This is a proprietary recipe and for classic soft bakery-style sugar cookies — the kind used for decorated Christmas cookies and bakery display sets.
These cookies bake up smooth, pale, and soft with clean edges and a tender crumb — never dry or crumbly — and are designed to hold their shape beautifully under your choice of icing or glaze.
This listing is not part of the Bakeshop Collection.
It is a standalone proprietary product available exclusively in the Market.
This file provides a professional bakery formula, technical method, and complete decorating system for cut-out cookies.
It assumes basic baking knowledge and access to a kitchen scale.
You will need:
– A kitchen scale (metric is standard; volume conversions are included as a courtesy)
– An oven thermometer or calibrated oven for accurate baking temperatures
– Basic understanding of creaming methods, mixing control, and baking fundamentals
This recipe was developed and tested as a professional bakery formula, written by weight for precision, structure, and texture consistency.
– Master Sugar Cookie Formula — bakery-style dough that holds shape with a soft, tender bite.
– Soft Bakery Glaze Icing System — an easy professional-style glaze used on decorated bakery cookies, formulated with glucose or corn syrup. Sets with a smooth glossy crust, with a soft bite so it is not hard or matte/firm the way royal icing is. Easy to color and flavor for vanilla/bean, almond, etc.
– DOES NOT INCLUDE EXTRA, so use this with your favorite Optional Royal Icing, Buttercream, Ganache, and Fondant, etc. if you do not want to use the icing recipe inside!
– Troubleshooting & Variable Factors — explains how to correct puffing, spread, color variance, and texture issues across environments.
– Holiday Packaging Notes — guidance for bakery boxes, parchment layering, retail display, and Christmas shipping.
This recipe was designed as a long-term base formula for consistent bakery production and seasonal decorating.
It can be adapted year-round with different icings, colors, and flavor profiles for holidays or custom sets.
Each component has been tested for compatibility with standard bakery practices, including refrigeration, freezing, and ambient display.
– Digital file only — no physical product or live instruction included.
– Ingredient substitutions or conversions may alter results.
– Results depend on handling accuracy and individual skill level.
– Volume conversions are included as a courtesy.
– All proprietary formulations are tested and written in grams.
This recipe file and its contents are the intellectual property of Carter’s Bakeshop.
Purchase grants personal and commercial rights to use the recipe for your own baked goods — not to distribute, share, resell, or publish the recipe file itself in any form.
Unauthorized reproduction, sharing, or redistribution of this file or its contents is strictly prohibited and may result in legal action.
This is a proprietary recipe and for classic soft bakery-style sugar cookies — the kind used for decorated Christmas cookies and bakery display sets.
These cookies bake up smooth, pale, and soft with clean edges and a tender crumb — never dry or crumbly — and are designed to hold their shape beautifully under your choice of icing or glaze.
This listing is not part of the Bakeshop Collection.
It is a standalone proprietary product available exclusively in the Market.
This file provides a professional bakery formula, technical method, and complete decorating system for cut-out cookies.
It assumes basic baking knowledge and access to a kitchen scale.
You will need:
– A kitchen scale (metric is standard; volume conversions are included as a courtesy)
– An oven thermometer or calibrated oven for accurate baking temperatures
– Basic understanding of creaming methods, mixing control, and baking fundamentals
This recipe was developed and tested as a professional bakery formula, written by weight for precision, structure, and texture consistency.
– Master Sugar Cookie Formula — bakery-style dough that holds shape with a soft, tender bite.
– Soft Bakery Glaze Icing System — an easy professional-style glaze used on decorated bakery cookies, formulated with glucose or corn syrup. Sets with a smooth glossy crust, with a soft bite so it is not hard or matte/firm the way royal icing is. Easy to color and flavor for vanilla/bean, almond, etc.
– DOES NOT INCLUDE EXTRA, so use this with your favorite Optional Royal Icing, Buttercream, Ganache, and Fondant, etc. if you do not want to use the icing recipe inside!
– Troubleshooting & Variable Factors — explains how to correct puffing, spread, color variance, and texture issues across environments.
– Holiday Packaging Notes — guidance for bakery boxes, parchment layering, retail display, and Christmas shipping.
This recipe was designed as a long-term base formula for consistent bakery production and seasonal decorating.
It can be adapted year-round with different icings, colors, and flavor profiles for holidays or custom sets.
Each component has been tested for compatibility with standard bakery practices, including refrigeration, freezing, and ambient display.
– Digital file only — no physical product or live instruction included.
– Ingredient substitutions or conversions may alter results.
– Results depend on handling accuracy and individual skill level.
– Volume conversions are included as a courtesy.
– All proprietary formulations are tested and written in grams.
This recipe file and its contents are the intellectual property of Carter’s Bakeshop.
Purchase grants personal and commercial rights to use the recipe for your own baked goods — not to distribute, share, resell, or publish the recipe file itself in any form.
Unauthorized reproduction, sharing, or redistribution of this file or its contents is strictly prohibited and may result in legal action.
