Questions About No Fail Sugar Cookies

Baking By zenu Updated 27 Oct 2007 , 2:14am by 7yyrt

zenu Posted 17 Oct 2007 , 1:21pm
post #1 of 12

I'm about to attempt this recipe for the first time. I have some questions for anyone who has tried it. TIA icon_smile.gif

1. Do the eggs and butter have to be at room temperature?

2. Can the dough be frozen?

Thanks again! I can't wait to try these!

11 replies
bonniebakes Posted 17 Oct 2007 , 1:33pm
post #2 of 12

You'll love it!!

The eggs and butter do not have to be at room temperature, but I do soften the butter a little before using it.

I believe the dough can be frozen, but I have never done it.

mis Posted 17 Oct 2007 , 2:24pm
post #3 of 12
Originally Posted by zenu

2. Can the dough be frozen?

Thanks again! I can't wait to try these!

Yes you can freeze the dough. I have done this with no problems.

zenu Posted 17 Oct 2007 , 2:44pm
post #4 of 12

Thanks everyone! icon_smile.gif

I better get busy!

crazy4sugar Posted 17 Oct 2007 , 2:58pm
post #5 of 12

I've frozen the dough several times with no problem. The last batch was 6 weeks "old" in the freezer (double wrapped) and it was just as yummy as when I made the first batch.

Also, to minimize shrinking of your cut-out shapes: cut out the cookies, place on parchment lined baking sheets, and freeze or refridgerate for 15 minutes. The batch will cook as usual but not shrink as much as when they are baked warm.

I've also made NFSC with cinnamon, lemon, etc. and they take flavor very well.



cookiemookie Posted 17 Oct 2007 , 3:23pm
post #6 of 12

I always have dough ready to go in the freezer.

As far as the butter being room temp, I rarely do that. If you have a good mixer it will take care of that.

It's a great dough to work with and tastes good too, especially when frosted.

lablady_29 Posted 18 Oct 2007 , 2:33am
post #7 of 12

I am making NFSC for the first time tomorrow and I have a question, too. Is the flour all purpose, plain, or self rising? TIA Randy

mis Posted 18 Oct 2007 , 12:19pm
post #8 of 12

I use all purpose flour.

lablady_29 Posted 18 Oct 2007 , 9:01pm
post #9 of 12

Thank you, I was pretty sure it was because of the adding baking powder. Wish me luck on my first cookies!

Jodiey Posted 26 Oct 2007 , 12:53am
post #10 of 12

Do you have to thaw out the cookie dough a bit before you bake it? I've already got my dough rolled out between parchment and I'm just going to stick it in the freezer until Sunday, is that ok or should I wrap it up?

tricia Posted 27 Oct 2007 , 12:31am
post #11 of 12

I always use all purpose flour (pillsbury) and I always put a little orange extract with the vanilla.......mmmmmmmmmmmmmmm really good...

7yyrt Posted 27 Oct 2007 , 2:14am
post #12 of 12

If your cookies are cut out, just pop them in the oven right from the freezer. It takes a few more minutes to cook, but they spread less.
If you cook only until the tops are dry, you get a cookie dough flavor - slightly brown on the edges gives you a more 'toasted' flavor.
(I always double the vanilla.)

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