Comments on: The Never Too Late for Ghost Sugar Cookies Recipe

By: Allie

Allie — Sun, 20 Dec 2009 05:18:48 +0000

Hi Nicole,

I attempted to make a batch of these cookies and it was unsuccessful. My dough was very crumbly and unworkable. I checked back through, and I had all of the ingredients right. Do you know why this could have happened??

Thanks! -Allie

By: KariBear

KariBear — Wed, 19 Aug 2009 06:15:23 +0000

I am going to have to give this recipe a try. My sister does something that you might find helpful with the rolling, she divides the dough in half as instructed and rolls each between two sheets of wax paper and chills for the hour, then peels off top layer (setting aside) and cuts out cookies. Then she re-rolls the dough and puts back in the fridge. After these are baked and pan is cooled a bit, she pulls out the SECOND batch of dough and does it again. By rotating it in the fridge, she is always working with chilled rolled dough and her cookies are perfect.

By: Happy St. Patrick’s Day! « Sheepie Knits

Happy St. Patrick’s Day! « Sheepie Knits — Wed, 18 Mar 2009 01:02:39 +0000

[...] for the cookies is here. I made a small change, I left out the Almond extract and put in some lemon juice and lemon [...]

By: Delecia

Delecia — Sun, 01 Mar 2009 21:46:03 +0000

My brother was born on Halloween and will be 70 years old this year, so I’ll have to make some for him since I’m his big sister.Would cutting them out on no-stick foil work so they wouldn’t come apart? Just a thought.

By: The BEST Cut-Out Sugar Cookies « Jamie’s Recipes

The BEST Cut-Out Sugar Cookies « Jamie’s Recipes — Mon, 19 Jan 2009 03:23:18 +0000

[...] my sugar cookie recipe on one of my favorite blogs (Pinch My Salt). Nicole made her recipe for Halloween cookies. She uses powdered sugar and a tiny bit of almond extract, which I believe makes these cookies the [...]

By: Debbie

Debbie — Sun, 18 Jan 2009 05:38:56 +0000

I have used this recipe for years and years. Great for all seasons! I was making them the other day and my grown daughter asked me if this was the same recipe I always used when my children were growing up. She remembered that I often times did not get the cookies baked because all the kids liked the dough so well!!!!! I discovered a quickie version. Rather than rolling them out and cutting with cookie cutters, form balls and flatten out with the bottom of a glass that has been dipped in water and then in granulated sugar. They come out like Lofthouse Cookies!!!!

By: The BEST Cut-Out Sugar Cookies « JAMIE’S KITCHEN

The BEST Cut-Out Sugar Cookies « JAMIE’S KITCHEN — Tue, 23 Dec 2008 02:01:30 +0000

By: Erik

Erik — Thu, 06 Nov 2008 20:16:15 +0000

I LOVE frosted sugar cookies, but mine are always inconsistent – sometimes crispy, sometimes soft. How should these turn out? I like the idea of both extracts in the dough and I’ll give this recipe a shot myself – it’s very close to my mother’s recipe – which I have yet to duplicate properly.

By: Gretchen

Gretchen — Mon, 03 Nov 2008 21:18:18 +0000

Beautifully done blog entry. The photos are great and my mouth is watering! i wish I’d found this before Halloween. I will bookmark it for next year.

By: PawPawNan

PawPawNan — Mon, 03 Nov 2008 13:43:34 +0000

I just found your blog–sugar cookies sound yummy on this very fall day.
My trick for working with soft dough is to roll it out on parchment paper (I buy
it fairly inexpensively in a bulk pack from a local food service supply store) and
then chill the rolled out dough on a cookie sheet. Use a sheet with either no sides,
or turn a sided one upside down. Then take out one sheet of dough at a time, cutting even intricate shapes is much easier, and quite a bit lower on the frustration
scale.