Recent Blog Post
Fat And Weird Cookie Company Switches to Dye-Free Sprinkles
Fat And Weird Cookie Company just used dye-free sprinkles for the very first time in production, and the honest answer...
Bread Flour in Cookies: What It Does and When to Use It
Bread flour in cookie dough is not a mistake and it is not a substitute born out of desperation. It...
Working With Your Spouse: The Honest Truth About It
Aubrie from Fat And Weird Cookie Company asked her husband Brad what the hardest part of working with your spouse...
Fat And Weird Cookie May Batch Report: 600K Bags and More
The week after the Sweets and Snacks Expo is never really a rest week at Fat And Weird Cookie Company,...
How to Freeze Stuffed Cookie Dough and Bake It Later
Freezing stuffed cookie dough is not a compromise. For stuffed cookies specifically, freezing the assembled dough before baking is not...
Fat And Weird Cookie Company Gets a Two-Week Extension
After a week so packed with developments that the founder said it would take a 20-minute YouTube video to fully...
How to Use Citrus Zest in Cookies Without Overpowering
Citrus zest is one of the most useful flavor tools in cookie baking, and also one of the most consistently...
Fat And Weird Cookie Company: When Everything Breaks Down
Fat And Weird Cookie Company got their tunnel oven running, celebrated for about five minutes, and then watched the belt...
What Makes New York Style Cookies Different and So Good
New York style cookies exist at a specific intersection of size, texture, and restraint that most home bakers have never...
