Decorating By LaylasMommy Updated 31 Aug 2005 , 12:07pm by flayvurdfun

LaylasMommy Posted 30 Aug 2005 , 1:37pm
post #1 of 10

Hi. I'm supossed to make decorated cookies for work for this Friday to kick of college football season. (Usually I'm the cake person, but I've decided to try something new) And, I've been making shortbread cookies with poured cookie icing. I like them because they aren't overly sweet, however I wanted to try sugar cookies or something different.

My main concern is that they expand and I don't want huge cookies, or cookies that are misshaped. That has been my previous experience with sugar cookies.

Any ideas on which recipe to use, and any tips on how to make them look just "perfect"?

Thanks for your help! I love this site.

9 replies
marv Posted 30 Aug 2005 , 2:18pm
post #2 of 10

I also need a good decorating cookie recipe so If there's anyone willing to share theirs...would be appreciated!

mjw15618 Posted 30 Aug 2005 , 3:51pm
post #3 of 10

I use the no-fail sugar cookie recipe from and it works great! It dosen't spread very much and the cookies keep their shape. I use a smidge more vanilla than the recipe calls for, but that's the only thing I change.

gdixoncakes Posted 30 Aug 2005 , 4:36pm
post #4 of 10

I have used the Wilton yearbook recipe and it is AWESOME. Simple but awesome. If you don't have a Wilton yearbook with the recipe, let me know and I will email it to you.

aunt-judy Posted 30 Aug 2005 , 5:32pm
post #5 of 10

i tend to be rather lazy with making cookie dough at christmastime, so i generally use the pillsbury ready-made cookie doughs.

the key to keeping your cookies from "expanding" is to control the baking by doing two things: rolling them thin (thinner than you may think they should be -- this prevents them from "rising" and expanding, so you keep the shape that your cookie cutter makes), and also baking them either at a slightly lower temperature and/or removing them from the oven BEFORE they're golden brown and letting them sit on the baking sheet (on a cooling grid -- not on top of the stove like i did once) to continue their cooking and setting, before removing them to the cooling rack. time your first batch and once you get the right cooking time, use your timer (remember, the number of cookies on your baking sheet will influence how quickly they will bake.) it should go without saying that you should bake only one pan at a time for even results, so i hope you have a nice, big baking sheet. icon_smile.gif

SquirrellyCakes Posted 30 Aug 2005 , 7:08pm
post #6 of 10

Have you tried the Cookieman's recipe? It is likely somewhere in a post here, but I have no idea where. It is on
Go to the message board, look under Cookie Recipes. The post is entitled, Rich Rolled Cookies
Chilling the dough beforehand helps some cookies not spread out so much. Always, always, put your cookie dough on a cooled sheet, never a just used hot sheet, this makes the dough spread out more.
Hugs Squirrelly

traci Posted 30 Aug 2005 , 7:34pm
post #7 of 10

I think if you use a roll out cookie dough that would be best. I have used the Wilton recipe and I liked it. I would use a round cookie cutter so all your cookies will be the same size.

traci Posted 30 Aug 2005 , 7:37pm
post #8 of 10
vitade Posted 31 Aug 2005 , 10:00am
post #9 of 10

I agree with SquirrellyCakes. It's really important to have more than one cookie sheet. If you use the same one, they won't cook the same on every batch because the sheet is already heated. I always lay my cookies on the sheet and then refridgerate for about ten minutes before putting them in the oven. I think also a recipe with alittle less butter helps.


flayvurdfun Posted 31 Aug 2005 , 12:07pm
post #10 of 10
Originally Posted by vitade

I always lay my cookies on the sheet and then refridgerate for about ten minutes before putting them in the oven.

icon_surprised.gificon_rolleyes.gificon_wink.gifthumbs_up.gif great idea....have to try that myself......

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