I am using the AllRecipes Soft sugar cookie V recipe, with alterations noted by cookiecrazie blog. However, I still get some spreading. Could I cut, or leave out altogether, the Baking Powder and Baking Soda?
She is not available, so I can't ask her (tear!).
Not familar with this recipe. Have you tried putting the cut out cookies in the fridge for 5 or 10 minutes before baking?
Love her site! I've used that recipe before and it was great. did you lower the baking temp to 325? Did you try adding more flour?
Yes, I always do that. I know I have left the baking powder out of NFSC before, but that recipe doesn't use baking soda.
I do lower my oven, and I did add the 1/2 cup flour. Maybe I will add another 1/4 cup or so.
Yes, I should have specified as well. I meant more flour in addition to the 1/2 cup. I also think the first time I made these I added some cream of tartar, like 1 1/2 tsp b/c she commented on the All Recipes site that she had done that ( user name PSNEED5). I know she doesn't mention that on her blog, and I don't know if she still adds that or not. I made snowflakes and they turned out great...so hard to know if that made a difference or not?
So frustrating when the cookies spread! Good luck!
Cream of tartar is used to react with baking soda as a leavening, so if you don't want them to "rise" that wouldn't be what would help I don't think? The recipe I use doesn't call for any baking powder or soda, and uses quite a bit of flour. I'd use the more flour low temp suggestions and see how it works for you
I use that recipe and love it. I roll, cut and then refrigerate for 15mins,then bake. No spreading. For me I believe it's the refrigeration before I bake. I make sure the cookie is very firm to the touch before I bake it. Good luck
Thanks everyone! I ended up using 5 cups flour , and 1/2 the baking powder and soda. Will be rolling out tomorrow, so we shall see! The dough is still nice and smooth, but holds in a ball very well.
I use this recipe as well. I do however add 1/4 cup pudding mix to mine. And I do put mine in the freezer for a bit before baking. I haven't had any problems with spreading untill this past Saturday. I am wondering if it had anything to do with the fact that it rained all day.
Thanks everyone! I ended up using 5 cups flour , and 1/2 the baking powder and soda. Will be rolling out tomorrow, so we shall see! The dough is still nice and smooth, but holds in a ball very well.
I use this one exclusively and I end up adding more flour than cookie crazie calls for. I add flour until my dough is almost crumbly but I can squish it together and it sticks (very technical ). For me, more flour equals less spreading especially with large cookies (like big squares or circles) with fewer details. For some reason, the big mass of dough in the center of a big cookie makes the cookie spread more. My smaller cookies with finer details don't spread at all. I also put mine in the freezer for 10-15 min. before putting in the oven.
I ended up using 5 cups flour , and 1/2 the baking powder and soda.
Finally got cookies rolled and baked today. Came out nicely firm and virtually no spreading. Still soft in the middle.
I read somewhere, I can't remember where but this lady would roll her cookies out the cut them out, THEN place them in the fridge to get cold then would cook them
I read somewhere, I can't remember where but this lady would roll her cookies out the cut them out, THEN place them in the fridge to get cold then would cook them
I do that, too. I make the dough and roll it between sheets of wax paper. Then into the fridge for a few hours (or overnight). Then I cut them and put them back in the fridge for 15-20 minutes while the oven gets up to temp...
I used this recipe from AllRecipes and love it! http://allrecipes.com/Recipe/The-Best-Rolled-Sugar-Cookies/Detail.aspx
But I definitely refrigerate the dough for at least a half hour before rollling, and I roll relatively thickly (just under 1/4") and then put them back into the fridge for 20 minutes before baking.
I prepare a lot of cookie dough at a time and either refrigerate or freeze it. That way, i'm working with cold dough and never had a need to chill after cutting the shapes.
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