AHi everyone... I have attempted to make cookies twice n both rimes it turned in to a disaster at cutting time...fost time the dough was too sticky second time the dough had so many cracks in it thst I couldn't cut thr cookies. I'd like to think I'm getting better at my cakes but I want to do cookies now. Is there a good sugar recipe and any advise or tips you can give me please? I read somewhere that after the dough is ready I should cut immediately and then leave the cut outs in the fridge for an hour to firm up before baking
I've been searching for a sugar cookie recipe suitable for cut out cookies and doesn't spread when baked - I found this one on CC, posted by Jackie: http://cakecentral.com/a/no-fail-sugar-cookies.
Hope this helps.
You need to adjust the moisture in your recipe - if the dough cracks, it is too dry, if it is sticky, it is too wet. Did you follow the same recipe twice (to the letter) with completely different results?? Seems unlikely.
Liz
AActually yes I did. I just left them to chill longer thr first was left for 2 hours the second overnight... :(
As cookie dough chills, the flour absorbs the moisture from the wet ingredients.. The longer it is chilled, the drier it gets.
Liz
A@bakingformyboys do you know if thr flour mentioned in the recipie in the link u provided is self rsising flour or plain flour?!
I use the CC no fail recipe. with plain flour :-)
Hi chocaholikk
I use plain flour (also known as all purpose flour), as the ingredients include baking powder. I'm just about to bake a batch of Halloween themed ones for our local school fete!
AThank u. I baked some last night and they tirned out great for a first time [IMG]http://cakecentral.com/content/type/61/id/3126085/width/200/height/400[/IMG] They can onlt get better I guess
AI thought thwy would be firm now...but I just picked one up and the ear fell off...they're so soft!! What csn I be doing wrong? help plz!!
Bake them longer?? How long did the recipe for call? I usually bake sugar cookies to be decorated at 400 degrees for 5 to 6 minutes.
Liz
AThe recipie said 180 degrees for 6-8 mins but then they went a chocolate brown colour...maybe coz I have a fan oven. So these 2 I put in at 160 for 10 mins...
Sorry, my temps were Fahrenheit. I would try the higher temp for less time, just until light golden brown on the edges. If you will be decorating them with icing, they can be a little "hard" after cooking, because the icing will soften them up again.
Liz
AI bake mine on an ungreased baking tray with no baking paper...I find this makes them a bit firmer too..
AOh great. Thanks for the tips. I'm making some more tonorrow...wish me luck! Lol
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Thank u. I baked some last night and they tirned out great for a first time
They can onlt get better I guess
Oh they look great, Choca ;D I've used the same as you - No Fail Sugar Cookies recipe on this site and allthough my dough was just a wee bit too dry they both helt their shape marvellously and they taste good too!
AAw thanks auntiecruel. Mine turned out jus a lil soft. I just need to alter baking times...wud luv to see a pic of urs too xx
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Oh they look great, Choca ;D I've used the same as you - No Fail Sugar Cookies recipe on this site and allthough my dough was just a wee bit too dry they both helt their shape marvellously and they taste good too!
antiecruel: A wee bit to dry is what made them keep their shape. Sounds like it was perfectly done.
Chocoholikk: really cute mouse cookies. how about a wee bit more flour, just start with a tablespoon in your next batch, rather than overcooking the dough with longer baking time.
I love this recipe. http://www.sweetsugarbelle.com/2011/06/basic-sugar-cookie-recipe-2/
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antiecruel: A wee bit to dry is what made them keep their shape. Sounds like it was perfectly done.
Chocoholikk: really cute mouse cookies. how about a wee bit more flour, just start with a tablespoon in your next batch, rather than overcooking the dough with longer baking time.
/flex ;D
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The recipie said 180 degrees for 6-8 mins but then they went a chocolate brown colour...maybe coz I have a fan oven. So these 2 I put in at 160 for 10 mins...
Those baking times aren't logical. Even a small thin cookie (any kind of cookie) takes around 12 minutes in a 350F oven. I use the NFSC recipe and a larger cookie takes over 20 minutes at 350F. That cookie recipe is very forgiving.......you can bake it until golden brown and you'll have a crunchy cookie or you can bake it very lightly and it will remain soft yet firm when cold.
Try to learn how to bake according to when the item is done, instead of relying on time....because every oven bake a little different.
APoint taken. Thank u for ur advice I will definitely be keeping an eye on the colour of cookie because those were too soft. ♥ this site xxx
I had posted this in another post with the same subject. This is my recipe that has had great results.
2 sticks butter
2 c. sugar
2 eggs
1T. Vanilla
1T. Almond
3 1/2 c. Flour
1/2 tsp salt
Yes....No baking powder or baking soda! Don't refrigerate dough. Cut out-freeze for 15 minutes on the baking tray and then straight into a 350 oven. My time is for a commercial oven so your time will vary...look for shine to disappear on top of cookie.
ddaigle I'd love to try your recipe when I get some free time. Have you made the nfsc recipe before.....if so, can you explain how your recipe is different that makes you happier with it? Is it softer, firmer, more flavorful, easier to work with, etc....?
Also, do you have a frosting/glaze recipe you love on your cookies?
I've been using one that was posted on another sugar cookie recipe thread here and although I love it I'd like it to be even shinier.
Stiches...to me, the NFSC was to "floury" and to me, made it a more harder cookie. I like "bendy" cookies. If you like harder cookie, the NFSC is a good recipe, but I still think it needs more flavoring. A teaspoon is never enough for me in any recipe. The recipe I use is a little more fragile than the NFSC recipe but it still doesn't spread. It's just a softer cookie (on the inside). I use a tablespoon each of 4 different extracts in my butter cream too. Makes a huge difference.
I think all glazes dull after they dry. I've used royal and all of the glazes/glaces posted here on CC. They all dry to a matte finish. Due to my volume, I have switched to a commercial glaze. There are 2 commercial glazes that work great. One is called "sno-top" and the other "white & glossy". I prefer the white & glossy. Unlike the home made glazes that you thin with more water...white & glossy and sno top are thinned through heat (microwave).
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Stiches...to me, the NFSC was to "floury" and to me, made it a more harder cookie. I like "bendy" cookies. If you like harder cookie, the NFSC is a good recipe, but I still think it needs more flavoring. A teaspoon is never enough for me in any recipe. The recipe I use is a little more fragile than the NFSC recipe but it still doesn't spread. It's just a softer cookie (on the inside). I use a tablespoon each of 4 different extracts in my butter cream too. Makes a huge difference.
I think all glazes dull after they dry. I've used royal and all of the glazes/glaces posted here on CC. They all dry to a matte finish. Due to my volume, I have switched to a commercial glaze. There are 2 commercial glazes that work great. One is called "sno-top" and the other "white & glossy". I prefer the white & glossy. Unlike the home made glazes that you thin with more water...white & glossy and sno top are thinned through heat (microwave).
Thank-you! I have a customer who likes a softer cookie. Where do you buy your white & glossy frosting? Are they fondant?
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