Originally Posted by Moviechick00
I am making the no fail sugar cookies right now. From what I read no ball is best. Is that correct?
Tracy702, I always just use all-purpose flour (usually unbleached, just because that's what I prefer) and they turn out great.
Moviechick, not sure what you mean by "no ball", but if you mean roll the dough out before refrigerating or refrigerate in a ball and then roll out, it's MUCH easier to roll it out between parchment as soon as it's made, then refrigerate. When you get it out of the fridge, then it's ready to cut and bake. It's extremely hard to roll it out when it's chilled in a big lump!