Hi Laura. I’m sorry we missed your comment over the weekend. For future reference, this question is addressed in the Tips for Success section of the post. This buttercream holds up really well for 1-2 days at room temperature. It could possibly even go 3 days at room temperature in a cool, dry room. Heat and humidity will impact how long it can safely sit out, and you’ll need to make your best guess based on your environment. If it’s sitting out in a warm, humid room, err on the side of caution and refrigerate after 24 hours. I hope that helps. All the best to you.

So glad you enjoyed the recipe Gisele! Thanks for leaving a review and 5-star rating. We hope you had a wonderful Easter.

It is an easy recipe It looks fantastic and it is delicious

Thank you

Hi Hannah. I’m so sorry you had a hard time with the recipe. There’s a troubleshooting FAQ section on the blog post and the information below is taken from it.
If your cookies spread and were dry the most common reasons are:
– the butter and sugar were creamed together for too long
– the baking soda was old and not as effective
– not enough flour was used (sounds like you weighed your ingredients, so probably not an issue for you)
– an insulated baking sheet was used
– the oven runs cool (temperature not high enough)
You can also check my equipment recommendations and puffy cookie tips for more help. And, consider chilling the dough before baking for extra insurance. If you want to troubleshoot more, let me know more details about what you think might have gone wrong and I’ll be happy to help you.

Hi Rachel. Hmm, that does sound unusual because chocolate should firm up when chilled. If the cookies were fully refrigerated as directed, perhaps there was an accidental mis-measurement that affected how the cookies set. So sorry they didn’t turn out for you.

I love that so much! Thank you for taking the time to leave a comment and 5-star rating. That means so much to us. All the best.

They never hardened up, and I did it exactly as instructed.