ABOUT OUR DOUGH

All of our cookie dough recipes were adapted from our mom’s original recipes. We’ve perfected them to create the perfect canvas for any cookie artist - with nice straight sides, sharp edges and a flat surface.
Our cookies bake up soft and delicious with just the right amount of sweetness.
Our techniques for rolling and cutting the dough will help your cookies have clean cut straight edges and keep them from spreading while baking. Because you’re not adding extra flour to the dough as you roll it out, you’re able to use every last scrap!
Our cookie dough recipes are all written with instructions, bake times, and oven temperature for cookies rolled and cut at 1/4” thick. However, sometimes we like to roll and cut at 3/8” thick too. Thicker cookies tend to stay softer longer after they’re baked and they’re also our favorite cookie/icing ratio. See our favorite rolling pins for helping you achieve perfectly rolled cookies at either thickness - 1/4” & 3/8”
- If you’re adjusting any of our dough recipes for thicker 3/8” cookies, you’ll also need to adjust your oven temperature and bake time. We bake thicker cookies at 330 degrees for 20-24 minutes.
You can adjust baking times if you like a softer or crunchier cookie.
Don’t be afraid to experiment with flavors! We’d love to hear if you create a new one that you love!
YES! You can freeze the baked cookies! We’re always baking ahead to save time on decorating day. Allow the baked cookies to cool completely. Then, wrap them in plastic wrap and seal them in an airtight container before freezing. On decorating day, pull them out of the freezer and allow them to completely thaw before decorating, about 1-2 hours.
Sugar cookies maintain their freshness and flavor for about 3 weeks when stored correctly in a deep freezer.
Baked cookies decorated with royal icing are best when eaten within 7-14 days.
Baked cookies decorated with buttercream frosting are best when eaten within 2-3 days.