Ok I am wanting to make some of these famous no fail sugar cookies that look so good on here. Now here is the problem. The ONLY cookies I have EVER made came from a tube that you slice and bake from the freezer section at the grocery store. Since these cookies have the name "No Fail" I think I can manage it. My question is this. How do you know how thick to make cookie dough? I would like to back and decorate them with thinned royal frosting. I just dont know what is the right thickness for cookies. I would like to make them just a little crispy but with a soft center. Is this possible??

You will love the NFSC. They are EASY and yummy too (although a bit bland without icing). As for thickness...the thinner, the crispier. I like a fairly soft cookie so I roll mine to 1/4". A touch thinner and you should have a slighty crunchy cookie with a tender center.

Good luck (and do post the photos)

Lorri

Hi,
Here is a link to some great tips for rolling out the cookies!!

http://www.cakecentral.com/cake-decorating-ftopict-20375-roll.html+dough

JoAnn