Big Fluffy Bakery Style Sugar Cookies

Big fluffy bakery style sugar cookies

Big fluffy bakery style sugar cookies~ yep those same ones you used to get when you were a kid and they were bigger than your face!

Well now you can make them at home and no one has to know you are eating cookies bigger than you face anymore!!

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Butter Pecan Chocolate Chip Cookies (vegan)

Butter Pecan Chocolate Chip Cookies

If you love soft, moist, chewy and slightly crispy cookies you came to the right place.

These Butter Pecan Chocolate Chip Cookies are everything all in one!

I know, seems impossible right?

Well let me just tell you the flax meal just makes baked goods super moist while the earth balance buttery sticks gives these cookies such a buttery taste.

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Vegan Halloween Sugar Cookies

Vegan Halloween Sugar Cookies

Vegan Halloween Sugar Cookies

Finally we can have Vegan Halloween Sugar Cookies!

This new royal icing and sugar cookie recipe is egg free, meringue powder free and dairy free and so easy to make and use!

Not to mention they taste amazing! I was never a big fan of eating decorated cookies since to me the royal icing was just too hard and I don’t care for that taste so much.

But these…… these are different.

First of all they don’t dry hard like traditional royal icing cookies.

So that right there is Win #1 for me

The cookies, although they are not made with butter, are so buttery tasting it is really deceiving!

Be sure to get a vegan chocolate to pipe on the faces, or if you want to avoid chocolate altogether, just save out a bit of that white icing from the start and color it black.

The icing recipe listed below is a perfect amount for 12 large cookies.

The ghosts and pumpkins cookies cutters were approximately 4″ diameter to give you an estimated size.

Ok, now I’m going to get all salesman like here for a quick minute~ not something I try to do here at Gretchen’s Bakery

You will notice in the video I am using the Dough EZ Pastry Rolling Mat.

If you guys know me, you know I typically do not get on board with extra gadgets in the kitchen, but this has become a lifesaver for me!

I noticed the last time I made Lavender Shortbread Cat Cookies that my dough rolling was far from perfect and I had some cock-eyed looking dough.

(I didn’t show you guys that part! But trust me, I had some cock-eyed lookin’ dough!)

Watch the video below as I show you how this new dough handes like a dream with this rolling mat and if you like what you see, be sure to check out the Dough EZ Rolling System for perfect rolled cookies everytime!

And BONUS! You get 20% off your order if you mention Gretchen’s Bakery! Just enter GRETCHENS in the apply coupon area at checkout here at DoughEZ!

What a great gift for the pastry chef on your list this year! And it pairs up perfectly with the wood handled dough divider and bench scraper that I am selling!

Ok enough with the infomercials! Let’s get to the recipe!

5.0 from 3 reviews
Vegan Halloween Sugar Cookies
Prep time
Cook time
Total time
You will need EnerG Egg Replacer for the royal icing recipe and batch of aquafaba (chickpea brine) for the cookie recipe
Serves: 12 Cookies
  • For the Sugar Cookie Dough
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons (7g)
  • Salt ½ teaspoon (3g)
  • Hi Ratio Vegetable Shortening or Earth Balance Buttery Sticks 1 cup (226g)
  • Granulated Sugar 1 cup (200g)
  • Aquafaba 4 Tablespoons (60ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Lemon Extract *optional ¼ teaspoon
  • Lemon Zest 1 lemon
  • For the Vegan Royal Icing
  • EnerG Egg Replacer 4½ teaspoons (20g)
  • Warm Water 6 Tablespoons (90ml)
  • Vanilla Extract ½ teaspoon
  • Confectioner's Sugar 4 cups (480g)
  1. For the cookie dough
  2. Cream the shortening with the sugar until light and fluffy, about 3- 5 minutes.
  3. Add the lemon zest, the aquafaba and the extracts to the creaming butter/sugar mixture and then stop the mixer and scrape the sides of the bowl
  4. Next sift together the flour baking powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.
  5. Wrap this dough disc in plastic wrap and chill for at least 2 hours or overnight before using or you can store it for up to 1 week wrapped in plastic wrap in the refrigerator, or in the freezer for 2 months.
  6. You must re work this dough with some additional flour to a pliable consistency after it has been chilled. Do not skip this step.
  7. Knead it with some flour until it is no longer a crumbly mass, but a soft pliable dough
  8. Roll out the dough to ¼" thick and cut shapes as desired
  9. Transfer cookie cutouts to a parchment lined sheet pan and bake in preheated to 350° F oven for approximately 15-22 minutes or until light golden brown.
  10. Cool the cookies while you prepare the vegan royal icing
  11. For the Royal Icing:
  12. Combine the egg replacer with the warm water and whisk smooth
  13. Place the sifted confectioners sugar in a mixing bowl and then add the vanilla extract and the egg replacer mixture.
  14. Mix on medium to high speed until it is smooth
  15. Color as desired with gel paste food colors and decorate as you like
  16. Allow cookies to dry slightly at room temperature
Iced Cookies will stay fresh for up to 2 weeks in an airtight container.

You can freeze the cookie cutouts before icing




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Lemon Lavender Shortbread Cookies

Lemon Lavender Shortbread Cat Cookies

Lemon Lavender Shortbread Cat Cookies

If you know me, you will know that I love cats.

Period. The end. My dream life is to be surrounded by tons of cats and kittens all day long.

Yes~ I am the self proclaimed “crazy cat lady” and proud of it!

Unfortunately I only have 2 cats since my little old man Winklebean would never allow my attention to be on anyone else but him, so in order to fulfill my need for cats~ I decided; “why not make CAT COOKIES!?”


This new recipe for Lemon Lavender Shortbread Cookies is the purrfect (haha get it? Purrfect!) way to satisfy both your cravings for cats and cookies!

But don’t be put off, if you have no interest in cats at all, have no fear!

Valek Rolling Pins is here!

They make rolling pins in every design you can think of!

I love these rolling pins so much~ they are really the coolest thing!

I debated to get my Gretchen’s Bakery logo imprinted on it~ but my love for cats outweighed that decision! Yes, crazy cat lady status for sure!

I think these rolling pins are such an amazing idea for a personalized gift for that person on your list that has everything!

We all know someone like that and if they like to bake, well then ~what better gift right!?

Be sure to check out the Etsy Store for Valek Rolling pins~ they come packaged so nicely too.

Ok enough about my gushing over the rolling pins, let me get to these cookies!

Omg if you have never used lavender in your baking, you are in for a treat!

Paired with lemon, these little tea cookies are so delicate, slightly crispy but tender at the same time.

Again, if you are not interested in the imprinting with the specialty rolling pin, that is no problem~ these cookies do nicely with a light sprinkling of granulated sugar just before baking and you have yourself a lovely tea time snack.

I of course went the extra mile with a light coating of violet fondant and a royal icing decor, but you can leave that off as well. (although I loved the taste with that little extra something!)

I think it really make those cats “pop” and I love the final look!

So if it is just a simple tea cookie you are after or a gift idea to “wow” that person on your list who already has everything~ This recipe is for you!

In the video you will see I am using my cube fondant as a light covering to get those cats to really stand out ~ but a very thinned out royal icing will work just as well.

  • Note about lavender~ be sure to get culinary grade lavender. Not lavender for decorations or potpourri, there is a difference!

5.0 from 2 reviews
Lemon Lavender Shortbread Cookies
I made 2¼" cookies and got about 15 total. You can easily double or triple this recipe if you need more.
All ingredients are to be at room temperature before beginning
Serves: 15- 2¼" cookies
  • All Purpose Flour 1½ cup (188g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ¼ teaspoon
  • Unsalted Butter 8 Tablespoons (113g)
  • Granulated Sugar ½ cup (100g)
  • Ground dried lavender flowers 4 teaspoons
  • Egg White 1 large (30g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Pure Lemon Extract 2 teaspoons (10ml)
  • Lemon Zest from 1 large lemon (approx 2 teaspoons)
  • Optional Decor:
  • ½ Recipe Royal Icing
  • Violet Gel Paste Color
  1. Using a spice or coffee grinder pulse the lavender flowers to a fine grind
  2. Cream the butter with the sugar until light and fluffy, about 4- 5 minutes.
  3. Add the ground lavender and lemon zest
  4. Combine the extracts with the egg white and add to the creaming butter/sugar mixture. Be sure to stop the mixer and scrape the sides of the bowl to ensure an even mix
  5. Next sift together the flour, baking powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.
  6. Wrap this dough disc in plastic wrap and chill for at least 2 hours or overnight before using or you can store it for up to 1 week wrapped in plastic wrap in the refrigerator, or in the freezer for 2 months.
  7. The dough will seem dry and crumbly when you take it out to roll it, this is normal. Simply break it up and knead it back together to a pliable rolling consistency.
  8. Roll out the dough to ½" thick with a regular rolling pin, then switch to the imprinted rolling pin and roll firmly to make the impression to ¼" or ⅛" thick
  9. Cut shapes and sizes as desired
  10. Transfer cookie cutouts to a parchment line sheet pan and bake in preheated to 350° F oven for approximately 15-20 minutes or until light golden brown.
  11. It is difficult to say how long exactly - as I do not know what shapes you are cutting or to what thickness you desire. Watch the color, and as they start to turn golden browned they are done!
  12. Mix the royal icing to a very thin consistency for icing the tops of the cookies enough to show the impressions, then thicken the remaining with more confectioners sugar and whip to a pipe-able consistency for the borders. I used the #21 Ateco tip found in the Gretchen's Bakery essentials cake decorating kit
  13. Add non pariels or sprinkles in desired
  14. Allow icing to dry overnight
Iced Cookies will last for up to 2 weeks in an airtight container at room temperature

If freezing cookies, I prefer to freeze the unbaked dough cutouts for up to 2 months wrapped well, then bake fresh when needed

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Soft Batch Chocolate Chunk Cookies

Soft Batch Chocolate Chunk Cookies

These Soft Batch Chocolate Chunk Cookies may just win your heart as your new #1 favorite cookie!

I know I know, I’ve already advertised my Best Chocolate Chip Cookies as the BEST! (and believe me ~ it is!) That one is more of the classic style chococalte chip cookie, it is buttery, chewy and crispy all at once; whereas this one is straight up soft batch!

So for all you soft batch cookie lovers, this one is for you!

You will notice the ingredients are just about the same as any Toll House cookie recipe, but what is very different here – is the mix method.

The melting of the butter will give this cookie a soft-batch result.

I am in love with cardamom so I like to add it to my chocolate chip cookies, but you can leave it out if you don’t have it or don’t like it.

I just think it plays off of the chocolate really well and adds a secret layer to the taste.

I also love using real chocolate couverture for my chocolate chunks, but of course you may use chips or store bought chunks meant for cookies as well.

I get it from Candyland Crafts and they ship worldwide!

Try any combination of chips or nuts as you wish!

Milk Chocolate chips and raisins??

Dark Chocolate Chips and Cranberries!!

Butterscotch Chips and More Butterscotch Chips!

The possibilities are endless with this very versatile, very delicious cookie!

5.0 from 1 reviews
Soft and Chewy Chocolate ChunkCookies
Prep time
Cook time
Total time
This dough must be chilled for at least 30 minutes before baking
Serves: 14 cookies
  • Unsalted Butter 8 tablespoons (113g)
  • Light Brown Sugar ½ cup (110g)
  • Eggs large 1 (50g)
  • Vanilla Extract 1½ teaspoons (7ml)
  • All Purpose Flour 1¼ cups (157g)
  • Baking Soda ½ teaspoon (2.5g)
  • Salt ½ teaspoon
  • Cardamom *optional ¼ teaspoon
  • Chocolate Chunks 1 - 1½ cups
  1. In a small sauce pot melt the butter.
  2. Pour butter into a mixing bowl (or your Kitchen Aid fitted with the Paddle attachment) and add the brown sugar.
  3. Mix on low speed to incorporate and then increase speed to medium for about 2-3 minutes
  4. Combine the egg with the vanilla then add to the butter/sugar mixture on low speed.
  5. Sift together the baking soda, salt and flour then add to the batter all at once.
  6. Mix on low to combine well.
  7. Add the chocolate chunks and blend to combine
  8. Scoop the dough with a 1½ ounce cookie scoop onto parchment paper lined sheet pans spaced about 2" apart.
  9. Chill the dough for about 15 minutes in the freezer while you preheat preheat your oven to 350° F
  10. Bake cookies for 13-15 minutes or to your desired done-ness
Store baked cookies for up to 1 week in an airtight container at room temperature.
Raw dough can be frozen for up to 2 months, simply thaw and bake as needed.


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