Answers to all your Cookie Questions! | How to get Perfect Cookies every time | Cupcake Jemma

[@kates7277]

When Sally and Dane share their smarts About cookies, pastry and tarts We can’t help but grin We improve, learn and win And bake with more love in our hearts!

[@azrinzarnas5788]

you guys should do a brownie 101 sometime! It will really be helpful!! And Thank u SO MUCH for these tips!!! They were really great!

[@mindfulbaking]

Hope you all love this video and it's answered some of your Cookie troubles. Love to know what you wanna see next on the channel! :D Cheesecake maybe? It feels like its been a while! xxx

[@kalsoomsoni]

Chocolate tart

[@hollym1097]

Passion fruit or something like that made into a CHEESECAKE! Sounds like heaven and I’m sure Dane might like it 😉 x

[@kawtheral-lawati6202]

Chocolate-passion fruit tart plssss :D

[@hollym1097]

@@kawtheral-lawati6202 sounds delightful! 😍

[@razsaddiq4]

A crumble recipe with different fruits. It would be perfect for the Autumn/Winter. And as commented earlier....a chocolate tart recipe. 💕🍫

[@hanielortiz9646]

Who else would love to have a baking party with these two??!! 🙋🏻‍♀️🙋🏻‍♀️🙋🏻‍♀️ how fun would that be!

[@truc-mainguyen9922]

100% agree!! They look so nice, it would be so fun to bake with them!!

[@mindfulbaking]

Me me me I wanna come! Haha

[@hanielortiz9646]

@@mindfulbaking haha!! Girl we’ll be baking up a storm 🍪 🙋🏻‍♀️

[@hugoflores8090]

Cookie orgy!!!

[@kylelee9172]

Me

[@jessicarangel1387]

I absolutely love the master classes from this channel and learning the “why” to all kinds of baking questions. So helpful!! Thank you 🙏

[@danepemberton136]

Glad we could help! ❤️

[@2005arijitghosh]

As an analytical chemist and a home baker, this video was very satisfying to watch!! A lot of systematic experimentation with precursor/ingredient weights, reaction/baking times, and temperatures while holding certain parameters constant !!! :D :D

[@danepemberton136]

🙏🏽🙏🏽🙏🏽

[@ironsword7]

You'd probably like the seriouseats recipe as well then.

[@halich]

Hi guys! I actually reduced both sugars from 160grams each to 130grams each. It did not change the texture of the cookie and looked exactly like the full sugar version. It just tasted less sweet.

[@serenabuffagni8870]

In the recipe I always use, I cut the sugars down from 511 grams to 340 grams. My mum is a pain in the 🍑 when it comes to sugar, she's always telling me I use too much. I tell her there's a reason for the sugar used in the recipes. For cookies specifically, it affects the texture of the cookie. My cookies turned out just fine, maybe different from what they were supposed to be, but still delicious.

[@alexaescobedo3532]

where is the full recipe?

[@mellyroserillo2548]

Im doing this too! Nothing really change with the texture.

[@LoveLee-h6l]

I did this but my cookies turn out cakey and puffy 😢

[@VicJose1031]

THE BEST cookie video! I've learned so much. Can't wait to try your tips and tricks. Awesome!

[@annaRemus1989]

this is proper friendship, whatever you think otherwise. when they lean on the support of each other throughout the video. such a beatiful chemistry between these two! my heart melts!

[@danepemberton136]

🥰🥰🥰

[@hansfranz4265]

First off, thank you for putting out this video. I love that you took the time to address everyone's issues in baking these delicious cookies. For cookies not flattening out - In addition to the dough being frozen too cold, I'd like to offer another possible reason. When I put an oven thermometer in the oven and ALL 13 cookies, I noticed the oven temp dropped down from 180C to 155C. My home version oven was not able to recover back to 180C. When I only baked 2 cookies, the oven was able to stay at 180C. Your commercial grade ovens are able to recover from the "cold mass" of those frozen dough balls.

[@debbiebrookshire7125]

Many, many thanks. I have learned an incredible amount from the Cupcake Jemma videos. This latest one that answers questions about baking cookies is so helpful. Sally and Dane are just delightful to watch and their expertise as bakers is incredible.

[@m-joyc2464]

OMG! The mystery of the “why does my cookies look like a mound cookie” finally solved! thanks so much for this video, you’ve covered all possible questions of someone who ‘s obsessed with making these NY cookies! Looking forward to the day you’ll share the lemon meringue cookies!🤪 it’s lemon season down here in New Zealand! I really would like to share these lemon cookies with my friends and colleagues. Im sure they’ll love it as much as they have loved the mini lemon meringue tarts! 😍

[@fridavos2719]

I loved hearing you answer my question! Thank you for listening, it made my day!

[@mindfulbaking]

Thanks Frida!! X

[@leahrowe847]

@@mindfulbaking I'm wondering if it's salted butter or unsalted?

[@sanyashetty8008]

The best and most iconic duo!!!

[@danepemberton136]

🙏🏽🙏🏽🙏🏽

[@ninahernandez9873]

Thank you very much Sally and Dane for answering my 57 grams small portions cookie, I know it's too specific and too small for others but to me it's just right for only I have a small oven that I can bake on. It's just right for me at least I can bake small portions at a time not too indulge myself in eating too much cookies LOL, it also means that I can share it with love ones and friends who only loved to eat in small portion in a day. Again thank you from the other side of the world, hugs hugs hugs to you guys, take care, stay safe and God bless you all..😘😘😘😘😘🥰🥰🥰🥰🥳🥳🥳🥳🤗🤗🤗🤗🤗🤗🤭🤭🤭🤭🤭

[@janerobison]

I'm so glad you asked this question because I prefer smaller cookies too.

[@sarahbowen7721]

Me too! I saw a similar Levain cookie recipe from New York…their cookie was weighed at 6ounces….that’s huge! Way too big for me…!

[@rosemarywarner6759]

I'm guessing 57g because that's 2oz? Took me a moment to work it out!

[@chimkenrawr]

What time stamp your question was answered?

[@gabrielavania2535]

maannn i could not say enough of how happy i am everytime i’m watching sally and dane in these videos arrrggghhhh😍😍😍

[@danepemberton136]

Ahh thanks Gabriela 🥰

[@rjolmstead]

Thank you!! I’m one whose cookies don’t spread and guess what?!? My freezer is colder than -18C! Gonna try the lower and slower tip and see if that works. 🥰

[@Hellokitty021088]

I have been having same problem. For me it works to just add the cookies to the fridge for one/two hour before baking them.

[@nightingale4786]

just wanted to say, for the big mound issue (i have a cold freezer too) another solution i found was to simply create a flatter 'clunk clunk' before freezing! that way you don't even have to finagle with the oven temp/baking time! also, if anyone has a toaster oven, so long as you're making six or less cookies, i actually think it works a lot better for baking than a bigger, non-fan assisted oven. from what i've noticed, the oven temp doesn't even need any changing since the smaller space means faster and more even temp distribution. you might need to bake for a minute or two longer though.

[@Elena-lo1wy]

About the cookies not spreading, I experience this when I used artificial sugar. I used several types last year and it stopped the cookies from spreading. When I reverted back to normal caster and soft brown it was perfect again. I’ve not thought about the freezing temperature but it’s good to know.

[@nanabanana3989]

This was so helpful and fun! Thank you guys! One thing I would love to hear more about is why you guys went with a combination of baking powder and baking soda instead of just baking soda and how that affects the texture.

[@sketchios5158]

About the sugar types that make the cookies grainy question. Here we don't have caster sugar or light brown sugar as confined as the ones you use, so I kept getting disappointed with my grainy crunchy cookies UNTIL , I figured I just put the sugars in the blender for a few seconds and it's resolved :)

[@danepemberton136]

Great tip!

[@abdrahimn]

Yup.. when a recipe calls for icing sugar, i just blitzed the caster sugar in coffee grinder

[@MsTwilightgirl94]

@@abdrahimn there's absolutely no need for you to do that, the sugar is fine as is! People like using confectioners sugar/icing sugar in recipes, but regular sugar works just fine too!

[@nadiaamaral3463]

These cookie's are amazing, they always turned out perfect and my family and friends love them.I had to play around with my oven a couple of times to get them perfect and I now bake them at 170C for about 25 min. I always have some in the freezer and I bake them as and when we fancy some comfort food ( So like every other day )😉Thank you so much for the recepie 😘🥰

[@sotitofanschop]

Had the same issue. Took me a while to find how to work the oven for these ones. I run a bit higher but just as long (non fan assisted). And also find they are so much better completely cooled down.

[@sotitofanschop]

@@ChapatiMan yup that’s why I run a bit higher.

[@danepemberton136]

You’re so welcome! Very glad you love them and have found success with our cookies 🍪 🙏🏽

[@nikkisims30]

Yes, Canadian here👋 it took a bit of fussing with temps and times as well, I’m at 350F for 21 min (I do 90 gram cookies)😊😊

[@deathdiablo22]

Thank you sooo much for this video! I've been in the baking Spirit and just made the cookie dough brownies which are DELICIOUS!!! I want to give these cookies a try maybe in a day or two. I really do appreciate all of the content that y'all come out with! It is such a HUGE inspiration to get back in the kitchen and get baking! Maybe Jemma can do a virtual bake a long or taste at the end of a bake~ I hope everyone stays well and safe out there~

[@icutwitch3333]

I love all the crew with cupcake Jemma. You all are so amazing and have the best recipes ever thank you for everything.

[@danepemberton136]

Thanks for watching!! X

[@luanneuttley6638]

You guys got me through lockdown 2020 with your home baking kits. I started with the NYC birthday cookies and NYC red velvet. I moved on to watching your cake videos, I bought a turntable and piping supplies and went to work learning. I’m now baking cakes and cupcakes for friends and family for birthdays and all sorts. Your recipes never fail! The only time I had a cupcake recipe fail was on a hot day with the butter too soft. There’s always a reason for baking fails. This was so informative. Baking is a science and all the elements have to come together just right. 💕💕💕 💕 you guys!! 😘😘😘

[@mindfulbaking]

Absolutely love this story! :D x

[@diananeenooth2237]

So precious Q&A ...God Bless you C&D teams for sharing the knowledge 😇🥰🙏🏻

[@danepemberton136]

Always! ❤️👌🏽

[@watchfan6180]

Sally’s enthusiasm is so genuine. Dane is smart technical and works stuff out. Gemma is an all-arounder

[@hanielortiz9646]

You two are are so much fun. Your energy is contagious! ❤️ and yes, sugar is important 😂

[@danepemberton136]

Haha, sugar is non negotiable LOL

[@jamifitz]

Wow !! Just absolutely wow !! You all definelty do your (our) research !! I haven't ever seen a more informative video about cookies !! Thank you so much!!

[@danepemberton136]

Thanks for watching! 😘

[@jamifitz]

@@danepemberton136 And to get a response directly from YOU!!! 😲😁 Made my whole day/night !!! Thank you again for all you guys do Dane !! Also I loved your macaron videos !! Thats my baking addiction. Just haven't posted/shared any on social media yet. I love adding powders into my shells or just making fun fillings. So many ways to have fun with macs !!

[@Sr-mc9hi]

For anyone who wants to make this cookies bite sized, I made it 15 g of tiny cookies, baked it for 9 minutes and it turned perefect!

[@eamonnpower7037]

My cookies have so far turned out exactly how I hope they would since I started following the cad gang but I put that down to two reasons. I get everything prepped before I start (basic I know but it makes the world of difference to whatever you’re cooking) and I always watch and follow your videos for whatever recipe I’m doing

[@eamonnpower7037]

I’ll just point out cad is an abbreviation of crumbs and doilies and not 1930s slang for a dishonourable man 😆

[@anitadhm_]

@@eamonnpower7037 no the abbreviation is C&D

[@luanneuttley6638]

Me too! I have my iPad up with the video and I check that what’s in my mixing bowl looks like theirs. It’s a bake along. I’ve done the basic vanilla and chocolate cupcakes and cookies enough now to not watch but new things I watch and keep watching and baking till I’m comfortable with the recipe.

[@danepemberton136]

Prep is key! 👏🏽

[@mamakimdelaney8970]

Us too! We measure out everything and follow along the video as we make . We add vanilla does anyone else?

[@hayleybeynon9579]

Absolutely BRILLIANT! Thank you so much for all your super useful tips, I love the investigative work that went into the non-spreading cookies. Hero’s! 👏

[@jclee277]

Yes! I finally have a reason for my pudgy cookies!! Thanks Sally and Dane!

[@aimankhan9361]

Oh my goodness! Thank you so much guys! Can't believe my favorite bakers answered my question! Much love, Your top fan!

[@danepemberton136]

❤️❤️❤️

[@patriciaperez5815]

Never too old to learn new tricks!! 😂 This was so informative and enjoyable! Thank you so much! ❤

[@ratihip5352]

This is the best baking channel I’ve ever watched. You guys are so fun so informative 🫵🏻🔥❤️

[@crivensro]

apart of the tons of very useful advice, what I love most in your videos is your laughters, the obvious joy you have doing the videos e.g "la bonne humeur": so positive and infectious! Thank you so much for that!

[@rafae3598]

THANK YOU so much, Sally and Dane!!! I'll definitely try again with all these tips! I'm really excited :D

[@danepemberton136]

You’re welcome! Enjoy ❤️🍪👌🏽

[@livesouthernable]

Love the chemistry between Sally and Dane! It would be so much fun to hang out with these BFF’s.

[@chloelin8018]

Sally and Dane are so cute 🥰 smiles on my face everytime i watch their recipe video. Already tried a few of the NY cookie recipes and they are all delicious, thank you!

[@SM-rv8zt]

Sally is just sunshine in human form and Sally and Dane in the same video is just the best thing. Much love! I've made these cookies a number of times and they're such a big hit. Chocolate chip, matcha, double chocolate, red velvet, you name it. The one confusing moment early on, which they actually clarified in this video is how the dough looks after everything is mixed. I thought I messed it up when it still looked crumbly but in fact it just looked like when Dane empties the bowl onto the counter in this video. I didn't realize that was normal. I started working it with my hands a bit until the dough was a little more sticky so it forms easier. I don't roll or pack it when balling so it doesn't come out weird. It worked so 🤷.

[@peachlover9999]

Hands down, THE BEST and THE most entertaining, informative and fun all-about-cookies video of all time!!!! Dane & Sally, you guys are so incredibly talented & amazing!!! ❤️❤️❤️ Thank you so so much for all of the details & efforts that you have put in this episode!! Imma bake me some cookies now! 🤤🤤🤤 hahahahha

[@robertknight4672]

In America caster sugar is typically called superfine sugar so if you live in the States look for superfine.

[@kerryanne28]

I loved how much detail is in this 🙌🏻🙌🏻 xxx thank you so much ❤️

[@danepemberton136]

Thanks for watching! X

[@RS-yy6qz]

Love these two together!!! Every video they’re both in I’m like 😍😍

[@danepemberton136]

N’awwww 🥰😘

[@mannequin12]

I made these with less sugar than the recipe, worked perfectly. I’m not a fan of extremely sweet desserts or cookies either, so I did manage to bake these with way less sugar.

[@jessicafs4822]

Thank you ever so much! I followed your instructions and my cookies got perfect: chunky, very crunchy on the outside, gooey on the inside... and they look very professional also, though I'm not a professional baker (yet). Greetings from Brazil!

[@LorenaMartinez-sh5iw]

Thank you for sharing your knowledge, I've definitely improve my cookie skills because of you ❤️

[@danepemberton136]

Always! ❤️👌🏽

[@maaikevanma]

Thank you. I am going to try the lower heat and longer bake!!! Loved this video and obviously love the cookies!!! 🍪

[@jobagirl]

FYI LESCURE “plaque” is a beurrage for croissant and viennoiserie making. Saves time, and 82% butter fat, reduced water, so doesn’t melt as much or as quickly when baking

[@tiffany2943]

Regarding store-bought vs homemade cookies and their shelf life - while the store-bought ones are full of preservatives, it's also the packaging that makes the biggest difference. They fill the packaging space up with nitrogen gas to deplete oxygen levels - which bacteria and mould need to grow. They also need to put gas in the packaging otherwise everything would basically be vacuum-packed

[@vahneb7260]

The two of you are marvelous. Thank you from Long Island New York for all the tips.

[@vahneb7260]

⏮️ Rewind….Wow, here I am again, one year later. 😂

[@razsaddiq4]

Thank you for this informative video. You both are so fun and knowledgeable. A fab duo 🍪🍪

[@danepemberton136]

Thanks for watching! X

[@natzw8222]

Absolutely loved watching this NY cookie 101 vid! So helpful guys !! Thank u 🙏🏻 😋🍪

[@nikkilope5285]

As someone who LOVES to bake, I can’t believe I didn’t know the difference between caster sugar and granulated sugar! Such such a great video! Thank you so much for going over this!! 💜

[@cheskaguzman6514]

taking down notes while watching this video! everything I've made using their recipe has been spot-on!

[@danepemberton136]

🙏🏽🙏🏽🙏🏽

[@RudeGurlTheBOSS]

Thank you . This video is soooooo HELPFUL. So much answer, and co concern in one footage. BEST VIDEO EVER. Thanks you you

[@oxysoxos]

I've watched almost all of your NYC cookies series. Except the Christmas cookie episode since I'll save that for later this year. Been experimenting quite a bit with cookies myself, lately. So this video comes just in time for me. I love this kind of scientific videos. Thank you. :-)

[@EVEspinosa79]

In USA, use quick dissolve sugar (Domino's has one that comes in a bottle and is used to sweeten hot drinks like tea or coffee) in substitution to caster sugar.

[@robertknight4672]

I use that. Occasionally you csn also find it in a box.

[@louisenicholls8370]

Omg thank you so much for your cookie related research for my cookies that weren't spreading!! I did find they baked better if I only froze them a little bit and definitely not overnight! The low and slow seems to be the way to go! Thank you

[@hellocrizzy]

I have the same problem. How long do you usually freeze them for before baking? :)

[@louisenicholls8370]

Maybe 2 hours?

[@bearymuch9325]

Thanks for sharing this tip!

[@colleenpowell8328]

Can we use regular white sugar run through a food processor to creat superfine sugar for your recipes?

[@marialourdesmaralitmiday7164]

Hello, If 'm gonna use self raising flour substitute which is the 150g flour and 2 tsp baking powder. Do I need to add additional baking powder?Or let's say if the recipe calls for 1tbsp of baking powder but I made a homemade self raising flour that has already baking powder?

[@mariannerady1137]

Cannot wait for the vegan cookie version, YEAY!!! Would love to get them all veganized :D Thanks for the effort, appriciate it so much

[@danepemberton136]

Always! We can’t wait to share it with you x

[@sybrelsford]

Yesss!

[@arianaavilesgonzalez9541]

Yessss💚💚

[@lizethbrasley6238]

Thank you so much for answering my question 🥰 Super excited to start experimenting and creating new cookie flavors 👩‍🔬🍪❤

[@danepemberton136]

Thanks for getting involved! Can’t wait to see what you come up with 😘

[@justaliney]

Dang this video makes me realize and study my many mistakes when making cookies. Very educational! And please do the thinner cookies too they're my favorite😍 🍪

[@sumaiyasiraj217]

Finally!!! Thank you for sharing these tips!

[@danepemberton136]

You’re so welcome! Thanks for watching x

[@zuzu-ng4nx]

Wow after all these years I thought that granulated sugar and caster sugar were the same thing! 🤯

[@reneehernandez8214]

Me too

[@amandafrazier9724]

Same. I've actually never seen anything referred to as caster sugar in stores.

[@3kylajsmith]

They are basically the same it is just a texture thing. Caster sugar is just finer than granulated. I make my own by pulsing it in the blender.

[@dinasawlani]

Granulated sugar = castor sugar in American English

[@leslisager2187]

Same! “Superfine sugar” is what we call it in the states. Not to be confused with confectioners (aka powdered) sugar.

[@reshmanair870]

Wow.. that was sooo in details ... Thank you ll for the great effort ... 👍👍❤️

[@bearymuch9325]

Thank you so much for sharing us your tips and answers to our cookie questions!

[@jenniferfong5606]

Hi Guys!!! Love love love your chanel! For those who are still trying to find the right baking time...I tested around the chocolate walnut cookie, making the original size and the 57g version. For my oven it's 150 degrees C, 16 or 12 mins. My students loved them :)

[@msaditu]

Geat video. Thank you for the advice. I am one of those whose cookies don't spread. I will definitely try to bake them at lower temp for longer.

[@rojangalvez]

I asked about the burnt bottom of the cookies. Thank you for the tip!!! 😁😁😁🍪🍪🍪

[@melissamaria9494]

I can't help it but I felt a little offended when you talked about margarine. 😜 It's of course VERY different than butter but honestly I use it when I make NY cookies for my sister who has a lactose intolerance (and gluten intolerance) and the cookies turn out pretty good. And tasty. I agree real butter tastes better but margarine is def an option. Loved this video, very helpful!

[@mikesr3011]

Hi guys.......Great video. I learned quite a few things that will help me bake better cookies so a BIG THANK YOU for that. My one question is you pointed out how to tell when your cookies are done by the golden brown color of them which would be easy enough to see but how can you tell (besides touching them) if you made dark chocolate cookies such as Sally's favorite? You wouldn't see a golden brown color on a chocolate cookie.

[@vjohnson2400]

When I’m making NYC cookies I call the stage after the flour addition “the Barney rubble stage”, works like a dream.

[@danepemberton136]

Lol, I like that!

[@tobekoll]

Hi guys, thanks for the video, I love how passionate you are about this! I have a question about the oven temperature. If you say that you always bake the cookies at 180 degrees with a fan, does it mean that the actual temp in the oven is 200? Cause if I’m not wrong, normally with a fan the real temp is 20 degrees higher.

[@Hadrianus01]

This cheers me up slightly after all the news about Afghanistan.....😓

[@izk4773]

I would hate to be that person to make you talk more about it, but I watched a video on who the Taliban were and I didn't really understand, are they a terrorist group taking over?? You don't have to respond if you don't want to

[@theBakinNoob]

Yeah its terrible to follow the headlines... lets hope that the people won't suffer too long and help will come

[@dinasawlani]

Very helpful video - comprehensive, well structured and incredible prep BTS to cover all aspects. Kudos. The Lescure butter slabs are meant for lamination of puff pastry and viennoiserie doughs. They are fractionated in order to ensure consistent results through varying seasons and climates.

[@pashunsimon7231]

What if you don’t have a stand mixer? Can you use a hand mixer or mix it by hand?

[@anushkarodrigues6845]

This video was SO informative...it answered all my questions❤️ please do more of these ...😍

[@umulbininali1990]

Hey guys thank u so much for this informative episode! I have been having a few issues and I am hoping this helps me resolve it You guys such a pleasure to watch Thank u for taking out the time and do this video!!!

[@rozeyroze2313]

The fake laughing is hilarious 😆

[@MrJamesreeves63]

I feel like I need to be part of the Sally & Dane Cookie What'sApp group 😂

[@mindfulbaking]

Bahahahaah you say that now…..!

[@danepemberton136]

HAHAHA!!! 🍪😆

[@GeorginaTheLibrarian]

I know you say only to use butter but this dairy intolerant baker has tested a LOT of dairy free substitutes and I regularly make them without butter and they’re amazing

[@robertknight4672]

I think they were thinking tub margarine. In the U.S. you want a stick margarine if your using it for baking. I have old cookbooks that some recipes call for solid fat.

[@GeorginaTheLibrarian]

@@robertknight4672 yeah we have block Marge here, they aren’t all created equal though.

[@reedlinares]

Great master class.. I wish you would explain the types of baking powders and the most imdicated to make these cookies.

[@filmpjemd2]

Thank you for solving the not spreading issue 🙌 I tried a longer baking time and turn up the oven with no succes. Slower and longer, will try!

[@carolinecahatol3039]

I am new to baking, planning to start a home business and this helps a lot, i've tried moist chocolate cake, crinkles and cheese rolls and everything got a positive feedback, and now i am into cookies and cupcakes to broaden the range of my products, though i am a bit of a sugar conscious, so i'll try to cut some of it off and try.

[@sharonhill2602]

I melt the butter for my cookie recipes, they always come out great.

[@danepemberton136]

Then keep on melting that butter Sharon 👏🏽

[@meganvail4828]

Just wanted to say thank you for all the thorough videos. I watched this multiple times before trying the NY cookie recipe and omywow. It's finally the dream cookie I've been wanting to make! I handed out a bunch at work today and so many people said it was the best they've ever had. I'm a little biased, but I have to agree! Thank you!!!

[@abdrahimn]

I have been baking the frozen cookies in the airfryer when i need a quick sweet fix, i do lower the temp to around 150c to allow a bit of spreading. Just trial and error.

[@julialucas1482]

I love cookies and cookie descriptors. Great job Sally and Dane! You both look fabulous!!

[@divyasingh6296]

Thanks a lot for this very informative video Sally and Dane. You guys nailed it !!!

[@monikawacker1122]

I loved this Q&A, very helpful! What I would like to see is ice cream sandwich cookies. I have been trying out a few and they were not what I want.

[@monil4379]

I unfortunately had the same questions regarding sugar, but it’s due to the fact that I’m diabetic. When I’m baking for others I leave the sugar as is but for myself I’ve tried substitutes like Splenda, agave, etc.

[@maureengreen4008]

Oh…I never thought of baking a single cookie/biscuit before. I might need to set the kids - 26 & 25 years younger up with some of their favourite cookies before I go off on a trip. Very clever you two👍🏼

[@maeveobyrne3615]

Thanks for the very informative video and thankyou for answering my question.😊

[@mindfulbaking]

Thanks Maeve x

[@davegailaalberts5703]

The two of you make a GREAT TEAM!!

[@juliacleveland]

Cookies are sweet and they are gunna stay that way. 🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@foodiezplate]

Cant begin to tell you how helpful this is for me 🙏🏽✨

[@janinasanchez25]

I love you guys, your videos are so good and funny to watch🥰🥰🥰❤️❤️❤️❤️