I will always have a soft spot for Neapolitan ice cream, especially if it comes in a paper carton. It is the ice cream flavour I grew up eating because my parents thought this was the best way...
Neapolitan Cookies! Matcha, strawberry, and vanilla all in one big beautiful delicious, chewy, crispy edged cookie.
These CRUML sugar cookies are perfection! They are soft and chewy and topped with a luscious almond sugar frosting for the perfect balance of sweetness and tenderness.
I will always have a soft spot for Neapolitan ice cream, especially if it comes in a paper carton. It is the ice cream flavour I grew up eating because my parents thought this was the best way...
These espresso sugar cookies offer a full kick of espresso flavor. Top them with vanilla buttercream or royal icing to create beautiful and delicious sugar cookies.
A classic sweet Coconut Ice recipe made with icing sugar, desiccated coconut and sweetened condensed milk that takes just 10 minutes to prepare! The perfect slice for fetes, fundraisers and bake sales.
These strawberry iced oatmeal cookies are a delicious twist on an old-fashioned classic. Made with super soft centers, chewy edges and a sweet strawberry icing, these cookies will catapult you straight to star baker status!
Buttery and crunchy vegan shortbread cookies made in 1 bowl with just 6 ingredients! Plus, I'm sharing 5 ways to flavor the cookies!
A short bread frosted sugar cookie that is perfect any time of the year! You can roll and cut out shapes, or just cut into rectangles for a classic short bread cookie.
In Dayton, Ohio there is a grocery store chain called Dorothy Lane Market (DLM). They have an amazing bakery and one of their most famous items is their “Laura’s Cookies”. They are almondy deliciousness and they have been a favorite of mine for years. I’ve tried to find recipes, but since there aren’t any, I decided to try and make my own…and this is as close as I could get! Now living states away, these cookies remind me of home <3 This recipe has been updated as of January 2023. I am a bit of a perfectionist so I've been continuously modifying and updating the recipe - if you have any questions about previous versions, don't hesitate to reach out! I've included the ingredients to the older recipes at the bottom of this page. I used my Almond Sugar Cookie Recipe for the base and an almond flavored royal icing for the frosting. Here is the recipe: INGREDIENTS: FOR THE COOKIES: 12 TABLESPOONS OF SOFTENED UNSALTED BUTTER 1 CUP GRANULATED SUGAR 2 EGGS 2 TSP VANILLA EXTRACT 1/2 TSP ALMOND EXTRACT (OR USE 1/4 TSP IF YOU DON’T WANT THE FLAVOR AS STRONG) 3 CUP FLOUR (ALL-PURPOSE) 1 TSP BAKING POWDER 1/2 TSP SALT FOR THE ICING: 10 OZ POWDERED SUGAR 3 TBSP MERINGUE POWDER 1/4 CUP WATER 2 TSP ALMOND EXTRACT GEL FOOD COLORING SPRINKLES/COLORED SUGAR/ETC. OTHER ITEMS: PARCHMENT PAPER ROLLING PIN BAKING SHEETS PIPING BAGS (OR SANDWICH BAGS WORK GREAT TOO!) COOKIE CUTTERS ________________________________________ INSTRUCTIONS: FOR THE COOKIES: Beat together the butter and sugar until light and fluffy. Stir in the eggs, vanilla extract, and almond extract. In a separate bowl; mix the flour, baking powder, and salt together Add the flour mixture into the wet mixture and mix until combined. On a sheet of parchment paper, roll out the dough (with rolling pin) to desired thickness (I made it about 1/4 inch thick). Then place your flattened dough into the fridge to cool (1-2 hours is preferred) Preheat oven to 375 degrees Fahrenheit. Take out your chilled dough (still on the parchment paper) and cutout your cookies to desired shape. Put cookies into the fridge for another 20-30 minutes before you put it in the oven to prevent spreading. Take the cookies out and place a few inches apart on a baking sheet. Put into the oven for 8-10 minutes. Pull the cookies out when they are a light pale color and the top of the cookies aren’t glossy anymore - take out of the oven right before they start to turn golden, you don't want to overbake! Let the cookies sit on the baking sheet for 5-10 minutes, then move to baking sheet. Let the cookies cool completely before decorating FOR THE ICING: In a stand mixer with a paddle attachment, mix the powdered sugar, meringue powder, water, and almond extract for about 5 minutes on low speed (if you don't have a stand mixer, you can also whisk the mixture by hand!) If you want to use food coloring, mix in a few drops of the gel food coloring to the mixture and stir it in — I split the icing into two bowls and color them To make the icing thinner, add more water (I use a thinner icing to make the base color) To make the icing thicker, add more powdered sugar (I use a thicker icing for details) Decorate your cookie with your chosen consistency and coloring - you can use piping bags here for details, or use spatulas/knives/spoons to achieve a solid base of icing To get the Laura’s cookie “look”, apply a thinner icing to the cookie and put it to the side until completely dried. Then, apply a thicker icing as detail and finish with some colored sugar. ________________________________________ Some tips: After cutting out the cookies from flattened dough, reform dough and roll out to continue process until you've used it all up. Let unfrosted cookies cool completely. I put mine in the fridge for a few hours. But, if they are still warm when you put icing on, it will melt right off. When making the icing, using a stand mixer works best, although you could probably do it by hand if you really want to. The mixer just makes it super smooth. Don’t put iced cookies in the fridge right away. The icing wont set if its cold and it just slides right off the cookie (I learned this the hard way!). Just leave out on the counter for a few hours to set. If you don't have a piping bag, you can take a sandwich bag and fill with icing as you would a piping bag. Simply snip off a small corner at the bottom to dispense! ________________________________________ Previous Recipe Notes: If you prefer the older versions of this recipe, please see below for ingredient lists. Directions follow similarly to the steps in the most recent recipe, although the previous recipes with sour cream and shortening are incorporated following creaming the butter and sugar. The icing recipe is the same as the current version. VERSION 1: 8 TABLESPOONS OF SOFTENED BUTTER (SALTED) — (YOU CAN ALSO USE 8 TBSP UNSALTED BUTTER AND 1/4 TSP SALT) 1 1/2 CUP GRANULATED SUGAR 1/4 CUP SOUR CREAM 2 EGGS 2 TSP VANILLA EXTRACT 1/2 TSP ALMOND EXTRACT (OR USE 1/4 TSP IF YOU DON’T WANT THE FLAVOR AS STRONG) 2 3/4 CUP FLOUR (ALL-PURPOSE) 1/2 TSP BAKING POWDER VERSION 2: 8 TABLESPOONS OF SOFTENED BUTTER (SALTED) — (YOU CAN ALSO USE 8 TBSP UNSALTED BUTTER AND 1/4 TSP SALT) 3 TABLESPOONS OF SHORTENING 1 3/4 CUP GRANULATED SUGAR 1/4 CUP SOUR CREAM 2 EGGS 2 TSP VANILLA EXTRACT 1/2 TSP ALMOND EXTRACT (OR USE 1/4 TSP IF YOU DON’T WANT THE FLAVOR AS STRONG) 3 1/4 CUP FLOUR (ALL-PURPOSE) 1/2 TSP BAKING POWDER
Soft and chewy sugar cookies flavored with matcha powder.
Our pistachio butter cookies use real pistachios as the main ingredientu002du002dgiving the cookies a cake-like texture with a bold nutty flavor. Topped with lemon powdered sugar icing, these cookies taste like the perfect treat! *Gluten-free option listed below!
These are the best lemon cheesecake cookies! They are super chewy lemon cookies, stuffed with creamy lemon cheesecake filling and rolled in lemon sugar. They're the perfect treat and lemon lovers will adore these delicious cookies!
Your favorite Starbucks holiday drink just became your new year-round favorite. My Sugar Cookie Iced Latte is a riff off of the new holiday classic, but is truly made for anytime that you crave a sugary, sweet coffee drink! With only 6 ingredients, this recipe could not be more simple, and may just become your new favorite way to have your coffee.
Back to gallery - Custom and Miscellaneous Cookies
-EXPLANATION **Free Shipping on purchases worth 35$ or More **You can have the products individually or as a team. **The cutter consists of two parts, a contour cutter, which will cut out the resulting shape and an embossing cutter, which will give you the appropriate relief in the dough, this part is not intended to be cut. **There are small tabs on the edges of our stamps. These tabs help you easily get your stamp off your dough -RECOMMENDATION **Before you start cutting remember to coat the cutter with icing sugar or flour. **Hand wash only in soapy water. No dishwasher! **Prolonged exposure to moisture and direct sunlight should be avoided. -MATERIAL **PLA - food safe bio PLA plastic. PLA is made from starch rich plants as corn, wheat and sugar beets **Our cookie cutters are made from food save PLA plastic and printed with a 3D printer. -SIZE **X-SMALL - 2" = 5 cm **SMALL - 2.5" = 6.3 cm **MEDIUM - 3.5" = 8.8 cm **LARGE - 4" = 10.1 cm **X-LARGE - 4.5" = 11.4 cm
Playing around with painting cookies with gel paste, as learned in Sweetambs' Craftsy class.
If you’re reading this, you’re probably ready to dive head first into creating almost-too-beautiful-to-eat royal icing cookies. Royal icing cookies are the perfect treat for any occasion and they can really set the tone for an event! They photograph beautifully and taste great, too. If you think decorating beautiful royal icing cookies is above your...Read More
How to make 30 creative cookie designs with one cookie cutter. Decorate your favorite movie character cookies with royal icing.
Use these templates to create lemon royal icing transfers! Lemon sizes (width) included are 0.5", 1", and 1.5." There will be a full page for each size lemon. THIS IS A DIGITAL DOWNLOAD. NO PHYSICAL PRODUCT WILL BE MAILED TO YOU. Once your purchase is completed, you can access your download in your purchases and reviews tab. Here is a link if you need help with this process- https://www.etsy.com/help/article/3949 Have fun! If you use these transfers I would love to see your creations- please tag me @MaddiesCookieCo on Facebook and Instagram :) HOW TO: 1) print desired size. 2) cover transfer sheet with wax paper, clear sheet protector, cellophane bag, etc. I prefer using cello bags as they help reduce cratering (for me at least!) parchment paper will wrinkle as the transfer dries, so it's not the best choice but it will get the job done. 3) trace outlines + flood 4) once transfers are dry, gently peel them off of your surface like a sticker. You can embellish your cookies or store the transfers for later! (For me, I will let transfers air dry for 8+ hours OR dehydrate for 1+ hour(s) before peeling them off. Larger transfers may need more drying time!) **Lemonade stand cookie cutter pictured is from Bobbi's Cookies Cutters. All sales are final.
Do you want the recipes, tips, and tricks for mind-blowing cookie decorating? It isn't difficult with a little help and I'll show you how!
