Grunderfully Delicious

Grunderfully Delicious Questions? Email me at [email protected] I am a self-taught cookie artist, and decorating is my hobby. I am learning new techniques every day!

I first picked up a piping bag on my 30th birthday back in Feb. 2013. Grunderfully Delicious is a CA State certified home kitchen

Please PM if you have any questions!

Thank you so much for signing up for our “Boo Sweets and Mouse Treats!” class. I can’t wait for this one. I’ve added a f...
08/31/2026

Thank you so much for signing up for our “Boo Sweets and Mouse Treats!” class. I can’t wait for this one. I’ve added a few more dates! Thank you for your support 🧡

Eek! I’m so excited to kick off Halloween with this adorable little guy! Class registration opens tonight at 7pm!Cutters...
08/28/2026

Eek! I’m so excited to kick off Halloween with this adorable little guy! Class registration opens tonight at 7pm!
Cutters from Heather | Unique Cookie Cutters

How’s everyone surviving school so far?
08/26/2026

How’s everyone surviving school so far?

Perfect bow for school 💛💛💛We still have spots left for next week! Come celebrate a new school year!
08/14/2026

Perfect bow for school 💛💛💛

We still have spots left for next week! Come celebrate a new school year!

Always been a Hydro Flask girly!Cutters are available now!
08/11/2026

Always been a Hydro Flask girly!

Cutters are available now!

07/30/2026

cookies!

“So Long, Summer!” …coming soon
07/28/2026

“So Long, Summer!” …coming soon

We’re almost ready to kick off our first “Dolce Vita!” class! We have a few spots still left. Grab your pals and enjoy a...
07/22/2026

We’re almost ready to kick off our first “Dolce Vita!” class! We have a few spots still left. Grab your pals and enjoy a relaxing evening of decorating!

Strawberry Lemonade Sugar Cookies 1 lb. salted butter 396g granulated sugar Zest from 4 lemons 2 eggs2 TB Lorann’s lemon...
07/09/2026

Strawberry Lemonade Sugar Cookies

1 lb. salted butter
396g granulated sugar
Zest from 4 lemons
2 eggs
2 TB Lorann’s lemon emulsion
1 TB Lorann’s strawberry emulsion
1.5 tsp salt
1 TB. cornstarch
1.5-2 lb all-purpose flour
2 oz freeze dried strawberries

Directions: preheat oven to 350. Massage lemon zest with sugar. Combine cold butter and lemon sugar in mixer and mix for 3 minutes. Add eggs, emulsions, salt and cornstarch, scraping sides of bowl to incorporate well. Slowly add fljjour (just until sides don’t stick. You may need less than recipe says) Once dough is combined, mix in dehydrated strawberries. Roll dough and freeze for 10 minutes. Cut into shapes and bake at 350 for 8-12 minutes, depending on the size, rotating half way through baking. Enjoy!

Address

3442 E Orangethorpe Avenue
Placentia, CA

Opening Hours

Monday 10am - 1pm
Tuesday 10am - 1pm
Wednesday 10am - 1pm
Thursday 10am - 1pm
Friday 10am - 1pm

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