Need Quick Advice: No Fail Cookies

Baking By fat-sissy Updated 3 May 2006 , 1:04am by Zamode

 fat-sissy  Cake Central Cake Decorator Profile
fat-sissy Posted 1 May 2006 , 7:43pm
post #1 of 10

I'm mixing my no fail sugar cookie dough as I type. Recipe says roll to desired thickness. How thick should I roll the dough? HELP!!!

9 replies
 KHalstead  Cake Central Cake Decorator Profile
KHalstead Posted 1 May 2006 , 7:46pm
post #2 of 10

to desired thickness!!! Just kidding.......usually 1/8 inch or 1/4 inch depending on what you're after.....the thicker they are....they usually tend to be softer and more chewy, the thinner ones are usually more crisp.

 patton78  Cake Central Cake Decorator Profile
patton78 Posted 1 May 2006 , 7:46pm
post #3 of 10

I made some about a week ago and I rolled my dough at about 1/8 of an inch. It all just depends on how thick you want your cookies.

 fat-sissy  Cake Central Cake Decorator Profile
fat-sissy Posted 1 May 2006 , 7:55pm
post #4 of 10

Thanks cake buddies! I'm a little obsessive-compulsive about following directions. I appreciate the quick response.

KHalsted-I'm glad God wants ME.

 bonniebakes  Cake Central Cake Decorator Profile
bonniebakes Posted 1 May 2006 , 7:57pm
post #5 of 10

I just made some today!

I always do 1/4 inch thick - unless I'm putting sticks in them for bouquets. With sticks I make them a little thicker - maybe 3/16 of an inch.

 simply  Cake Central Cake Decorator Profile
simply Posted 2 May 2006 , 6:29am
post #6 of 10

bonniebakes
3/16 is thinner than 1/4"

 bonniebakes  Cake Central Cake Decorator Profile
bonniebakes Posted 2 May 2006 , 12:48pm
post #7 of 10

thanks, simply! I'm sorry... I meant 3/8!

I guess that's what happens when I stop in the middle of a sentence and then come back later and try to finish the thought!!

 golfgirl1227  Cake Central Cake Decorator Profile
golfgirl1227 Posted 2 May 2006 , 5:12pm
post #8 of 10

I roll them to a little thicker than 1/4" (5/16" to be exact- that's the size of the dowel rods that I use as a rolling pin guide) because I like softer, thicker sugar cookies. However, 1/3" if they have sticks in them.

 fat-sissy  Cake Central Cake Decorator Profile
fat-sissy Posted 2 May 2006 , 6:35pm
post #9 of 10

Thanks for answering my questions about the cookie recipe and the icing consistency. here's my finished product. They aren't especially pretty, but I'll do better next time. Didn't make it thin enough initially when I flooded in the pink area.
LL

 Zamode  Cake Central Cake Decorator Profile
Zamode Posted 3 May 2006 , 1:04am
post #10 of 10

They look good! thumbs_up.gif

Quote by @%username% on %date%

%body%