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Roll out cookies, sooo bland! Need recipe and technique help - Page 2

post #16 of 31
Thread Starter 
Thank you! I just read the whole thing. icon_smile.gif
post #17 of 31
Thread Starter 
Ok I have another question. What roll do the eggs play in these cookies? All the recipes I have looked up have different amounts of eggs. The Wilton recipe uses 2 eggs, the allrecipes.com cookies use 4, and I just looked at a book at Michaels and their recipe uses only 1 (except that one only uses 3 cups flour and the others use 5)

So how do all the ingrediants affect the outcome? Im trying to figure out which recipe to use that will give me the results I want. Will less eggs make it more dense? The photos of the cookies in the Michaels book were beautiful. Smooth tops, but I dont know what the inside was like. The allrecipes.com cookies, well, some looked bumpy and some looked smoother. Maybe it depended on the baker. icon_smile.gif
post #18 of 31
Go this site you will learn so much form making cookies and she has nice recipes to share http://cookiecrazie.blogspot.com/ - (psneed5) Cake Central username.
Motivation is what gets you started. Habit is what keeps you going.
To handle yourself, use your head; to handle others, use your heart.
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Motivation is what gets you started. Habit is what keeps you going.
To handle yourself, use your head; to handle others, use your heart.
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post #19 of 31
Thanks for the link, Olsen...her cookies are AMAZING icon_smile.gif
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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post #20 of 31
Thread Starter 
Thank you!
post #21 of 31
I have used fondant on cookies before - it's a lot easier than royal icing but all my feedback on the fondant cookies has been terrible. All you can taste is the fondant and the chewy texture really takes away from the buttery cookie. Check out the decorated cookies on the Flickr site. You'll be inspired and get some great ideas.
post #22 of 31
Quote:
Originally Posted by JCE62108

Last night I decided to try decorating some sugar cookies with fondant. I saw a book at michaels on how to do it, and was quite inspired. I got a recipe from the Wilton website for their roll out cookies. They were sooo incredibly bland. It tasted more like flour than anything. Even after applying the fondant it wasnt enough to help the taste.

Also, after they were baked they were quite crumbly. They broke very easy and the tops of them got little bumps everywhere which made the fondant look lumpy once it was applied.

Does anyone have a great, tasty sugar cookie recipe? I was so dissapointed. I decided not to even waste my time applying fondant to the rest of the cookies. I did about 8 and gave up.

I really want a cookie that bakes with a smooth top, something kind of dense, not flaky and easily broken. Something that could be used in cookie bouquets or something that could be shipped without the worry of them arriving in shattered pieces.


Also, I had some trouble rolling them out. What technique do you guys use to get them all the same thickness, and what thickness do you prefer?



For the cookie recipes, find anything with the word "rolled" in it. Sugar cookies are too soft to hold up to heavy decoration such as fondant. A rolled cookie dough (Vanilla, spice, gingerbread, chocolate) will do just fine. Also add up to 1 Tbsp of flavoring. Sometimes I add 2 tsps Vanilla and one tsp orange oil or lemon oil depending on what flavor I want.

Baking the cookies -- roll them out to between 1/8 and 1/4 inch thick. I use the smallest setting on the smart rolling pin which I think is 1/8 but to me it looks closer to 1/4 inch thick. Remember, make 'em cold, bake 'em hot! I roll out the dough between sheets of parchment too, so as not to add more flour to the dough which will make it tough and crumbly.

Adhering fondant to the cookie: I use sieved apricot or rasberry preserves. Add a little water, simmer for a while and strain. Use as "glue" to the back of the fondant (not on the cookie proper.) Works like a charm and adds a touch of flavor.

If you look in my pix, I've posted a few of the cookies I've done this way. I've never had a problem with it and it's how I teach my students who also do well with this technique. I hope it helps you! Good luck and keep us posted!! thumbs_up.gificon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #23 of 31
Thread Starter 
Thank you for all the wonderful advice! The recipe I used from Wilton was just called "Roll out cookies", but it was pretty crumbly. I rolled it out on PS because the last time I did it on flour they tasted even worse. THe parcement is a great idea. Ill try that next time. I think Ill bake them on parcement as well.

I put fondant on a few of the cookies. It was nice and easy. I love that technique. I used corn syrup but your idea of the preserves is nice too! I think I agree about the texture of the fondant though. Even 3 days later it was still a little chewy. I dont think the taste was bad, but way less sweet than the glace icing that Ive used before. I guess if someone wanted icing that wasnt as sweet that would be the way to go.

If I wanted to make bouquets, do I still only roll them out 1/8 inch? That just seems so thin to me. I keep thinking of those huge RI decorated cookies I see at grocery stores during the holidays. To me they look more than 1/4 inch thick! If I add a stick to it, do I just lay the stick under the cookie and bake it that way? This is why I need a good, dense, sturdy cookie. I dont want it to crumble off the stick.
post #24 of 31
I have a sugar cookie recipe that I get a lot of requests for. I would definately be willing to share it, but I'm new to this site and not sure where to post it. Can i post it here or do I go to the recpie section?

To roll out the dough evenly...I went to the hardware store and bought 1/4 inch square dowls that I use as guides. I just put the dough in the middle and roll it out til I hit the dowls. They work great and the cookies are all the same thickness and there is no guess work.
post #25 of 31
For cookie lollies, Louise has an awesome tutorial on her blog cake journal: http://www.cakejournal.com/archives/how-to-make-a-cookie-lolly
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #26 of 31
Thread Starter 
Quote:
Originally Posted by Melchas

I have a sugar cookie recipe that I get a lot of requests for. I would definately be willing to share it, but I'm new to this site and not sure where to post it. Can i post it here or do I go to the recpie section?

To roll out the dough evenly...I went to the hardware store and bought 1/4 inch square dowls that I use as guides. I just put the dough in the middle and roll it out til I hit the dowls. They work great and the cookies are all the same thickness and there is no guess work.



You can post it here, that's no problem! Thank you so much for the tips as well. icon_smile.gif
post #27 of 31
Thread Starter 
I just looked at that tutorial, THANK YOU! What is PME? Id like to look at those marzipan spacer things. That is a really cool idea.

Actually I bet my hubby could make me something like that. I wonder if really smooth wood would be ok. Like, make a base, then put 1/4 inch dowels on four sides to rest the rolling pin on so that its all the same thickness. Im not sure about wood though, he might be able to make it out of granite for me. I think we have a few pieces right now.

I still want to look at those spacers though. Hard to tell from the photo what it is exactly.
post #28 of 31
PME is a sugarcraft company from England. Global Sugar Art sells a lot of their products but not the marzipan rollers. I got mine from s*g*r cr*ft .com. Here's a link to the GSA selection of PME items: http://www.globalsugarart.com/cat.php?cid=641

You can also use perfection strips to do the same thing (keep dough even): http://www.globalsugarart.com/search.php?search=perfection+strips&searchimage.x=56&searchimage.y=3

Or if you're REALLY cheap, go get a wooden yard stick and saw it in half -- the poor man's perfection strips!! icon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #29 of 31
Thread Starter 
Ah HA! Cheap is good. I think I will visit the local home improvment store. icon_smile.gif

You guys rock! Thanks for the great tips. Ill post photos of the next batch once I get a chance to work on it. Probably tues or wed. icon_smile.gif
post #30 of 31
I have a sugar cookie recipe that I get a lot of requests for. I would definately be willing to share it, but I'm new to this site and not sure where to post it. Can i post it here or do I go to the recpie section?

To roll out the dough evenly...I went to the hardware store and bought 1/4 inch square dowls that I use as guides. I just put the dough in the middle and roll it out til I hit the dowls. They work great and the cookies are all the same thickness and there is no guess work.


You can post it here, that's no problem! Thank you so much for the tips as well.

Sugar Cookies


3 1/2 cups flour
2 tsp Cream of tartar
1 tsp Baking Soda
1/2 tsp of salt

1 cup butter (soften)
1 1/2 cups sugar
3 eggs
1tsp of vanilla

In a bowl, combine the dry ingredients with a wisk or sifter. Next cream the wet ingredients together, then add the dry mixture. Roll out to 1/4 inch thickness on a floured surface and cut with cookie cutters. Place on a cooled cookie sheet, then bake at 350 for 8-10 min or until the edges start to color.

-The dough is really soft, so I knead it with some flour until it is easier to work with. I use this recipe for my cookie on a stick and they hold up really well. Good luck!
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