This last batch of NFSC for some reason were all really easy to break. Does anyone know why? I apologize in advance if this is a duplicate post, but it did all sorts fo search combinations to see if I can find a post in regards to it.

Can someone please give some ideas why this is happening other than it not baking long enough....? I do believe that they were baked long enough! TIA.....

Recipe mishap or rolled too thin might be possibilities.

Was it a really warm day outside when you baked? The heat will definitely affect the cookies! I know that from experience!

One word. Humidity. I have found that during these humid months the cookies will definitely break easier. Try making squares, circles, rectangles and put your design on these. These shapes don't break as easily. Good luck!

Susan

Yes exactly that. I was thinking to myself..what in the heck did i do wrong...i think i had like 15 cookies break....it was very frustrating. So i guess there is no way to get around it huh?

Hi,
You can get a dehumidifier and put it in the room with the cookies. That will help a ton!!

After mine are dry I bag them, and put them in the freezer..they don't break!!

~JoAnn

I bake my cookies and freeze them immediatley after they cool.Freezing somehow makes them stronger even if you intend to ice them that day...freeze them for about an hour or two.

I roll mine pretty thick, about 3/8" and I find that really helps. If I have a cookie that is fragile, I will package it with cake board cut to the cello bag size behind it. One thing though - if you are a perfectionist like me, you may not like the butter stain you can get from the cookie onto the board. To prevent that, I will insert a piece of acetate between the board and the cookie. Next time I will try a piece of colored cello in between for color. Hope this helps!

Thanks, Tracy. I'm going to roll them thicker next time, bake them longer and at a lower temp. I think that helps, too.