.
So many great tips! Non tapered rolling pin. Turning dough after each roll. 3/16 inch thick makes a FLAT cookie. Bake on the back of jelly roll pan (so much easier to slide cookies off. Now I know why my cookies turn out "domed" and harder to use the edge and flood. I've been making them too thick. Than you! You are wonderful! I'm making your royal icing today. Sent hubby to store for creme of T....forgot to get that yesterday.
Hi Julia, I was recently working in a small cupcake shop and was therefore learning how to decorate with fondant and immediately fell in love with the whole decorating process. I came across your videos a few weeks ago and cannot wait to have a go at this form of decorating. It looks like so much fun! In fact I am going to give it a go tomorrow and hopefully buy your book later on :) You are truly talented!
First time ever watching your videos! And I can't stop watching!!! I am not even a beginner...I have yet to bake any cookies :(
But I will be trying! Thank you for sharing! You are an inspiration!
You are such an inspiration! I love the way you walk through every step. Thank you for all you have done.
I would love to see you on the Food Network channel.
I am such a Julia Usher fan!! Thanks for all your tips!
I hope you see this! My question is, where can I find an exact recipe for these cookies? I sadly don't own your book! So if there is any way you could send me a link to how to make these or even just a recipe that would be so helpful! Thank you so much!!
OMG JULIA, I LOVE THIS!!! I LOVE YOUR STYLE SO MUCH!!
Thanks so much! :)
I love your videos!! I have watched them over and over for inspiration and tips
I'm so glad! Thanks for the support!
Julia you are amazing !!!!!!!!!! everything Looks awesome!!!!! Thank you for sharing with us!!!!!
Thank You for sharing these wonderful recipes and instructions with everyone. I have learned so much from You. I love everything You do- Your recipes actually look AND taste great. TY again and God Bless
How awesome for not experienced people who love cookies like myself lol
Thank you, Julia, this video is priceless for me : )
Happy Holidays! Bless you : )
these are the best tutorial videos!!! thank you so much!!!
Ann Reardon was talking about not over-mixing the cookie dough and not introducing too much air into the mixture, which also creates spreading. I can't wait to try both your techniques to make cookies this year!
Besides Julia, of course, Ann Reardon is another one of my favorite youtuber bakers. I am very excited about using both of them for inspiration this holiday season!
Hi, Dear Julia,
I'm from Brazil and I often watch your wonderful videos. I'm trying to make the cookies but sometimes it is difficult because some ingredients are different.
I love your videos the time you take out to make them and the well done they are how you show step by step i love it i did you lace cake and it was marvelous thankyou you are truly inspiring !☺☺
Thank you so much for all your wonderful videos! I made a whole bunch of (horrible) marble/Christmas cookies, at least the family is proud! Can't wait for them to dry so we can taste them! Oh I also made a lot of sugar cubes which look/taste wonderful! Thank you so much!
I wish I had watched this before making my cookies earlier 🤦😊 Thank you for another detailed video
😂😂😂😂😂 I looked up usher and I got this!!!
thanks Julie your awesome!! love your work.
OK thank you so much. I love your videos.
Thanks again for sharing your knowledge! All your videos are informative and fun to watch!!
Love your basic approach with very few gadgets.
I like your beautiful Works!!!
I love it. Thank you for the instruction.🌹
I enjoy your creativity and artistry...and I adore the your 'nerdy' side, as I am always asking 'why'. Thank you for sharing your passion! How did you transition from engineering to baking?
Thanks for the great tips Julia. :)
Você é uma artista maravilhoso, amo ver seus trabalhos, beijos, sou do rio de janeiro, adoro seus vídeos
Excellent tips!
Красота, окуратно нарисовано
Thanks!
Such a great video so informative
More good tips ! You Rock !
You are so awesome!!! Thank you for always sharing great helpful information!!!!! :-)
I have always baked on the inside of pans whereas you bake on the outside as if the pan is upside down. Have I been using my pan wrong for years?
Hi Júlia! Você pode colocar legenda em português? Amo esses biscoitos! Acho lindo e gostaria de fazer também, lindos demais. .....
Good cooking
Great video Julia! I was wondering if you are going to do some christmassy cookie designs soon, like a snowflake?
Great video thank you so much 😊
First of all I absolutely love all of your videos and will be practicing your tips and tricks! Your creations are gorgeous and I am so excited that you lend your expertise so that I can begin to learn how to create some beautiful projects. I, myself, can eat very little gluten as I have become sensitive to it in the last few years. Do you have any gluten free recipes you would recommend?
+Julia M Usher I am trying some today and will let you know how it goes! The decorating is the trickiest part anyway and gluten free for the most part.
JULIE!!!
Congratulations Again, again and again!, I always follow you!
Now I have a Question.
Why you add white vinegar to the gingerbread vinegar, wich is the objective?
Is it to bring the dough stronger for the 3D projects? or other reason?
Thank you so much Julie for your answer!
Best Regards
Gabi
Don’t know if anyone is aware of this....but Amazon is selling the book in (Paperback) “Ultimate Cookies” for $361.15 US dollars. That is not a typo. I called and they are actually charging that much.
Must be a fantastic book. Sorry I didn’t know about it when it was in the 20-30 price range.
I bet you have never heard this question before :) I inherited a treasure trove of my great grandmother's cookie cutters, and as you can imagine, some of them have a patina and even a little rust on them. They all appear to be made of steel, copper, or maybe aluminum. Any advice on how to clean and maintain these antique/vintage cutters ?
Julia, you are amazing! I'm making your "glue" to use in the icing stages you'd gone over for decorating cookies tomorrow after work. Tonight I am preparing the cookie dough so I can refrigerate it overnight and make the cookies tomorrow as well. I saw your variations but I'd like to ask you if I can incorporate Madagascar Vanilla bean into the cookie dough and if so, how would I (or would I at all) have to tweak the amount of extract used? Thank you SO much for sharing your talent! I'm looking forward to adding your book to my vintage kitchen soon!
Thanks so much! It's been in the fridge overnight and I'm off to work. On the way home, I'm getting some egg-beaters egg whites. One more question? And this is just for your opinion if you are familiar with it. I see your iced cookies and they look perfect! I'm not going to want to change a thing - However, the last icing recipe that my daughter used, called for light corn syrup and people say that makes a difference in taste. Any thoughts?
You’re my fav!
dear Julie,
Could you use confectioner's sugar instead of flour? so i wouldn't have to worry about overuse of flour and making the dough dry.
I'm really enjoying your videos, thanks for taking the time to do them. I found that I do my cookies exactly as you show here, with one exception, I use parchment paper on the top and bottom of my dough rather than using flour. This prevents the change in the dough. Since you don't do this I was wondering if you have found that this doesn't work as well as with flour? Thanks very much!
Maria Davidson Of course, now I see that someone further down made a similar comment, but I do wonder if you recommend this or if it's just personal preference!
ok so I have been binge watching your videos, I want to do my first run through! I was a bit confused on what sugar cookie recipe you used? Also for making vanilla frosting would you still use one tsp of flavoring? You do incredible work and thank you for sharing your talent on the internet! I'm not so scared to begin now!
I love it. thank you for the instruction. I would try to make my holiday as pretty as your cookies.
Hola,me acabo de suscribir a su canal,estoy fascinada con las obras de arte qué hace con galletas,me encantaria tener la receta de la masa para galletas,bendiciónes😊
Thank you so much, Paquita! I hope you enjoy my channel. A link to my gingerbread recipe is in the video description under the video player (just click on SHOW MORE, and a ton of info will come up under EVERY video). My sugar cookie recipe is only available for sale in my books and app, however.
thanks so much for the information! !!
IMMMM GONNA SWEEEEEN FROM THE CHANDELEEEER, FROM THE CHANDELLEEEEEER
Good evening Ms. Usher, first i must say I love your videos. Watching them has inspired me to do one of the projects but I have one question what is the recipe for the cookie dough that you use.
Thank you
Cathy G.
I love your work,, May I ask how much longer to baked these cookies?
Love all your videos!!! When you are letting the different steps dry during the icing process, how do you keep the cookie from drying out as well?
Hello Julia,
Thank you for your quick reply!
It’s helpful in making my decision.
I’ll stick to butter.
Another question:
I want to whiten up my cookie dough.
To make clouds in the sky rolled cookies.
Would/does it help to add Bright White coloring gel from Ameri colors?
Hi julia ....a very informative video for beginners like me..thanks for sharing..Where would i find youre recipe for the cookie dough
Just recently ran into your videos. I am very excited to get started. I am wondering how long the cookies will last once decorated. With Easter around the corner, I would like give it a try. Just not sure how soon before I can get started. BTW, the picture you are seeing is of my husband. Thank you for all the instructions!!!
***** Thank you for your quick response. I have spent time sewing and scrap-booking with my granddaughter, but she told me what she enjoyed the most was the time we decorated cakes together. I told her about you and we are going to get together soon and make some cookies together. Thank you again, Louella
***** I found the picture of the cake my granddaughter and I made, it was several years ago but I love love love the picture. I don't have any idea how to send it though! My hubby said that he will try to figure it out for me. This is new to me. Once we decorate some cookies, I would be happy to let you see. I try to create memories with my grandchildren. What a fun way to do so.
Thank you so much!!! You are the best!!! I have a question… can I put Flavor in Royal icing for decorate?
Thanks so much! Yes, of course! You definitely want to do that, as the icing can otherwise taste like nothing but sugar. If you read my recipe (link in the video description), I add it to taste at the end.
Thank you for this wonderful video Julia! At the end of this video you mentioned how to make cookie cutters in the next video, but I can't find it, would you please show me the link? thanks a loooot and have a good day!
Thanks for all the decorating techniques that you have giving us! I love watching all of your videos! :-D I am just wondering about the cookie's shelf life. How long would they stay fresh and good to eat? Thank you.
*****
Thanks! :)
Hello Julia,
I have a question about substituting the butter for margarine.
Can I do that?
Would it change the consistency and flavor of the dough?
Thanking you in advance.
Giomara
I've really enjoyed your videos, but I've been unable to locate lesson 1. The earliest lesson I can find is Lesson 2 - Seven steps to flawless rolled cookies. What was the topic of lesson 1. Oops, just saw that lesson one is only available in the app. Do you know if we can download the app to a laptop or does it have to be a mobile phone/e-reader?
Do you actually bake your cookies on the underside of the cookie sheet? in the video you're transferring them to the back of the cookie sheet, but I was not sure if you actually bake them that way with the cookie sheet upside down. If you do, what difference does it make if any to using it the other way?
Thanks
Some people claim that using a jelly roll pan for cookies prevents the heat to come across the cookie in the baking process because of that lip on the pan, so if you turn it upside down and place cookies on the underside of the pan, the heat is in better contact to the cookie as the sides are no longer present. Remember, a cookie sheet has no sides for better baking.
Yes, just like a frying pan's greater heat is around the edges, just like a jelly roll pan, but for instance in convection baking and likewise traditional baking heat is to come across the cookies, and that lip does affect baking in that sense, not just along the edge of the pan, but the whole area. That lip does shield heat somewhat. That's why discrimating bakers will use the underside of a jellyroll pan.A double walled cookie sheet helps prevent burning of the cookies, but most important of all is to physically watch your cookies
How to decorate cookies with cream cheese frosting
julia amei seu trabalho. ..lindooo
+Julia M Usher vc também é linda... ..
Thank you. I would like to know what cookie dough are you using to make the baby rattles?
Julie what do you find to be the best true to color coloring gel for frosting
hi! i' m from Argentina! my english is very básicos! sorry for that! i would like to know how Long can i keep the glass cookies in the frizzer. ? i like every video you make! !! natalia.
also have you ever used royal icing on chocolate chip cookies? or is there even a way to get them flat?
So wonderful 😄😃
I love it 😍🐴
Your welcome
I just love baking
I have been baking since i was little
I really wanted to have good videos for my channel
I wanted to make a baking channel. But i just don't have a good camera
Julia, Your videos are great. Would you please advise me the shelf life of completed sugar cookies sealed in plastic bags. I sell simple sugar cookies for $2.25 each. Have read cookies will keep fresh for 2 weeks, which I agree with. And also up to 4 weeks, but that seems too long. I have tested cookies up to week and half and the cookies where just fine. Since you are the expert I will take your advice.
Hola ssludos desde Perú. Admiro mucho tu trsbajo he intentado muchas veces hacer el cofre de corazón y se me a quebrado en el horno. Me podrias ayudar con la receta.
Julia- I adore your cookies and love your videos. My question is... Right after baking. Do you immediately transfer your cookies to the wire rack or let them cool on the baking sheet and then transfer? Also, where do you recommend your tools? Thank you!!!
Thank you! Also, is this the gingerbread recipe cookie?
I thought so!! Thank you!
Hi julia
Pls i want to know what is the best butter to be used in sugar cookies ??
Vegetarian or animals butter
Can i use shortening with butter flavor, because i want a good taste of my butter cookies and this depends on the kind of butter used
Do you recommend placing dough after shapes are cut out into fridge on the baking sheet for a few minutes before baking to help hold their shape as I've seen others do or is that not necessary?
Thank you for your quick reply! I just purchased your book on my kindle I can't wait to dig in it and see all you're great tips & recipes!
Hi Julia can I know how do u make the cookies dough I mean the ingredient
Thx
Hi.. which cookies do you use for icing. Sugar cookies or gingerbread cookies
Hello Julia , I just bought your app and I want to try tour cookies recipes to cut shapes and cover with royal icing ..is that ok if I dont put any spices in the recipe and only use vanilla? ...and other question is ..the shortbread cookie recipe hold shapes good for make some decorate cookies ..thank you !
do you know if your recipe works with gluten free flour? I replace regular flour with GF flour and the cookies seem a little crumbly.
Out of curiousity, what is the look of the cookies at the back. I always get mine bumpy and sometimes creates hole. How can I avoid that?
good
Julia can you please tell me the exact recipe for your sugar cookies or link me to the recipe I cant find it. Thank you I want to use yours because every other dough I have use spreads really bad and miss shapes. Thank you! :)
Where did you get your dough recipe? I am excited to use these techniques but there are too many dough recipes out there that all have different ingredients!
are ur cookies soft and moist? Because i want to use ur recipe but i dont like dry hard cookies. (Not that urs looks dry)
Hi. How long do you bake 1/8" cookie vs 1/16" cookie. Is there no time but just eyeballing the bottom when it starts to turn golden brown?
I find myself baking @ 325 degrees cause 350 for me seems to be too high. Oh and I made them 1/8-inch. I had initially made it 1/4 but I felt it was just too thick and I didn't like it.. for me it tasted too doughy. lol. BTW, thanks for your videos. I am using the parchment paper for my icing bags and they are perfect and mess free although I'm still having trouble getting them to seal as neatly as you. I guess it will come with practice. Thanks again.
Can i do the dough with a hand mixer?!! +Julia M Usher
oi boa tarde...amei seus videos...porem meu ingles é pessimo...gostaria de saber se a possibilidade de postar a receita da massa e da cobertura escrita é mais facil de traduzir...desde ja obg
Hello Dear Julia, How long does these cookies stay fresh and crisp after baking and icing if we keep them in air tight jars. How do you store them ? Please let us know.
THANK YOU SO MUCH
hello! i am an aspiring cookie artist inspired by you Miss Julia.
my sugar cookie easily melts in the mouth and is not crispy like other cookies
is it ok?
i mean while we decorate them they are exposed for a longer time because we need to let the icing set plus we add decorations on them. how are you with your cookies?do they also break easily.
or maybe i just have to make my cookies a bit thicker. what is the ideal thickness of sugar cookie? like the minimum thickness
Thanks for the kind words. There is no one ideal thickness or texture. Some people prefer thick, cake-y cookies, while - others like me - prefer a thinner, crunchier cookie. I think it's best to test various recipes and thicknesses, and decide what you like best.
Hi! i love your vídeos... but i have a question, what kind of dough you use for cookies?? i mean, is the dough like a sugar cookie dough or any other?
+Julia M Usher thank you very much!!! i love the way you splain everything!!! hope you have a great day!!!
Why is my dough is not soft like yours , I don't use soft sugar is that reason ?
Which book is the best one to buy for the basic cookie recipes?
Hi where can I find your recipe for sugar cookies? I have the gingerbread one already - thank you
what sugar cookie recipe can I use to make the 3d baby rattle
You are amaizing! I would love to know where to find all thouse different baking supplies in Europe :(
***** Yes, I am reffering to other supply in general. I live in Greece. We don't have so many supply here. I by some on Amazon.uk but the shipping it's expensive. You also have a lot of products I never heard in Europe, like that egg-white in the box or marshmallow powder or marshmallow cream...I try to replace them sometimes. I just love your videous! Thanks for sharing all this with us!
what can I add instead of cream of tartar? where I'm from, we din't have that! thanks, Julia!
+Julia M Usher thank you! :)
Hi Julia I roll my gingerbread cookie dough on the back of cookie sheets for the same reason - they don't misshapen. Can you please help? I want to donate cookie (long sticks) to a dog rescue auction and the site is a 4 hr drive east of me so I must send the cookies 7 days ahead of time when the dog transport goes to that site. Would the rolled cookies stay fresh for a good week? Thanks !