blubakers Posted 14 Jul 2009 , 11:22pm
post #1 of

what other cookie doughs can be used with cookie cutters? so far i know about:

gingerbread
chocolate sugar
shortbread
??

anything else other than plain sugar?

21 replies
bonniebakes Posted 14 Jul 2009 , 11:48pm
post #2 of

I've made a mocha cut-out cookie that was really great (recipe on Kitchengifts.com website) and I've also added flavorings to the plain sugar cookie dough (almond, lemon, cherry, raspberry, etc.).

blubakers Posted 15 Jul 2009 , 12:51am
post #3 of
Quote:
Originally Posted by bonniebakes

I've made a mocha cut-out cookie that was really great (recipe on Kitchengifts.com website) and I've also added flavorings to the plain sugar cookie dough (almond, lemon, cherry, raspberry, etc.).




thanks! i found the mocha recipe and it looks great. in comparing it to one on cake central, i notice that they have the same amount of butter, egg, and cocoa but there's an entire extra 1/2 cup of flour in the one at kitchengifts. is that bc the cake central recipe allows you to add as much flour as needed?

KG:
1 cup unsalted butter
2/3 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 Tbsp extra-strong coffee or chocolate liqueur
1/2 cup cocoa powder
3 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

[url]cake central:http://cakecentral.com/cake_recipe-6959-Dark-Chocolate-Rolled-Sugar-Cookies.html[/url]
2 1/2 cups all purpose flour
1/2 cup cocoa (I used hersheys dark cocoa)
1 tsp instant espresso powder (found in ital section of grocery store)
1/2 tsp salt
1 c unsalted butter softened(I used blue bonnet margarine)
1 c sugar
1 large egg
1 tsp vanilla

Honeydukes Posted 15 Jul 2009 , 5:35am
post #4 of

No. The original recipe doesn't actually tell you to "add as much flour as needed." (Although sometimes you do need to adjust recipes.) Margarine has more water in it than butter. You'll need to make up for that in the dry ingredients. Those are two totally different recipes. The Mocha recipe calls for brown sugar and coffee liqueur.

I love both cookies. I think the mocha cookie is a bit more tender and tastes just heavenly when you add the chocolate.

Tracy talks about trying some new flavors here:
http://cakecentral.com/cake-decorating-ftopict-640954.html

KrissieCakes Posted 15 Jul 2009 , 5:54am
post #5 of

I use Peggy Porschen's cookie recipe in her book Pretty Party Cakes and Cookies. She has a recipe for gingerbread, chocolate, and then a sugar base that you can vary. I've tried them all and love them all!! I've added a pretty healthy amount of orange extract to the sugar recipe and it is wonderful! I think that orange sugar cookies are my favorite. Lemon is pretty tasty too!

blubakers Posted 15 Jul 2009 , 10:21am
post #6 of
Quote:
Originally Posted by Honeydukes

No. The original recipe doesn't actually tell you to "add as much flour as needed." (Although sometimes you do need to adjust recipes.) Margarine has more water in it than butter. You'll need to make up for that in the dry ingredients. Those are two totally different recipes. The Mocha recipe calls for brown sugar and coffee liqueur.

I love both cookies. I think the mocha cookie is a bit more tender and tastes just heavenly when you add the chocolate.

Tracy talks about trying some new flavors here:
http://cakecentral.com/cake-decorating-ftopict-640954.html




thanks.

i guess i was comparing the recipes in terms of wet v dry between the two recipes. one has quite a bit more dry but the same amount of wet.

if the second calls for margarine, i'm curious if it's ok to use butter? (i understand in the recipe notes that the author prefers to use margarine).

can i ask you another question about the mocha? can you compare it to the NFSC in terms of how soft it is? is it sturdy enough to hold its shape while being iced and possibly put on a stick?

drakegore Posted 15 Jul 2009 , 1:05pm
post #7 of

the mocha cookies from kitchenkrafts that bonnie mentioned are fabulous and i can also vouch for the gingerbread cookies from peggy porschen's book that krissiecakes posted. the mocha cookies are more like a shortbread cookie. i don't like gingerbread cookies and i really liked the peggy porschen ones icon_smile.gif.

my favorite cookie is just coconut flavored sugar cookie with lime icing.

Honeydukes Posted 15 Jul 2009 , 10:42pm
post #8 of
Quote:
Originally Posted by blubakers

Quote:
Originally Posted by Honeydukes

No. The original recipe doesn't actually tell you to "add as much flour as needed." (Although sometimes you do need to adjust recipes.) Margarine has more water in it than butter. You'll need to make up for that in the dry ingredients. Those are two totally different recipes. The Mocha recipe calls for brown sugar and coffee liqueur.

I love both cookies. I think the mocha cookie is a bit more tender and tastes just heavenly when you add the chocolate.

Tracy talks about trying some new flavors here:
http://cakecentral.com/cake-decorating-ftopict-640954.html



thanks.

i guess i was comparing the recipes in terms of wet v dry between the two recipes. one has quite a bit more dry but the same amount of wet.

if the second calls for margarine, i'm curious if it's ok to use butter? (i understand in the recipe notes that the author prefers to use margarine).

can i ask you another question about the mocha? can you compare it to the NFSC in terms of how soft it is? is it sturdy enough to hold its shape while being iced and possibly put on a stick?




The two recipes don't have the same amount of wet. The mocha recipe calls for brown sugar (contains molasses) and coffee liqueur whereas the chocolate cookie calls for gran. sugar and espresso powder.

I agree with drakegore, it's similar to a shortbread cookie. It will hold it's shape, but is a bit more tender (than the other recipe). I've only iced with chocolate as the recipe calls for and haven't put them on sticks. They might be too soft for either -- you'd really have to try it. Maybe someone else has.

The original chocolate cookie recipe calls for butter and I prefer to use butter. It is a matter of preference. Half of us swear by butter and the others swear by margarine. icon_biggrin.gif

blubakers Posted 15 Jul 2009 , 11:26pm
post #9 of
Quote:
Originally Posted by Honeydukes

Quote:
Originally Posted by blubakers

Quote:
Originally Posted by Honeydukes

No. The original recipe doesn't actually tell you to "add as much flour as needed." (Although sometimes you do need to adjust recipes.) Margarine has more water in it than butter. You'll need to make up for that in the dry ingredients. Those are two totally different recipes. The Mocha recipe calls for brown sugar and coffee liqueur.

I love both cookies. I think the mocha cookie is a bit more tender and tastes just heavenly when you add the chocolate.

Tracy talks about trying some new flavors here:
http://cakecentral.com/cake-decorating-ftopict-640954.html



thanks.

i guess i was comparing the recipes in terms of wet v dry between the two recipes. one has quite a bit more dry but the same amount of wet.

if the second calls for margarine, i'm curious if it's ok to use butter? (i understand in the recipe notes that the author prefers to use margarine).

can i ask you another question about the mocha? can you compare it to the NFSC in terms of how soft it is? is it sturdy enough to hold its shape while being iced and possibly put on a stick?



The two recipes don't have the same amount of wet. The mocha recipe calls for brown sugar (contains molasses) and coffee liqueur whereas the chocolate cookie calls for gran. sugar and espresso powder.

I agree with drakegore, it's similar to a shortbread cookie. It will hold it's shape, but is a bit more tender (than the other recipe). I've only iced with chocolate as the recipe calls for and haven't put them on sticks. They might be too soft for either -- you'd really have to try it. Maybe someone else has.

The original chocolate cookie recipe calls for butter and I prefer to use butter. It is a matter of preference. Half of us swear by butter and the others swear by margarine. icon_biggrin.gif




got it.

i think for my purposes i'd need something like the chocolate rolled ones instead of mocha but they do both sound wonderful.

cookiemookie Posted 16 Jul 2009 , 2:42am

I've done the cream cheese sugar cookie that was posted on karens cookies. She also has a cinnamon spice cookie that is really tasty.

I also have done a cornmeal sugar cookie recently and a brown sugar rollout cookie.

I've posted these recipes in the forum somewhere. I think you could do a search.

If you are interested and can't find them let me know and I can pm them to you.

Rose

elizabeth-jane Posted 16 Jul 2009 , 10:23am

I've switched out the vanilla in my sugar cookie recipe for almond extract and added a little nutmeg. It's really yummy icon_biggrin.gif

blubakers Posted 16 Jul 2009 , 12:04pm
Quote:
Originally Posted by cookiemookie

I've done the cream cheese sugar cookie that was posted on karens cookies. She also has a cinnamon spice cookie that is really tasty.

I also have done a cornmeal sugar cookie recently and a brown sugar rollout cookie.

I've posted these recipes in the forum somewhere. I think you could do a search.

If you are interested and can't find them let me know and I can pm them to you.

Rose




your cookies are amazing! do you mainly use the NFSC recipe?
i will look for the brown sugar roll outs. did you ice them with RI?

EJ - yes, i like to add almond + vanilla even to the NFSC recipe. like the addition of nutmeg though!

cylstrial Posted 16 Jul 2009 , 12:54pm

Lemon sugar cookies!

cookiemookie Posted 16 Jul 2009 , 2:02pm

Yes, I mainly use the NFSC but I like to switch the extracts quite a bit. I usually use almond. The taste reminds me of spritz cookies.

The NFSC recipe is a great one for decorating. It always comes out great!

I have also used it using egg beaters for the eggs and substituting white whole wheat flour and using Smart Balance margarine for the butter. I usually do this once a year for the "Go Red" day.

It is definitely a recipe that you can play with.

cylstrial Posted 16 Jul 2009 , 6:45pm
Quote:
Originally Posted by cookiemookie



I have also used it using egg beaters for the eggs and substituting white whole wheat flour and using Smart Balance margarine for the butter. I usually do this once a year for the "Go Red" day.

It is definitely a recipe that you can play with.




That's cool. I never even thought about using it for something like that. icon_smile.gif Thanks!

blubakers Posted 18 Jul 2009 , 2:12pm
Quote:
Originally Posted by cookiemookie

I've done the cream cheese sugar cookie that was posted on karens cookies. She also has a cinnamon spice cookie that is really tasty.

I also have done a cornmeal sugar cookie recently and a brown sugar rollout cookie.

I've posted these recipes in the forum somewhere. I think you could do a search.

If you are interested and can't find them let me know and I can pm them to you.

Rose




hi, can you link me to the brown sugar rollout cookie? if you have ounces for the recipe that would be great too. thanks!

cookiemookie Posted 19 Jul 2009 , 11:35am

Here you go.



Brown Sugar Cutouts

1/3 cup shortening
1/3 cup butter or margarine
¾ cup packed brown sugar
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon instant coffee crystals
1 tablespoon warm water
1 egg
½ teaspoon vanilla
1-¾ cups all purpose flour
¼ cup whole wheat flour
Semisweet chocolate pieces, melted, and/or milk chocolate pieces, melted (optional)


Beat shortening and butter or margarine in a large mixing bowl for 30 seconds. Add brown sugar, baking powder, cinnamon, and salt and beat until combined. Dissolve coffee crystals in the water. Beat coffee mixture, egg, and vanilla into creamed mixture till combined. Beat in as much of the all-purpose and whole wheat flour as you can with mixer. Stir in any remaining flour with a wooden spoon. (I had no problem using a Kitchen-Aid stand mixer)

Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.

Roll each half of dough on a lightly floured surface to 1/8-to¼-inch thickness. Cut dough into desired shapes using 2- to 2 ½- inch cutters. Place on cookie sheets lined with waxed paper. Place sheets in freezer till cutouts are firm. Transfer frozen cutouts to freezer containers, placing waxed paper between layers (or what I do is put them directly on the sheet, and then bake them frozen further assuring they wont spread)
Store in freezer up to 6 months

Makes about 50 cookies depending on size of cutters you use.

To bake: Remove just enough frozen cutouts from freezer container to fit on ungreased cookie sheet when placed 1 inch apart .(Return remaining cutouts to freezer till needed. Bake in a 375 oven for 6 to 7 minutes or till edges just begin to brown. Cool on cookie sheet for 1 minute. Remove cookies; cool on wire racks. Pipe on melted chocolate if desired or frost with your choice of icing.

bobwonderbuns Posted 19 Jul 2009 , 9:17pm

You can take any "plain" rolled cookie dough recipe and doctor it -- I've made spice cookies, lemon cookies, Xtra Vanilla cookies, orange cookies and I have one student who makes anise cookies! icon_confused.gif The possibilities are endless! icon_biggrin.gif

misabel99 Posted 19 Jul 2009 , 10:12pm

I made chocolate chip cut outs and Cream cheese cookies thumbs_up.gif

RachieRach Posted 31 Jul 2009 , 11:57am

I've done chocolate cut out with peppermint glaze as well as lemon sugar cookies.

Peppermint Glaze
2 cups powdered sugar, sifted
3 tablespoons milk
3 tablespoons light corn syrup
1/2 teaspoon peppermint extract (I usually do a little less depending on how stong the chocolate in the cookies are, peppermint extract is STRONG)
Chocolate sprinkles (optional)

-Set aside a 1/3 cup of the powdered sugar. Then mix the remaining sugar and milk together until smooth.
-Add the corn syrup and peppermint extract and mix again until smooth. Add the rest of the powdered sugar. I usually add a little more powdered sugar than 2 cups (but I just eyeball it) so that the glaze is not too runny.

indydebi Posted 31 Jul 2009 , 12:32pm
Quote:
Originally Posted by bobwonderbuns

You can take any "plain" rolled cookie dough recipe and doctor it -- I've made spice cookies, lemon cookies, Xtra Vanilla cookies, orange cookies and I have one student who makes anise cookies! icon_confused.gif The possibilities are endless! icon_biggrin.gif




That's the post I was looking for on here! thumbs_up.gif Recipes are not carved in stone ... they can be altered, changed and experimented with (that's how I came up with my double-secret-super-secured choc chip recipe). Some common sense is needed ..... adding cocoa? Then you'll probably need to add some extra milk, water or other liquid to balance the extra dry ingredient. And vice versa.

Using a different flavoring other than vanilla just makes it taste like a different flavor ... it doesn't change the texture of the cookie (or the cake). A tsp of liquid is a tsp of liquid. I'm sure they might be obscure exceptions out there, but I haven't run into one yet.

I say Never Ask "Can I......?" Always ask "Why CAN'T I ......?" thumbs_up.gif

bobwonderbuns Posted 31 Jul 2009 , 3:31pm
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by bobwonderbuns

You can take any "plain" rolled cookie dough recipe and doctor it -- I've made spice cookies, lemon cookies, Xtra Vanilla cookies, orange cookies and I have one student who makes anise cookies! icon_confused.gif The possibilities are endless! icon_biggrin.gif



That's the post I was looking for on here! thumbs_up.gif Recipes are not carved in stone ... they can be altered, changed and experimented with (that's how I came up with my double-secret-super-secured choc chip recipe). Some common sense is needed ..... adding cocoa? Then you'll probably need to add some extra milk, water or other liquid to balance the extra dry ingredient. And vice versa.

Using a different flavoring other than vanilla just makes it taste like a different flavor ... it doesn't change the texture of the cookie (or the cake). A tsp of liquid is a tsp of liquid. I'm sure they might be obscure exceptions out there, but I haven't run into one yet.

I say Never Ask "Can I......?" Always ask "Why CAN'T I ......?" thumbs_up.gif



icon_lol.gif Thanks Indy! Yes, I found just a plain rolled cookie dough on the internet once upon a time and I've added lemon oil, orange oil, vanilla powder, crushed candy canes, etc. etc. I have a lot of fun with it! icon_biggrin.gif Glad I could be of service! thumbs_up.gificon_biggrin.gif

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