I know this comment is late but I just now saw this recipe and looked at comments. I recently made these cookies but not Sam’s recipe, I will make hers today because I used all purpose flour and noticed she uses cake flour, so I am using that today because I have it. But when I did make this copycat recipe I used lavender extract In the cookies and lavender color in the frosting. it was for a ladies tea, they were delicious and beautiful. I am thinking cake flour will be better, I will soon see. 🤞

Agreed – my husband said the same thing. While not quite the same texture, they’re still the best sugar cookies I’ve ever made

Thank you so much for trying my recipes, Aundrea! You can swap the vanilla extract for orange extract. Orange extract is going to be much more potent though so you will likely want to use less. I love the sound of chocolate frosting on top. Enjoy! 🙂

I’m so glad you enjoyed them so much! 🙂

I’m so glad you enjoyed them so much, Layla! 🙂

Ok. I thought maybe you’d had some other people that you had read the same problem and maybe you had some sort of fix. Move off of the Gulf Coast! lol
Thanks Sam.

Unfortunately you might just have to play with it as you do other recipes. I’m not typically in that type of environment to test it. 😔

Would I adjust the liquid because I fear that the icing may end up too runny. Sorry I didn’t make myself clear! Like when I make glazes on the stove for bundt cakes. And a recipe may say add 1/2 of a cup of Heavy Whipping Cream and cook it with an egg yolk, etc and then add it to the powdered sugar and it would be like water so I’d have to keep experimenting and then find it works well with only 1/8 of a cup of Heavy Whipping Cream. Hope that helps you see my dilemma! lol Thanks Sam

Hi Robin! What do you mean what should you do differently? Did you have an issue with it previously? In too much heat there won’t be many frostings that will hold up well.

Hi Emma! If you’ve ever had a lofthouse cookie they are basically the same texture. I would say soft but not crumbly or doughy. If you bake them longer they would be more dry. I would probably recommend doing a batch baking them as is, tasting them, then making adjustments from there.

Do these cookies have a more soft-doughy texture? I personally prefer them to be soft but a bit crumbly. Would I just need to bake them for a bit longer or are there other steps involved?

Hi Ann! I haven’t tried a substitute, but you could leave it out, just expect to have a softer frosting. 🙂

I’m so glad you enjoyed them so much, Elizabeth! 🙂

We are so happy you loved the cookies, Isabel! Your version sounds adorable 😍

I made these in heart shapes for Valentine’s Day and dipped the smaller hearts in melted white chocolate with a touch of heavy whipping cream and they came out perfect. The larger hearts were frosted with your frosting and they also came out perfect. I am looking forward to making these again soon.

Hi Colby! I think the dough should be fine in the refrigerator for a few days. It may need to sit at room temperature for a little while to warm up and be roll-able. I haven’t tried the substitution here, but it should work. It does work with just plain all purpose flour but the texture isn’t quite the same.

Hi Meg! I’m glad you enjoyed the recipe! I think you can get away with leaving it out 🙂