How Big Is Too Big?

Baking By CranberryClo Updated 28 Apr 2006 , 8:54pm by manatee19

CranberryClo Posted 27 Apr 2006 , 8:12pm
post #1 of 7

Has anyone tried to use the no-fail cookie dough for a cookie cake? I have a couple scenes I want to do on really big cookies and I don't want to use chocolate chip cookie dough.

Thanks for any advice/thoughts.

6 replies
manatee19 Posted 27 Apr 2006 , 8:34pm
post #2 of 7

I can't give much advice, but I would think you'd need to bring the oven heat to around 325, or lower. When I make 4 in. and larger cookies, I reduce heat to 325 and bake for 2-4 minutes longer. But it might dry out if it's in for too long.

Just my thoughts. Hope this helps.

lasidus1 Posted 27 Apr 2006 , 8:42pm
post #3 of 7

i would roll it out quite thin (just a little thinner than usual) and bake it a few minutes longer. i make cookie cakes a lot, but never with this recipe, and the only annoying thing is that sometimes the edges are more cooked than the center if I don't make it thin enough.

CranberryClo Posted 28 Apr 2006 , 5:13pm
post #4 of 7

Thank you both! (For some reason I never get notified of responses anymore.) I'll play around with it and report back.


manatee19 Posted 28 Apr 2006 , 6:38pm
post #5 of 7

Can't wait to see your cookie cake. Post a picture if you can.

Good luck!

KHalstead Posted 28 Apr 2006 , 6:42pm
post #6 of 7

What if you just push the cookie dough (like a pie crust) into the bottom of a springform pan or something.........a thin layer, then bake it in the pan...that should work

manatee19 Posted 28 Apr 2006 , 8:54pm
post #7 of 7

Wilton has a new show called Bake Decorate Celebrate!

On the site I found the recipe for a large sugar cookie.

Spread the word about the show. It's not in every area.

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