I use real Vanilla Bean Paste in my royal icing instead of artificial extract. The specks are the natural vanilla seeds (often called ‘caviar’) scraped directly from the vanilla pod. They add an authentic, intense vanilla flavor and a beautiful, rustic, artisan look to the cookies.
How should I store my cookies?
Cookies will remain fresh for up to 2 weeks, kept at room temperature and away from direct sunlight.
If needed past 2 weeks, I recommend freezing them in an airtight container. To thaw cookies, remove the container from the freezer and leave it at room temperature for a couple hours BEFORE opening the lid. Do not open the container while cookies are thawing. They will taste good as new!
DO NOT refrigerate decorated cookies, the condensation from the refrigerator may ruin the decoration and dry out the cookies.
Are your cookies allergen free?
No. The ingredients in my cookies are: all-purpose flour, granulated sugar, butter, eggs, salt, baking powder and vanilla bean paste. The ingredients in my royal icing is powdered sugar, meringue powder, vanilla bean paste, light corn syrup and water. The label on the meringue powder that I use in my royal icing states that it is “made in a facility that also processes milk, soy, wheat, peanuts, tree nuts, fish and shellfish.” While I do not use nuts in my recipe, my cookies are made in my home kitchen which does contain nuts.
Are cookies readily available to purchase?
All cookies are made to order. Occasionally grab and go will be available, but will be posted on Facebook/Instagram/Website with information.
Those prices seem high for cookies, why are they so expensive?
Custom sugar cookies are expensive because they are hand-crafted, edible art requiring 2–6 hours of labor per dozen. Prices (often $4-$6+ per cookie) reflect extensive time for baking, mixing colors, intricate hand-piping, and multi-day drying times. You are paying for premium ingredients, specialized skills, and customized designs rather than mass-produced items.
