Luvsthedogs Posted 18 Apr 2009 , 2:06pm
post #1 of

I've tried the NFSC recipe and found it to be reliable and sturdy for decorated cookies but a bit hard and just ho hum as far as taste goes. I also tried a shortbread recipe that was very good but a little too crumbly and fragile for decorating.

Can anyone recommend a cookie recipe that's somewhere in between? I want the cookies to taste as good as they look!

Anyone have success with a moist cookie like molasses/ginger? Any problem with the RI on a moist cookie?

Thanks,
Cindy

25 replies
Luvsthedogs Posted 20 Apr 2009 , 2:22pm
post #2 of

Comments, please? Bump

debster Posted 20 Apr 2009 , 2:28pm
post #3 of

The recipe I use is similar to the one you've tried, if I want them crispier I make them thinner, thicker if I want them softer. My daughter loves the loft house style with the sour cream. You have to refrigerate those after cutting to hold the shape but they work well for cookie bouquets. Soft and yummy at the same time. Let me know if you want to try either recipe.

newmansmom2004 Posted 20 Apr 2009 , 2:39pm
post #4 of
Quote:
Originally Posted by debster

The recipe I use is similar to the one you've tried, if I want them crispier I make them thinner, thicker if I want them softer.




Ditto - my recipe is similar but I roll them on the thicker side and don't let them bake to the point where they're hard. I also leave any baking soda/powder OUT of my recipe so that when I cut the shapes they come out basically the same size with no spreading out during baking.

If you want a little more flavor, add 1 tsp. lemon extract. Makes a really delicious sugar cookie.

debster Posted 20 Apr 2009 , 2:43pm
post #5 of

Ok here's what I use Debbie's Recipe
Cream 2cups butter And 2 cups fine sugar in mixer.Add 4 eggs and 2 tbl Pure Vanilla ( I use a lot I know)

In a seperate bowl sift 5 cups flour and 2 tsp baking soda. Refrigerate.

Now you have to work fast with this dough, once you get the hang of it you got it. Take part of the ball I make 4 to go in refrigerator . Use one at a time put flour on board and on the ball and roll it out thin or thick as you like. For softer I bake at 325 for about 10-12 min Crisper 350 for 10 min I have used this recipe for 20 years and people love them. I also refrigerate these after they are cut to keep shape. These make about 6 dozen medium to large cookies.



Lofthouse Cookies from Copykat Recipes

1 cup butter 2 cups fine sugar 3 eggs 1tsp vanilla extract ( I use a table spoon) 1 tsp baking soda 1 tsp baking powder 1 1/2 cups sour cream 5=6 cups flour as desired for rolling consistancy.

Cream together butter and sugar beat in eggs and sour cream. Mix in dry ingredients. ( I take these ahead of time and sift into another bowl then add this bowl into the wet ingredients) Cover and refrigerate overnight. Bake at 425 8 min I never cook mine that high of heat but you try what works for you. My people like soft and half baked, hehehehehhe This recipe I work about the same as mine, it's a wet dough. Just keep adding flour till you get the consistancy you can work with, cut them out and refrigerate for about 15 min before baking. thumbs_up.gif

Don't fear the dough, some people us dough boards, but honestly once you get the feel you'll do fine!!!!!

jojo0676 Posted 20 Apr 2009 , 2:44pm
post #6 of

I really like this recipe. I almost always decorate these and add some flavor to the RI (raspberry, orange, almond, wedding bouquet) and they are always very good. You could always use something other than vanilla to flavor the cookie if you're not icing it.

http://www.recipezaar.com/White-Velvet-Cutout-Cookies-48000

HTH!

berryblondeboys Posted 20 Apr 2009 , 2:47pm
post #7 of
Quote:
Originally Posted by jojo0676

I really like this recipe. I almost always decorate these and add some flavor to the RI (raspberry, orange, almond, wedding bouquet) and they are always very good. You could always use something other than vanilla to flavor the cookie if you're not icing it.

http://www.recipezaar.com/White-Velvet-Cutout-Cookies-48000

HTH!




I use a recipe very similar to that from my old Better Home and Garden's Cookbook. It's called "Cream Cheese Cut out Cookies"or something like that.

They do tend to lose the crispness of their shape though... Do you find that with the White Velvet recipe? And is it hard or soft?

cricket0616 Posted 20 Apr 2009 , 2:51pm
post #8 of

Here is a Martha Stewart recipe that she put out years ago. I like it and have used it for years. Great consistency.

4 cups sifted all purpose flour
1/2 tsp salt
1 tsp baking powder
1/2 pound (2 sticks) unsalted butter
2 cups sugar
2 large eggs
2 tsp vanilla

I have family and friends all over me at the holidays for my sugar cookies. Hope this helps.

threematbros Posted 20 Apr 2009 , 3:17pm
post #9 of

Cricket0616 - does your receipe hold it's shape well? Do you refridgerate them after cutting before baking?

TIA

sweetopia Posted 20 Apr 2009 , 3:37pm

I actually really like the NFSC, but add a bit more vanilla to it for flavour.
My other fave shortbread (and gingerbread recipe actually) comes from a few of my favorite cake decorating books!! Peggy Porshen's Romantic Cakes and Pretty Party Cakes. I mention them on my blog under the mask decorated cookies here; www.sweetopia.net

cricket0616 Posted 20 Apr 2009 , 7:09pm

Yes, you will need to refrigerate the cookies for a minimum of 30 minutes. I normally go for an hour. I will also, refrigerate after cutting to cookies out if they are not going directly into the oven.

jojo0676 Posted 20 Apr 2009 , 9:14pm
Quote:
Quote:

jojo0676 wrote:
I really like this recipe. I almost always decorate these and add some flavor to the RI (raspberry, orange, almond, wedding bouquet) and they are always very good. You could always use something other than vanilla to flavor the cookie if you're not icing it.

http://www.recipezaar.com/Whit.....kies-48000

HTH!


I use a recipe very similar to that from my old Better Home and Garden's Cookbook. It's called "Cream Cheese Cut out Cookies"or something like that.

They do tend to lose the crispness of their shape though... Do you find that with the White Velvet recipe? And is it hard or soft?




I dont' think they lose their shape, I do refrigerate the dough well. They are a fairly hard cookie, I roll them fairly thin though, the thicker you roll I would think they softer they'll be.

Luvsthedogs Posted 21 Apr 2009 , 12:38am

Thanks so much! I've never heard of the loft house cookies, nor using sour cream in cookies. Can't wait till to try all of these ideas!

debster Posted 21 Apr 2009 , 11:15am

I don't know if you have them by where you live but at our grocery stores here in Ohio like K-mart and Wal-Mart they have these yummy round fat sugar cookies with bright colored frosting on them, those are the Lofthouse ones. Yummy!!!!!!!!

sara91 Posted 21 Apr 2009 , 3:15pm

I have just found a really good recipe at http://blossomsugarart.com/
They have a free cookie decorating course with recipes for cookies and icing. Plenty of icing techniques as well as how to package your cookies! icon_biggrin.gif

debster Posted 21 Apr 2009 , 3:25pm

Thanks sara I love new sites!!!!!! thumbs_up.gif

alanaj Posted 21 Apr 2009 , 9:55pm

Has anyone tried the cream cheese sugar cookie recipe on the CC home page? I'm wondering if they spread and how they are to decorate because they seem like they'd be really yummy!

Creative_chika Posted 21 Apr 2009 , 10:16pm

Have to save ths thread,...

thin4life Posted 21 Apr 2009 , 10:25pm

I have tried several different cookie recipes and I always go back to NFSC. I add almond extract instead of the vanilla and I ALWAYS get compliments on them. And I don't refrigerate the dough, I roll them out right after mixing them.

terrid614 Posted 22 Apr 2009 , 4:11pm

hi there ! what is nfsc?

alanaj Posted 22 Apr 2009 , 7:43pm

NFSC is the No Fail Sugar Cookie recipe. You can find it here on CC.

foxymomma521 Posted 22 Apr 2009 , 8:03pm

I got my Dobord yesterday... you ladies are making me want to make cookies!!

yellobutterfly Posted 21 Jul 2009 , 4:10pm

Just wondering if the OP (or anyone else) tried the recipes suggested, and what the results were? I'm shopping for a new cookie recipe, but don't want to waste my time trying 3 or 4 icon_rolleyes.gif I'm interested in Martha's and the one jojo posted at recipezaar - did anyone try either of those, and if so, what'd you think?

doodledo Posted 22 Jul 2009 , 2:22am

Debster,how about the icing on those bad boys? I didnt know they were called Lofthouse. I have to stay away fromthose or I can eat the whole package.

bobwonderbuns Posted 23 Jul 2009 , 2:02am
Quote:
Originally Posted by CindyD333

I've tried the NFSC recipe and found it to be reliable and sturdy for decorated cookies but a bit hard and just ho hum as far as taste goes. I also tried a shortbread recipe that was very good but a little too crumbly and fragile for decorating.

Can anyone recommend a cookie recipe that's somewhere in between? I want the cookies to taste as good as they look!

Anyone have success with a moist cookie like molasses/ginger? Any problem with the RI on a moist cookie?

Thanks,
Cindy




Anything with the word "rolled" in the title will work. Sugar cookies are often too soft but a "rolled" cookie dough is designed to hold its shape and not spread too much. Also those are the best recipes to doctor (add spices, or flavorings too.) Hope that helps some! icon_biggrin.gif

Mickeebabe Posted 14 Sep 2009 , 7:51pm

Has anyone tried "The Best Rolled Sugar Cookies" recipe on allrecipes.com?

I just wanted to know how it is and if you had any tips when using this recipe.

Thanks.

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