Renee, thank you!!!!!! I know this video is from 5 yrs ago so i hope you don’t mind another comment. This video is exactly what I needed! I knew it was what i was looking for right from the beginning when you said it would be a thicker cookie, last a couple days, and could handle someone holding it to decorate with Royal icing!!! My daughter was asked to bake 100 cookies for a Christmas party where they will be having a Christmas cookie decorating station. My daughter went to culinary school but it’s just starting out so she needs a tried and true recipe to make sure she is delivering a quality product. When i make cutout, reindeer hooves are falling off and whatnot so i knew she would need a better recipe. Now, after seeing this video, I’m confident she has something great to work with!! Thank you!! Thank you for sharing your knowledge with your YT friends! I for one am very thankful!! I printed your recipe from your website and she’s ready to go 😃🙌🏼
Kelly, You made my day! Your daughter will be a rock star with this recipe. My mother has a recipe that sounds a lot like yours. Her hooves fall off too! It took me a long time to perfect this and I've gotten so many compliments on the flavor and texture. It will hold up to the clumsiest of cookie decorators. It sounds like fun. Best wishes to your daughter! I hope she keeps this recipe for her entire career. Merry Christmas to you and yours, Renee
So glad i was able to find you again, i took a pic of the recipe from last year and decided to use it today, such a lovely dough, I’m trying them out with different topping as i am using a cookie scoop to freeze the dough balls for future use. They are yummy😋 Thanks again.
Gina, Thank you for taking the time to reach out to me! I'm so happy that you found me. You have such a great idea to freeze them. You can bake them anytime. Thanks for sharing and Merry Christmas to you and yours. Enjoy! Renee
OMG wsh I had seen the video prior to making my Christmas cookies, now I know about it will definitely be back to try this recipe out. Thank you for sharing!!
Oh no KIMBERLAND! There's always next year. This is such a tasty recipe for sugar cookies. It's the only one I ever make. You'll be so happy with it too! All the best, Renee
Hi v t, Thanks for the kind words! This is such a fantastic recipe. I get nothing but compliments on them - you will too! Have fun with your baking, Renee
Love the way you explain the process, very professionally done. I will try this recipe soon, I have 23 cookies to bake for my sons 2nd grade Christmas party!! Thank you
I'm nervous to try these. This is my third time trying out a different recipe, and I really hope these work. I need to get them done by Friday. I hope with your very detailed description I can accomplish these in time. I need some luck!!!
Right on Renee! Perfect recipe and techniques for thick cookies that hold RI well and ship well. In my experience, an alternative recipe is necessary for cookie designs that have "sharp" or decorative edges like character cookies; these often have tight spaces between the distinguishing lines, and those are the very features that identify, at first glance, what the cookie represents...You've done a great job here and I especially like your use of using powdered sugar and "pulverizing" the salt with your mortar and pestle! The only thing I would memtion is why Crisco is better than using an all-butter recipe. I know the reason and you do too - but others might not. One other thing, those thin cookie cutters, like HRM and a few other brands won't accommodate your recipe, which requires a nice deep METAL cutter, at least 1/2" or more. Some people don't realize that most of those cute, cheap, plastic cutters that are so popular don't cut sharp enough to obtain those beautiful clean, crisp edges that you created in this instructional video. THANK YOU.
Hi Lyn B, Your timing on this note is perfect! Thank you so much for your invaluable feedback. I'm currently working on writing a sugar cookie cookbook during this "downtime" for self quarantine. Your critiques were only mentioned in my outline as an aside - not a full explanation. It's wonderful to get advice from you because you've actually made these! It does get difficult to see the forest through the trees - as they say - while I'm being super focused. I'll be adding your suggestions to my explanations. The best part is that others will be able to get real understanding of why the process and ingredients go hand-in-hand together to get perfect results. I would also like to include a 'fast' sugar cookie recipe that doesn't require cutters and can be pre-tinted to come directly out of the oven decorated, requiring minimal (or no) icing. Is that something you would be interested in seeing as well? Thank YOU in advance! I so appreciate your kind words. All the best, Renee
Wow! Thank you so much for sharing this process in such great detail. I was looking for a rollout cookie for my kids to make with some friends and I came across your video. We will be giving it a try and I'm sure this recipe will make it into my recipe book so we can make them each holiday season!!
HI Laurel, You and your family will LOVE this recipe! It satisfies even the most particular taste buds. You'll all have fun making them too! All the best and thank you for the kind words, Renee
Hi Renee, I know Im resurrecting an old video🤣but, if I could ask, can this recipe be doubled? And if so, what ingredients do I need to watch out for when doubling? I make about 250 cookies for my church’s ministry and a larger recipe would be fantastic. I get raving reviews on OUR 😍 cookies. Thanks for your time.
Tambrey, I have never doubled this recipe so I wouldn't have good tips for you. If you try, please let me know how it goes. They are really delicious!! All the best, Renee
Thank you for the very detailed tutorial. I will be trying this recipe, But I'm wondering why you include the Crisco and not just use all butter, which is better tasting? TFS!
Hi Daniela, Thanks for asking! I use Crisco because I'm trying to control the spread of the cookies as they bake. Crisco keeps them more true to form than butter. Also, Crisco tempers the intensity of the butter and allows the slight flavor of almond to be detected. They're really a nice balance of flavors and I get so many compliments on this recipe. It doesn't disappoint. All the best, Renee
Thank you for your cookie video and recipe! They look scrumptious! I’m looking for a new Sugar Cookie recipe, better than the ones I have. Yours just might be the answer to my cookie problems. We’ll see, I’m baking on Wednesday with your recipe! 😁👍. Thanks!
Are these cookies sweet? Some recipes I’ve tried come out to be more like a shortbread taste and I didn’t like it. I’m looking to find a recipe that makes them taste more sweet if that makes sense!
Hi bailee, Excellent question! I'll try to answer this the best way that I can. I like shortbread which is very buttery tasting. This recipe is not very buttery tasting, although the texture is more like a shortbread than a traditional sugar cookie. The use of 1/2 shortening and 1/2 butter makes this the perfect in-between flavor. As far as sweetness goes, this is sweet dough, although my Mom's recipe (traditional soft sugar cookie) is sweeter. Her cookies don't stand up to royal icing though and I wonder if it's because there's more sugar in her recipe and therefore less structure? Hers are fragile. These are not fragile but they're still soft on the inside. So, I think this is the perfect in between recipe for texture and sweetness. What I love about mine is that you can pile on the royal icing and the cookie doesn't become TOO sweet. I really hope this helps! If you'd like the printable version here it is: reneeromeo.com/wp-content/uploads/2017/05/My-Best-Cut-Out-Sugar-Cookies-Recipe.pdf FYI - I've gotten compliments from the very best bakers in the family on these so they've stood the "Granny Test" LOL... Best wishes with your baking endeavors and please check out my In The Kitchen Playlist reneeromeo.com/category/in-the-kitchen/ for more recipes and cookie decorating ideas. Renee
Hi kinley, You can view and print the recipe directly from my website: www.reneeromeo.com but here is the direct link for you: reneeromeo.com/wp-content/uploads/2017/05/My-Best-Cut-Out-Sugar-Cookies-Recipe-Renee-Romeo.pdf Enjoy! Renee
Do these cookies freeze while not frosted and can be thawed out later to be frosted just a question I making a bunch of cookies for a wedding and I need to know
Misty, Freeze the cookies undecorated in a large ziploc bag. Make sure you separate layers with wax paper and suck the air out with a straw. They will last up to three months. Let them defrost an hour before icing. Best wishes! Renee
I Hope I'm not late to ask a question, I have High Ratio Shortening, would this work better than the Crisco, would like to make theses cookie for my Grand-Daughter's 1st Birthday Party Next Month. Please, I would like your help and advice in making this day special for her!!!!, Thanks for sharing your talent with the world, God Bless!!!!
kenzlee landry, To be honest, I've never used high ratio shortening in my baking. I know that it fluffs up bakery-type frosting better but I don't know about baking with it. Crisco is my go-to vegetable shortening for baking. I hope that if anyone else reads this question, they will have an answer for you. Perhaps a test-batch is in order. Now you've got me curious! I just discovered Lily White flour and made an AMAZING batch of lemon cookies with it. Grandma's Italian cookie recipe never turned out as light and puffy. I will experiment and turn out a video for you but (unfortunately) it won't be in time for your Granddaughter's party. If you try, please let me know how it went and I will share the results. Thanks for the great question! All the best and thank you for the nice note, Renee
Thank You, I have been struggling with my cookies spreading out of shape, the recipe that I have has a wonderful taste, but a lot of my cut-outs spreads regardless to what I do, I roll the dough out, let it rest in fridge our night, cut-out the next day, chill in fridge and then 10 minutes before baking chill in freezer for about 8-10 minutes. I will do a test and let you know how it turns out.
@@kenzleelandry8204 I so appreciate you letting me know. My Grandmother was a baker and swore by Crisco. My cutout recipe gets raves from everyone that eats it! I'm really interested to try the high ratio shortening. Happy baking! Renee
I have a question I have a party Sunday so I want to make the sugar cookie dough Friday cut out the shapes but not bake them till Saturday morning Do I leave the uncooked cut out cookies in an air tight container in the fridge or freezer? also I want to decorate them with royal icing Saturday, after they are done where do I store it? Do I cover it up or can I just leave them in the counter to dry for Sunday?
LilyRoseASMR, Great questions! Cut the dough out on Friday, place them on your cookie sheets and cover them with plastic wrap. Put the cookie sheets in the refrigerator to sit overnight. Unwrap and bake on Saturday morning. There is no need for the cookies to come up to room temperature - they will actually be less likely to spread and loose their shape. Frost them on Saturday and let them stay out to dry on cooling racks until just before bed (at least 3 hours or all day). If you don't have that kind of time then leave them (uncovered) in the coolest place to dry in your house overnight. Once they're dry (even if you have to wait until Sunday morning), place them in airtight containers separated by wax paper and then take them out just before Sunday's party. They'll be perfect! Thanks for letting me clarify. Have a great party!! Renee
Renee Romeo sorry one more question lol If I decided to actually make the cookie dough today and cut the shapes how do I store them? Then Saturday when I decide to cook them do I let them thaw before they go in oven?
Melanie Figueroa, Yay! This recipe has never let me down. I always get complements on it. I know you did too!! Thanks for sharing - I love to hear positive results!! All the best, Renee
RedButterfly613, You can keep the dough in the refrigerator for up to three days - any longer and you run the risk of the dough drying out. The baked cookies will last at room temperature (if they're covered or bagged) for at least a week (As an experiment, I kept one bagged in cellophane for 6 months and it tasted just as good as the day I baked them!). If you refrigerate after baking, I think one week maximum because they tend to dry out when refrigerated. Just don't refrigerate them after they're iced because the cold will ruin the icing. These are some great questions - especially if you're making these as favors that need to last a while. All the best with your baking, Renee
Renee Romeo Help! My dough is falling apart after I cut the shape. When I try to pick it up it just falls apart. I think I put too much butter or crisco. Do i just add more flour?
Hi Cindy, I roll the dough anywhere between 1/4 to 1/2 inch thick - depending upon how you like to see it. Just adust your bake time accordingly. You'll need to keep them in a couple minutes longer if they're 1/2 inch thick. Thank you! Happy baking, Renee
Hi Carissa, I'm sorry that you couldn't find the recipe. Here is the link: reneeromeo.com/wp-content/uploads/2017/05/My-Best-Cut-Out-Sugar-Cookies-Recipe.pdf If you're ever looking for more information about one of my videos, I usually have a write-up on my website (www.reneeromeo.com) below the video and have click-able recipes, links and projects lists there. I know you'll LOVE these cut-outs. Merry Christmas, Renee
Really?1 I've been working on SEO for a year and a half now. I didn't know this video was performing so well. All that work is paying off! It's hard to rank for that search term because it's so popular. Thanks for letting me know - they really ARE the best cookies - no lie. Thanks John!
Ssmiles, Absolutely! You may get hung up toward the end so you might have to finish the last little bit by hand. I hope you love the recipe! All the best, Renee
Hi Sandy, please go to my website www.reneeromeo.com. You can download the pdf from the link in the commentary below the video. Thanks for asking, Renee
Hi there! I’m so sorry but I’m in the UK. It seems everyone has different ideas of what an American cup measurement converts to in grams; especially for different ingredients. Because you make these cookies so much, would you be able to provide YOUR weights in grams please? Question 2: we don’t have crisco in the Uk. We DO have trex; a white vegetable fat. Will this work for your recipe; ie is the water content etc the same?! Arrrggghhh! HELP!! 🤗🤗 xx
Hi Cheryl, It's 128 grams. Basically follow whatever the internet says about conversions - they'll turn out fine. Also, I have never used Trex but it's probably close enough to our Crisco here that they'll turn out similar. The oils in the two products are different so I may suggest to cool the cookies on the tray before you bake them - just so that they don't spread during baking. I have used organic palm oil here and it tends to make the cookies loose shape a bit so I don't use that brand unless someone specifically asks for organic cookies. I hope this helps! Renee
JCYVY, Thank you for posting this! It also appears at the end of this video - most don't stay tuned that long... (lol). The cookies turn out so good! Renee 💋
cheri m, The recipe appears at the very end of this video but if you'd like to download and print it, please go to my website: www.reneeromeo.com - Click on the IN THE KITCHEN playlist and there's a link in the video commentary that appears below the video. You can also check out my royal icing recipe in the IN THE KITCHEN playlist too. They're incredible together! Happy baking, Renee
I had a hard time finding recipe, which I never did. I found the video on this which doesn't give the recipe. I waistef 20 minutes through the web she gives and never found it!
Hi Renee. In your video you use only powdered sugar but in your written recipe you use regular granulated sugar AND powdered sugar. I followed the written one and they turned out fine, but I was nervous. In your written recipe you instruct blending the butter and sugars until fluffy but don't mention 5 minutes as in the video. I downloaded the written recipe and made the dough before I watched the video as I was in a rush. I found the dough very soft and too pliable to use right away as suggested in your written recipe where it says it can be refrigerated or used right away. A little more clarity would have been nice for this beginner...thanks.
Danielle Wilder, Great question. Absolutely! I have shipped these without a single break. I place them in single layers in gallon-size zip-lock bags and suck the air out with your mouth and a straw. It makes them almost vacuum sealed (but if you have a vacuum sealer, don't use it because it will make the cookies rubber-like - trust me, I've tried)!! Then place the bags with thin bubble wrap in between each layer and around the inside perimeter of the box. They will arrive perfectly. Lucky recipients! Have fun, Renee
Lizette Flores, Absolutely: The recipe appears at the end of the video but you can also access it (and then print it) in the commentary below the video here: reneeromeo.com/2017/05/26/my-best-cut-out-sugar-cookies-recipe/ Enjoy! Renee
Jerry, Here is the recipe: reneeromeo.com/wp-content/uploads/2017/05/My-Best-Cut-Out-Sugar-Cookies-Recipe.pdf If you have trouble with this just look for the link in the commentary below the video on my website www.reneeromeo.com Merry Christmas, Renee
Need help. Did this twice and both times dough was “wet”. It never separated from Bowl during final mix. Second time I added an extra cup of flour and still no help. What did I do wrong?
Allan Pilotte, I'm sorry to hear that you're having trouble with your dough. Adding extra flour will only toughen up the dough so that's not a good solution for trying to fix your problem. Check that you are using large eggs and make sure that you have the proper measuring cup for wet ingredients. Wet and dry ingredients are measured in different type cups. Also, make sure that your ingredients are fresh. I just made a whole batch of white icing with "old" Crisco and had to throw the entire batch away. Who knew that Crisco had a shelf life? One of these suggestions will help you correct your issue. All the best, Renee
tricey 30, Excellent question!!!!! Crisco (and it HAS to be Crisco- not generic) serves three purposes: to help the cookie keep its shape during baking, to add longevity to the cookie (for freshness) and to give the cookie a nice texture in your mouth (crispy and soft). Without Crisco, your attempt at making the best sugar cookie ever will fall flat - literally - along every dimension. Happy baking! Renee
Hi Donna, My website address is www.reneeromeo.com and here is the link to the printable cookie recipe: reneeromeo.com/wp-content/uploads/2017/05/My-Best-Cut-Out-Sugar-Cookies-Recipe.pdf I also have a Christmas cookie decorating video that you might be interested in. I had so much fun making these: reneeromeo.com/2017/12/16/14-ways-to-decorate-one-christmas-cookie/ I hope this helps! All the best, Renee
Hi Cecilia, The recipe appears at the end of the video or you can go to my website and find it there in the commentary below the video:reneeromeo.com/wp-content/uploads/2017/05/My-Best-Cut-Out-Sugar-Cookies-Recipe-Renee-Romeo.pdf. You can also print it if you'd like. They're the best! Enjoy, Renee
Hi cutflower, The recipe is available on my website: www.reneeromeo.com. Here is the link to the printable version: reneeromeo.com/wp-content/uploads/2017/05/My-Best-Cut-Out-Sugar-Cookies-Recipe-Renee-Romeo.pdf Thank you for asking! Everyone is going to love them. Enjoy, Renee
@@ReneeRomeo hey Renee, wonder if u thought about doing a video on freezing cookies, the dough and the decorated ones? Would love to hear your professional opinion on the matter
@@cutflower36 Hi cutflower, What an excellent idea! I've had questions about this in the past and never thought about making it a full-length video on the subject. I do have several great tips and experiences with freezing, storing and packaging my cut out cookies. Do you have a special event coming up that you need the information for? I can surely have this done by Spring. I'm no pro but I'm full of experience (both good and bad) so I can steer you in the right direction and clear you of of my mis-haps too! Thanks for the suggestion, Renee
@@ReneeRomeo I'm doing a bridal shower this month on 22nd, I thought I'd make some cookies ahead of time because I have to do the cupcakes also. Thanks for any help
@@cutflower36 You can make them anytime then. I freeze them UNFROSTED. Once the cookies are thoroughly cooled, place them into gallon freezer bags, no more than 3 layers deep. Separate each layer by a sheet of waxed paper. Then, close the zipper until the last half inch and insert a straw to suck all the air out of the bag with your mouth. This may take two or three tries. There should be no air remaining between the cookies. Close the bag thoroughly. You can freeze them for up to 6 months this way. Just make sure you place a solid, flat tray on your freezer shelf (First) so that the weight of the cookies won't crush one another. You should take them out the evening before frosting them to thoroughly defrost them before decorating. And... If you want to place them individually in twist-tie cellophane bags *(as favors)* you can skip the freezing portion and frost and complete them anytime between now and the 22nd. They will stay fresh and beautiful at room temperature until the day you need them. No joke! This cookie is resilient when wrapped individually. I hope this helps your timing. Please let me know how it all went. Thanks, Renee
tricey 30, I have never placed this dough in the freezer raw. However, these cookies do very well if they're baked and left without frosting in the freezer. I put them in ziploc bags, separate the layers with wax paper and then suck the air out with a straw. The'll last 3 months this way. It's a convenient way to make a lot of cookies ahead of time. I hope this helps! Happy baking, Renee
Hi anna, The recipe appears at the very end of the video but here's the link you can print: reneeromeo.com/2017/05/26/my-best-cut-out-sugar-cookies-recipe/ This gets so many compliments! All the best with your baking, Renee
Hi Jean, Sorry for the delay. This got lost in the shuffle on my end. The recipe appears at the very end of the video but I've included the link to the printable version here: reneeromeo.com/wp-content/uploads/2017/05/My-Best-Cut-Out-Sugar-Cookies-Recipe.pdf You can also get some fun decorating ideas on my website www.reneeromeo.com and here is one for Christmas Cookies. I've made these several times to rave reviews: reneeromeo.com/2017/12/16/14-ways-to-decorate-one-christmas-cookie/ All the best with your holiday baking! My apologies again for the delay, Renee
You can check my website for more info (in general); www.reneeromeo.com Here is the pdf: reneeromeo.com/wp-content/uploads/2017/05/My-Best-Cut-Out-Sugar-Cookies-Recipe.pdf I always receive compliments on these! Happy baking, Renee
Hi Sugar Q, Here's the link to the video on my website: reneeromeo.com/2017/05/26/my-best-cut-out-sugar-cookies-recipe/ (the recipe can also be accessed in the commentary below the video) but here's the Pdf that you can print too: reneeromeo.com/wp-content/uploads/2017/05/My-Best-Cut-Out-Sugar-Cookies-Recipe.pdf I also have some cookie decorating videos in my "In The Kitchen" playlist. Thank you for asking about it! You're going to love them. Happy baking, Renee
Hi Renee, I love this video, but I find it irritating whenever I watch a recipe video and the actual written recipe is different than the video explanation showing how to make the recipe. You show in your video using powered sugar & explain, “Now this is a great addition to this recipe verses the granulated sugar. Makes it a lighter fluffier cookie.” So when you say it like this it sounds like you do not use the granulated sugar at all, which is very confusing when it is listed in your written recipe. Can you explain further than your, “either way they’ll be great” that I have seen in your replies? When you yourself make this recipe, do you actually only use 1cup powered sugar or do you use 1cup each of both sugars? I do really find your video very helpful, but this one thing is confusing.
Hi lilly, The recipe can be found in the commentary below the video on my website www.reneeromeo.com Here is the direct link: reneeromeo.com/wp-content/uploads/2017/05/My-Best-Cut-Out-Sugar-Cookies-Recipe.pdf All the best, Renee
Hi charla granger, The recipe is on my website here: reneeromeo.com/2017/05/26/my-best-cut-out-sugar-cookies-recipe/ Please scroll down to the bottom of the text and you can click on the link to print. They're soooo good!! All the best, Renee
Hi SUGAR Q., The recipe is in my website www.reneeromeo.com but here is the quick link for you: reneeromeo.com/wp-content/uploads/2017/05/My-Best-Cut-Out-Sugar-Cookies-Recipe.pdf Thanks so much for asking about it! You're going to love these. Happy baking, Renee
Your recipe didnt include the crisco in the instructions and it says to use both sugars not one or the other!!! 🤦♀️ we shall see how this turns out😬 lol
Yolanda, Thank you for the info. I will edit this as necessary to avoid confusion in the future. Thanks for alerting me! The addition of the powdered sugar just makes the cookies a little fluffier. Either way, they'll be great. I've had many compliments online about the recipe. No worries! All the best, Renee
You can get the recipe on my website in the commentary below the video. Www.reneeromeo.com and search sugar cookies Just click on the link and you can print it. It's a Pdf. Happy baking! Renee
Hi Maria, Please go to my website www.reneeromeo.com and go to the video. You can then click on the link in commentary below the video and print it out. Happy baking, Renee
Zoey Karaschin, Sorry you missed the recipe. I have the recipe written out at the end of the video. It appears in the last few seconds. You can also view and print it (as a PDF) by clicking on the link in the written commentary below the video on the website. I hope this helps! All the best, Renee
@@Time_Karma I was hoping that you would watch until the end of the video for the recipe. See below for different ways to view it. It's such a great tasting recipe. Thanks, Renee
@@clairechapin6901 Sorry about that! I need to research how to get a link to the recipe off of my website (printable PDF) and on to RU-vid. My website www.reneeromeo.com has that capability and (until I get it figured out for RU-vid) you can visit my website and check out links to printable pdf's for a bunch of my projects. Sorry for the extra work! Enjoy the cookies - they're fantastic! Renee
Zainab Hirani I took a cookie class and they said the same thing, the cookies came out perfect and taste amazing with just Salted Butter, Flour, granulated Sugar, vanilla ext, flavored oil!!! I’m wondering if I should give this recipe a try!
