I get multiple messages a day of people asking for my recipes. You can find all my recipes in my SHOP. They are all digital downloads so you will get them immediately upon purchase. Keep reading for links to free ones.
Do keep in mind that all recipes are “starting points” — few times will you try a recipe and it immediately works perfectly. You equipment, environment, technique (and whether or not you are ACTUALLY doing everything the recipe entails) are all contributing factors for success. Knowing your oven is a MUST! Learning where the hot spots are, how air flows, will all affect how your goodies bake. This is different for everyone. Some people have to bake on certain racks only, some have to double up their pans (depending on what pan they’re using), etc. The only way to be certain is to keep trying! Change one variable at a time, write down your experiments, and don’t give up.
PS – The cover image of this blog post are Easter 2019 cookies made from my VEGAN cookie and icing recipe available HERE.
As of Dec 2018, I’m on a new recipe that I currently don’t share. I don’t share my recipes until at least 1 year of solid user testing, I may keep this one to myself for a while before sharing.
Don’t know which recipe to start with? Here’s a description of my available recipes (which I use on a day-day basis) and their characteristics– DO keep mind that depending on your method and bake, it can vary. They all hold their shape well and have minimal spread.
- Lemon Vanilla Bean (used in my Food Network competition) Round 2
- Taste: Not too sweet, vanilla base with a hint of lemon
- Texture: Dense, chewy at my preferred bake.
- Shelf Life: The longest shelf life of them all when baked at my preferred texture. Texture remains soft for about 4 weeks heat sealed or in an airtight container. 6+ months if frozen (I haven’t gone beyond this but honestly…. maybe it’s just not good practice :P)
- Fluffy Vanilla (with variations) used in my Food Network competition Round 1 (even though due to editing it looks like I was using Recipe #1)
- Taste: Vanilla, again not very sweet, butter also comes through a bit, I teach you how to modify to other flavors (i.e. chocolate)
- Texture: Traditional sugar cookie with fluffier texture, a bit of puff and small spread. Not super chewy.
- Shelf Life: Less than the Lemon Vanilla. About 1.5-2 weeks heat sealed/airtight storage or 3 months frozen.
- Interesting Note: This is a recipe that MANY folks make gluten free! All you need to do is substitute the flour with your favorite 1:1 gluten free alternative. It won’t 100% be the same, but it can get close. People like cup4cup and bob’s red mill brands.
- Double Chocolate
- Taste: Chocolatey haha. With chocolate chips. Pretty rich and not too sweet. Good chocolate flavor when using the right cocoa.
- Texture: At the soft bake that I prefer, it’s brownie like but dense. Cocoa can be drying (type, brand, all differ!) so if you find it drier than you’d like, reduce ratio of flour. Not super chewy.
- Shelf Life: Less than the Lemon Vanilla. About 1.5-2 weeks heat sealed/airtight storage or 3 months frozen.
- Gingerbread
- Taste: Gingerbready 🙂 Not too sweet. Not crazy gingery either but plenty of spice.
- Texture: Dense. Chewy at the right bake.
- Shelf Life: Less than the Lemon Vanilla. About 1.5-2 weeks heat sealed/airtight storage or 3 months frozen.
- Pumpkin Pie Spice
- Taste: Like a sugar cookie that has pumpkin spice. Not too sweet.
- Texture: Dense, chewy.
- Shelf Life: Same as my Lemon Vanilla Bean.
- Vegan Cookie & Icing
- Taste: Vanilla — and if you’re sensitive to aquafaba, kinda bean-ish (it CAN be a turnoff for some people!)– I use MELT vegan butter so there is a tad bit of coconut flavor in there as well. Not too sweet.
- Texture: Dense, chewy.
- Shelf Life: Same as my Lemon Vanilla Bean.
- Soft Bite Royal Icing – Used in my Food Network competition
- Taste: Vanilla. I usually don’t flavor my icing– I flavor the base cookie only
- Texture: Hard thin outer layer when totally dry, gives away to a soft bite when you fully bite into it.
- Shelf Life: The base icing is good for 1 week at room temp if stored in an airtight container. 2 months if frozen. Recombine after it’s been sitting to get the consistency back together
- IMPORTANT: Recipes cannot teach you consistency, which is one of the most important aspects of cookie decorating. You can only learn what consistency you prefer by practicing, A LOT!
- French Macaron & Fillings — Not sure if I need to elaborate on this here, pretty self explanatory? LMK if not!
- Chocolate Chip — my fav that took me way too long to get consistent — again, tons of recipes out there so don’t feel like you need to buy mine. Texture is more tollhouse– on the flatter side and chewy.
- Sweet & Salty Everything — my play on the compost cookie. Chewy at a soft bake (slight underbake), crisp at a harder bake. Read about it more in the product description!
Here are some links to some of my other favorite (FREE) roll out cookie and icing recipes:
Roll Out Cookies:
- http://www.geniuskitchen.com/recipe/roll-out-cookies-19653
- https://sallysbakingaddiction.com/2014/05/27/soft-cut-out-sugar-cookies/
- https://smittenkitchen.com/2008/04/brownie-roll-out-cookies/
- http://www.sweetsugarbelle.com/2011/06/basic-sugar-cookie-recipe-2/
Icing:
- http://www.sweetsugarbelle.com/2014/02/royal-icing-for-cookie-decorating/
- http://www.bakingsweethope.com/sweet-hope-icing/
Of course– feel empowered to scour the internet– there are a gazillion free recipes to try and there is zero obligation to purchase any of mine– good luck, and have fun!
11 comments on “My Recipes + Links to free ones!”
Angela
I have tried other chocolate roll outs and they are GREAT – but there is something about yours that is literally PERFECT! Texture, taste, and all the tips included were so helpful. I appreciate all your work and insta posts! I was just in Walnut Creek awhile ago and wish I had known about you then I would have tried to come to a class!! ❤️
Lisa He
This is such a heart warming note– thank you so much!! I’m so happy you find it worthwhile investing in <3
Claudia
I bought the recipe for vanilla cookies and let me tell you delicious. Xoxo
Donna lee heslin
I’m looking for the recipe for the Oreo macaroons
Lisa He
Hi, I sell my base recipe in my shop. There are a lot of free recipes online and either way, you need to do it through trial and error to find what works for you. My recipe is for the base shells and you can substitute some almond flour for oreo crumbs and predominantly use the filling to flavor.
Elizabetj
I bought your fluffy vanilla recipe and I love it. I have tried quite a few recipes and sometimes I have baking issues too but this cookie come out so delicious It’s hard to explain and even when you are handling the dough prior tu cutting it feels so good! Glad I found you. Since the I have bought almost all your recipes little by little can’t wait to try them all thanks again
Lisa He
Thank you so much for the support and I’m so happy that these worked for you!
JONI
I just bought the pumpkin spice recipe and cannot wait to try put on my own. The cookie you handed out in class yesterday was delicious! Hope I can get same results! Ty again for a fabulous class❤
Carolyn Hughes
I’m a native Rancho Cordovan! 1969 Cordova graduate! Would love to take a Xmas cookie baking/decorating class. With my daughter. Please let me know if you schedule another class. Thanks so much.
Melanie
I want to purchase you tip less piping bags but to buy 5 like you suggest shows shipping at $14.50. I thought you mentioned it would be economical. Is there a different way to purchase without the exorbitant shipping?
Lisa He
Melanie, we ship using a combination of size and weight- and we do our best to ship in priority flat rates when possible. Since bags are heavy, and due to size/weight of other items, we needed to make a compromise in our shipping table to make this work. It is more than likely we’ll be able to fit this (if purchased with nothing else) into a flat rate envelope, at which point we actually provide a refund of $4 back to your payment method. It IS the most economical to buy more 5. Our shipping caps out at $14.50 for up to 100 oz, and the jumps to the highest cap of $17.50 for anything over that. It’s not a simply to explain process and I’m glad you asked the questions so we can explain it to you, hope this helps.