What Cookie Dough And Frosting To Use?

Baking By ktbug Updated 27 Jan 2012 , 11:15am by Barb00

ktbug Posted 24 Jan 2012 , 9:42pm
post #1 of 13

I am not a cute cookie maker. I like the frozen ones you pop right into the oven. I want to make some cookies for a Relay For Life event. I want and buying a cookie cutter from Gobal Sugar Art, and I can't wait to take on this project! So I have a couple of questions...
Is there a premade refigerated dough that I can buy that will keep its shape?

Also what kind of icing should I use? I want something delicious that will stay on the cookie. TIA

Kati

12 replies
ktbug Posted 25 Jan 2012 , 1:53am
post #2 of 13

bump.

bobwonderbuns Posted 25 Jan 2012 , 2:12am
post #3 of 13

Store bought cookie doughs will spread and won't hold their shape at all. They fall under the "drop" cookie category. To do decorated cookies, look for any cookie with the name "rolled" in it -- "rolled sugar cookies" or something like that. I have a generic rolled sugar cookie recipe that I add different spices and flavorings to as I wish. The key is to find one you like and go with it.

As for tasty icings, I prefer flavored royal icing over that Gawd-awful glace crap. I also like using homemade fondant and chocolate clay for a different sort of look.

It's really all in how much effort you want to put into it.

ktbug Posted 25 Jan 2012 , 2:16am
post #4 of 13

Do you have a cookie recipe that you use? Also what royal icing do you use?

bobwonderbuns Posted 25 Jan 2012 , 2:18am
post #5 of 13

My cookie recipe is closer to a restaurant recipe -- makes a TON of cookies!! I would suggest doing an internet search and trying out a few that look good to you.

As for the royal icing I use the Wilton recipe -- which you can halve, double, flavor, thin it out or thicken it up -- basically do whatever you want with it. That's easy to find online too.

rlowry03 Posted 25 Jan 2012 , 2:37am
post #6 of 13

I highly recommend the No Fail Sugar Cookie Recipe. You can find it here on CC. It's super easy and tastes great. I use a glace recipe for decorating. Basically 1 C powdered sugar, 1 T milk, and 1 T corn syrup. I usually end up adding a lot more powdered sugar to get it the right consistency though. It dried solid but not as hard as royal icing. I like RI better for fine details, but it's too finicky for me to deal with all the time!

mom2twogrlz Posted 25 Jan 2012 , 3:01am
post #7 of 13

Yep, the NFSC recipe is the way to go. It is great. Read all teh comments too, there are some great suggestions in there. I usually use fondant to decorate. You just use the same cutter as the cookie itself to cut it out and lay it on top of the cookie when it is still warm. The fondant will melt slightly, attaching it to the cookie. Use a high quality and better tasting fondant.

nikki1201 Posted 26 Jan 2012 , 3:01pm
post #8 of 13

I make cream cheese cut out cookies from karenscookies.net, they are by far the best rolled cookies I have ever tried, and they hold their shape brilliantly.

1 cup butter
1 8-oz package cream cheese
1 ½ cups granulated sugar
1 egg
1 tsp. vanilla extract
½ tsp. almond extract
3 ½ cups flour
1 tsp. baking powder
Beat butter and cream cheese until well combined. Add sugar; beat until fluffy. Add egg, vanilla and almond extract; beat well. In a small bowl, combine flour and baking powder. Add dry ingredients to cream cheese mixture; beat until well mixed. Divide dough in half. Wrap each half in plastic wrap and refrigerate several hours.

Preheat oven to 375°. Roll dough to ¼ inch thickness. Into desired shapes and place on parchment lined cookie sheets. Bake 8-10 minutes, or until edges are lightly browned. (very large cookies may take longer to bake)


This recipe takes other flavors very well, I actually dont think ive ever tried her vanilla/almond combination. (i never really cared for almond.) The favorite around here is Lemon (I use the LorAnn Lemon Bakery Emulsion) I think it pairs really well with the hint of cream-cheesiness icon_biggrin.gif ) My newest obsession is the Butter Vanilla bakery Emulsion, and my new vanilla bean paste!

I use royal icing, but a lot of people here swear by Toba's Glace, which is basically powdered sugar, corn syrup and milk... It is very yummy! Whatever you decide, good luck, have FUN and make sure to take pictures!]

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MadMillie Posted 26 Jan 2012 , 3:41pm
post #9 of 13

http://cakecentral.com/recipe/khalsteads-modified-nfsc
http://cakecentral.com/recipe/antonia74-royal-icing

These are may two favorites. I do add flavoring to the royal icing. Also check out Sugar Belle and Karen. Tons of information, recipes, pictures and tuturiols.

http://www.sweetsugarbelle.com/
http://www.karenscookies.net/

rlowry03 Posted 26 Jan 2012 , 9:07pm
post #10 of 13

Nikki, can you roll the cream cheese dough thicker than 1/4 inch? I like thick cookies! Is it a soft cookie, or does it get crunchy?

rlowry03 Posted 26 Jan 2012 , 9:09pm
post #11 of 13

Nikki, can you roll the cream cheese dough thicker than 1/4 inch? I like thick cookies! Is it a soft cookie, or does it get crunchy?

nikki1201 Posted 27 Jan 2012 , 12:00am
post #12 of 13

yes! i roll the close to half an inch =]

Barb00 Posted 27 Jan 2012 , 11:15am
post #13 of 13

After baking cookies that came out of the oven land never looked like the image I cut out of the dough, I bought a book. I use the recipes in "Cookie Craft" by Valerie Peterson and Janice Fryer. Now I have cookies! You might check Amazon and do their "Look Inside" if available. Often you can get the info you want without purchasing.

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