Comments on: Sugar Cookies 101-How to Make Amazing Cookies

By: Melissa Clifton

Melissa Clifton — Thu, 13 Apr 2017 19:11:08 +0000

Let me share a little insight and something I’ve learned the hard way! Hopefully it can and will help someone else.
I was told, by a VERY reputable cookie artist, that I should leave my butter out over-night and use it the next morning. DO NOT, I repeat, DO NOT do this!!!! I seriously thought something was wrong with my recipe (that I have been using for a long, long time). I even changed recipes. It was THAT bad! I have followed Lisa’s advice, and only leave my butter out for 1 hour prior to using it.
If you leave it out too long, your cookies will spread like crazy!!! And there is NO going back and fixing them!
I know that sometimes it’s just “easier” to set it out the night before, especially if you cook really early in the mornings, like I do most of the time, but PLEASE follow the advice given. Either get up a little earlier, set out your butter, do a few chores (not laundry tho….no one wants to do laundry THAT early, or at any other time of the day really??) set a timer for an hour and get to cooking! You will see a HUGE difference in your Cookies. They will hold shape perfectly!
Lisa, I cannot express to you how thankful I am for your blog. You have seriously taught me so much! I like to give credit where credit is due, and you certainly deserve the credit for me being where I am today and for the success I have achieved this far!
I used to read more blogs than I can count! I have now narrowed it down to 3! Yours, Pams, and LilaLoa. You three are AMAZING!
Thanks for all you do for your “fans”, for all the tips and for making me laugh! ???

By: Lisa

Lisa — Thu, 06 Apr 2017 11:19:53 +0000

In reply to Patti. Hi Patti! Thank you! Someone at Cookie Con told us to look at the Dollar Tree. I'm going to swing by there today and see if I can find them! I'll let everyone know what I find.

By: Lisa

Lisa — Thu, 06 Apr 2017 11:18:34 +0000

In reply to Kim P.. Glad you liked it Kim! I'll be posting the next one very soon! ;)

By: Kim P.

Kim P. — Sun, 02 Apr 2017 21:59:53 +0000

Lisa, Thanks for the video lesson! No matter how many dozens of cookie I’ve baked…your lesson was a great refresher and I picked up some tips. The fondant smoother is a great idea to make sure I have that perfect canvas for my decorating. I look forward to the next lesson! Kim

By: Patti

Patti — Sun, 02 Apr 2017 21:58:53 +0000

Great cookie tutorial! Thank you for sharing. I LOVE the tip about the rolling the dough out on cutting mats. You can find those at the dollar store. Thanks again for the wonderful video.

By: Linda bowar

Linda bowar — Sun, 02 Apr 2017 16:32:00 +0000

I would like to be a pro cookie baker i how do i get started ?

By: karenb

karenb — Sun, 02 Apr 2017 03:33:26 +0000

Lisa, THANKS for this lessen!!! Even though I have been baking & decorating cookies for 3 years, I did learn a few things from your “Basics!” I only wish I would have seen this video when I first started out. It took me a lot of trial and error to find the equipment that worked the best for me and to tweak a recipe.

I follow a lot of baking blogs and ALWAYS read the reviews before I make a recipe. It never fails, 1/2 the reviews are from disappointed people that the recipe did not work out. I wind up emailing the person who wrote the recipe asking how she measures her dry ingredients. I also do this when I buy a cookbook.

You will be amazed at how people measure their ingredients!!! There was a Cream Cheese Cookie Recipe that I was dying to try and the creator of the recipe sent me a link to a video showing how she measure her ingredients. She scooped the flour out of the sack with her 1 cup GLASS measuring cup and shook off the excess until it was level! There was NO WAY I could duplicate the amount of flour she used!!! It was significantly more than a 1 cup dry measure!!!

I wish EVERYONE used a scale and measured their ingredients! It would make baking so much easier!! Did you know that Ina Garten Scoops her dry ingredients and Martha Stewart lightly spoons hers. So confusing……

I did get a oven thermometer several years ago after having my oven serviced for calibration. The technician told me that “non-commercial” ovens are NEVER precise and will NEVER heat at the right temperature all the time! I noticed this with my oven over the years. The temperature is always off a few degrees. Also, those oven thermometers lose their calibration after being tossed around in a kitchen drawer and should be stored in a secure place.

Looking forward to your next lessen.

By: Lisa

Lisa — Sun, 02 Apr 2017 01:56:21 +0000

In reply to Janis S. TheCookieMomster.

Hi Janis,

WOW! A fourth of a cup? That’s a lot! Having a scale takes all of the guess work out of it and helps to make perfect cookies every time.

Bear hugs,
Lisa

By: Lisa

Lisa — Sun, 02 Apr 2017 01:54:25 +0000

In reply to Rita. Your welcome Rita! Being good at the basics helps us bake good fresh cookies without stressing over it! Let me know if you ever need anything! I'm here to help! Hugs!!!!

By: Lisa

Lisa — Sun, 02 Apr 2017 01:51:36 +0000

In reply to Bev S..

Sounds like your going to get a new Kitchenaid Mixer and a lot less sleep! LOL Once you start baking you will never sleep again!

Let me know if you ever need anything. I’m always here to help!

Lisa