No Fail Cookies

Baking By jmcakes Updated 13 Mar 2006 , 12:51pm by slejdick

jmcakes Posted 11 Mar 2006 , 4:36pm
post #1 of 29

OK...I have the dough in my says to chill it for one to two hrs..Do I roll it into a ball,wrap it plastic and put it in the fridge or freeezer?...HURRY HELP

28 replies
momlovestocook Posted 11 Mar 2006 , 4:39pm
post #2 of 29

You can actually roll right now-between two sheets of parchment or wax paper. When I chill it, I usually shape it into a flat rectangle and wrap in syran(about an inch thick).


cookieclaire Posted 11 Mar 2006 , 4:49pm
post #3 of 29

I agree with Momlovestocook, in the past I have just rolled it up in a ball and allowed it to chill (whew) it is a work out when you take it out to roll (very hard) I roll my dough the same size as my cookie sheet(between parchment paper) and when it is done chilling I take one side of the parchment paper off, put dough andremaining parchment paper on to the cookie sheet cut my cookies directly on the cookie sheet. I remove the excess and pop them in the oven. For me this saves me some time. Hope I am makes sense icon_redface.gif


jmcakes Posted 11 Mar 2006 , 4:52pm
post #4 of 29

OK...I just rolled it in to a ball and threw it in the frodge...Now on Antonia74 icing..I don't have a paddle attachment, what do I use in place of it?

jmcakes Posted 11 Mar 2006 , 5:18pm
post #5 of 29


twinsline7 Posted 11 Mar 2006 , 5:32pm
post #6 of 29

you're going to have a hard time withthat dough ball!!! I did that once too...and had the hardest time rollingitout!!!


bonniebakes Posted 11 Mar 2006 , 6:51pm
post #7 of 29

if you don't refrigetate it for too long (less than 1 hour, I'd say) it won't be too bad to roll out. I'd divide it into smaller sections, thought. The recipe makes a BOG batch of dough.

Kos Posted 11 Mar 2006 , 10:07pm
post #8 of 29
Originally Posted by jmcakes

OK...I just rolled it in to a ball and threw it in the frodge...Now on Antonia74 icing..I don't have a paddle attachment, what do I use in place of it?

Rolling it in a ball is kind of a bad idea I think unless you have arms like Popeye. icon_biggrin.gif

I like your question about the paddle. I had a bad batch of Royal Icing because I had too much air in it, beating it slow with a stand-up mixer with beaters. I don't have a paddle and have the same question...What does one do?? icon_confused.gifdo you mix by hand...for 10 minutes? icon_eek.gif


jmcakes Posted 11 Mar 2006 , 10:34pm
post #9 of 29

Well I made the icing and the cookies... My cookies tore apart when I tried to take them off the counter onto the pan.. I think I either rolled them to thin or I didn't let them chill long enough.
For the icing: I added like a bunch more water then what the recipe said and used my reg. mixer on like high...I had to add a bunch of water because I just had a bunch of litle balls after beating it for 10 minutes..They turned out excellent and they are very good...I am very impressed.

vitade Posted 11 Mar 2006 , 11:14pm
post #10 of 29

I roll mine between parchment paper, that way I can either, take the extra dough away and set the parchment directly to my pan OR if I'm going to transfer the cookies to another sheet of parchment, at least I can Lift the parchment I rolled them on up off the counter to move my cookies. It really helps.

tracy702 Posted 12 Mar 2006 , 1:33am
post #11 of 29

I am getting ready to make the No Fail Cookies - what type of Flour did you use?

Moviechick00 Posted 12 Mar 2006 , 1:42am
post #12 of 29

I am making the no fail sugar cookies right now. From what I read no ball is best. Is that correct?

slejdick Posted 12 Mar 2006 , 1:48am
post #13 of 29
Originally Posted by Moviechick00

I am making the no fail sugar cookies right now. From what I read no ball is best. Is that correct?

Tracy702, I always just use all-purpose flour (usually unbleached, just because that's what I prefer) and they turn out great.

Moviechick, not sure what you mean by "no ball", but if you mean roll the dough out before refrigerating or refrigerate in a ball and then roll out, it's MUCH easier to roll it out between parchment as soon as it's made, then refrigerate. When you get it out of the fridge, then it's ready to cut and bake. It's extremely hard to roll it out when it's chilled in a big lump!


jmcakes Posted 12 Mar 2006 , 3:11am
post #14 of 29

the cookies and icing were excellent...I'm still amazed at how well the taste is...yummy

Kos Posted 12 Mar 2006 , 3:33am
post #15 of 29

Where's the picture of your cookies??


jmcakes Posted 12 Mar 2006 , 3:41am
post #16 of 29

Well my decorating wasnt the best since I was just trying them out but I will post some tomorrow..They will be baby shower cakes

Zamode Posted 12 Mar 2006 , 3:49am
post #17 of 29

I may try these this week for St. Paddy's cookies. I am not really a sugar cookie fan, I prefer chocolate cutouts, are these reaaallly good?

lacie Posted 12 Mar 2006 , 4:30am
post #18 of 29

Question...... is there a recipe like the No Fail Sugar cookies to make them chocolate flavored

bonniebakes Posted 12 Mar 2006 , 4:47pm
post #19 of 29

yes! the same site ( has a recipe for cut out chocolate cookeis., they're great! (so are the mocha ones!)

jmcakes Posted 12 Mar 2006 , 4:51pm
post #20 of 29

I forgot to ask this question last night but my cookies are not smooth when they come out of the oven..They look cracked...But once I put the icing on them they look smooth. Is this normal or not? I think I might try the choclate ones at a different time..I am in the process of making more since HUBBY ate them last night so I can take a picture...

bonniebakes Posted 12 Mar 2006 , 4:53pm
post #21 of 29

jmcakes: mine are like that sometimes, too. But other times they aren't. I've not yet been able to figure out why it happens sometimes and doesn't other times. If anyone has any ideas, I'd love to know!

vitade Posted 12 Mar 2006 , 11:34pm
post #22 of 29

hmm, you mean like cuts in the cookies or just a sorta speckled look to them? I THINK the later is when you are reusing the same sheet of parchement and peices of dough are stuck to it that weren't from THAT batch your rolling OR as you are taking all the scraps and rerolling them, parts are starting to dry out. Kinda like playdough so they don't come together. Does that make sense? It's just my guess, I wonder. I really don't know, just a guess.

MomLittr Posted 12 Mar 2006 , 11:41pm
post #23 of 29

I have made my second batch of no-fail sugar cookies and love them. A couple of suggestions, roll out to the desired thickness between either parchment or (what I use) waxed paper, then put in the fridge until firm - about 15-20 minutes. At that point when you cut the cookies, they can be picked up and put on the baking pan. Also, be sure to bake them long enough to get a golden first batch was undercooked (my oven temp must be off) and they tasted like flour - once I cooked them longer, wow! Even my co-worker, who does not like sweet cookies at all, loves these. When I ice my second batch, will post a picture.


sugarspice Posted 13 Mar 2006 , 3:15am
post #24 of 29

I have just tried the no fail cookies. I thought they were good, but a bit too crispy-I like them a little softer. I can see they are very good for holding the shape of the cutter tho! They were not over-done, not brown (those that were brown just on the edges were even crunchier) Any recipe suggestions for a softer cookie? They were slightly thicker than 1/4 inch-not too thin?
I found that rolling them out after mixing on a Silpat then putting that into the freezer for 15 min, made them easy to pop off & place on the next sheet for baking.

Thanks! icon_smile.gif

slejdick Posted 13 Mar 2006 , 3:21am
post #25 of 29

If you use the icing that Antonia74 describes in the tutorial on How to make and decorate cookies, the moisture from the icing softens the cookie somewhat, and the texture is just perfect, IMO.

A softer cookie might become TOO soft when iced, I think.

I haven't tried any of the other cookie icings, but I would imagine that they'd have the same basic effect of softening the cookie slightly.


sugarspice Posted 13 Mar 2006 , 3:27am
post #26 of 29

Thanks! I didn't think about the icing softening the cookie-good point. I will give these a while yet & see...

MomLittr Posted 13 Mar 2006 , 3:33am
post #27 of 29

Laura, does the icing that Antonia74 make come out real hard? I was going to make royal icing with glycerine added to keep it from becoming too hard (got that tip here on CC). Will let you know how this comes out.


Kos Posted 13 Mar 2006 , 12:42pm
post #28 of 29
Originally Posted by MomLittr

Laura, does the icing that Antonia74 make come out real hard? I was going to make royal icing with glycerine added to keep it from becoming too hard (got that tip here on CC). Will let you know how this comes out.


I would be interested in hearing your results with the glycerine. I'm still trying to master royal icing. I usually use Toba Garrett's glace icing since I prefer the taste to it over royal. I have found that sometimes, the detailing with royal icing chips off as you bite into the cookie. I know consistency is everything and I maybe haven't got that down yet.

Also...I read on one website to make petit fours icing with the dry candy fondant mix to decorate cookies. This website claims that royal icing "robs the cookie of it's moisture". icon_surprised.gif Anyone make icing for their cookies using this??

Oh so confused,
kos dunce.gif

slejdick Posted 13 Mar 2006 , 12:51pm
post #29 of 29

I don't think Antonia74's icing gets too hard. I've made several cookie bouquets to take in for the teachers at school, as well as individual cookies for DD to take to her classmates for her birthday, and everybody loved them, said they were just perfect. That's the unbiased opinion of approx. 30 adults and 30 third-graders, LOL! icon_biggrin.gif

I bake the cookies, put the icing on, let them sit out on cookie sheets for 12-24 hours to dry, then wrap individually in plastic or arrange the bouquet and wrap in a large basket bag. I suppose if you let them sit out for several days unwrapped, they might dry out and get too hard, but I haven't tried that.

Someone also speculated that the butter in the cookies helps to keep the royal from setting up so hard (exactly the reason you keep "regular" royal grease free, but in this case it gives the desired result). I keep intending to put some of the cookie icing on a piece of parchment at the same time I do a batch of cookies just to see how it dries and what the texture is, but I never remember! icon_redface.gif

Anyway, I highly recommend trying Antonia's method and recipe for the icing, I think you'll like it. I have intentions of trying some of the other icings at some point, but I'm so happy with hers (the first one I tried) that I've just never gotten around to it.


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