I've put together some information to answer some of the most frequently asked questions about how to bake perfect cookies, how to handle large orders, as well as the best way to store and package the finished product.
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Save Time By Planning Ahead
When baking cookies that will be decorated with royal icing
Step 1 - I like to make my dough ahead of time
Step 2 - Roll and Cut the Cookies
Step 3 - Freeze them raw for up to three months
Step 4 - Then, I just pop them into the oven when it's time to bake (read my post about how to freeze decorated cookies here).
SweetAmbs Pro Tip - To save room in the freezer, allow the raw cookies to chill for about 20 minutes stacked on a sheet tray with parchment in between each layer of cookies.
Then, when they're frozen, remove the raw cookies from the parchment sheets, stack them in sets of 8 (because that's how many I can fit onto one sheet tray when baking) and wrap each stack tightly in plastic wrap.
Should I thaw the cookies before baking?
There's no need to thaw the cookies before baking. Just unwrap them from the plastic, place them on a room temperature sheet tray and put them right into the oven. This saves me a lot of time later when I'm ready to decorate because I'm not trying to make dough, roll cookies, bake and decorate all at the same time.
This practice works well if you make the same shapes on a regular basis. When I was taking orders, I would offer mainly round and square cookies, so that I could have them ready to go into the oven at any time.
Work In Small Batches To Handle Large Orders
When making large quantities of cookies, it's not practical to try to bake and decorate them all at once. You'll have a much better time if you break them up into smaller batches.
I bake and flood about 4 dozen in one day, allow them to dry, and then finish the details the following day. Once those are dry, I package them up in cello bags and seal them with a heat sealer (more on that below) so that they stay fresh while I move on to the next 4 dozen. This way, I can get started about a week ahead of time and I save a lot of room by being able to store the packaged cookies instead of having all 100 cookies spread out on cookie sheets.
For tools and ingredients that I use for baking and decorating, visit my Amazon Store
Tips For Making Cookie Dough
✔️ Butter and eggs need to be at room temperature. If you're in a hurry, throw the butter in the microwave at 50% power in 15 second intervals to warm it up. Place the eggs in a bowl of warm water for about 15-20 minutes to bring them to room temperature. The reason that you want to use room temp eggs and butter is because they won't properly combine if they are cold. You've probably seen it happen - you add cold eggs to your smooth creamed butter and sugar and suddenly you have a lumpy soup. This can lead to little bits of butter that aren't thoroughly mixed into the dough, which can cause problems later in the baking process.
✔️ Once you add the flour to the dough, keep the mixing to a minimum. Too much mixing will give you a tough, misshapen cookie. Add the flour all at once and then mix it for another 15 seconds or so. If it's not mixed all the way by then, finish it by hand. If you're using my Orange Vanilla Cardamom Cookie recipe, the dough should be pretty stiff. If it seems very sticky and soft, add a little more flour, a handful at a time. You may need to add up to an extra cup of flour if you live in a humid climate.
✔️ Split the dough in half and shape each half into a flattened rectangle rather than keeping it in a ball. That will help a lot when rolling it out later! Wrap up the dough and put it in the fridge for at least one hour (or the freezer for later use).
✔️ Keep the dough cold while working with it. Take the dough out of the fridge or freezer and let it sit to soften slightly. Roll it into sheets (I make mine about 3/16" to ¼") and then put the sheets back into the fridge for 30 minutes. This helps the dough to relax, which will help to prevent the cookies from becoming misshapen in the oven. Cut out the cookies while the dough is cold so that they keep their shape. Once the cookies are cut from the sheets, put them in the freezer to chill for another 15 minutes. At this point you can wrap the cookies up and freeze them for later or bake them if you're ready to decorate. I wrap my cookies in sets of 8 because that's how many I can fit onto a half sheet pan at once. It makes it easy to just grab what I need from the freezer.
✔️ I only re-roll scraps once. Re-rolled dough can cause misshapen cookies, bubbles, and a tough bite. To reduce waste at the end, cut your re-rolled dough into squares. Sell them as tasting samples or offer your customers some square design options.
If you're making my Orange Vanilla Cardamom Cookie recipe (available in the Cookie Art Club), keep in mind that it will spread in the oven a little bit. However, it should not spread so much that it becomes misshapen. See the above below if your cookies are spreading.
Tips For How To Bake Perfect Cookies
When baking my cookies, I allow the edges to get a little golden brown. I enjoy the caramel flavor notes of a cookie that has some color to it. Before I started using my current cookie recipe, I couldn't bake my cookies to this point because they would become too hard after a day of decorating. So, I did some experimenting to create a cookie that browns nicely, keeps its shape, and stays softer for a longer period of time than other recipes I've tried in the past.
Why are my cookies spreading during baking?
If your cookies are spreading during baking, there are a few things you can do.
✔️Try reducing or eliminating the baking powder or baking soda. Keep in mind that reducing or removing the baking powder will keep the cookies from spreading, but it could also lead to your cookies becoming tough and unpleasant to eat.
Baking soda and baking powder create teeny tiny bubbles in the dough, which is what gives it a soft bite, but can also lead to spreading and misshapen cookies (this is why I created my Orange Vanilla Cardamom cookie recipe, which contains baking powder, but still holds its shape and has a nice texture).
✔️Don't over-whip your butter. The butter and sugar mixture should be creamy and soft, but not too fluffy. Too many little air bubbles in the dough can cause the cookies to puff up while baking. Also make sure to follow the steps above for making cookie dough to keep your cookies from losing their shape.
✔️Keep the dough cold while working with it (see above for tips on making cookie dough).
Storage and Packaging For Decorated Cookies
Once my cookies are baked, cooled, iced and dry, I package them in cello bags and seal them with a heat sealer. I use the 8" size heat sealer from ULINE (you can also find them on Amazon). They will stay fresh for 3 to 4 weeks after that (depending on what cookie recipe you're using).
If you don't have a heat sealer or cello bags, an airtight container will keep them fresh for a few days.
Store the cookies in a cool and dry place away from direct sunlight (not in the refrigerator!). If the cookies are exposed to light for a long period of time, the colors in your icing can fade, especially pink! And your purples will turn gray.
If you need to store baked, un-iced cookies, you can wrap them tightly in plastic wrap or place them in an airtight container for up to two days. You can also freeze them. See my tips on how to freeze cookies in this post.
I wrap each cookie in a cello bag (I use 4x6" bags for 3-¼" round cookies) and then wrap them in tissue paper so that none of the cookies are touching each other (I like to use this recycled tissue paper from Nashville Wraps). The box should have enough packaging material inside so that if you shake it, nothing is moving around inside.
As for the gift boxes, that will depend on the size of your cookies. My cookies are usually about 3-¼" in diameter, and I put between 8 and 16 in one 8x4x4" box. Nashville wraps has a wide selection of bakery boxes. Another great resource for boxes is BRP box shop. They have tons of different sizes and styles, including window boxes, which make for a beautiful presentation.
For shipping the cookies, you can order free flat rate shipping boxes from the post office and have them delivered to your door.
See this post on how to pack cookies for shipping for a video tutorial on the process.
Read my Ultimate Guide To Royal Icing to learn about royal icing consistencies and including troubleshooting tips.
Do you have a cookie conundrum? Leave a comment below if you have an issue that I haven't addressed here.
Hello, my question is, how long are the cookies good for after I bake them? This would be without freezing them, only storing them in an airtight container.
Thanks SO MUCH for your very helpful ideas!!!
I can't thank you enough for your useful information!!!! You've answered so many questions I've had for years!! Now, u want to make more cookies as gifts!!
I have been paying since December 2023 and now I can not get any of the files that are being sent to my email. Can you please help me. Thank you, Michelle Turk, mturk927@gmail.com
Hi Michelle! You can sign into the Cookie Art Club here to access all of my tutorials and recipes: https://sweetambs.mn.co/
Hello,
Is anyone here an old member of Sweetambs?
I've bought many files from Amber in the past but I cannot log in now. I am not a member. Please help. 🙁
Hi Carol, just want to make sure you got my email with the files!
I’m freezing baked sugar Xmas cookies. Will decorate 2 weeks later. How do I thaw cookies to decorate with royal icing?
Hi, I am really wanting the cut out cookie recipe that won't spread and will keep shape in oven. Do I have to pay in order to get that recipe?
I froze my decorated cookies in air tight containers now I want to bag them individually. Should I defrost them first? I’m a newbie at this. Thanks
my cookies were very soft the day after I decorated them with royal icing almost like they absorbed the moisture from the icing ! they were not good ! how do i fix this ?
Hi Amber… i have been your fans for so many years… you have been sharing so much and i really admired…. Keep up the great work… well done!
Amber says “Aw thank you so much for your support! 🥰”
Do you have to use a thicker royal icing to outline before flooding or can you use the same icing?
I use flood consistency icing for outlining and flooding. Theres more about it here: sweetambs.com/tutorial/royalicing/
You can use the same consistency for both ☺️
Hi there I made a batch of fondant sugar cookies for an advent and I have them wrapped in celo bags I had the dates wrong I made them on the 4th of the month and the advent is the 16th of the month will the cookies be ok that long? TIA
Hello! First of all love your tips and videos. After you icing your cookies and are leaving them out to dry for the 6-8 hours do you leave them completely uncovered on a baking sheet or do you cover them with something? Also, was wondering how long to leave icing out before use after it has been in the refrigerator for storage? Thank you.
I’m more of a recreational baker, I love making treats for friends. For a drive through birthday I’m planning on baking off a couple dozen sugar cookies and then wrapping them in cellophane baggies. I don’t think I’ll be investing in a heat sealer. I will need to bake and wrap the cookies about 2 days in advance. Will the cookies keep in the cellophane baggies if they’re just tied off? Would a shortbread cookie or even a butter cookie hold up better for those days until the party?
One technique I've found that works is to roll the dough, fresh from the mixing bowl, between sheets of waxed paper and stack them on a sheet pan, wrapped in plastic or bagged, in the freezer. They'll last for about 3 months.
When I'm ready to cut them I pull the pan of dough sheets from the freezer and let thaw about 30 minutes, separate the dough sheets, remove the top sheet of waxed paper and start cutting while still cold. I can reroll the scraps between waxed paper with no need for flour, and NO mess! This technique allows me to use every scrap. Generally the 3rd roll is for decoy cookies for the family to keep the out of the good ones I need. LOL
Hi there!
I started using your cookie kits this summer and I love them! The one problem is that when I do the wet designs, they start to blur after a day. Is my flood/wet consistency too fluid? Is there another reason the designs might start blurring?
Thank you!
Hi Jamie! I'm so glad you are enjoying the kits!! This post has tips on preventing color bleed. It talks about black icing but these tips apply to any color of icing: https://www.sweetambs.com/tutorial/tips-on-how-to-make-black-royal-icing/
Hi, I noticed the day after I bag my cookies some of them the icing is stuck to the bag and kind of peels off the top layer of icing. Do you know what could cause this?
I’ve also had this problem, would love to hear what I can be doing to avoid this!
Sorry I didn't see this questions earlier! If you're using royal icing, it's probably because the icing wasn't completely dry. Or, if you're painting or airbrushing on the cookies, it might have added too much moisture to the surface of the icing.
I purchased the sugar cookie recipe and tried making them for the first time today. After chilling the dough the first time in rectangles, I dusted parchment paper and rolled the dough into sheets. After chilling the sheets, I cut the cough with the cookie cutters. The dough was stuck to the parchment paper and I couldn’t get the cookies off. Should I have used more flour when I rolled them? Any other tips you have are appreciated.
Hi Sarah! Before you cut the cookies, you can slide your hands under the dough and lift the whole sheet off of the parchment just to make sure it's not sticking. Or, flip the dough over so that the parchment is on the top and then peel the parchment off and lay it back on the dough to un-stick it. Then flip the dough back over so that the parchment is on the bottom again 🙂
Hello there I just read your tips and tricks about cookies! My problem is my sugar cookies tend to be dry and hard after I take them out of the oven and let them cool down. How can I prevent this to happen? Would I need to put the cookies in a container with a damp towel? But then how would my cookies still be moist while I'm decorating.
Hi Kayla! This is a common problem with sugar cookies which is why I put agave syrup in my cookie dough to prevent them from drying out. The full recipe is available as a download from my tutorial shop 🙂 https://shop.sweetambs.com
Hi Amber!
In your blog it says depending on the recipe, cookies should last 3-4 weeks heat sealed. What ingredient or what is it about the recipe would make the cookies last longer? I've noticed that my cookies only last a good 10-14 days heat sealed sitting at room temperature. I would like them to last even longer but they go stale at about 14 days in their poly bags. I look forward to hearing your thoughts!
Thank you
Amanda
Hi Amanda! I use agave syrup in my recipe, which helps retain the moisture in the cookie keeping them from becoming too hard to eat 🙂
Hey Amanda,
Do you usually heat seal one cookie alone or multiple? I don’t usually package individually, but would like them to last longer for large orders!
Hi Haley! Sometimes I package two cookies in one bag back-to-back 🙂
If you have time, I have a quick question.
I want to try embossing my cookies. (either through a mold or through the embossed rolling pins). I have often heard people complain about the rolling pins saying that they lose the embossing during baking. I figure it may be due to their recipe, but I am also wondering if refrigerating and or freezing after cutting and before baking would solve the problem.
Any ideas would be gratefully appreciated.
Hi Suzanne! I think it's probably the recipe that's causing the cookies to lose the pattern in the oven. Chilling the dough can help, but it's best to use a recipe that won't spread at all. My orange cardamom recipe does spread a little bit, so it's not the best to use for embossing. I would look for a recipe that contains very little or no baking powder 🙂
Hi Amber! I bought your orange cardamom cookie recipe and it tasted amazing. However, when I bake them they completely lose their shape, spread out a lot, come out thin, and cracked looking on top. I definitely rolled the dough 1/4 inch thick and even tried thicker and thinner to see if that would help but it didn’t. Do you have any idea why I’m experiencing this? Thank you
Hi Katelyn! Is it possible to send me a picture? My email is info@sweetambs.com 🙂
Hello! I have tried to research so many places about my sugar cookies having a "perfume" taste to them. Some have LOVED them and others couldn't even finish it. Not exactly what us cookiers want to hear. Any suggestions would be absolutely lovely!!! I have bought all airtight containers for my dry ingredients. What am I doing wrong?! Thank you so much
Hi! I have found Watkins baking vanilla to be the best flavoring for both my cookies and icing. Make sure it says baking vanilla and not pure vanilla. I have tried every kind of vanilla on the market from very expensive to imitation to everything in between. You can find Watkins at Walmart. I have also found adding butter extract does give cookies a perfume taste so I never use that. Hope this helps.
Hi Krissy! That's interesting! Could it be the soap that you use to clean your tools? Some dishwashing detergents have a strong scent. Or perhaps it's something that's stored in your cabinet? Lavender, maybe?
For the upcoming holiday I would like to make some cookie sets (turkey with all of the feathers etc), I typically decorate, heat seal and freeze cookies, but for the cookie platter, they look better unwrapped...how would you suggest making cookies for orders ahead of time? Heat seal, and then open each bag and arrange in box when its time to sell?
Hi Jennifer! I think it would add a lot of extra work for you to wrap each one if you're just going to unwrap them for the platter, so if you can find something to wrap all the cookies together and then place them into large container that would be the best option 🙂
Hi, I would like to ask you C
Hi, I have a question on pricing.. I've been decorating sugar cookies for a while now inconsistently throughout the year due to personal reasons. So I have only really sold cookies between a ($36)dozen to ($72)two dozen per order at $3 per regular sized cookie. A few days ago I got a message from a friend saying that she would like me to make 100 cookies for her wedding coming up this mid October. The cookies shes requesting are pretty simple and im struggling with the pricing. 100 cookies at $3 per cookie would make it a $300 order and its making me second guess myself. I feel like from the customers perspective, it feels like it's too much. Thoughts?
Hi! Pricing cookies is difficult. You have to take into consideration not only the ingredients and supplies, but the time that goes into creating them. If you're not comfortable charging more than $3 per cookie, that's totally fine, but I would not recommend giving discounts for larger orders 🙂
okay! Thank you so much. 🙂
I am a 65yo woman who was raised by a mother who baked beautiful, extravagant wedding cakes in our "double" oven and out dining room table! What a different time! But that is how she was a "stay-at-home" mom, helping out with the finances. Whenever she would make a wedding cake for any friends or family members, she would, on their wedding day say, "the cake is my gift to you." Always. No matter how but or small the cake! My mother was greatly loved and admired until the day she died. I cannot believe the cost of cookies!!! My goodness...I would NEVER be able to afford something like that!!
Hi Amber! I love watching your videos, your cookies are gorgeous!
Do you have any tips on making black icing? I keep getting a purple tint, or a grey.
Thank you so much, Sarah! Here are my tips on making black icing 🙂 https://www.sweetambs.com/tutorial/tips-on-how-to-make-black-royal-icing/
Hello!
I purchased your cookie recipe and LOVE IT! So I played around with it a bit for a different flavor. I found that using wildflower honey harvested locally, mexican vanilla, and cinnamon (in place of the cardamon) came out REALLY super yummy. The one issue I ran into was that the dough was pretty sticky and I had to keep adding more and more flour to stiffen it. I won't lie, I sort of just....eyeballed it until the dough acted right but I got it perfect in the end! Best cookie dough I've ever handled and made. They bake so soft and delicious. Thank you!!!!
That is wonderful to hear!!! Thank you so much for letting me know. Your combination of flavors sounds fantastic!
Hi Amber,
I just purchased your orange spice cookie recipe when I accidentally thought I was purchasing your sugar cookie recipe. I'm only looking for a sugar cookie recipe (what I assumed you used in your Youtube tutorial videos)
Who can I email?
Thank you,
Steph
Hi Steph! There's only one recipe, sorry for the confusion! The Orange Vanilla Spice recipe is the only recipe I have available in the shop, but you can omit the orange and cardamom for a plain cookie. Feel free to email me at info@sweetambs.com if you have any other questions. Thank you for your purchase!
Steph, you should try using the recipe. It's really good!
Hi! Do you recommend sending gingerbread men overseas? I want to send some decorated gingerbread men to my fiancé and mail usually takes 10 days to get to him (without the holiday rush). I’m worried they might go bad before he even gets them!
I don’t have supplies like heat sealers. I have plastic wrap and ziplock bags ~ maybe those could work?
Hi Kait! Gingerbread stays fresh-tasting for a long time, so ziplocks and plastic wrap will work just fine 🙂
Is there a way to add pumpkin flavor to cookies without causing them to spread?
Hi Amber! I became a big of yours after my 6 year old daughter kept watching your YouTube SweetAmb cookie channel. She will be so engrossed with your cookie decorating and she made for me to do the pool sugar cookie with decoration. I always been afraid t try sugar cookie because of the complexity and accuracy of every single thing because I tried once long ago and I failed. I didn’t fail to give up for my daughter and I tried again today after 3 years. Your recipe really boosted my confidence and helped me to make the sugar cookie with the decoration. Thank you so much for your help and expertise!!
I got a question tho -
Can I actually leave my wet icing cookie out in the room temperature? If yes won’t the air get into the cookie and make it soft?
Thanks a lot for your help and support!
Love,
Caroline - Mother to Jacynth Eliza (my daughter calls herself Amber Jacynth, she’s a great fan of yours!)
I have a question and I hope you can get back to me. I love this recipe!! This is the only sugar cookie recipe my very picky son will eat. He doesn’t like most sweets.
Here is my problem: i make the cookies and everything goes great until baking. I bake at the recommended time and temperature. The cookie bakes on top but the bottom feels soft and raw. I have lowered the temp and raised the baking time. I have made the cookies thinner. No idea what I could be doing wrong.
Please help!
Thanks you!
Catherine
Hi Catherine! I had a response written and I realized I was addressing the opposite problem! It's usually the bottom of the cookies that bake faster than the top! 🙂 So here's my updated response:
A convention oven works best because it will give a more even bake, but if you don't have a convection setting on your oven, I recommend placing a sheet tray on the top rack of the oven so that the top of the cookies don't get too brown before they're finished baking. Also, I use aluminum sheet trays with parchment paper to bake my cookies. If you're using dark or coated pans or a silicone mat, that might affect how the bottom of the cookies is baking.
I'm so glad you and your son are enjoying the recipe!
When it says 1 - 3/4 does that mean 1 and 3/4 or do you mean 1 to 3/4 depending on sweetness?
Hi Kery! It's 1 cup plus 3/4 cup 🙂
What about using ziplock bags instead of the heat sealer? I am just trying tk make some cookies last about 1.5 weeks. It doesnt look like thhe heat sealer sucks out air first?
Hi there, I am wondering the same, did you try the ziplock? Did it work? I was looking through the questions hoping for an answer.
Hi Amber. I just bought your recipe and the amount of dough is a bit much for me..is it safe to halve the recipe?
Hi Nadine! I don't recommend halving the cookie recipe, but you can freeze half of the dough for up to three months. Thank you for your purchase!
Can you freeze whole without cutting into shapes? I usually cut and freeze as you do but am waiting for ordered cookie cutters. Thank you.
Hi Irene! Yes, you can freeze the whole batch of dough without rolling/cutting them first.
Thanks so much for this information. Always good to have a refresher. My family loves your recipe. I use it all the time. I hope I can take another one of your classes.
Thank you, Pat! 🙂
Made my first trial batch of orange vanilla spice cookies. They are delicious. My favorite ever cookie recipe. I also decorated them as beach scenes, waiting for them to dry, I ate 2! Will be preparing about 200 plus cookies for my daughters wedding. So happy we came across your recipe. Another month before I will start preparing and freezing the cutout hearts. Thanks
That's awesome, Carol!! I'm so happy to hear that 🙂
Hi! I read above that you bake and flood your cookies on the same day. I have had issues in the past with butter bleed and started letting the cookies set overnight before flooding. It would be quicker for me to bake and flood on the same day. Do you have any tips as to why I would have experienced this butter bleeding and how to avoid it in the future. Thank you so much! I’m a big fan of all your info!
HI Amber! I just bought your cookie and royal icing recipe today and I'm so excited to use it! I definitely want to save time by preparing the dough and cutouts early on. I have a question for you, however. Do you add time to bake the cookies when you take them right from the freezer? If so, how much? I plan to make/freeze my cookies Tuesday night to use Thursday for an event Saturday. Thanks! I love your work. It's beautiful!
Thank you, Sharleen! If they're frozen solid, you will have to add another minute or two to the baking time. They should be very light golden brown around the edges and the bottom.
Perfect! Thanks! Another question (if you a moment 🙂 ). I made the dough tonight and it was very sticky. I added flour like you recommended but I don't know if I did enough. I added an additional 6 tbs and got nervous that I would over mix it so I got it to the point where it didn't stick to my finger when I touched it then I put it in the freezer. As I look at your picture above, mine didn't quite look as solid as yours. Any suggestions?
How do you get the flooding to dry level?
Hi Patrisha! You have to get the consistency right in order for the icing to dry flat. Read this post for more! https://www.sweetambs.com/tutorial/royalicing/
Hi I just purchased the vanilla orange spiced sugar cookie recipe but I can’t find the recipe Could you direct me as to what I should do? Thanks!
Hi Kelly! I'm sorry for the trouble. Please email info@sweetambs.com and we'll help!
Do you have any issues with colors bleeding when you pack and leave them in cello for a few weeks? How much time do you allow for drying between layering colors? Do you use a dehydrator?
Hi Elliza! This post has tips on preventing color bleed: https://www.sweetambs.com/tutorial/royalicing/
so after you make the cookies you leave them out exposed to the air over night to cool then the same after you flood them...so even after they're out exposed to the air for 2 days you put them in the cello bags and that will keep them up to a week once they are done? I'm new to all this ha ha and still learning about storage and how long to wait between baking and flooding and detail work
Or do you put them in containers overnight while they cool? I'm really lost on how to store them while I wait for them to cool or rather how long do you let them cool before flooding them?
Hi Kelly! It's best to flood the cookies on the same day that they are baked - they just have to cool for about 30 minutes or so (just until they are cool to the touch). Then leave them out in the open for at least 8 hours so that the icing can dry completely (I leave mine out overnight to make sure they are completely dry). Once the icing is dry, you can heat seal them in cello bags and they'll stay fresh for up to four weeks.
My cookies grow! I want them to be the same size as the cutter.
I stopped using baking powder and I still like the texture etc.
Could it be a temperature thing? Dough when malking it or refrigerating the cut out cookies before baking? When they grow they are just too much cookie.
Thanks- big fan
Greer
Hi Greer! You definitely want to keep the dough cold when you're working with it. I put the dough in the fridge or freezer to chill after rolling the sheets. Then, after cutting the cookies, I put them back in the fridge or freezer to chill again before baking.
Hi Amber
Will you be conducting any classes outside the United States ?
We love love love your work but live in Australia so could do SEAsia or Australia.
Thanks
Trish
Hi Trish! I don't have plans to teach outside of the U.S., but I hope to make it to Australia one day.
I've only attempted royal frosting once but I did freeze the frosted cookies, layering them between wax paper. Is there a reason you will not freeze them frosted? I'd like to "try" to make some for a baby shower and I know I could not handle making 60 cookies just days before the event...too stressful! Thanks, Barb
Hi Barb! Freezing or not freezing decorated cookies a matter of personal preference. I get too nervous about color bleed when they thaw (I've also experienced crystallization in the icing after freezing), but I know plenty of decorators who've had no problem with freezing and thawing! If you haven't had an issue with freezing cookies, then it's okay to go ahead and do it 🙂
I would like to order your book. Is your Royal Icing recipe and tips in the book? Love love ? your creative delights. Thanks, Holly
Thank you so much! Yes, they are in the book 🙂
Hello! Can you share the page where I can get the recipes for your cookies? with the exact amounts you need to use
Hi! The cookie and icing recipe are available here in my tutorial shop: https://www.sweetambs.com/sweetambs-cookie-recipe-and-royal-icing-recipe/
Hey there!
Where can I find an actual recipe for the dough and icing? Am I just not looking hard enough? That’s probably what it is lol. Your cookies are beautiful. And I’ve tried so many recipes/different techniques for royal icing. And haven’t found one that I’m totally satisfied with thanksin advance!! Happy Holidays ?
Thank you, Cristy! My cookie and icing recipe are available in the tutorial shop: https://www.sweetambs.com/sweetambs-cookie-recipe-and-royal-icing-recipe/
Hi! I used your cookie recipe and doubled the ingredients to make a giant batch. When I finished mixing, I noticed the dough was much drier than previous attempts, so I added enough milk to get the consistency I was used to seeing. But after the milk was mixed in, I realized I forgot to double the EGGS 🙁 They're in the fridge now waiting to be rolled and cut, but I was wondering if I should scrap them and just start over. I had signed up for a cookie exchange at work in 4 days so I don't know if omission of half the eggs would result in a shorter shelf life/inedible cookies. Any advice you could provide would be great!
Oh bummer!! Happens to the best of us. It won't affect the shelf life. I would just roll out a little bit of dough and test it to see how the cookies come out 🙂
I've recently started decorating cookies. I had a couple questions: Do you always use a piping bag tip? If so what size? Also, how fast does your royal icing tend to start crusting? I find it sometimes difficult to work with larger cookies if flooding the entire cookie then smoothing it out. By the time I get to the end my icing typically starts crusting and it becomes challenging to work with. Thank you, Amber!
Hi Amber, i love your biscuits and the uk doesn’t see this style of decoration often. If I seal a biscuit in cellophane, do I need it vacuum packed to last the 3-4 weeks? If I vacuum packed, would it last longer? I need to put a best before date on the ones I’m selling...Help!
Hi Angie! You don't need to vacuum pack the cookies, as long as they are heat sealed they'll be fine for a few weeks. However, if you do vacuum seal them, it's likely that they will last longer (I don't vacuum pack mine, so I can't say for sure how long) 🙂
Thank you for the lovely tips.. is there a possibility of skipping eggs... Can you please help with that.
Hello! Here is a post on vegan royal icing. It has a link to a vegan cookie recipe, as well: https://www.sweetambs.com/sponsored/vegan-royal-icing-meringueshops-egg-free-meringue-powder/
Hi,
Monique again. I bought your recipe for orange spice cookies thinking it was for plain sugar cookies. (The actual listing says only "cookie & royal icing recipe") Can I just omit the orange and cardamom?
I'll use the orange/cardamom as a gift for friend who loves orange, but can't have a lot because of digestive issues.
Hi Monique! You can certainly omit the orange and/or cardamom from the recipe 🙂
How do you store the cookies over night before you finish them the next day please?
Hi Johanna! If the icing hasn't dried yet, leave them out in the open preferably in front of a fan. If the base layer is completely dry and you need to store them for a night or two before finishing, you can put them into an airtight container.
I have a big order of cookies that have to be done by the 13th so my question is how soon can I start decorating them and how long will they be good to eat? I’ve seen that I can individually heat seal them but since I don’t have a heat sealer could I just tie the bag? And would it also be possible to put two in a bag together? Thank you!
Hi Delilah! I'm not sure how long the cookies will stay fresh if they're tied, but when they are heat sealed they will stay fresh for up to 4 weeks. You can put two in a bag together as long as they're being picked up or delivered. If they're being shipped it's best to wrap them individually.
How do you store cookies while you wait for the flooded icing to dry before adding details?
Nevermind! I see you already answered that question.
Do you have a recipe you recommend for gluten free dough?
Hi! I was scrolling through these questions and thought I could help with this one. I have had GREAT success with this recipe! I use the dough as I would with my regular cutout recipe--cookies keep their shape and taste delicious! I use the flour blend she suggests--equal parts Bob's Red Mill flours + xanthan gum. withhttps://flippindelicious.com/2013/02/soft-sugar-cookies.html
When making gluten free cookies, I read that we should use a separate oven than the one you use to make the regular cookies. Do you do that?? Seems like it would be impossible to make gluten free without cross-contamination.
Hi Adriana! A lot of cookie decorators avoid making gluten free cookies for this reason. For people who have celiac disease, the slightest trace of flour can affect them.
Wondering what size cello bags you use and what size heat sealer you have? Thanks!
How do you transfer your raw cookies to a baking sheet?
My last try to date was using a very thin angled spatula. The cut out cookies warped even though they were about 1 1/4 x 1 1/2 rectangles.
I live in a humid climate and was wondering how do I make it so my icing doesn’t run. Also how can my cookies dry faster so I can put a second layer?
Thanks for all your tips! Quick question, I'm making a cookie that needs the icing to be done in 2 steps and need to be done a day apart. How do I store my unfinished/ half iced cookies overnight the first day without them getting stale or hard?
Why don't you freeze frosted cookies?
I'm paranoid about the colors bleeding 🙂
I freeze my decorated cookies all the time. Here is what you have to do to make sure they do not bleed. I place my decorated cookie in a cello bag and just tape it shut. I than place all my cookies is a Rubbermaid container, place it in the freezer. When I want them I remove from them from the freezer but DO NOT OPEN YOUR CONTAINER UNTIL IT IS COMPLETELY AT ROOM TEMPERATURE. By doing this you will not create condensation. Try testing one if you don't believe me. But I haven't had a fail yet.
Have you successfully done this with cookies that have added sprinkles as decoration? Not a ton, just a few as embellishments here and there. Thank you!
Hi, I made snickerdoodle dough for my elderly mother, so she could take out a few at a time. My question is, can I roll them in sugar and cinnamon and freeze? Or would she have to roll them in sugar before she bakes them?
Question 1- when you roll out 3/16" and put back in the fridge for another 30 mins, do you rewrap it or would putting it on a sheet or something and covering it suffice?
2- one of the pictures in your article looks like it has edible flowers on it- if so- do you have a link for that article and/or how long do the flowers last like that on a cookie? Thanks for all the great info!
Hi Bridget! I don't wrap the sheets again for the 30 minute chill, but they are separated by parchment paper.
The rose petals are made of fondant! That video tutorial comes with my set of 20 lessons which are available in my shop. You can download the lessons or have a USB drive shipped to you with the videos loaded on it 🙂 Here are the links:
Digital Download: https://www.sweetambs.com/cookie-decorating-video-tutorials-1-20-recipes/
USB Drive: https://www.sweetambs.com/cookie-decorating-video-tutorials-usb-drive-scribe-tool/
I’m making 50 cookies for a bridal shower. I offered to individually wrap the cookies but they didn’t want that. What is the best way to transport sugar cookies that are not wrapped in cello bags so they don’t stick together, icing gets squished, etc.?
Hi Robin! Are you using royal icing? If so, the cookies can be layered on a platter and they won't get squished or stick together.
This might be too late, but I use coffee filters when boxing up cookies not packaged in cello bags. It sounds odd, but it actually makes for a pretty nice presentation when in a window box. When stacking the cookies, I'll sometimes fold the sides of the coffee filter down over top of the cookie that's in that filter and put the next filter/cookie on top - adding a little more protection to the cookie underneath if I feel it's necessary. I also buy the "Jr." sized coffee filters to use with smaller cookies.
HI! Helpful info. Any idea about packing and heat sealing chocolate chip cookies? I am starting at my local farmers market and would also like to make some ahead of time. Assuming best way is to just do and see what happens???? Also, I am assuming you don't suck the air out? I also use the poly food grade bags and sealer from Uline. TY!
Hi Amanda! I'd say that you could follow the same tips that I use for making decorated cookies (make and freeze the dough ahead of time). I find that the cello bags from nashville wraps are better for keeping the cookies fresh, but if they're only going to be wrapped for a few days, the poly bags should be fine. I don't suck the air out, I just seal the bags 🙂
Hi! I know you don't freeze decorated cookies, but do you think I could freeze white flooded cookies that I heat seal in a large cello bag, defrost them, and then hand paint on them?
Not an ideal situation but I am in a pinch.
Thank you for any advice!
You are truly amazing and I love following your work on Instagram. Where do you store your cookies while the icing drys?
Thank you so much, Alissa! I keep my cookies out in the open on a sheet tray while the icing dries. I put them in front of a fan for at least an hour and then allow them to sit overnight to dry completely.
How do you keep dark color royal icing from seeping into light colors?
Hi Eve! This post has tips on how to prevent color bleed: https://www.sweetambs.com/tutorial/royalicing/
Scroll down a bit to find the section on Royal Icing Troubleshooting Tips 🙂
I follow you on Instagram. You are one of my FAVORITE cookie makers. Your work is amazing. I just ordered your cookie and icing recipe. Can’t wait to try them. I love your tips on icing. I have learned a lot. Time to step up my game.
Thank you so much!!! Let me know if you have any questions along the way. Have fun!
Great info and you do such fantastic work! I am making cookies for my son's wedding and am trying to be a little more elaborate with the design than normal. My ? is that the wedding is on Saturday and I have to take the cookies on Friday. I will need to start earlier in the week but I don't want them to be stale by Saturday. What is the best way to store and transport them( we are in Texas driving 3 hrs in the heat)
Thank you, Lee! I would wrap each cookie individually in a cello bag to keep them fresh for the wedding. For transportation, you don't have to be as careful as you would if you were shipping them, but it's still a good idea to cushion them with bubble wrap or tissue paper. Place them in a large plastic container or cardboard box and keep them in the car with you rather than in the trunk so that they don't get too hot.
Your website is beautiful and super-informative. Thank you for sharing your background and knowledge.
Hey amber, I was just about to buy your cookie recipe, but I had a question. In some of your YouTube videos you use a chocolate cookie. Do you by any chance have the recipe for sale as well?
Thanks,
Saamiya
Hi Saamiya! My chocolate cookie recipe is here in this blog post: https://www.sweetambs.com/tutorial/latte-art-cookies/
Thank you!
Hi Amber,
When do you think you will do another Macaron class in your shop?
Thanks,
Pam
Hi Pamela! I'm not sure when we'll have another one, but I'll talk to Roy to plan something 🙂
Hi Amber,
My royal icing doesn’t stay shiny, gets washed out and dull. Any idea what I am doing wrong? Looking forward to baking your orange vanilla spice cookie recipe, sounds amazing.
Thank you so much!
Hi Erin! This post has some info on dull icing. Scroll down to the section on royal icing troubleshooting tips: https://www.sweetambs.com/tutorial/royalicing/
When you freeze your cut cookies and wrap them, are the 8 cookies touching each other? Or is there something in between them? Do you place them in freezer bags and then a container? Thanks for your help.
Hi Kimberly! Once the cookies are frozen solid, you don't need to put anything in between them. I cover the stacks of 8 cookies tightly in plastic wrap, but a freezer bag inside a container would also work.
Hi Amber,
Instead of making the dough and freeze it, can I actually make the dough, roll it and cut into the desired shapes without baking them and then into the freezer instead of freezing the dough only without rolling and cutting out?
Hope to hear from you.
Thanks Amber.
Yes that is exactly what she said she does. Rolls them out, cut, freeze for 20 min on parchment, when firm stack in piles of 8 and freeze until needed.
Amazing site just love you have inspired me especially with the galaxy cookies but also how you decorate the others love this blog!
Hi amber!
I'm such a huge fan of yours! U r amazing! I've been decorating cookies for several years now and have a question. I have abt 8 cookies out of an order for 50 where the icing just won't completely harden?!? Ccant figure out why! So re-doing then but can I put them in the fridge to speed up the drying process?! I don't have a dehydrator! Would love your input!! Thanks so much!
Gina @SugarSugar Cookie Co.
How long can you keep the cookies on the counter in a Rubbermaid tub?
Hi Mary! They'll stay fresh for a few days, maybe up to a week, if they're in a container 🙂
Hi Amber. 🙂 When you bake your Orange Vanilla Spice cookies directly from a frozen state do you add any additional time?
I follow your directions for when my cookies spread, but it didnt help. Any other suggestions? Is it possible my dough is too thin?
dont use bakingpowder in the recipe.
Hi Mary! I agree with susu's comment. Try reducing the amount of baking powder or take it out completely.
What cookie recipes are good for 3-4 weeks if heatsealed in cello bags? ?
Hi there!
your tips and tricks are really great thank you so much for posting them!
Im having difficulty when packaging my cookies that Ive wrote on using edible markers (I use Americolor). You said that when storing them you place paper in between each stacked cookie... do you do this for shipping to customers as well? what kind of paper do you use?
Thanks!
Thanks, Sarah! I only place parchment between the cookies when they're raw in the freezer. Once I ice them I just put them into the individual cello bags. I use FooDoodler markers, which don't seem to smudge as much as other brands do 🙂
I am looking for a Royal Icing Recipe that crusts, but stays mushy on the inside when used in a thumbprint type cookie......
Do you just have a plain sugar cookie recipe? I have been searching every where for one that was like the kind we got as kids from the Southpark Bakery in Rock Island, IL. They were soft but not too soft, butter flavored, so good! I love all of your tips. It may be the baker and not the recipes! :> I will check out your recipes. Thanks for this wonderful posting. (Sorry I don't know the proper name of it) Hey what's your opinion on Butter Flavoring by Wilton? Thanks again, Diane
Hi Amber, I absolutely love your recipe of Orange Vanilla Spice cookie. I made them for the very first time yesterday and the fragrance is just amazing! They taste delish! I must add - it was my first time ever making cookies from scratch 🙂 So, thank you for a great recipe. I just want to ask - would it be possible to reduce the sugar amount by 1/4 cup and still get the same result? My husband wants it a little less sweet. Than you so much!
-First time cookie maker
Hi I have a big order for July 11 and they going to be sent by courier anyway my question can’t make these like 2 weeks ahead and I have peeland seal cello bags should they stay fresh oh I’m doing fondant icing
Do you have a recipe for the soft sugar cookies. I see them mainly in our local grocery stores but since I do a great deal of baking during the holidays, I would like to get a recipe for the soft sugar cookies.
Omg! Thank you for all your incredible tips. I just have 1 question.
Do the cookies need any parchment paper in between when I stack 8 to be frozen?
Thanks in advance.
Hi Angelica! Once the cookies are frozen solid, you can stack them up without parchment in between 🙂
Does anyone have trouble with white flood royal icing separating faster.. having to remix constantly.. it starts looking transparent instead of nice white.
Hello! Separation happens faster when the icing is too thin. Try using a slightly thicker consistency and that should help!
Can I store decorated cookies in the fridge for a week? My daughter’s party is on a Saturday and I would like to make and decorate the cookies the weekend before.
I would like to know why my icing colour (once decorated and dried) after a day or two the colour changes. For example the white goes patchy and starts to go a bit brown, my colors start to fade. I let them dry completely (not using a dehydrator don't know if that will help. I package them between baking paper in an airtight container. Someone mentioned butter bleed. But not sure how to avoid that if it is that. Please help
Hi Tanya! It does sound like butter bleed. This post has information on how to prevent it: https://www.sweetambs.com/tutorial/royalicing/
Scroll down to find the section on royal icing troubleshooting tips 🙂
Hi! How long do you bake frozen cookies? My sugar cookies take 7 minutes, but do I add more time if they are frozen? TIA
I bake mine for about 10 to 11 minutes altogether when they're frozen 🙂
What would you suggest for making sugar free cookies? My mother in law was just diagnosed with diabetes and we want to make cookies but don't want to leave her out too.
Same question here
ive never did it but try Splenda and use a good coffee grinder to turn it into powder for the icing ..its worth a try taste it first though they have a lot of sugar-free cookie recipes but im not sure about sugar-free royal icing it may taste bad they have recipes online thesugarfreediva.com has recipes
Hi Michael! I've had a little bit of experience with baking using Splenda, but I haven't tried it in cookies yet. I would start there 🙂
How do you store the cookies between decorating layers please? I have tried for a crunchier cookie and usually store the cookies in an airtight plastic container after flooding and the cookies are always quite soft thereafter. Is it the moisture from the icing that softens the cookies? Sorry for what may seem like a silly question, I’m fairly new to cookie decorating and live in very humid Durban so I just want to be sure that soft cookies are unavoidable and not that they are going stale? Also I read here that drying in front of a fan helps, does that go for overhead ceiling fans or air conditioning too please? Many thanks!
Hello! It's important to dry the cookies out in the open so that the icing can dry completely. I dry my cookies in front of a fan (a ceiling fan and air conditioning will help), but since you live in a very humid climate, I would recommend trying a food dehydrator to dry the icing.
Thank you for your reply! I actually have been using a dehumidifier to dry the flood layer and then details after and the cookies are always soft. If I keep the same cookies in an airtight container without icing thy stay crisp so have to assume at this point that the butter cookie recipe I’m using will go soft after icing. I’ll have a look around for different recipes and experiment! Thanks again for the advice, have a very Merry Christmas ?
*dehydrator sorry!
So i followed the recipe steo by steo and my dough came out really sticky and gooey i had to had another cup of flour.
When you freeze the cookies... do you wrap each cookie individually?
Thanks for the recipe. LOVE the orange cardamom flavor combo
Thank you, Rebecca! I'm so glad you like it! I don't wrap the cookies individually when freezing them, I lay them out on a sheet tray until they harden, then stack them up to save space. The stacks are wrapped in plastic (you can use aluminum foil for an extra layer of protection against freezer burn).
Hi Amber! I have your royal icing recipe, and follow it to the letter. After I ice the cookies, the icing doesn't seem to get hard enough for me to stack and transport cookies. I have to keep them in one layer. Am I doing something wrong?
Hi Ruth! That's interesting. The icing should definitely be hard enough to stack the cookies. A couple of things that would prevent the icing from drying properly are the icing being over-mixed and too much food coloring. There are more tips in this post: https://www.sweetambs.com/tutorial/royalicing/
Amber, I have only been a cookie artist for 5 years but you have been a huge inspiration and teacher...Thank-you!
You are so helpful in sharing tips and information. I am still in awe of your amazing work and I must admit to copying many of your creations to share in my community.
Thank you so much, Heather!!
Hi Amber!
Im a big fan of your work! U r amazing!! I have my own little business and I'm issues always have is my red and whites always bleed if I use Them on the same cookie. I always let the first color dry overnight but regardless the red bleeds in to the white al the time?!? Any thoughts on how to fix!?!?
Thanks so much!!!
Gina M
Sugar Sugar Cookie Company
Hi Gina! Thank you so much! This post on royal icing has information on how to prevent color bleed: https://www.sweetambs.com/tutorial/royalicing/
Scroll down a bit to find the section on royal icing troubleshooting tips.
Hi :),
We have your recipes for cookies and royal. You wrote they will stay fresh for 3 to 4 weeks, but how long we can eat (how long are they safe to eat)?
Thanks in advance 🙂
Hi Ivana! The cookies will go stale after 3-4 weeks, but they will still be safe to eat long after that.
Is there any way to keep iced cookies from getting soft? Any possible way to keep them crisp!
5 pom cookie mom,
I always bake my gingerbread cookies ,cool refrigerate , then freeze them .
I pull them out when I can decorate .
After decorating I use the same process , cool refrigerate , then freeze.
When ready to bag pull out cookies let them come to room temp. then bag .
Works GREAT!!! Enjoy
I just purchased the cookie recipe PDF and I'm not sure where I go to access this?
Sorry, I received an email! ?
Ok, great!
Hi I have made cookies with roll out fondant topping. I am packaging them in a stack in a cellophane bag. Will the fondant get ruined?
Thanks
Hello. I want to make 130 cookies as favors for my daughter's wedding. I'm curious as to why you do not freeze decorated cookies. I was planning to make a couple dozen cookies every weekend or so for a few months before the wedding and freezing each batch. Now I'm thinking that may not be an option....
Thanks for your help!
I read that the condensation sometimes leave faded spots on the cookie, not always, but it can happen
I always freeze my decorated cookies. It keeps the cookie fresh and prevents super hardening with the Royal icing. I freeze them in airtight containers with two layers of wax paper between layers of cookies. When I am ready to thaw them, I simply pull them from the freezer and lay them on flat trays untouched for an hour. The icing looks wet, but as they thaw the icing is perfect. I even bag them before putting them in the freezer....not vacuum sealed...and again just leave them undisturbed to thaw for at least an hour. I have had no trouble with this method for larger orders for events and promotional cookies.
HAve you ever frozen flooded cookies, then defrosted and hand painted on them? Wondering if this is safe to do. Thanks!
In which cookies we can do icing?
Is der any specific flavor or dough or icing can be done in all types of cookies?
Hi! I am wondering what type of mixer you use?
Hi Nancy! I use a Kitchen Aid stand mixer.
I have just become infatuated with doing these types of cookies. I am not a professional baker, but this is my hobby. You are a true artist; your work is just amazing and I congratulate you with all your accomplishments. I hope I can plan to teach myself. Thank you for a wonderful web site and your talent!
Hi
how long can you keep the vacuum packed cookies without them getting soft or losing flavour? I've bought your recipe and i am going to give it a go. Can I substitute the icing recipe for one that uses less meringue powder?
Hi! Thanks for your purchase! The cookies will stay fresh for 3-4 weeks once they're sealed. If you're looking for the same results that I achieve with my royal icing, I recommend that you use my recipe. However, you can cut the recipe in half if you don't want to make so much at once. Please read this post for more information on royal icing: https://www.sweetambs.com/tutorial/royal-icing-consistencies/
Hi! I just bought and binge-watched both of your Craftsy classes! I took the Wilton decorating courses years ago and love to bake. I'm hoping to get back into it more, although 2 small kids at home keep me busy! My question is about baking your cookies...do you use a silpat or parchment paper or do you bake them directly on a sheet pan? Thanks! I can't wait to start decorating!
Hi Emily! Thank you for signing up for my Craftsy classes! I bake my cookies on parchment paper 🙂
How do you decide on the pricing of the cookies?
I would love some input on that also!
You are terrific and your tutorials very helpful. Thank you a million times! And, your cookies are absolutely beautiful.
Thank you, Janice! <3
How do you store the cookies while the icing is drying? It's hard to cover the cookie sheet with Satan wrap (it doesn't stick)
Hi Angelica! The cookies should be left out in the open while the icing dries. If you cover them up, the icing won't dry thoroughly 🙂
I adore you! Thank you for all the tips and troubleshooting and advice. You certainly make it less daunting and super friendly!!
Thank you so much, Amy!!
I'm new to cookie decorating and I'm wondering how you keep your cookies soft while the icing needs to dry overnight?
Hi Tawnya! The recipe that I use keeps the cookies from losing moisture and going stale while the icing dries. You can read more about it and get the recipe here in my tutorial shop: https://www.sweetambs.com/sweetambs-cookie-recipe-and-royal-icing-recipe/
Hi!
When you are working with a large order, do you heat seal individual cookies? Or could you put them on a paper plate or tray and wrap the whole tray to keep fresh?
Thank you!
Hi Leslie! I always heat sealed the cookies individually when I had a large order, but I always shipped my cookies, so that was the best way to keep them intact. But, if you're hand-delivering an order and the cookies will be consumed within a few days, I think it would be a nice presentation to place them all on a plate and wrap them up that way 🙂
Hi Amber.
I am an enthusiastic amateur cookie baker and I am looking foward to fo some cookies fo my daughter's party. I have a couple of questions:
1. How can I store the cookies when they are finished if I don't have a bag sealer?
2. How many days in advance can I bake and decorate? Timrbis of the essence if I am doing other things for the party. I will use your cookie and royal icing recipe that I bought from this page.
Thank you in advance and I love you work!
Thank you, Gabriela!
1) You can use tape to close the bags, just make sure there are no holes in the closure where air can get inside.
2) If you're using my cookie recipe and you make sure to close the bags so that no air gets in, the cookies will stay fresh for 3-4 weeks, so you can start well in advance.
I will do! Thanks again!
Hi Amber,
I'm a little nervous about mailing out a box of cookies with royal icing roses (3-dimensional) on them. How would you pile them into a box? Do you have any advice for packaging cookies that are not flat?
Hi Diana! When shipping cookies with 3 dimensional designs, you'll need to wrap each one individually in bubble wrap. Make sure that there's lots of cushioning around each cookie so that they don't get jostled around in transit. 🙂
Hey Amber, im having a hard time holding my bad in place when im piping my cookies.. its never consistently comimg out. It always ends up pushing up to the top of the bag. What am i doing wrong? (I dont feel like i put that much in the bag, do you fold yours over or something? Thanks for your help!
Sylaina
Hi Sylaina! I use bag ties so that the icing doesn't come out of the top of the bag. You can see those and other decorating supplies in this post: https://www.sweetambs.com/news/supplies-for-cookie-decorators/
Hi Amber,
I purchased the first 5 videos tutorials.
Can I purchase only the others that left or do I need to purchase all the 20 lessons package?
Thank you!
Hi Inbar! Here is a link for you to purchase the rest of the lessons (also sent to you by email): https://sowl.co/8RT83
Thank you for your purchase!
Hi Amber, I am starting a business and when I sell cookies I don't know if I should sell them individually in bags or vacuum sealed. What do you recommend? I decorate some with royal icing and others with fondant.
Thanks
Hi Amber! I have your craftsy class. I have a question please. I just bake for fun and do not sell my cookies but I do bag them up to give away. I just made shamrocks for a family party tomorrow. I buy the 4 x 6 bags with the ties. The heat sealer that you use and have the link for...will the 6" bags be long enough for the sealer? Those are perfect size bags for the cookies. Have you ever had a problem with your sealer? Before I invest in one I just want to find out from you. I assume they work well. I don't put my cookies on a platter without being wrapped because if they are on top of each other...you get marks from the butter on the decorated tops. grrr. Twisting the bags is a pain in the butt too. lol Thank you very much and always...love your beautiful, amazing work and appreciate all the tutorials you show.
Olá, por favor, preciso de ajuda, tenho feito a receita sua postada há muito tempo, mas agora ela está ficando quebradiça quando ainda crua antes de assar. Deixo na geladeira depois de feita enrolada no plástico, quando vou passar o rolo ela fica quebradiça nas beiradas. não sei o que estou fazendo de errado. Os biscoitos não estão saindo perfeitos. Você pode me ajudar? Obrigada O
Why baked, cookies on the black little bit? Thanks
It is a spice she adds to the cookie recipe
Awesome! Saw them in Victoria magazine! Gorgeous!!!!
Thank you, Mary!!
Hi, I will be selling decorated doggy treats, I believe similar to human cookie as in storing. What about showing and keeping the luster of the cookie weeks after? Any ideas?
Hi Amber, Do you sell a cookie recipe for your vanilla sugar cookies as well? I'd love to try it! Thanks!
Hi Gloria! You can omit the orange and cardamom from the original recipe for a plain vanilla cookie 🙂
Hi I was wondering if anyone has a good recipe for gluten free cookies? I've tried lots of options and no luck:(
Hi does anyone have a really nice tasty tried and tested recipe for the cookies??
Many many thanks
I use the Wilton recipe and it's so delicious! I have a hard time not eating them.
Thank you so much for sharing your tips!
Thank you for your generous helpful information.
I have a problem with my white royal icing discolouring if piped onto vanilla or ginger cookies. Any suggestions fot me please.
If I plan on shipping a dozen iced cookies from the Us to AU, do you have any helpful tips to try to keep them in tact?
Lots of bubble wrap, the box should not rattle at all. I have posted from the UK to AUS without issue x
I'm decorating cookies with sanding sugar.
How can I box a dozen at a time, without them sticking together?
I use bakery/deli tissue or wax paper between cookies when shipping. The cookies don't stick and the sugar/decorations stay put. I put them in ziplock bags and stack the bags flat, surrounded by LOTS of bubble wrap. I ship USPS Priority Flatrate ad have had no issues with breaking cookies.
Do you have recipe for eggless cookies too ?? N eggless icing ??
sweet and colorful
What bags do you use for heat sealing? Where can I get these?
When I try to pipe my frosting on the cookies it doesn't stick to them. Should I brush them with water or something?
Amber,
Every time I make my icing (using your recipe), I end up with a million bubbles. I've tried everything from letting it sit for a while then gently stirring, popping all visible bubbles with a needle, shaking and tapping it once it's on the cookie, etc. I can never get a smooth iced surface.
I use a hand mixer since I don't have a stand mixer. Is this my problem? Have you (or anyone reading this) been successful with a hand mixer? If it's not the mixer, what am I doing wrong?
I use a hand mixer and I had this issue the first time. It turned out I overbeat the icing. Try using the lowest speed in bursts until it's the consistency you need. That's what I have to do and I don't have the bubbles as much anymore.
Hi !
I would like to know the recipe for making cookies?
Tks!
Hi Amber,
Do you feel King Arthurs Flour really makes a big difference? I've just been using Gold Medal but will switch to get a better cookie.
Thanks! Your cookies are so amazing and I LOVE your videos
Hola Amber soy de Argentina, Buenos Aires. Quiero comprar los videos en español, hay disponible?
Gracias
Laura
All my cookies bake well and hold shape but when I decorate them with the icing I notice after a day that the butter I believe, sweeps through the icing and ruins the beautiful icing that was perfect the first day. What am I doing wrong???
Hi Rima! This post has information on how to prevent butter bleed. Scroll down a bit to find the section on Royal Icing Troubleshooting Tips: https://www.sweetambs.com/tutorial/royal-icing-consistencies/
Hey Amber! I don't ask many questions and try to read a lot but I haven't come across this one yet so I am taking my chances. I have found that even after my cookies have dried 12-24 hours if they are painted on with Wilton food gel (mixed with extract) or the icing is colored a deep color it is rubbing off on the plastic when I put the cookies in bags. It is driving me crazy and I can't seem to find the fix. I am questioning whether it is the type the gel I am using or if there is a drying technique I have not heard of. Any thoughts?
How do you keep the royal icing "glossy" looking? Mine seem to have a dull "finish" once dried??thanks
Hi Mary! Read this post to learn about making sure your royal icing dries smooth and shiny. Scroll down a bit to find the section on Royal Icing Troubleshooting Tips: https://www.sweetambs.com/tutorial/royal-icing-consistencies/
Can I package a sugar cookie covered with turbinado cane sugar in plastic bags. I was't sure if they would weep.
Good day i would like to know once i baked my biscuits they nice and hard but after decorating with royal icing and leaving to dry at room temperature the biscuits becomes soft.What can i do for this happening plz.I stsy in Cape Town South Africa
Kind Regards
Suanita
The same happens to me. Did you find any solution? The humidity is very high where I live.
Hi Amber! I am a nursing student and I have a few classmates who have a dairy allergy. I just purchased your cookie recipe and royal icing recipe. Do you know of a way I could make your recipe to accommodate their needs?
Thanks a bunch!
Thank you for the information. I am making my own wedding favour cookies and having my wedding abroad so I need to make and decorate my cookies 2 months in advance. Is there anyway of preserving them for that long?
Hi Lisa! I don't know of a way to keep the cookies fresh for 2 months, but you can try the royal icing transfer method. That would allow you to make all of the decorations several months in advance and then attach them to the cookies later. You can see how I used this method on my own wedding cookies here: https://www.sweetambs.com/tutorial/my-wedding-cookies/
Amber I think you are such a nice person sharing all you know about sugar cookies, I am obsessed with your page, you are so talented, your work is perfection plus and you explain everything so clearly for a beginner like myself, love you ?
Thank you so much, Sylvia!
You say you don't freeze decorated cookies. I have in the past and don't see any problems. Just curious why you choose not to freeze decorated cookies. BTW thanks for all the wonderful tips! I am going to be sure to apply them to my baking routine.
I'm glad the tips are helpful! Not freezing the cookies is a personal preference. I find that the cookies don't taste as good if they are frozen after being decorated. I also have huge fear of the colors running as the icing thaws 😀
I have been having an issue with my chocolate chip cookies lately. I have used the same recipe my entire life. The last few times I've made the cookie they've come out very flat. The first time it happened I thought my dough might have been too warm/loose, so I chilled the dough a bit to get the dough firm. It still happened. Next time I thought it was because I used my mixer, and my grandmas cookies were always the best, and I swear it was because she mixed by hand. I mixed by hand. It happened again!! Now I'm trying to think. I use the same quality ingredients (the "good" butter as my grandma called it is clutch) but Ive always bought store brand flour and sugar; I've never really given much thought to these ingredients. Could my flattening issue have something to do with my flour or sugar? Could my new measuring cups (just got a shiny set for Christmas 2015) be inaccurate? What's the main reason(s) my cookies could be doing this. It's seriously driving me insane, even though they still taste delish!! Any help would be greatly appreciated!
I've had this problem before and it was the butter! I decreased the amount and it solved the problem.
I love all of your Facebook cookie posts. They are simply amazing! I have a question about using engraved rolling pins. I have one with prehistoric animals which is adorable, but when the cookies are done - the animals don't show up so well. The recipe I use contains butter, sugar, salt, flour, water and baking powder. Should I try a different recipe? I make these cookies for my grandchildren using dinosaur cookie cutters. Any suggestions?
Thanks, KathyC
Hi! i found cracks in the middle of my cookie after I baked them for a few days and than it breaks. I don't know what I've done wrong
Hi amber!
Big fan of your work!
When I decorate cookies my icing tends to bleed does your recipe prevent that?
Is there a way I can prevent that while shipping them as well/how fast should I ship them after they are completely dry?
I bought your recipe and have my cookies raw, cut out, and ready to go in the freezer. Quick question: Do we grease the baking sheet? It doesn't specify in the recipe, so I am leaning toward no, but I wanted to double check!
Thank you!!!
Hi Kelly! Bake the cookies on a parchment-lined cookie sheet 🙂
I am going to start shipping but am concerned about the heat while they are being transported? Have you experienced this at all? It's currently over 100 degrees outside right now and would be much hotter in a mail truck.
Hi Amber!
Thanks for the tips! I am wondering if you have any advice regarding getting the cookies into the cello bags and storing them without luster dusts (painted on with 95% alcohol) from smudging / smearing?
I'm having a horrible time trying to get gold stripes painted onto black fondant cookies to stop smearing when getting them into their bags!!!
Please please help!!!!
I have purchased your sugar cookie and royal icing recipes and love them. I would like to frost the cookies with something different than royal icing (it gets to hard and seems to hide the cookie flavor). What type of frosting/icing do you recommend?
Hi Amber,
I've made your cookie dough recipe and it is now sitting in the fridge to chill, and have only just re-read this post to realise that my dough may have been too wet and sticky before I chilled it as I was worried about adding too much flour. I've yet to bake it but is there any way I can salvage a sticky dough?
Thanks!
Hi Karen! You can knead some more flour into it by hand before you roll it out 🙂
Is it good to just leave my cookies out on the rack to dry after initially icing them, or do you recommend covering them, or even any other drying method?
Hi! I'm new to this kind of baking. How should I store the cookies while I'm waiting for the first layer of icing to dry, so it doesnt go stale?
Also, will a plain plastic bag and heat gun work well enough to keep them up to 3 weeks?
THANKS!
Hi Rachel! You can leave the cookies out in the open on a baking sheet while the icing dries. The cookie recipe that I use prevents the cookies from going stale overnight. You can find it here in the tutorial shop: https://www.sweetambs.com/products-page/videos/
I haven't used a heat gun to seal bags, so I'm not sure if that will work. A plain plastic bag won't keep the air out as well as a sealed cello bag will, but it should give you a few extra days of freshness.
Can you tell me what should i use to make cooky and how much should i use ?! And how to make the cream for designe ? I made it befor and i really srewed up ☹️☹️☹️
Hi Roniaa! The recipes are available in my tutorial shop 🙂 https://www.sweetambs.com/products-page/videos/
How do you let the cookies dry without risk of them going stale in the process?
Hi Cherie! The recipe that I use prevents the cookies from going stale while the icing is drying. It's available in my tutorial shop: https://www.sweetambs.com/products-page/videos/sweetambs-sugar-cookie-recipe/
I have recently baked two batches of cookies, using recipes that I have previously used with great success, though this time they got air bubbles in the top and the most recent time had large concave bottoms.
I am not sure if it is an oven temperature issue or because I am using the kitchen aid to combine where I have previously used a hand mixer. I have am mixing to the same stage I previously had.
Please help!
Hi Diana! I find that air bubbles occur in my cookies if I've re-rolled the scraps too many times. They can also pop up if the butter/sugar mixture has been over-mixed.
I am making gift bags for my mom to give to people at work and want to put three or four in a bag. Can more than one iced cookie be put in a cello bag or will they get stuck to each other? any ideas on how i can make gift bags with more than one cookie inside?
If it's thoroughly dry (like more than 24 hours) you should be fine. However, I have found that if there is more delicate piping detail, that can chip and crack if you put two cookies in a cello bag. Another great option is a clear plastic box with lid. Craft stores may have it. I know Nashville Wraps has them. Hope I helped!
I have baked cookies love robots already
Iced ,and in freezer do I tray them Friday day before wedding and let them thaw on tray before putting lids on
Hi!!
I bought your cookie dough recipe! Im very excited to put it to good use, but i would like to know for how long i can keep the pre-maid raw cookies in the freezer?
Thanks!
Thank you for your purchase, Anne! You can store the raw cookies in the freezer for up to 3 months 🙂
I'm making a rather large order for a wedding in which they would like each cookie in a cell bag and tied with a ribbon...I have never made an order this big and no matter what I have tried, either my cookies become hard if I leave them out after decorating or the icing bleeds if I try to keep the cookies soft. What can I do?? Also, if I want to create a more 3D look to my cookies, should I be flooding, drying, and then layering with flood consistency or switch to medium?
I'm making a rather large order for a wedding in which they would like each cookie in a cell bag and tied with a ribbon...I have never made an order this big and no matter what I have tried, either my cookies become hard if I leave them out after decorating or the icing bleeds if I try to keep the cookies soft. What can I do??
Hi Amber,
I had an issue with my royal icing which was easy to apply as usual but after drying overnight I had concerns about the texture. It looked fine on the cookie but when I bit into it, it seemed brittle and too crunchy. This was same recipe I always use and I've not noticed this before. It was a humid weekend with heavy rains but not overly warm(I live in upstate NY). I appreciate your help.
Hi! I live I florid which is very humid and hot this time of year. I turn the air way down and put fans near my finished cooked while they are in the bags but they still sweat. What can I do to stop this! Can you make cookies in Florida lol!? Thanks for your help.
I feel for you! I know how difficult it can be to decorate in a humid climate. It sounds like you're doing everything right with the a/c and fans, so you might want to try changing your icing recipe next. You can see more tips on royal icing in this post: https://www.sweetambs.com/tutorial/royal-icing-consistencies/
I upgraded my AC unit when I had my home built so it also controls the humidity in the house. You may want to try a dehumidifier and start running it a day before you start your project. Get a large unit that has an auto shut off when the water tank is full. Some can be very loud so be sure to read reviews on them. Baking/sugar work in FL is always interesting. Also if you are eve working with gum paste/fondant give your flowers/cake accessories extra time for drying. And I don't make cakes for out-door venues or make sure the cake can be refrigerated until 20 min before it needs to be cut. Everything melts in FL!
My royal icing is always dripping over the cookie. How would I solve this problem?
Hi Sara! It sounds like your icing might be too thin. This post has information on royal icing consistencies: https://www.sweetambs.com/tutorial/royal-icing-consistencies/
Hello! My problem is that when I stack my cookies, the bottom ones get crushed...wet on dry icing for a puffy finish. Any ways to avoid this? I have tried letting them out to dry 24+ hours.
Hi Jessica! It could be that your icing was over-mixed, making it very fragile. When making your icing, only mix it for 3-5 minutes on medium-low speed. Read this post for royal icing troubleshooting tips: https://www.sweetambs.com/tutorial/royal-icing-consistencies/
Here's my problem. When I am waiting for the decorated cookie to crust/dry, I have to leave it in an open space over night/several hours..the next day the cookie loses its crisp. Do you face this problem. I end up with a load of soft decorated cookies. Pls help.
I have the same problem! Does anybody have an idea how to solve this?
Hi Jue! I actually prefer my cookies to be a bit soft, so I'm not the best person to ask for advice on that subject! However, some of my students who live in very humid climates use a dehydrator or a low oven to help dry the cookies and keep them crunchy 🙂
Hi!
My cello bags have a thin sticky strip to fold over and seal them. Is this enough or do I need to hear seal as well.
Cheers
Sara.
Hi Sara! I find that the heat seal works best at keeping air out, which keeps cookies fresher longer 🙂
Do the cookies really stay fresh with a sealer rather than storing them in an air tight container? I am making cookies this weekend for a fundraising event on Saturday and I'm wondering if I should just invest in the sealer to get them all done this weekend instead of during the week. What are your thoughts?
The event is next Saturday 4/16.
Hi Ivette! If you want the cookies to stay fresh for a week or more, it's a good idea to heat seal them. Some decorators use a hair straightener to seal their bags if you don't want to make a big purchase.
That is BRILLIANT!
Hi Amber,
I've had a really tough time lately keeping my cookies from breaking after they are decorated once they are put in a cellophane bag 🙁 Any suggestions?
Thanks so much! 🙂
Ashley
Hi Ashley! You might want to consider changing your cookie recipe. You can try mine (available in the tutorial shop), or visit Sweet Sugarbelle or LilaLoa for cookie recipes.
Yo compre su receta de galletas de naranja , pero me llego unicamente una hoja con la receta no venia ningun video de preparacion , por lo tanto no he podido saber si lo estoy hacendo bien , las galletas me siguen quedando deformes , que pasaria?
Yo compre su receta de galletas de naranja , pero me llego unicamente una hoja con la receta o venia ningun video de preparacion , por lo tanto no he podido saber si lo estoy hacendo bien , las galletas me siguen quedando deformes , que pasaria?
Hi! When you transfer cookies from the freezer to oven, do you adjust the bake time and or temp? Or is it still the same as room temp dough? Thanks!
Hi Amber, you do such beautiful work. It is so impressive! I've been baking and icing cookies for a while. They always tasted great but I've been getting better at decorating them. I was inspired by you to do a more elaborate design, and I just spent two days decorating 4 batches of cookies. They look good (nowhere near as good as yours...) and I was very proud of myself. But when we tried to eat one, the icing was very very hard, almost too hard to bite into. That has never happened to me before. Do you have any idea why this happened? Is there any way these cookies can be salvaged? Thank you so much.
I'm not sure what Amber's secret is...but I add a tablespoon of corn syrup to my icing. It adds to the sheen and helps keep the icing from going completely rock hard.
<3
She IS the inspiration though, isn't she? Mastering that brushed embroidery thing myself.
Thanks so much for your notes! 🙂
Hi , I love your cookies you're great .
kisses and thanks
Thank you! 🙂
Hello! I'm from Argentina, i really love your cookies! i had your instagram and facebook and it's amazing! could you give me the recipe of butter cookies?
kiss!!
I like to ship cookies. I want to use nice decorative cookie boxes, but I'm concerned they will be crushed during shipment. How do you use such nice cookie boxes without them getting crushed? Along with you cookies?
Thank you!
Hi Amber,
Love your tutorials, thank you! How do you keep the icing shiny even after they've dried? And how do you keep the flood consistency icing from bleeding over the cookie? Thanks!
Hi Amber,
would like to know what is the shelf life of a finished decorated cookie? I sell cake pops and would like to start selling decorated cookies. Can they last 2 weeks packaged in cello bags?
Hi Amber, I 've bought your lovely recipes and I want to make batches of cookies to go in a windowed gift box for Valentine's day. But they wouldn't be airtight in a cardboard box, how do I prevent them from going stale? I can see from you post that you do UAE boxes, are they individually wrapped inside?
Thanks for your purchase, Rachel! It's best to wrap the cookies before placing them in the box to prevent them from going stale. If you really don't want to package them individually in cello bags (sometimes it looks nicer in a window box without the bags), you can let the recipient know that they should be consumed with in 3-4 days.
Thanks Amber. I bought cello bags but I'm not sure whether to use them or not. I guess I will see how they look first! Thank you for the advice xx
I am really doing something wrong with my cookies, they all turn sugarie and hard. Doesn't matter what recipe I use. I really need help Thanks
Hello Amber, I have a question and I hope that you understand my English because I'm from of Latin America and I don't speak English very well, sorry. My question is how do to the cookies do not soften while you let them dry the royal icing decoration ?
Appreciate you answer me, greetings from Colombia ❤️
Hello Amber, I purchased your Orange Vanilla Spice Cookie recipe but after taking it out from the fridge the dough is crumbly. I have put it back to the fridge. My question is, should I wait and keep the dough longer in the fridge or should I add more water?
Hi Dominika! You can add a little bit of milk to help soften the dough 🙂
Thank You so much, at the end I somehow managed even without milk. It is another recipe I am used to so I had to process it other way. But the result is absolutely amazing. I love these cookies. So tasty! They keep the shape I want to have and no bubbles on the top, just a flat surface 🙂
That's great to hear! Thank you for letting me know. Glad it worked out!
I mean lessons in italian language
Hello Amber! First of hall You are an incredibile talent! Sorry for my sbaglia.....Im italian. I have a question, is it possibile buy your Seasons in italian language?
Can cello self seal bags work for a long shelf life to keep the cookies fresh. I am in the UK and I am struggling to find cello bags that don't have a self seal on. Please can I have some advice?
Hello Amber, I'm just wonderiglng for the packaging of cookies, can ziploc bags store them well for up to 1-2 weeks as well? I bought and baked using your cookie recipe: )
Hi Melissa! The ziploc bags won't keep the air out as well as a sealed cello bag will, so they may start to go stale within a few days. If you put them in a ziploc bag and then into an airtight container, that will help keep them fresh 🙂
How long can the orange vanilla spice cookie dough be stored raw wrapped in saran in the frig?
I wouldn't keep it longer than 3 days in the fridge. You can store it in the freezer for about three months 🙂
Hello Amber. I just purchased lessons #1-#5 and it has the recipes in a PDF form that can be printed out which is great! I love the videos. I am pretty new at this and I don't quite know about the recipe conversions.
How much is 70g of Agave Nectar? and 230g unsalted butter? 575 unbleached flour......etc. etc...
I grew up here in the U.S. and everything was always in Cups, Tablespoons, or Teaspoons. How do I convert that?
Hi Wes! The recipes in U.S. measurements should have been included, so I'll send you those now. Sorry about that!
I just purchased a sealer off of eBay. I will have to save a cookie to taste it after a couple of weeks. I can't imagine a cookie lasting 3-4 weeks. What a timesaver!
Ambs, I have a question for you.. you mentioned that be royal icing should be left to dry on cookie (or transfers) between 8-12 hours.. Is there a faster way? Even when I'm planning ahead, in case something goes wrong or my cookies are needed a day in advance with little notice, what's a better tip for getting the icing to dry faster? Is there even any? Thank you! Love your tutorials and designs..
Do you know if the FoodSaver seal option would work on the Wilton shaped treat bags? If i did this on a Sunday/Monday, would they hold until Saturday?
Hi Kat! I haven't use a FoodSaver for sealing bags. However, if you find that the FoodSaver is able to seal the bag, it would definitely keep the cookies fresh until Saturday.
I was wondering what your preferred thickness is for rolling out your cookies
Hi Meggan! I roll my cookies to about 3/16"
Thanks Bunches!!! My kids love watching all your videos with me from my one year old son to my eleven year old daughter. We even purchased your royal icing recipie and your cookie recipie. We can't wait to try them out. I thought when you bought them though you also got them with a flash drive and a scribe tool or is that something else?
Lovely post... Great tips on making perfect cookies...
How I wish I can see you make cookies just infront of me!
Once you are done decorating your cookies and before you place them in cello bags, where do you dry them and for how long. Thanks
You want to make sure your cookies are completely Dry BEFORE sealing them. I usually wait 16-24 hrs
I want to make awareness ribbon cookies, but I can't figure out how to decorate them so the end of one of the "ribbons" looks like it is on top of the other. Hope that makes sense. Any suggestions? ?
Curious, when you are boxing cookies for local pick up, do you stack your cookies or place them individually? Thank you
Hi Amber,
I am trying to plan ahead of time and would like to make my cookie dough before hand so my hands aren't so full, but how long would you suggest or how long do you keep your dough in the freezer? Days, only a couple hours? I've read that freezing too long can toughen the cookie, have you had this problem? Thank you!
How long can I freeze the cookies dough , I made mine month ago and now is that I have the time to make the cookies do you think the dough is still good. Thanks
Hi Sarah! It should still be fine. You can usually freeze the dough for up to three months with no problems.
How long should I cream the butter and sugar? I let mine just go and go and it gets almost runny
Hi Amber.
I am busy baking your cookies for my daughter's birthday using your Orange-Vanila- Spice Cookie recipe.
Is the cup size you are using
1 cup = 250ml ?
When freezing the cookies unbaked, do I need to thaw them first or can they go straight into the oven? How much longer do you think it would take to bake them? Thanks!
Hi Gloria! No need to thaw the cookies first. I just place the frozen cookies on a sheet tray and put them straight into the oven. I bake them for about 10-11 minutes.
Thanks so much for the quick reply. I have a batch cut out and frozen now in the freezer and wanted to give it a try. Congratulations on your marriage. May it be forever happy, fun and exciting! 🙂
Hi Amber! Thank you for your tutorials. I'm not sure if I got it right, are the cookies really ca. 2,50 thick in cms? Do they get flatter when they cool down? Your cookies are really small pieces of art. Almost a pity to eat them.
Thanks, Didi! The 2.5cm is referring to the thickness of the dough when it's chilling in the fridge before rolling it out. I then roll it to about 5mm (3/16") before cutting the cookies.
Hola, soy de Uruguay, amo tus galletas.!!! Sos mi referente y quiero comprar los tutoriales en español pero no se se como hacer, agradezco si me pueden ayudar.!! saludos.
Hola Ana Laura! Si quieres, puedo ayudarte a traducir algún tutorial. Soy maestra de inglés. Si quieres, me envias tu mail y nos ponemos en contacto. Saludos, Didi
hey there! I was wondering if you've ever had success with freezing decorated cookies? I have a large order for cookies on Halloween and I'm t tying to stay ahead of the game. Most of the other treats I'm making are freeze able, but I wasn't sure about how well the royal icing would do with defrosting.
Thanks!
I love all that you does!! i like to learn, i´m colombian girl! here aren´t things as this!! really i see all your work!
Thanks for the tips Amber. All the best for the upcoming wedding.
Good morning! Thank you for your site, I've gotten so many great tips and ideas! I'm just getting started with cookie decorating, and learning a lot! One issue I continue to have consistently is colors bleeding. When I do things that are one layer they bleed, and when I allow the first color to dry completely and then pipe details on the top the darker colors still bleed! How do you address this issue?
Hi Amber,
I made a batch of sugar cookies with your delicious recipe this morning, but won't be decorating them until tomorrow. How do I store them until then? Will they get soggy if I store them in a sealed container or zip lock bags? Thanks!
Hi Gloria! Allow the cookies to cool completely and then you can either place them into zip lock bags, wrap them in saran, or put them into tupperware containers and keep them out at room temperature. I haven't had an issue with soggy cookies when storing them this way 🙂
Hi, I usually put my cookies in cello bags and tie off with ribbon when making them for favors. You mentioned that you use a heat sealer on the cello bags to keep them fresh longer. Does using this technique eliminate the opportunity to use ribbon on the individually wrapped cookies?
Thanks!
Hi Jamie! You can still tie a ribbon on top if you use a cello bag that's long enough. The size that I use (3.5 x 5") is too short to both seal it and tie a ribbon. Check out Nashville wraps for different size bags: https://www.nashvillewraps.com/cellophane-bags/cellophane-bag/c-052839.html
Thanks! Is the sealed plastic hard for clients to get apart to open? Have you ever used the metallic food color meant for spraying to dye royal icing instead? I'd rather dye my royal icing then paint it when I'm using it on bigger areas. Thanks again!
The sealed bags can be difficult to open, but you can cut a small slit at the top above the seal before giving them to the customer to help make it easier.
I have used the Wilton metallic sprays and they do work well. However, mixing the spray into the icing doesn't work because the sparkle is not concentrated enough to show up. It's better to just spray it on the surface of the dry icing.
Your recipe is wonderful. After trying a number of others, I finally decided to purchase yours. So happy I did. The taste is amazing and best of all, the cookies are not boring like the sugar cookies in my past.
Hi there!
I made my payment, but did not get a digital download of my order. How long should it take?
Thanks,
Ali
Hi Ali, sorry for the trouble! I just sent you an email.
Hi Amber,
I have made my payment for a recipe. How long does it take to be emailed?
Thanks,
Ivy
Hi Ivy! I just sent you an email regarding your purchase.
Hi - First, thank you so much for such a wonderful and detailed tutorial ! I have a couple of questions. First, I have read you can also bake the cookies ahead and freeze them undecorated. Is there a reason why you freeze yours undecorated? Does it absorb moisture from the freezer?
2nd, would one of the food savers from Costco work? I do this mainly as a hobby and don't want to spend $80 for a sealer that would only work for cello bags.
I'm making cookies for my daughter's birthday and would like to have them decorated the day before the party. How would you suggest storing the iced cookies? I'm making flowers on sticks and put them in flower pots so up didn't want them sealed in bags. Thanks
Hi Amanda! If you're just going to be storing them overnight, make sure the icing is completely dry, then layer the cookies in tupperware containers with parchment or wax paper in between to protect the cookies from crumbs and scratches. Or, you can layer the cookies on sheet trays and wrap the trays tightly in plastic wrap.
Thank you for posting this information. I am opening a bakery in two weeks here in Lake Charles, LA called "A Spoonful of Sugar." Everyone has been asking if I make these type of cookies. I have never made them, but I would love to eventually be able to make them for my customers. If there is any advice you can give me for someone starting out, I would love to keep in touch with you and let you know how the process is going :).
question, so after they are dry you seal them in individual cello bags so they do not touch? I've never worked with one of those heaters. any cello bag on that link is OK with the heat sealer? seriously considering getting a heat sealer because these cookie projects are so time consuming it would be very nice to be able to make in advance and have their freshness locked in. A cookie is so easily dried out in any tupperware or plastic that's simply tied off with ribbon. Thanks! Mel
Hi Mel! Yes, the cello bags from Nashville Wraps work great with a heat sealer.
HI, I have made my payment for the recipe. How long does it takes to be delivered?
Hello! It should be delivered by email within a few minutes of making your purchase. I'll send another one now!
Hi, is there a recipe for the cookie and royal icing you make for all your youtube videos?
Hi Amber! Do all cookies iced in royal icing have a tendency to get hard? I love the way they look but I don't care for the taste once they harden.
Hi Amber,
Thanks for your advice. Can you send to me The basic cookie and icing for decorate cookie recipe?
I like decorated cookies by you ^^
Hi,
I purchased the cookie class on craftsy a few months back and just bought the cookie recipe yesterday off this site and haven't received the recipe for the cookie. Where would I be able to download this from?
Sorry about that, Jennie! I just sent you an email.
Hi, I have purchased the recipe for the cookie. Where do I view or download it?
Hello! It should arrive shortly by email. If you don't receive it within the next few minutes, send an email to support@sweetambs.com for assistance.
Right now it seems like WordPress is the preferred
blogging platform out there right now. (from what I've read) Is that what you're using on your blog?
hi. I would love to know the sizes of the tips you use for the royal icing. I want to try the traditional bride and groom cookies. I love your work. its beautiful and truly inspiring:)
Hi Amber!
I am new in this cookies thingy. I have a few Qs here:
1) what to do if the cookies after decorate with royal icing are stale and soft? How to make them crispy back?
2) if during rolling the dough, it was so sticky and oily what should i do?
3) can we bake and store the cookies first in the container and continue to decorate the next day?
4) for royal icing, if there are leftover can we just put in the room temperature in container or bottles? Then, continue to decorate the next day?
5) i tried to put the decorated cookies for dry overnight in a tray wrapped with plastic wrap but it still stale amd soft not crispy. Which step did i do wrong?
Sorry for lotsa Qs. My first time baking sweet cookies and decorating with royal icing
Thanks a lot
I would like to know if I need to let dry the borders before flooding. I see you border and flood at the same time, I've tried but it did not work. what have I done wrong?
Hi Ana! You have to make sure that you have the right icing consistency when flooding. Read this post for more information: https://www.sweetambs.com/tutorial/royal-icing-consistencies/
Thank you so much for the great advice! Your work is beautiful!
Thank you, Heidi!
Thank you so much for sharing this great post!
What do you use to color your icing? When I make darker colors like red, green, or black, I feel like I have to use a ton of food coloring and still don't get it dark enough.
Hi Diane! When making dark colors, I use Americolor Super Black, Tulip Red, and Chocolate Brown.
Hi! 🙂 This is a great guide. However, I'm looking at shipping cookies internationally. Any tips/advice for that? I am looking to make either cookies with unsalted butter or coconut oil. I would mail them through USPS so I want them to stay good for at least a week and a half. I have had success with simple butter sugar cookies.
Hi Melissa! The same tips apply to international orders. I've shipped many orders around the world, and the cookies stay fresh for weeks as long as they are individually heat sealed in cello bags.
hi Amber,
The cookies do not stick to each other when u stack them and freeze them in eights? Or do u wrap each cookie individually?
Thanks!!
Hi Theresa! As long as you freeze the raw cookies for 20 minutes on sheet trays with parchment paper in between the layers before you stack them, they will not stick to each other.
Such great tips!! Thank you so much!!
Hi! Do you have any tips for preventing bleeding in icing colors? That is one of the biggest reasons that I find myself waiting until the last minute to start decorating. My cookies will stay fresh for a long time if kept properly, but the colors start bleeding much quicker. Thanks!
Hi Olivia! Read this post for information on how to prevent color bleed: https://www.sweetambs.com/tutorial/royal-icing-consistencies/
Scroll down a bit to find the section on Royal Icing Troubleshooting Tips.
This was a great tutorial! I am definitely going to use many of these tips from now on.
Thanks, Tiffany!
Amber thanks for sharing such a great post. It looks like I will be getting a heat sealer soon.
That's great, Carolina! The heat sealer is a great tool to have around.
Hi, you have so many fans in Switzerland! Have you ever seen the Geneva water jet? Come and visit us, you the cocky goddess!!! 🙂
Olá Amber, sou brasileira, sua fã adoro e sigo todo seu trabalho.
Você tem projeto de vir ao Brasil para fazer algum curso?
Abraço
Ieda
Has anyone tried using a foodsaver machine to seal the bags or does it get too warm?
Do you bake and decorate the same day?
I bake and flood on the same day, and then I allow the flood icing to dry overnight. The following day, I finish the decorations and package them up. It is possible to bake one day and flood the following day, just make sure to wrap your un-iced cookies tightly either in plastic wrap or place them into an airtight container.
hi, could you give the recipe of the perfect cookie?
Hi Antonia! My cookie recipe is available in the tutorial shop: https://www.sweetambs.com/products-page/videos/sweetambs-sugar-cookie-recipe/
Hi Amber!
Can you please give me the perfect and just plain vanilla sugar cookie?
Hi, Amber. I bought your cookie recipe and it is amazing. I made some for a bakerr friend and she loved them. I would like to ask you, in case I cannot use vanilla bean, can I use vanilla extract instead? And how much of it can I need to add to the recipe? Thank you.
Hi Carolina! I'm so glad you are enjoying the recipe! Yes, you can use vanilla extract instead. I usually do two teaspoons if I don't have a vanilla bean on hand.
Hi Amber!
This is a great list of resources! Quick question: if we do not have a heat sealer, how would you recommend storing them? And for how long? Thanks!
Hi Morgan! If you do not have a heat sealer, you can close the bags with a piece of tape or a sticker. Just make sure to fold the plastic over a few times to help keep the air out. If you seal them well, they should still keep for a few weeks.
hi amber! i purchased your cookie recipe and it came out really really soft like cake mix!? when you measure out the flour is it packed or loose? thank you!
Hi Christina! If you're dough seems very soft and sticky, you should add a handful of flour at a time until the dough is stiff. I use the scoop and scrape method to measure my flour (dip the measuring cup into the flour and level it with my finger).
hello I have problema with the colors, they spread in the other colors. That doesnt happen when I wait at least 8 hours, but I usually dont have enough time. I use Americolor. What can I do?
I recommend that you read this post. It has tips on how to prevent color bleed: https://www.sweetambs.com/tutorial/royal-icing-consistencies/
Hello Amber,
Thank you for sharing this helpful information. Would you be able to tell me what size cello bag you use? Also, I remember a long time seeing a post with a photo of some of your beautiful cookies in a gift box. It was different from the photos in this post. Can you stir me in a direction of a supplier?
Congratulations on your upcoming wedding!
Best,
Martie
Hi Martie! I use a 3.5x5" cello bag from Nashville Wraps. You'll see it in the list if you click on the "cello bags" link in this post. I think the box you are referring to is most likely from BRP box shop. They have great window boxes!
Hey dear. I'm brazilian. Sorry about some mistakes in English. I'm starting to doing cookies here. But, after decorated them, they lost the crispie. Help me!!! Thanks!
Hi Amber!
First congrats on your upcoming wedding!
I've watched your class many times, I love it. You are a true artist! I tried to make "pearls", I piped them onto parchment paper, and when it came time to paint them with the pearl dust, they all became moveable! What a job. What kind of paper do you pipe them onto or maybe I should pipe them onto a cookie sheet directly. Oh and do you need to put a second coat of pearl on? Or do you not recommend it.
Thanks! You are awesome, Maureen (Phila)
Hello Amber! I'm Sandra from Chile. Today I purchased the pdf tutorial for the cookies and royal icing recipe. I'm super excited to try them out! I am an amateur cookie decorator and I make lots of mistakes 😛 I'm sure that with all your tips I'm going to improve. You are a true inspiration 🙂 Royal icing bleeding is my worst nightmare and I want it to be over!! Thank you for your wonderful cookies.
Thank you, Sandra! I hope you have fun decorating!
I LOVE the fern and the bee cookies, and the brush embroidery are so pretty! I made some using an impression mat instead of painting the honeycomb effect. No luck with the little bee though! lol
Hi there, I purchased your recipe and have sent emails to your support link with no reply, hopefully someone here can help. I made the cookies just as described and the texture came out perfect but the cookies are too sweet, like they hurt my teeth, any way to reduce the sweetness without changing the texture to much? Thank you to any help.
Hi Rosy,
I sent you an email yesterday. I'll try sending again.
I would like to know the same thing about how to reduce the sweetness please.
Hi Mary! My advice to Rosy was to try reducing the sugar in the recipe. I have not experimented with reducing the sweetness, so that's something that you'll have to play around with to get it right.
Hello Amber, I love your videos! I am going to 'try :P' and make some cookies for my sons teachers as a thank you. If I bake them, decorate them, how long do I need to let them dry and could I then put them into plastic gift bags and give them to them the next day? or should I seal them differently.
Thank you
x
Thank you, Janine! I recommend that you let them dry at least 8 hours and up to 24. You can put them into plastic gift bags, just make sure to seal them tightly with either tape or ribbon if you don't have a bag sealer.
Hello,
would like to inquire about the nest brand to seal cookies in order to make them last longer.
Thank you,
fatima
Hi Fatima! I use the ULINE brand heat sealer. There is a link to purchase it in the Storage and Packaging section of this post.
Hi ,
I want to know how to store raw royal icing& how to store iced cookies with these icing &how long time
Hi Aisha, you can store the icing in an airtight container in the refrigerator for up to 10 days. There is information on storing the iced cookies in this post. Scroll up to find the section on Storage and Packaging.
Honey Amber. What a beautiful work you do! I am Brazilian and I want to start making these cookies. I do not speak English so I'm using google translator. hahaha sorry! your tips are great for those just starting out. thank you for giving us information so precious. I want to do something of quality. here in Brazil is not as good and I want to start making a difference. here is forbidden to use the white eggs because of Salmonella. We need to use powder. then, some products need to adapt. you advise me something to that revenues remain as close as possible to their? Can you give me a cookie recipe please !!! thank you for using your time to answer me. God bless you !!
Hi Christiane! I'm so glad you are enjoying my tutorials. You can use either meringue powder (I use Wilton brand) or dried powdered egg white to make royal icing. You can read more about royal icing here: https://www.sweetambs.com/tutorial/royal-icing-consistencies/
My cookie recipe is available in the tutorial shop: https://www.sweetambs.com/products-page/videos/sweetambs-sugar-cookie-recipe/
Hello amber,
I like to bake my cookies in the evening and decorate in the morning my question is how do I store them overnight? In the fridge? Please help!
Thank you♡
I am also wondering-- I do the same thing!
Hi Alicia! Store the cookies at room temperature. If you are going to be decorating in the morning, you can leave the cookies out on the tray, or cover them in a layer of plastic wrap overnight.
I paid for your cooking and royal icing and i see that the transaction went through via paypal. However it went blank I can not retrieve this. Can you help
Hi Molly! Sorry about that! I'll send you an email now.
I just ordered and paid for your cookie recipe and royal icing recipe through pay pal... but the page went blank and I was able to print the invoice or find out how I access the digital download... HELP! Please.
Thank You In Advance,
Carol Wright
Sorry about that, Carol! I just sent you an email.
When u freeze the unbaked cutout cookies and then stack them and wrap in plastic wrap, do they freeze together and stick so you can't get them apart easily for baking?
If you stack them together once they're already frozen, they won't stick together.
Hi Amber 🙂 I recently brought your cookie recipe and have just tried making it and it turned out VERY soft. I slowly added more flour in small handfuls, mixing by hand but it didn't improve very much. I think I probably added another 1/2 cup of flour before I decided to just put it in the fridge. How stiff is the dough supposed to be?
Hi Shannon! It should be soft, but not so soft that you can't handle it. You might have to add even a full extra cup of flour to get it to the right consistency.
Could I please have the sugar cookie recipe you use? Thanks 🙂
I recently tried making some 2 1/2 inch square cookies-i used my favorite go to roll out sugar cookie recipe and this is the first time it has failed me. I refrigerate the dough, roll them out cut the shapes and then freeze the shapes. When I bake the cookies the shapes are frozen- the method I use every time. With the squares however, some of them didn't expand at all, some became misshapen and some stayed perfect. Any tips on how to avoid this? Thank you!
Hi Christine! If you're using re-rolled scraps, it could cause the cookies to become misshapen. All of my tips for making sure that the cookies hold their shape are in this post.
can I make my biscuits and decorate them with royal icing 3 weeks in advance
How long can dough be refrigerated before rolling out to cut cookies?
I am learning so much from this site. It is now my favorite place to browse. Thank you so much for being willing to SHARE your knowledge with us.
Hugs, Pat
AKA The Happy Heart Baker
Qual valor do frete para o brasil?
Hello
I'm amazed by your cookies! They are absolutely stunning! I've tried a few cookie recipe's recently with my daughters but when we cook them they spread and loose their shape, what am I doing wrong?
Many thanks
Mas cada coisa linda heim...meu Deus! gostaria muito de aprender....
Não é difícil. O site do açucar União ensina.
Thank you so much for posting such beautiful designs! My wife and I are thrilled to try the marbled cookies for our daughter's birthday this summer. Do suggest freezing the iced cookies or should we plan on making them the day before? Thank you so much and again, beautiful work!
I am so glad I stumbled on to your blog! What exquisite cookies you make! Are you on Pinterest or Instagram? I'd love to follow you on those sites if you are on there. I already found you on Facebook and Twitter.
I make handmade soap and I am just starting to experiment with cake/cookie decorating techniques for some of my soap projects, so I find instructional piping and decorating videos so helpful. Even your videos are phenomenal!
Hi Amber, ive seen your work since a couple of years and i love it. I write you from Mexico. I have a little thing with the cookies i make. They stay nice and firm when i bake them and storage them in airtight container but once i decorate them with RI and i have to wait between one coat and another, they get soft and some other blogs and web pages say its normal because they are suppoused to be soft because of the humidity of the royal icing that has to go somewhere inside the cookie,,, but id like to ask you if there's a way they stay crunchy while decorated or all the other people are right about it. I hope you can answer me. I would be honored. You are my big inspiration. 😀
Thank you, Wendy! My cookies are also soft after I ice them, but I prefer it that way. Sorry to disappoint you! You could try leaving the cookies out uncovered for a day, although this might not help if you live in a humid climate.
Hi Amber im so glad you answered me!! Thank you so much :). It's ok they are soft i just tought it wasnt normal hahaha. Ive just made a beatles cookies, very funny by the way. I hope someday i'll be as much talented as you are. . See you soon. 😀
Hello!
I'm considering starting a small business with cookies. I have a sugar cookie recipe, glaze recipe, and icing recipes that I love. They have good flavor and the textures work well for me. My issue is a few days after I decorate my glazed cookies with icing, the color from the icing seeps into the glaze. I have no idea why or how to prevent it. Any ideas? THANK YOU!
Hi Melissa! I don't use glaze, just royal icing, but this post has some tips on how to prevent color bleed: https://www.sweetambs.com/tutorial/royal-icing-consistencies/
Scroll down to the section on Royal Icing Troubleshooting Tips.
Hi Amber! What size cello bags do you find are the best to individually wrap your cookies?
Hi Paige! I use the 3.5" x 5.5" bags from Nashville Wraps: https://www.nashvillewraps.com/cellophane-bags/cellophane-bag/sku-hbc32m.html
What size cello bags do you find are the best to individually wrap a medium size cookie? Thanks!!
Ola!Gostaria de saber se vc da curso a distancia pois moro no Brasil e estou encantada com seus biscoitos,sao muito lindos.Parabéns
Hi love you site an articles that you have my question is what is the best way to pack cookies for mailing i will be starting a baking eCommerce business soon i read other stories which are great about packing but i like to hear your best way of packing . thanks felicia
Hi Felicia! Please refer to the section on Storage and Packaging in this blog post for information on how I pack my cookies for shipping.
Hi Amber! I was wondering if you have any advice on shipping frozen cut out cookie dough (already cut in shapes). I usually only deal locally but I have a family member several states away who wants some dough cut outs. Would dry ice work? Have you ever done this or seen it done?
Thank you!
-Sarah
hi amber u dont have a basic sugar cookie recipi also how to add eggs instead of merian powder say 21 tables spoon how many eggs
Hi Ruzaika! I just sent you an email about it.
tks got it
I have many Christmas orders and most are for the same day. If I want to start early and store in heat sealed bags, can you tell me if you stack the cookies on top of each other or are they single layers in each bag?
Hi Kari! Once the cookies are individually wrapped in their cello bags, I don't stack them directly on top of each other, but I do lean them up against each other in rows (sort of like a deck of cards spread out on a table) to save space.
I have a question. I want to take my cookies from store to store to try and sell them. Its an old family recipe. What is the best way to package them so that they dont dry out? Plus they have icing and nuts on top I dont want the icing to get all yucky and flattened down on the cookie. Please help. Thank you
Hi Amber, biscuits are baked, biscuit edge irregular, how should I do? I will only a little English, sorry.
Hi Ziyu, please send me a photo of the cookies so that I can get an idea of what went wrong.
Hi Amber,
I have your cookie recipe and see that you recommend leaving the agave nectar out if they are sticky and adding additional sugar. Would you add the amount of extra sugar the same as the agave nectar?
Thank you so much! Your cookies are works of art!
Mary
Yes, that is correct! Replace it with the same amount of granulated sugar. I'm so glad you like my work! Thank you!
Hi Amber, me again!!
i wanted to asked you a key question regarding the Orange spice cookie recipe. I baked them and by the way the smell in the kitchen from the cardamom and orange zest was so enchanting! the thing is that I skipped the baking powder and....I think I made a mistake there because the cookie texture was more "sticky" in the mouth (I don't know if "sticky" is the right adjetive) but the point is that I feel I made a mistake skipping the baking powder, did I?
I was temped to not use it because I was worried about the cookies loosing shape. Besides my over is not the best because it does not stay in 350 all the time - oscillates between 325 and 375 🙁 - I totally need to buy a new one!
so by the way... any tips about temperature for cookies? what happens if the temperature is lower than 350? and if its higher?
all my best!!!
again looking forward to your reply!
Mery.
Hi Mery! I don't think that it's sticky because of that. If you live in a humid environment, you should take out the agave nectar and replace it with more granulated sugar. If the temperature in your oven is fluctuating, you'll just have to keep an eye on the cookies so that they don't burn when it gets too hot. At 325, it will take a little longer to bake, but it shouldn't affect the texture.
Super!! so it was definitely the humidity! no agave nectar next time then!! the cookies have a delicious flavor so I am definitely baking them again!! 😉
thank you so so much!
besos!!
Ambs for how long can I keep the cookie dough (cut in shapes) in the freezer? is a month too much? I would love to be able to have everything ready to bake in the freezer!! so I just need to worried about baking and decorating for each special occasion. I use round and square shape cookies the most. So being able to freeze them for a long time would be great! 😉
looking forward for your reply!! totally in love with your job!! 😉
Thank you, Mery! A month in the freezer will be fine. Just make sure to wrap them up tightly so that they don't get freezer burn.
SUPER!! thanks!!
Would those disposable clear frosting bags work? They are flat and triangle shaped, can be found at Michaels, Hobby Lobby, online, as Wilton or other brand. You could cut a hole/slot for the stick and tie a ribbon or something around it and to secure the end of the bag. The bags come in boxes of 100 or more at a pretty reasonable price. Might be worth a try! Good luck, Connie! -Pam
Hello!
I need your help in wrapping a royal iced cookie. The shape of the cookie is a pennant with a pop stick to look like a pennant flag. The size of the cutter is 5.5" . I can't seem to find a treat bag to to fit with the pop stick. I can't seem to figure a size to cut using a cellophane wrap because when I try to wrap the cello under the pennant toward the pop stick it become very bulky. I not convinced that plastic saran wrap would work in light of using royal icing. What can I use to wrap these cookies?
Thank you for your help in advance,
Connie
quiero aprender pero no ablo ingles
Hi Amber! I have been really enjoying watching your videos, reading your posts and tips, and I even purchased your basic package of recipes and made your orange-vanilla cookies last night. Yum! I am decorating them and sending them off to my cousin's bridal shower this weekend, but I am worried about packaging them and sending them in the current heat wave we've having. How long would you suggest waiting to let them dry before packaging them in cellophane, and any tips on dealing with the warm weather? Will the cookies hold up, or will the receiver end up with a melty, smeary, sticky mess? Thanks for all that you do! If you ever come out teach classes in California, sign me up! 🙂
Hi Beylah! I'm so glad you've been enjoying my tutorials! I let my icing dry about 12 hours before packaging them in cellophane bags. If you're using my royal icing recipe (rather than a glaze, for example), you won't have to worry about smearing or melting. The problem that you might run into in hot weather is butter bleed. More on that here: https://www.sweetambs.com/tutorial/swan-cookies/
Great! Thanks so much for the reply, Amber--especially while you're overseas. 🙂
Now all I have to do is pray that they don't break while shipping!
I have learned so much via your generous gift of sharing and would like to, firstly, say thank you. You've inspired me to use my artistic abilities. I just need to work on making things my own after learning all of your techniques! I just wanted to share that I was reading the above post and the link to the recycled paper you use in your packaging is broken. Do you use the shredded or regular?
Thank you, Chris! I just fixed the link. Sorry about that! I use full sheets of tissue paper. Here's the correct link: https://www.nashvillewraps.com/tissue-paper/recycled-tissue-paper/c-016124.html
Dear Amber
May I know how long can we keep the decorated cookies in air tight containers or in cellophane bags?
Hi Amber,
First of all, please let me say thank you for being such an AMAZING mentor and inspiration to novices like me! To say your cookies are "works of art" doesn't even begin to do them justice. 🙂
I have been using your Orange Vanilla Spice cookies recipe with great success and have a couple of questions:
- Do you grease your cookie sheets with butter or oil prior to baking the cookies? I have had difficulty getting the cookies to release sometimes.
- Do you prefer darker metal cookie sheets or lighter aluminum-coloured ones? (Perhaps if you bake on silicone mats or parchment it doesn't matter?)
- I LOVE your tutorials but is there any chance you will be doing any seminars in Toronto (or Montréal) in the future? I would reorganize my life so I could attend!
Thank you again Amber. I, and your many fans, truly appreciate you willingness to share your incredible talent.
Thank you, Debra! I'm so glad you've been enjoying the recipe. I bake the cookies on aluminum sheet trays lined with parchment paper. No greasing required. I don't have plans to come to Toronto to teach, but I'd love to do that someday! 😀
Hey Amber!
I absolutely LOVE your work and all of your tutorials are AMAZING 🙂 Thank you so much for sharing your talents... It is such a blessing!
I have gotten RAVE reviews about my cookies since switching to your recipe!
I have a question about large orders and cookies that take a little longer to decorate. I have been baking them all at once and then decorating, but sometimes I worry that I've kept the cookies exposed too long and they're not gonna be fresh enough. For multi-step decorating, how do you keep them fresh and make sure icing is getting the proper drying time at the same time?
Thanks and God Bless!!
Hi Tiffany! I'm so glad that you're enjoying the cookie recipe!
When making large orders, I'll decorate a portion of them (about 4 dozen in one day, for example), then seal those up in cellophane bags, then move on to the next group. That way, the cookies that are finished first will stay fresh while the others are still being decorated. I hope that makes sense. I'm going to have to add this to the post. Thanks for the question!
Thanks so much for the quick response... Getting started this morning 😉
Have a blessed day!!
Did you ever freeze your cookies after baking but before decorating? If so, which do you prefer? Baking them first or freezing them first? Especially if you are making different shaped cookies?
Hi, I was wondering how to freeze raw cookies? do you put them in a freezer bag in one layer? or do you stack them with wax papers in between? thank you so much!!!
Hi Susan! I lay them out on sheet trays with parchment in between (wax paper would be fine, too). After they've been in the freezer for a couple of hours, I stack them in sets of 8 and wrap them tightly in plastic wrap. Once they're frozen solid, you don't have to worry about them sticking to each other.
I was wondering if it is normal to put in 1/2 cup of extra flour?
I made the dough exactly as it says to in the recipe but it was sticky, so I added spoonfuls of flour until it no longer stuck to the sides of the bowl. However, it is not as stiff as the one in the picture above (when you made it).
It was still soft enough where if I put it in my hand it would sink a little over my hand, but I put it in plastic wrap and put it in the fridge, hoping it would stiffen up.
Yes, it is possible that you would need to put in that much more flour in order to get the dough to the correct consistency. Even if all of your ingredients were measured exactly according to the recipe, there are many factors that can affect the outcome including the climate where you live, the size of your eggs, or the way you measure a cup.
Hi Amber! Question... I can't see this link: For tools and ingredients that I use for baking and decorating, visit my recommended products page. I just see the cookie pic. Can you help me out?
Thanks a lot.
Hi I love your work! I'm from Peru and I couldn't find merengue powder here. I know that another option could be pasteurized egg white, but it's too dificult to find it. Do you know how can I pasteurize my egg white or what should I add to the royal icing recepy to make it more durable.
Thanks!
I really want to buy your tutorials but I not sure if I will capable to do tha royal icing if I don't have the merengue powder or tha pasteurized white egg.
Hi Amber, I am about to try your orange spice sugar cookie recipe and was wondering how you measured your flour--scoop or spoon into measuring cup? If you have the weight that would be helpful. My mother taught me to always spoon the flour into the cup, but I have found this only works when the recipe writer was taught the same way 🙂
I'm about to try your Orange Vanilla Spice Cookie recipe and I'm crossing my fingers for little to no spread. I have searched high and low for a good recipe/technique that doesn't require me to have to recut after backing (which makes ugly edges) and have so far been disappointed. Wish me luck! I hope your recipe and technique is "the one"!
Love, love, love your cookie talent. Such beautiful, edible works of art! Big fan.
You mentioned after flooding a cookie it helps if its not warm in the room, and even have a fan blowing on them. Why can't they be put in the frig (on a cookie sheet) to dry? I'm afraid my cats will get to them if laying out in my kitchen.
Freezing the pre-cut dough would be a huge time saver. I make the traditional decorated sugar cookies; butter, sugar, eggs, vanilla, flour baking powder & salt. Do you think I would be assuming correctly that your freezing the dough method would work with other cookie recipes? That would explain how yours are not out of round. Your cookies are truly too beautiful to eat.
Thank you, Cindy! Keeping the dough cold does help my cookies to keep their shape, so it's worth a shot to try it with your recipe! Let me know if it helps.
Hi,
I struggle on making flood icing, any tips?
You might find this post to be helpful: https://www.sweetambs.com/tutorial/royal-icing-consistencies/
How long can you keep dough in the fridge after making it? Thank you for all your wonderful tutorials.
I'm glad you like the tutorials! I don't keep the dough in the fridge for more than 2 days. If I'm not going to use it right away, I'll just put it in the freezer.
Amber, Thank you for sharing your talent. I can't wait until the holidays just so I can make the Christmas tree cookies for friends and family!!! I am hoping to attend Cookie Con in March and eventually sell my cookies once I get the confidence. Will you be offering classes in NY soon and if so do you have an idea when those may be? Do you travel/teach in the NH/MA seacoast area at all? Love love love your work. Destinee/Sweet Hill Cookies
Hi Destinee! I will be teaching classes in Cornwall, NY later this fall. I'll be posting a schedule on my website and facebook page as soon as I set the dates! It would be great to see you at CookieCon. Thanks for stopping by!
Hi Amber! Am I crazy if does pink gel food color from both Wilton and Americolor get an off smell when wet and an off taste when dry? I use pasteurized egg whites for my RI. Also wondering why everyone uses meringue powder and not thd egg whites so much? Thanks!
Hi Kristen! Sometimes the dark colors like black, red and brown have a funny taste, but I've not heard of that happening with pink. I use meringue powder because it is more convenient and also for safety reasons, but I suppose if you're using pasteurized egg white, there's no problem! 🙂
Hi Amber,
I made your cookie recipe and it was delicious. By the way your work is absolutely amazing. Everything looks so delicate and elegant. Thanks for sharing your talent with us.
I have a few questions regarding the cookie recipe; The cookie is suppose to be soft inside and outside or just in the inside and crisp on the outside? Mine were soft in and out. How much do you sell the samples? When you take them out of the oven you let them cool in the same sheet pan? Once cool down you wrap them with plastic wrap? I'm planning to decorate them with fondant but my concern is if the cookie will dry out if I let them on the sheet pan while the fondant decorations are drying. It take like 2 days for the decorations to dry completely.
Thanks in advance 🙂
Thank you so much, Nayeli! The edges are somewhat crisp, but the inside is soft. You could try leaving them in the oven for a minute or two longer if you prefer. I let the cookies cool on the same sheet pan and then transfer them to a new sheet pan once they've cooled completely. I usually ice them the same day that I bake them to seal in the moisture. If you apply your decorations right away, they should be fine to sit out for a couple of days. Just make sure to not bake more than you can decorate in one day so that the undecorated cookies aren't sitting out for too long. If a customer is asking for a tasting sample before they place an order, I give a small bag of 1x1" squares at no charge, but I ask that the customer pay shipping. I hope that helps!
Thank you 🙂
Hi Amber,
How long can the royal icing be kept in the fridge? and do you need to beat it again once taken out?
Hi! I keep mine for up to 10 days in the fridge. I usually just mix it by hand when I'm ready to use it again.
Thank you, so do you keep it in an airtight container or you cover it with a cling film or something?
Yes, I keep it in plastic wrap until I'm ready to use it
Amber, once the cookies are frozen, when it comes time that you want to bake them, do you bake them for the same amount of time as if they had not been frozen?
Hi Jennifer, it takes a couple minutes longer to bake them when they are frozen. I usually bake mine for 10-11 minutes.
Thank you! 🙂
Such a helpful post! Thank you so much for sharing this info with us! Today I made dough, rolled, cut and froze all the cookies for the next 3 weeks! Can't wait for your next post!
😀
Hi Amber,
I just started reading your blog recently and want to thank you for sharing so many of your past experiences and tips!
Thank you, Doris!
Amber, I'm wondering how you package your cut, raw cookies for freezing? On trays? In ziploc bags? How do you keep the raw cookies from becoming misshapen?
Hi Lisa! I wrap the raw cookies tightly in saran wrap. Before I wrap them, though, I'll let them sit in the freezer for about an hour so that they don't stick together. I only handle them when they're frozen to keep them from becoming misshapen.
Okay, will try that. Great idea! Thanks for sharing! I've learned so much from you, and your videos are the BEST.
Thank you!!
Your tip about re-rolled dough was so helpful!
I was wondering why I was getting bubbles in my cookies!
Thank you so much!
That's great! I'm glad to help! Thank you!
I recently posted on my site how to heat seal cello bags using an everyday household item you probably already have...an iron! Check it out and good luck! https://www.facebook.com/SoCalCookieCo.
Thank you so much for the information on dough and freezing; I am going to start doing that especially with multiple large orders to fill simultaneously!
I'll be making some sugar cookies very soon for a mother/daughter tea, and freezing the precut cookies will definitely save me a lot of time!
When you're ready to use the cookies you've frozen, do you transfer them directly to the oven to bake or let them thaw just a few minutes before baking?
Thanks so much for the helpful post!
Hi Hailey, I transfer the cookies to a room temperature sheet tray just so I'm not putting a freezing one into the oven, but the cookies themselves are still frozen. I don't let them thaw before baking. Thanks for your comment!
I love your beautiful cookies! I don't have a heat sealer but use a mini hair straightener that I never used. It works great!
Great idea!
u'are amezing amber realy like ur cokies:)
Thank you, Halima!
Hello!
I adore your cookies! they are lovely 🙂 I'd like to ask you a question: once the cookies are frozen, do you put them directly into the oven? I mean, the frozen cookie? or do you defrost them? Thank you in advance, you will probably save me from throwing lots of cookies in the trash hahaha
Thank you! I transfer the cookies onto a room temperature sheet tray, but the cookies themselves are still frozen when they go into the oven. Thanks for your comment!
Nice post. I love my heat sealer and I also love my freezer for... make dough ahead, make/roll/cut dough ahead, make/bake ahead and I have also frozen RI decorated cookies as well as fondant decorated cookies with great success. I was told the trick to freezing success is to put the container on the counter without opening it until it comes to room temperature (I usually wait 4 hours or so). I am not sure this is important but it has worked for me so I am not going to test it otherwise 🙂
Good to know!! Thank you!
Thanks Amber, this was super helpful! I have just purchased your cookie and icing recipes and look forward to trying them out. I have always loved baking, but your talents and efforts have truly been an inspiration. I have never seen cookies as beautiful as yours, and they honestly put me in awe. Thank you so much for everything!
Thank you so much, Rachel!
I love my heat sealer. I use it for cookies, brownies, muffins, almost anything! I also use it to store any leftover candy or fondant designs that were not used.
I love my heat sealer. I freeze decorated royal icing cookies all the time with no problem. I haven't been successful with the glaze icing though for some reason....the colors tend to bleed during the freezing process. I have frozen the royal icing decorated cookies up to 6 months in a deep freezer and they still taste like they were just baked.
As a test, I froze some for a year. Slow defrost in fridge then on the counter. I was surprised to learn that they were still very soft. Disappointed that they had lost a lot of flavor in the cookie and icing.
I live in Arizona any advice on shipping during summer months?
It's tricky to ship cookies during the summer! I've had some issues with "butter bleed" in the past, where the butter from the cookie starts to melt and stains the icing. The best advice I can give is to ship them using the fastest method possible so that the package isn't sitting in a hot delivery truck or warehouse for too long. Also, you can make sure that someone will be home to accept the package when it's delivered so that it's not out on the porch in the sun all day. Thank you for your comment!
Thank you! I placed an order and am looking forward to seeing your work up close;-)
leah
Amber, what size heat sealer do you have?
I have the 8" x 1/16" sealer from ULINE. Here's the link: https://www.uline.com/BL_2253/Tabletop-Poly-Bag-Sealer-Impulse
This is very helpful! I think I will get a heat sealer so my cookies can last longer!! Thank you for sharing your tips with us.
Thanks, Kathy! I do love my heat sealer!