What Makes Sugar Cookies Bumpy On The Top?

Baking By windycitybaker Updated 14 Feb 2010 , 4:42am by windycitybaker

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windycitybaker Posted 13 Feb 2010 , 10:20pm
post #1 of 3

I just tried a new rolled sugar cookie recipe this week. Although I like the taste more than NFSC, the top isn't smooth after it's baked. Looks ok once iced, but I wouldn't be able to leave any part of the cookie un-iced. Anyone know what causes this?

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pbeckwith Posted 13 Feb 2010 , 10:37pm
post #2 of 3

Do you mean like a bubble? It seems that I get a bubble after re-rolling a couple times, I thought maybe that was because of the extra flour. Not sure, maybe some cookie experts will give us some advise.

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windycitybaker Posted 14 Feb 2010 , 4:42am
post #3 of 3

No, it doesn't look like a bubble, and all the cookies look the same (even the first ones rolled - and I roll with parchment paper so I don't use flour anyway). It really looks more like....bear with me on this description!....what your skin might look like under magnification...it almost looks like a bunch of cells! Forgive me, both of my h.s. daughters take Biology! icon_smile.gif

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