Has anyone used their Cricut Cake to actually cut out Sugar Cookies? If so, how did it work and what settings did you use? There may already be a thread, but I couldn't find it. Thanks
I dont have a cricut cake, but I use my regular cricut to cut templets for my sugar cookies, 
I just lay the templet on the cookie dough and cut it out with a very very very sharp knife!
I haven't tried cookie dough in my Cricut yet (still getting the hang of fondant and gumpaste), I will have to try this if I have time, I do agree that that is a REALLY thin cookie.
I used the Cricut to cut out these cookies http://www.cakecentral.com/cake-photo_1673053.html just last week. I loved it! I used the large Wilton rolling pin and the largest spacers (3/16" I think). They are a little thinner than usual but they still taste really good. I used the NFSC recipe on this site and Antonia74 Royal Icing recipe. Just make sure to freeze the mat once you have the dough rolled out and then get the Cricut all set up before taking it out. It cuts really well!
dean75 - so you rolled the cookie dough out thin and placed it on the cricut board and it cut the dough?
dean75 - so you rolled the cookie dough out thin and placed it on the board and it cut the dough?
I actually rolled it out right on the mat and then froze it and it cut the dough perfectly!
Yeah, it is definitely a learning curve with the machine. I have had great success with Wilton's fondant, it cuts really nicely!
And yes, I put shortening on the mat, it helps it to come off once cut!
Do you mean the blade that comes with the Cricut Cake? Yes, I use that one. I roll the dough out to about 3/16 of an inch, basically as thick as you can get before it won't fit under the roller bar anymore.
Here's some pictures of the apple cookies while being cut and after cut.
Quote by @%username% on %date%
%body%