I've taken on biggest order yet - fairly simple - but big: 300 Large - 6" Round Sugar Cookies - frosted/iced, some topped with colored sugar, some with sprinkles, some just frosted.
To make things easier on me, I'm thinking I'll do a drop style cookie. Because of the large order, I need suggestions for a recipe that will make a somewhat thick (1/4" - 1/3") cookie, with a texture that will hold up to frosting and toppings, and will freeze well after baking (I'll freeze right after baking - and then thaw before decorating. Once frosted, they'll be bagged individually). Maybe a soft/chewy style?? Any thoughts?
You'd better start practicing as soon as possible with that 'drop' sugar cookie recipe.
I don't think I'll need much practice - drop style sugar cookies are pretty easy. My usual recipe makes a thinner cookie, though, and I'm looking for something a bit thicker.
Thanks for the input!
Experiment with your recipe. Use more dough per cookie and/or add more flour.