Comments on: brownie roll-out cookies

By: Valerie

Valerie — Sun, 06 May 2012 18:05:32 +0000

So so love these! Returning to reprint because I misplaced my first. One of my go-to cookies. Yes, they hold stamping well (I’ve just used other smaller cookie cutters to make an imprint for birthday party theme…ie: R/R on a circle for train crossing, or the birthday girl’s initials). I like them especially with some fine piped royal icing detailing or sandwiching mint frosting. We definitely like them thick and soft.

By: deb

deb — Mon, 16 Apr 2012 20:45:29 +0000

Hi Ray — For stamp cookies, I’d roll them thinner. Growing up, we’d make them with a stamp-style cookie cutter (before they were spring-loaded and easier to use, sigh) and they held the marks pretty well. Not as well as a cookie without baking powder, but clearly enough.

By: Claudia

Claudia — Sun, 15 Apr 2012 08:14:04 +0000

Just wondering if the mixture can be left in the fridge overnight in a big clump or if I should cut out the shapes and put them in the freezer like you recommended in your comments 18 and 59? Thanks :)

By: Ray

Ray — Fri, 13 Apr 2012 20:11:33 +0000

I can now answer this question…yes. Works very well.

By: Ray

Ray — Fri, 13 Apr 2012 17:19:18 +0000

Has anyone tried to stamp these cookies? I have cookie cutters that also have a design with which to stamp the cookies. I am wondering if these puff up too much for that kind of detail to stay visible.

By: Joanna

Joanna — Mon, 02 Apr 2012 21:46:11 +0000

Wonderful recipe! Loved the simplicity. Can’t wait to try them as ice cream sandwiches.

By: Marta

Marta — Sat, 24 Mar 2012 06:01:06 +0000

Thick is definitely better, but the name “brownie rollout cookies” set my expectations higher than was met. This is a very basic tasting cookie, sort of like a shortbread though not as buttery as good shortbread… Yes, I agree these would make great ice cream sandwiches, but as a standalone I’m not sure they were worth all the rolling. I used a really expensive organic cocoa, too, so that wasn’t the issue. Hmm. They did seriously create a cold milk craving!

By: Caroline E

Caroline E — Thu, 01 Mar 2012 20:35:02 +0000

I tried rolling these both thin and thick and the consensus in my house is that thick is much better! They are a little plain on their own for my tastes, but they made excellent ice cream sandwiches. Next time I would dust them with powdered sugar or maybe drizzle them with some type of chocolate or frosting. I could also see these as jam sandwich cookies with raspberry jam and some almond flavoring in the dough!

By: Arti

Arti — Sat, 25 Feb 2012 01:37:55 +0000

Deb’s mom- thank you. I have already made these 4 times so far in the last 2 months. My husband refuses to share these and we eat them as dinner. (6 tiny ones with a glass of cold milk). Oh the joys of adulthood!

By: vanessa

vanessa — Mon, 20 Feb 2012 04:46:26 +0000

I just made these, and I really love them. The dough is so tender and easy to work with, and the taste and texture are perfect. This would be a great dough to make into a log and stash in the freezer to keep for last-minute company. Thanks for sharing it!