Your recipe calls for this, but can I substitute with that?
I only post recipes on my site that I have actuallymade, eatenand really enjoyed. The ingredients listed are each for a purpose, and are to my personal tastes.
If a recipe calls for something you don’t have, don’t like or can’t eat… feel free to experiment with substitutions. But I can not tell you what the results may be, as I have only eaten the recipe using the ingredients and proportions I’ve listed. Please feel free to use Google as a great source of information on substitutions, or use your best judgement and give it a try.
How long do sugar cookies last?
The Sugar Cookie RecipeI useis quite long lasting, and will remain fresh at least a week after being baked (when properly stored).
They areperfectly edible and delicious (when properly stored) up to two weeks, but begin to dry out after a week.
The way I care for the cookies is I bake them, then if I don’t plan to decorate them that same day, I allow them to cool, then layer cookies (between waxed paper or parchment paper) in a tupperware type container. OnceI decorate the cookies (either the day they are baked or a couple days later), the cookies need to be left out over night to fully dry before packaging. They will not get stale from being left out one day. The bottom of the cookie will (should) beon a baking sheet or parchment paper, and the top is covered with royal icing, so very little cookie is really exposed to the air. Oncethe decorated cookies have fully dried, layer between(clean) waxed paper or parchment paper in a tupperware type container, or bag individually, as desired.
How far in advance can I bake a cake or cupcakes?
Much of this answer is my personal preference, not law. Most baked goods are best the day they are made, still good the next day, and begin to dry out by the third day. If I’m pressed for time and will not be able to bake and serve a cake or cupcakes on the day they are made, I will usually bake the cake/cupcakes the night before,cover them well, then frost them the day they will be served. For frosted cakes, I usually store them in therefrigerator (especially if it will be a full day before it’s served), then bring to room temperature before serving.Cupcakes I almost always frost the day they will be served, but if you chose to frost them ahead of time,Iusually store them atroom temperature, looselycovered. In the heatof the summer, I may keep them covered in therefrigerator.
Where did you get that cookie cutter?
Um… I have no idea! I own literally hundreds of cookie cutters and have been collecting them for several years. I buy cookie cutters from a large variety of shops, and there is no way I can remember where each one came from. I have a posttitled (My Cookie Cutter Collection)that shows how I store and organize my cutters, and also lists some of my favorite cookie cutter sources.
Do you sell your cookies?
I do not sell my cookies (or any of my baked goods), but I have several talented friends who do beautiful workand I highly recommend.
I have seen and tasted cookies from each of these companies and feel very confident recommending them.
Local/Sacramento California area (these shops do NOT ship)-
(Lodi, CA) My Nana’s Cookies
(Elk Grove, CA) CJ’s Cookie Co.
Shops that ship nationwide –
ellenJAY (located in Mobile, AL, but also ship nationwide)
Do you offer Cookie Classes?
No, I currently do not offer in-person classes, but here is a list of talented decorators who do offer classes…
Cookie Con (location varies) – This is the ultimate “class”, this is a annual cookie decorating convention and show filled with classes, demos, shopping and fun!
California
(Sacramento, CA) The Floured Canvas
(Sacramento, CA) Sugar Sweetery
(Lodi, CA) Bee Love Cookie Co.
(Paso Robles, CA) Arty Mcgoo
(Anaheim, CA)The Cookie Studio O.C.
South
(El Paso, TX) Sweet Desert Cookie Co.
East
(Bellefonte, PA)Flour Box Bakery
(Richmond, VA) Sweet Bella Bakery
(Louisville, KY)Sweet June Bakery
I'm an avid baker and experienced cookie decorator with a deep passion for creating delightful treats. Over the years, I've not only explored numerous recipes but have also delved into the science and artistry of baking, especially when it comes to sugar cookies and cakes. My expertise extends to the meticulous details of cookie decoration, storage techniques, and even recommendations for fellow enthusiasts.
When it comes to the topic of recipe substitutions, I completely understand the curiosity and the desire to experiment in the kitchen. Having personally tested and enjoyed each recipe I share on my site, I firmly believe that every ingredient serves a purpose, contributing to the final taste and texture. I advocate for creativity in the kitchen, encouraging others to substitute ingredients based on personal preferences or dietary restrictions. However, I also emphasize that the results of such substitutions may vary, as my recipes are crafted with specific ingredients and proportions.
Let's delve into the key concepts mentioned in the article:
1. Sugar Cookie Longevity:
- The sugar cookie recipe I use is designed to remain fresh for at least a week after baking, provided they are properly stored.
- While still edible and delicious up to two weeks, the cookies may start to dry out after the first week.
- Proper storage involves cooling the cookies, layering them between waxed paper or parchment paper in a container, and decorating them only after they have fully dried.
2. Baking and Storage of Cakes and Cupcakes:
- Personal preference plays a significant role in the timeline for baking cakes and cupcakes.
- Generally, most baked goods are best on the day they are made, still good the next day, and may begin to dry out by the third day.
- Frosting cakes the day they are served is recommended, with refrigeration for frosted cakes if serving is delayed.
- Cupcakes can be frosted ahead of time and stored at room temperature, though refrigeration may be necessary in hot weather.
3. Cookie Cutter Collection and Sources:
- With a collection of hundreds of cookie cutters gathered over several years, I emphasize the impossibility of recalling the source of each cutter.
- I share details on how I store and organize my cutters in a post titled "My Cookie Cutter Collection" and provide some favorite sources for cookie cutters.
4. Cookie Sales and Recommendations:
- I do not sell my cookies, but I recommend several talented friends and their businesses for those looking to purchase beautifully decorated cookies.
- Local recommendations for the Sacramento, California area and nationwide shipping options are provided.
5. Cookie Decorating Classes:
- While I don't offer in-person classes, I provide a list of talented decorators who do offer classes, including details about the annual Cookie Con and various local options.
My commitment to the art of baking and decorating is evident in both the information I share and the recommendations I provide based on personal experiences and in-depth knowledge of the craft.
