Frequently Asked Questions

Our mixes typically yield 24 cookies depending on the scoop sizes. Reference on cookie size options below:

Small cookies - 2 teaspoons

Medium cookies - 1 ½ tablespoons

Large cookies - 3 tablespoons

Yes, totally normal. Keep mixing, you're almost there :).

We recommend using a handheld or standup mixer first to breakdown the butter. If you don't have one, no worries, cut the softened butter into smaller pieces and chunks. Then, using your hands, massage and work the dough until everything is fully integrated and/or looks like cookie dough.

For exact measurements, the 1/2 cup of butter should work to be 115 grams and using a large sized egg.

Here's a quick video we made to illustrate this process.

Cut the butter into smaller pieces and leave them at room temperature for 1-3 hours or until soft to the touch. The smaller the pieces, the quicker the butter will soften. Be careful not to over soften the butter otherwise the cookies will fall flat after baking. Although, if you prefer flatter cookies you’ll want softer butter.

The egg can also be left at room temperature for an hour (or the same amount as the butter).

No mixer? No problem, slice the butter into smaller pieces and chunks. For best results, we recommend using your hands and massaging the cookie dough just until all of the ingredients are fully integrated and/or cookie dough is formed.

We recommend using unsalted butter and a large sized egg. 

We do not recommend halving the cookie mixes as it may affect the texture and taste of the cookies. An alternative is to make the entire batch and then freezing the cookie dough balls instead. Cookie dough balls will last up to 3 months in the freezer and can be baked directly, no need to thaw! Just add a couple extra minutes to the standard baking time. 

Yes, however convection ovens are hotter and cook faster than conventional ovens so we recommend reducing the baking time to 9 minutes as opposed to 12-14 minutes.

We typically recommend 2 inches in between each cookie however if you’re baking larger cookie sizes, increase to 3 inches.

You can definitely freeze your cookie dough for up to 3 months and bake directly from freezer - no need to thaw! Just add 2-3 minutes of additional baking time. 

For convenience, roll and form cookie dough into balls and store in an airtight container or ziplock before placing into the freezer. 

Shipping Policy
All shipping costs and durations are managed by our shipping carrier, Canada Post. We've chosen Canada Post as it's the most economic option for our customers compared to other carriers (FEDEX, UPS, DHL).

Currently Canada Post offers the below shipping options in Vancouver:

• Expedited Parcel (2-8 business days)
• Xpresspost or Post Priority (2-4 business days)

However, shipping costs and times will change and vary depending on your location and the season, so please proceed with our online checkout process to see the most accurate estimates in real time.

If shipping costs are a concern, we do offer FREE local pickup in Vancouver (Fairview) so please select this option at checkout. Alternatively, we offer FREE shipping on all orders over $75 in Canada.

We apologize in advance If you're experiencing a delay on your shipment or if shipment costs are high. Due to the fact that shipping is handled entirely by Canada Post, these factors are completely out of our control.

Return Policy

Due to Food Safe rules and regulations in Canada, we cannot accept returns or exchanges on any of our cookie mixes. However, your experience and satisfaction is important to us! Please email us at hello@leruhr.com and we will make it right :).