I need to know if you cook the cookies witht he sticks in or do you put the stick in after you cook the cookie while it is still hot. I know it is a dumb question but remember I am just a dumb ole guy who knows nothing unless my wife tells me LOL.

Yes.

Some bake with them in, others put in hot cookie right after removing from the oven, others royal ice them to the back of the cooled cookie.

Hi!

I bake my cookies with sticks already in them.

Deanna

Not dumb. It's a preference thing.

I, personally, have not had luck putting the sticks in the "right-out-of-the-oven cookies, but mine may not have been thick enough.

Good luck!

I bake with sticks in! Works fine for me!

thanks I didn't have the slighest idea. I have never made a cookie bouqeut, but I am going to try and do some for my wife and some ladies at the church. Just asking, what is the best cookie to use when making a cookie bouqeut?

http://www.kitchengifts.com/nofailsugarcookies.html

These are great! You should try em!

I bake with the stick in and rarely have any problems. I make my cookies about 1/4 inch thick.
Hope this helps!!

Cindy

I tried both ways and putting the sticks in before baking worked best for me.

I use the roll-out cookie recipe from Wilton, but I change up the flavorings in it to suit my tastes. It doesn't spread, doesn't need to be refrigerated, and can be made in a mixer. It's basically the same as the No Fail Sugar Cookie recipe, I think.

Deanna

I use 1/8 inch wooden shish-kabob skewers. I put them in right after the cookies come out of the oven. I lay one skewer down at bottom of cookie and then lay the skewer I want to insert in the cookie on top of it and push in. This helps me have the skewer in the middle of cookie. I make my cookies about 7/16 inch thick. (When I roll the dough out I tape two wooden spoons down and once my rolling pin hits them my dough is at the appropiate thickness. I recent found some excellent cookie recipes for cookies on a stick. (In the past the recipes had too much flour.--If you would like them just email me at [email protected] with recipe in subject line.)
Andrea