Cake Central › Cake Forums › Cake Talk › Cookies! › Cookie HELP PLEASE!
New Posts  All Forums:Forum Nav:

Cookie HELP PLEASE! - Page 2

post #16 of 27
I'm not sure which cream cheese cookie recipe you are using, but this is the one that I use:

http://www.recipezaar.com/48000

I make sure that I chill it in the fridge for 2 hours after it is made, but I don't have to freeze the dough after cutting it out and they never spread. Just posting in case you were trying a different recipe. HTH!
post #17 of 27
Thread Starter 
Quote:
Originally Posted by ribbitfroggie

I'm not sure which cream cheese cookie recipe you are using, but this is the one that I use:

http://www.recipezaar.com/48000

I make sure that I chill it in the fridge for 2 hours after it is made, but I don't have to freeze the dough after cutting it out and they never spread. Just posting in case you were trying a different recipe. HTH!



That is the exact recipe I am using..I got it from you on the other threadicon_smile.gif OMG the dough is so good! Is yours usually sticky to roll out?
post #18 of 27
I always use butter with the NFSC recipe. Never margarine. I make up the recipe and then I roll the dough out in between 2 pieces of parchment and then put it in the refrigerator for an hour. Then I take the dough out and cut with the cookie cutters and put them on my Pampered Chef baking stones. I have never had a problem with the NFSC recipe. They always come out great every time. Maybe it is the Texas humidity that is wrecking havoc on your cookies.
post #19 of 27
I've used the nfsc and Penny's as well and they always turned out as a matter of fact I find the nfsc to dry so I usually add more liquid I also only use margarine never butter as they are only for family and friends so it cuts down the cost since this is a hoby. Now the usual reason for cookies spreading is too much fat meaning either butter, shortning or margarine. I cant recall any one else ever having this problem with either of those recipes (not to say that they havnt I just havnt heard of it) so I think maybe if you double check the recipe you have on paper with the one in the recipe section to enusre you have it copied corectly (just a thought) HOpe it all works out for you.
Darlene
"A day without baking is a day without sunshine"
Reply
Darlene
"A day without baking is a day without sunshine"
Reply
post #20 of 27
Thread Starter 
Thanks for all your input..I feel like a dumby having all these problems like this...I have one of those stones..I am going to try to bake on it!
post #21 of 27
Also, try using an unbleached flour, instead of the regular all purpose.
Proud mommy to my three girls...
Julianna-7
Isabella-5
Emmaleea-4
Reply
Proud mommy to my three girls...
Julianna-7
Isabella-5
Emmaleea-4
Reply
post #22 of 27
Quote:
Originally Posted by tifflp

Quote:
Originally Posted by ribbitfroggie

I'm not sure which cream cheese cookie recipe you are using, but this is the one that I use:

http://www.recipezaar.com/48000

I make sure that I chill it in the fridge for 2 hours after it is made, but I don't have to freeze the dough after cutting it out and they never spread. Just posting in case you were trying a different recipe. HTH!



That is the exact recipe I am using..I got it from you on the other threadicon_smile.gif OMG the dough is so good! Is yours usually sticky to roll out?




The dough is awesome, and they stay so nice and soft. No, mine is never sticky to roll out, as a matter of fact when all the flour gets added it literally just forms a ball and lifts off the bowl and forms a ball on my dough hook. I would try adding more flour if they are sticky, I am guessing it is the humidity. Also mine never puff out of shape in the oven...it's the whole reason that I starting using this recipe (besides the fact that they taste great). I hope you get it figured out!
post #23 of 27
the only time I have a problem with cookies spreading is when I make mistakes converting flour measurements and put in too little flour, My advice is get a scale. If you measuring cups are not accurate (and some are way off) or if you are not measuring flour like the person who created the recipe, your cookies won't be right. The larger the batch the greater the problems too.
I know grammar, syntax and I can spell -- I just can't type!
Reply
I know grammar, syntax and I can spell -- I just can't type!
Reply
post #24 of 27
hey, just thought of something else. Have you checked your oven temp?

If your temp is off it might not be baking your cookies quickly enough to get them to set so they are spreading more (ok, don't laugh at me, this does make sense in my head!)
It's better to be Hated for who you Are,
Than Loved for who you're Not.
Reply
It's better to be Hated for who you Are,
Than Loved for who you're Not.
Reply
post #25 of 27
Quote:
Originally Posted by leily

hey, just thought of something else. Have you checked your oven temp?

If your temp is off it might not be baking your cookies quickly enough to get them to set so they are spreading more (ok, don't laugh at me, this does make sense in my head!)


That's exactly what I was thinking. If the temp is too low, the cookies will spread. Makes sense to me, but that's not saying much. icon_wink.gif
post #26 of 27
It's the Texas heat dear. icon_rolleyes.gif I live in central Texas and use the NFSC recipe all the time. The adaptations I've had to make are... 1. Use all the flour and then some, make a really stiff dough, but not crumbly. 2. Chill the dough until it's hard. 3. Pull all of it out and work with small batches at a time. (rolling only enough to get about 4 to 6 cookies) 4. Use powdered sugar instead of flour to dust your board and rolling pin. It will replace some of the sweetness that's lost due to the extra flour.

These always come out well for me if I do them this way and there is very minimal spreading, like maybe an eighth inch. I like my frosted cookies not sweet anyway. Sweet cookies, with sweet icing and sweet outlines just tastes bleh.... But a slightly sweet, well flavored cookie with sweet, contrasting icing, and a lovely chocolate outline.... YUM! icon_lol.gif
Skidoosh...
Reply
Skidoosh...
Reply
post #27 of 27
The only time I had cookies spread like crazy (had minor problems one other time), it was when I was at over 7500 feet in the mountains of Colorado! icon_smile.gif Are you at a high altitude?
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
Reply
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookies!
Cake Central › Cake Forums › Cake Talk › Cookies! › Cookie HELP PLEASE!