I just made a batch of rolled cookie dough from the recipe in the "Cookie Craft" book and I just don't like the flavor...its very bland and doughy tasting. Is there a really good tasting rolled cookie dough recipe anyone could share? I wanted to try decorating some cookies and possilby make some for an upcoming shower, but not if they are going to taste like this first batch!
Try the NFSC (No Fail Sugar Cookie) recipe from this site. It's wonderful! I use 2 parts vanilla to 1 part almond extract in mine.
I agree, NFSC use real butter and no artificial flavorings...makes a big difference.
adding lemon zest does lovely things for the flavor of sugar cookies.
if you want a chocolate rolled cookie that taste great, try the dark chocolate cookie here on cc. i also make this and add coconut flavor to it and it is awesome .
I make these (just look up the recipe online), and they're very good and hold their shape well.
Good luck to you!
I agree - I like the NFSC recipe, too! I add extra vanilla or sometimes another natural flavoring (almond, pumpkin spice, cherry, caramel, etc.). I've added lemon zest with great results too.
It is not an overly sweet cookie (like an actual sugar cookie) - but I like it even without icing. It is especially nice for decorated cookies because there is so much sweetness from the icing on top, the cookie balances that nicely.
Other recipes that I've tried and liked are the roll-out cookie recipe from Martha Stewart, Penny's cookie recipe. I've heard great things about the "modified NFSC recipe" (there's a great thread on here about it).
... I just noticed I didn't put the name of the recipe... d'oh! Anyway, they're called "Gimme Some Sugar" cookies.
Comparing the recipes from the Cookie Craft book to NFSC guess what? They are one and the same! However, after letting them rest overnight, and adding the icing I like them...I don't love them...but I like them okay. My husband cannot take even one bite. He says there is some overwhelming flavor/odor that he doesn't like. I think it may be the almond flavoring I added with the vanilla. They remind me a lot of shortbread cookies and I was never a shortbread fan. So I'm going to experiment with adding and subtracting things and see if I can make something I like.
I believe since rolled sugar cookies are pretty much designed to have icing added to them, they would taste a little bland just by themselves. (Ever had the Mexican Wedding Cake cookies without the outer coating of powdered sugar? Bleck!!!!!!!!! Tasteless!!)
I like to use vanilla bean paste in my rolled sugar cookies... takes the flavor to a whole new level. Also, if your recipe doesn't call for salt, be sure to add some--it makes ALL the difference!
NoFailSugarCookies (NFSC) are terrific. They are not overly sweet and go great with royal icing or glaze. They are firm enough to decorate and stack, but slightly soft when you bite into them. Yum!
I add Lorann's buttery sweet dough flavoring to my sugar cookies. It gives them a nice, rich butter cookie flavor.
Also, if you're not already using real butter, try that instead of margarine. It makes a big difference.
Try this recipe. It is KHalsteads modified NFSC. I made them last weekend and they were yummy.
The sugar cooke found on Cookie Crazie's blog is sturdy but doesn't get too hard. It has sour cream in it, which is an interesting flavor. Not too sweet alone. You could probably add extra sugar.
I have tried many sugar cookie recipes and the one that is the best is the NFSC. Hands down it beats all the other ones. I do add almond extract and always get rave reviews about the cookies.
Thank you all for your replies and suggestions. I don't have much (okay, any) experience with decorating cookies and I guess I was expecting them to be tasty when nude just as cake is. But alas, it is not to be....at least not if I want them to stand up to decorating. I will try the NFSC with some additional vanilla and maybe some other recipes for comparison. But I guess that's all part of the fun.
I kind of like the taste of NFSC 'nude' and so do my kids. If your cookie tasted too 'doughy' then you didn't bake it enough. Try leaving them in a bit longer and see if you notice a difference.
Try the world's best sugar cookie. You will love it!!!
I am trying KHalstead's version of NFSC for the first time - next time I might use PinkZiab's suggestion of vanilla bean paste - sounds so yummy!
Double vanilla NFSC cooked just until set will be a mild base flavor, golden will be more flavorful, browned edges will have a more nutty flavor.
I use salted butter and omit the leavening.
Said above twice, but just to be sure the point is made: Real butter, unsalted, the best you can find. If you use margarine or "I can't believe it's not..." you will get a yucky aftertaste. You can flavor the NFSC also with grated lemon or orange rind and/or a little bit of lemon/orange extract or oil. Delicious.
I use a variation of the NFSC (1/2 tsp. BP and bump up the vanilla - PinkZiab's idea sounds great!). I also add all-natural flavorings/extracts from Spices Etc and get rave reviews. I some in the dough and some in the RI (Antonia74's). I have used, and liked, Coconut, Lime, Orange, Cherry, Lemon, Pumpkin Pie Spice, Two Fold Vanilla, Raspberry and I love, love, love their Clear Vanilla. It is perfect for when I need a flavoring in my RI that will not compete with the cookie flavor or when I am doing white or a light colored RI (no color tint as with normal vanilla).
If you ever want to check it out, here is a link to the page on their all-natural flavorings and extracts:
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I have had great reviews on the NFSC (use the best quality ingredients though), so I would give two thumbs up on that recipe. The flavors just give me more flavor options an my cookie friends who have tried them have been really happy with them too.
I made NFSC yesterday, and added a bit extra sugar (maybe 1/2 cup). The "nude" test cookie was very good, but still not too sweet for using with icing.
I bought a box of the 102 cookie cutters from walmart in the wilton section. On the back of that box is the best cookie recipe. Not sure if it is a butter cookie or sugar cookie, but I use it for my cut-out cookies. I think it's called a "rollout cookie". I can roll them thick and they don't spread. I even made cookie bouquets with them. I cannot make a thick NFSC nor the modified recipe without spreading.
P.S...and this recipe says "DO NOT REFIGERATE DOUGH"...which I like.
My family is a bunch of chocoholics. They don't really like sugar cookies so I use a rolled chocolate cookie that I found at Smitten Kitchen. They are fabulous. I just made some for my kids soccer teams.
I love sugar cookies, but I hate the taste of the NFSC.
It has a weird after taste. I have used different ingredients and nothing.
I have made the ones that come in the bag, that you just add water to, and they were amazing. In my book what a sugar cookie should taste like.
Every time I buy sugar cookies in the local bakery, they are sweet. NFSC are not.