Comments on: Gourmet Sugar Cookies

By: Sam Merritt

Sam Merritt — Wed, 22 Jul 2026 01:20:02 +0000

In reply to Judi. Thank you so much for trusting my recipe so much, Judi! I love the idea of colored cookies. I truly appreciate your support. :)

By: Judi

Judi — Tue, 21 Jul 2026 16:00:35 +0000

Hi Sam,

I’ve made these cookies many times now and they’re always a hit.

For the 4th of July, I divided the dough in thirds and dyed one red, one blue, and left the third as is to make patriotic cookies. It worked great.

This past weekend, I added lemon zest then divided the dough in two and added freeze dried strawberry powder to one to create strawberry lemonade cookies and it was also a success.

I know I say this whenever I leave a comment, but Thank You for all of the wonderful recipes. I have made A LOT of your recipes and they always get thumbs up from everyone who tries them.

By: Sam Merritt

Sam Merritt — Thu, 16 Jul 2026 20:02:34 +0000

In reply to Sandi. Hi Sandi! I haven't personally tried it. I think you could. The cookies will spread less by adding the nuts to the dough. :)

By: Sandi

Sandi — Sun, 12 Jul 2026 18:42:44 +0000

These cookies are amazing. would I have to make adjustments to the recipe if I add white chocolate and macadamias to cookies?

By: Sam Merritt

Sam Merritt — Fri, 12 Jun 2026 16:23:07 +0000

In reply to Sherry Richter. Hi Sherry! I wouldn't recommend adding powdered sugar to replace granulated sugar. There would be other adjustments needed and without having done it I can't say for sure how to do it. :(

By: Sherry Richter

Sherry Richter — Sun, 07 Jun 2026 16:45:17 +0000

Can I use powder sugar, for part of the granulated sugar? What would I do if I have 1/2 cake flour and 1/2 AP flour?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 15 May 2026 17:22:48 +0000

In reply to Dustyn. So glad the recipe is a hit for you, Dustyn! Thanks for the review

By: Dustyn

Dustyn — Fri, 15 May 2026 03:00:07 +0000

These turned out sooooo good. I bake bakery style, 150g cookies, so I had to work with temperature and timing a little bit. The sweet spot for me from frozen is 350 for 23 min. They are a bit golden on the bottom but still perfectly delicious! I love them! Thank you!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 07 May 2026 20:51:30 +0000

In reply to Hannah Nees. So happy this one was such a hit, Hannah! Enjoy

By: Hannah Nees

Hannah Nees — Thu, 07 May 2026 17:58:07 +0000

Second cookie recipe I’ve followed and it will definitely find its way into my home cookbook.

By: S

Tue, 10 Mar 2026 02:45:14 +0000

Wonderful!

By: Jamie

Jamie — Tue, 17 Feb 2026 21:27:14 +0000

Wonderful! Delicious!

By: Ja Ma

Ja Ma — Mon, 19 Jan 2026 13:18:33 +0000

Wonderful cookie! I did do a couple things differently. I used vanilla bean paste so I could see the seeds and I removed 8 TBS of flour and replaced with 8 TBS of cornstarch. Mine baked for exactly 15 minutes. They came out fabulous! Baked 6 and rolled and sugared the dough and am freezing now for the left over 12 cookies. I may try to go for 5 oz because I make a lot of jumbo cookies. Amy suggestions if I do?

By: Sam Merritt

Sam Merritt — Thu, 25 Dec 2025 03:20:39 +0000

In reply to Lisa in Tx. I love hearing this, Lisa, that's so creative! Please let your daughter know that I really appreciate her trying my recipe and tweaking it to truly make it her own, thank you so much for commenting!:)

By: Lisa in Tx

Lisa in Tx — Wed, 24 Dec 2025 20:21:41 +0000

Love these! My daughter has made this recipe for our family and friends many times now, and made small adjustments to make it her own: vanilla bean paste instead of extract, rubbing orange/mandarin zest into the sugar (both in the cookie and she rolls the dough ball in orange sugar after). People lose their minds— thank you!!

By: Sam Merritt

Sam Merritt — Wed, 24 Dec 2025 18:13:42 +0000

In reply to Caitlin. Thank you so much for trying my recipe, Caitlin! I am so glad everyone enjoyed the cookies so much! :)

By: Caitlin

Caitlin — Wed, 24 Dec 2025 15:50:17 +0000

I baked these on a whim for my cookie boxes this year for family, friends and neighbors. It sounded like the type of sugar cookie I was looking for and boy did it deliver. They’ve been earning rave reviews from the recipients. I made them exactly as written, except that since I was making them for cookie boxes, I made them a tad smaller, which netted 26 cookies per batch at about 42 grams each. I rolled half the batch in green sanding sugar and the other half in red sanding sugar. I baked for 8.5 minutes, popped out of the oven to shape into perfect circles before the edges were too set, then popped them back in for 2 minutes to finish. These are super soft, buttery, and satisfying. Thank you so much for this keeper of a recipe!!

By: Sam Merritt

Sam Merritt — Mon, 15 Dec 2025 21:53:52 +0000

In reply to Julie. I'm so glad they are such a hit, Julie! :)

By: Julie

Julie — Sun, 14 Dec 2025 14:15:34 +0000

These cookies are delicious, everyone in my family loves them.

By: Sam Merritt

Sam Merritt — Fri, 12 Dec 2025 02:28:44 +0000

In reply to Amber. Sure thing! They should be good in the freezer for several months. :)

By: Amber

Amber — Thu, 11 Dec 2025 20:11:50 +0000

Can you freeze these cookies after baking them? If so for how long? Great recipe!! Love them

By: Sam Merritt

Sam Merritt — Wed, 03 Dec 2025 03:46:50 +0000

In reply to Molly. Hi Molly! You can freeze this dough as well. :)

By: Molly

Molly — Wed, 03 Dec 2025 03:24:46 +0000

Hey Sam. I asked the same question for your snickerdoodle recipe. But, can this cookie dough be frozen and baked closer to Christmas? (Just trying to prep as much as possible!) Or is it better to bake these cookies, then freeze them?

By: Sam Merritt

Sam Merritt — Mon, 17 Nov 2025 17:27:03 +0000

In reply to Susan. I'm so glad you enjoyed them so much, Susan! :)

By: Susan

Susan — Mon, 17 Nov 2025 02:28:01 +0000

Excellent recipe. I did a 1/2 batch to test it out (divides easily). I made a few minor changes. subbed in lemon extract for the vanilla and used some TruLemon powder to punch up the lemon flavor. This a keeper for sure!!!