Sugar Cookie Question

Baking By Stephanie0314 Updated 3 Sep 2009 , 2:11pm by cutthecake

Stephanie0314 Posted 19 Aug 2009 , 4:30pm
post #1 of 15

My son's first birthday party is just weeks away and I was going to make the cupcake shaped cookie as a party favor. I found a great recipe that I used for my nephews party a few weeks back but when I baked the cookie they seemed to lose there shape some. When looking through all the pictures of cookies on cake central, everyones cookies seem to look just as they do when you first cut the dough (nice straight edges). Anyone have any suggestions on how to keep the cookies keep their shape?? Also do you know if you can add favoring to the Antonia74 Royal icing? I like to add some almond flavoring for some extra taste!

Thanks!
Stephanie icon_biggrin.gif

14 replies
WildSugar Posted 19 Aug 2009 , 4:43pm
post #2 of 15

I use the No Fail Sugar Cookie recipe and they hold their shape really well!

brincess_b Posted 19 Aug 2009 , 4:47pm
post #3 of 15

could be the recipe, could be you are overmixing it.
some people like to chill their cookies before baking - i think that helps too.
xx

badkitty Posted 19 Aug 2009 , 5:22pm
post #4 of 15

I've had that slumping cookie problem in the past even though I usually chill them first. Everyone here says the NFSC is the way to go, so I tried them a couple of weeks ago when it was horribly hot and didn't have room to chill them while on the sheet. They still baked up beautifully! That's now MY sugar cookie recipe icon_biggrin.gif

antonia74 Posted 21 Aug 2009 , 12:02am
post #5 of 15

Yes, you can add non-oil based flavourings to my icing recipe. (The reason it doesn't include that info in my recipe or how-to article is that I use a brand of meringue powder that already has vanillin as an ingredient in it. When I developed the recipe, I didn't realize some powders come unflavoured.)

BakeLoveMom Posted 21 Aug 2009 , 12:21am
post #6 of 15

Antonia74, what brand MP do you use? I use your recipe all the time and it is great to work with, but I would like to flavor it better. Thanks.

Sarah

Cake_Princess Posted 21 Aug 2009 , 12:21am
post #7 of 15
Quote:
Originally Posted by Stephanie0314

My son's first birthday party is just weeks away and I was going to make the cupcake shaped cookie as a party favor. I found a great recipe that I used for my nephews party a few weeks back but when I baked the cookie they seemed to lose there shape some. When looking through all the pictures of cookies on cake central, everyones cookies seem to look just as they do when you first cut the dough (nice straight edges). Anyone have any suggestions on how to keep the cookies keep their shape?? Also do you know if you can add favoring to the Antonia74 Royal icing? I like to add some almond flavoring for some extra taste!

Thanks!
Stephanie icon_biggrin.gif





The dough I use is a bit on the softer side so I will roll my dough out then freeze it before I cut out my cookies. Then I pop them back in the freezer for 15 minutes and straight into the oven. It works wonders. There's minimal spreading and I get nice clean lines.

Stephanie0314 Posted 21 Aug 2009 , 9:48pm
post #8 of 15

Thank you for all the replies.. I will try the NFSC this next week to test them before my sons party. I use Wilton's MP. I will post a reply and let you know how it works for me. Thanks again!!

Stephanie

imamommy1205 Posted 21 Aug 2009 , 10:15pm
post #9 of 15

Even with NFSC I chill the dough first for about 30 minutes so the cookies keep their shape. Makes a huge difference IMO.

cylstrial Posted 21 Aug 2009 , 10:39pm
post #10 of 15

I also use NFSC and never have any trouble with them. And I wouldn't make a cookie without using Antonia74's RI recipe. Sometimes I add vanilla - but really I love the taste on it's own.

antonia74 Posted 21 Aug 2009 , 10:40pm
post #11 of 15
Quote:
Originally Posted by champagneibo

Antonia74, what brand MP do you use? I use your recipe all the time and it is great to work with, but I would like to flavor it better. Thanks.

Sarah




My local supplier for meringue powder sold me a brand that has vanillin powder built right in....so the icing has a strong, yummy vanilla flavour to it. I buy mine by the kilogram (about $25) at www.mccalls.ca

(I'm pretty sure they don't ship anywhere but in Canada though? icon_sad.gif The store is just west of Toronto.)

iramirez94 Posted 23 Aug 2009 , 2:40am
post #12 of 15

Antonia74 maybe we should encourage globalsugar to carry the powder since all of us would buy it up in a heartbeat!!

BTW I love your recipe!

thanks

jessieb578 Posted 25 Aug 2009 , 1:50am
post #13 of 15

Sorry I don't mean to hijack the thread, but how far in advance can I bake these cookies - or even better, do they freeze well?

I have 400 cookies to make for October and if I make them far in advance and decorate them the week they are due, I'm hoping it will work out well.

Stephanie0314 Posted 3 Sep 2009 , 1:52pm
post #14 of 15

THANK YOU, THANK YOU, THANK YOU!!!! I am working on the cookies today and used the NFSC recipe. I just finished baking the first dozen and they are PERFECT!!!!! They look just like they did when I use the cookie cutter on the dough. Held 100% of there shape. Thanks again for all the feedback!
Stephanie icon_biggrin.gif

cutthecake Posted 3 Sep 2009 , 2:11pm
post #15 of 15

jessie,
Yes, you can freeze them ahead of time. Just be sure to wrap tightly (in zipper bags and plastic containers), and then bring back to room temp while still sealed.
Also, you can reduce or eliminate the leavening in any sugar cookie recipe to help the cookies retain their shape during baking.

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