Wesha Posted 1 Oct 2008 , 11:48pm

I am going to try this receipe. Are the cookies crunchy or are they soft?

38 replies
bathoryjones Posted 1 Oct 2008 , 11:52pm

I just tried it for the 1st time 2 weeks ago and the cookies were yummy. Soft but sturdy. I didn't make mine too thick and decorated with royal icing. They turned out great and everyone loved them

Wesha Posted 1 Oct 2008 , 11:55pm
Quote:
Originally Posted by bathoryjones

I just tried it for the 1st time 2 weeks ago and the cookies were yummy. Soft but sturdy. I didn't make mine too thick and decorated with royal icing. They turned out great and everyone loved them




thanks for the prompt response, it is okay to make the dough tonight and bake them tomorrow?

Wesha

Tug Posted 1 Oct 2008 , 11:58pm

Wesha,
It's a great idea to make the dough tonight and bake tomorrow. In fact, roll out the dough and cover in plastic wrap. Leave on a cookie sheet in frig and you're good to go for tomorrow.
Have fun with this recipe. It's my favorite!

yankeegal Posted 2 Oct 2008 , 12:05am

I love this recipe as well. Not too too sweet so it is a great compliment to the really sweet icing I use.(Antonia's royal)

Wesha Posted 2 Oct 2008 , 12:06am
Quote:
Originally Posted by Tug

Wesha,
It's a great idea to make the dough tonight and bake tomorrow. In fact, roll out the dough and cover in plastic wrap. Leave on a cookie sheet in frig and you're good to go for tomorrow.
Have fun with this recipe. It's my favorite!




thanks Tug,

As soon as my 10 year old son is done with the dishes, i am on this receipe. I will let you know how they turn out.

Wesha Posted 2 Oct 2008 , 12:42am

Hi Guys,

It is me again, I am measuring out my ingredients and I have unsalted sweetened butter, do you think I should down my sugar?

Wesha

Honeydukes Posted 2 Oct 2008 , 8:39am
Quote:
Originally Posted by Wesha

Hi Guys,
It is me again, I am measuring out my ingredients and I have unsalted sweetened butter, do you think I should down my sugar?
Wesha




No, don't change the amount of sugar. Sweet cream butter or sweet butter -- unsalted butter allows you to better control the amount of salt in recipes. (Although there are some who do use salted butter.)

ChristianD Posted 2 Oct 2008 , 6:31pm

Hello Everyone,

I am going to try this recipe icon_smile.gificon_biggrin.gif

ChristianD Posted 2 Oct 2008 , 6:35pm

Hi!

Its me again. If I half everything to make less dough, will it affect the way the cookies bake or how they keep their shape? Thanks in advance.

toleshed Posted 2 Oct 2008 , 7:01pm

No ChristianD
I've halved it before. Everything was the same.

Wesha - I find that if I use Imperieal margarine, my dough is much softer than if I use butter. I prefer the butter. My cookies are so apt to fall apart.

hallfamily727 Posted 2 Oct 2008 , 7:11pm

I use butter...salted sweet cream. I omit salt from recipes when I use salted sweet cream butter. I've also halved the recipe and it was fine. You can also play with the flavorings....orange extract, rum flavor, etc.

Have fun with it!

ChristianD Posted 2 Oct 2008 , 7:12pm

Thanks Wesha. I think that I will half the recipe this weekend since I know it will do fine. Can you store any extra dough in the freezer if there is some left? Thanks

toleshed Posted 2 Oct 2008 , 7:17pm

Sorry - meant to say "my cookies are NOT so apt to fall apart with butter. My dh is sitting here talking to me. icon_smile.gif

Wesha Posted 2 Oct 2008 , 10:46pm

Hey guys,

I ended up using 1 cup of the sweetened no salt butter and 1 cup of margerine (Blue Bonnet). I rolled out the dough and put in on the cookie sheets in the fridge. I am getting ready to bake them and make the Antonia's royal icing.

Honeydukes Posted 2 Oct 2008 , 11:17pm

If you halve the recipe, use 1 tsp. of baking powder (not 1 1/2). This will help keep them from spreading or getting too "puffy."

SILVERCAT Posted 3 Oct 2008 , 1:13am

I made these today and used margarine instead of butter and they came out GREAT! My didnt fall apart, but they maybe that I rolled them thinker bc I put them on sticks. Good Luck

shadowgypsie Posted 3 Oct 2008 , 3:02am

Hi All,
Couldn't resist this thread. I'm sitting here reading all these threads and enjoying some NFSC's as I read. Iced with antonia74's royal icing these are a great tasting cookie.

PJ37 Posted 3 Oct 2008 , 3:26am

I love these cookies. They are easy to make, "no fail" and taste so good. Everyone who eats them thinks they are delicious. I only allow myself one while I am making cookies (the test cookie) because I would eat them all....

Mickeebabe Posted 3 Oct 2008 , 4:57am

What is your favorite icing for the no fail sugar cookies? How thick do you roll them out?

Thanks.

Kimberly

Boofycakes Posted 3 Oct 2008 , 5:19am

I LOVE this recipe. its awesome for cookie cutters with a lot of detail. check out my photos, i recently made some cookies with this recipe. and the icing I use is just Sugar Cookie Icing i found here on cc, and its wonderful also. it looks just like RI, only it tastes WAY better!

Tug Posted 3 Oct 2008 , 5:48am
Quote:
Originally Posted by Boofycakes

i recently made some cookies with this recipe. and the icing I use is just Sugar Cookie Icing i found here on cc, and its wonderful also. it looks just like RI, only it tastes WAY better!




Can you please provide the link to this icing recipe?
Thanks in advance.

ChristianD Posted 3 Oct 2008 , 1:45pm

Yes, please send us the recipe. I can't wait to get home so I can start baking and decorating.

Boofycakes Posted 3 Oct 2008 , 2:07pm

http://forum.CakeCentral.com/cake_recipe-6523-Suagr-cookie-Icing.html

The recipe is small, if you make a whole recipe of No Fail Sugar Cookies, you may need to 4-6x the icing recipe depending on the amount of detail you use on your cookies.

ChristianD Posted 3 Oct 2008 , 2:49pm

Do you mix this icing for 10 minutes like you do with Royal Icing? If not, how long do you mix it for?

Honeydukes Posted 3 Oct 2008 , 7:54pm
Quote:
Originally Posted by ChristianD

Do you mix this icing for 10 minutes like you do with Royal Icing? If not, how long do you mix it for?




No, mix until it's incorporated. Mix for too long and you'll get lots of air bubbles.


Here are the links for popular recipes and information:

Cookies:
http://forum.cakecentral.com/cake_recipe-2055-No-Fail-Sugar-Cookies.html
http://forum.cakecentral.com/cake_recipe-3993-Pennys-cookies.html
http://forum.cakecentral.com/cake_recipe-6959-Dark-Chocolate-Rolled-Sugar-Cookies.html

Icings:
http://forum.cakecentral.com/cake_recipe-2119-Toba-Garretts-Glace-Icing.html
http://forum.cakecentral.com/cake_recipe-1983-Antonia74-Royal-Icing.html
MMF (Marshmallow fondant)
http://forum.cakecentral.com/modules.php?name=Recipes&;sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=mmf&cat_id=-1&x=34&y=10
Rolled Buttercream
http://forum.cakecentral.com/cake_recipe-1603-0-Rolled-Buttercream-Fondant-Alternative.html

How To bake & decorate Cookies
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html

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