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.
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.
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.
Thank you both! (For some reason I never get notified of responses anymore.) I'll play around with it and report back.
Can't wait to see your cookie cake. Post a picture if you can.
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
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.