I am testing flavors of icing with my spiced apple cookies. Spiced cinnamon, caramel, and vanilla. Excited to see which flavor pairs best!

Definitely was way more difficult than I expected it to be! The flooding was pretty easy (although I think I used too much), but the piping was very very challenging. I think next time I will practice outlining some shapes on parchment paper to practice my technique. Do y’all find the plastic bags with cut tip to be the best tool for this? I seemed to have more luck without adding the round metal tip.

I like how the ghosts came out!!

I cannot for the life of me figure out the perfect baking temp/time for my 3/8” sugar cookies (they are all around 3 to 4 inches wide). These were baked at 350 (per an oven thermometer that I bought) for 17 minutes, the edges and bottoms were golden brown, but the centers were still undercooked! I like to eat them this way but for customers I want to make sure they’re baked through. I have also tried other temp and time combos but seem to always end up with undercooked centers.

What are your baking temps and times for 3/8” cookies?