After seeing so many beautiful Easter cookies with flooded icing, I want to take a try. Have made rolled sugar cookies for years. They were always tasty, but not pretty. I prefer thin and crispy over thick and cakey.

My question is, will I be able to flood a thinner cookie, or are they more likely to warp too much to ice that way? If others prefer thinner, too, what recipe do they use.

THANKS

I've made thin cookies with the No-Fail Sugar Cookie recipe that's in the recipe section here. I've never flooded them, but I've iced them with RI and they hold up very well. Other cookies that hold up well to icing, even if they're thin, are gingerbread and ginger snaps, although I get that you might not want a cookie with that kind of flavoring. Hope you find what you're looking for!

Thanks Marianna46, I think I will take your idea and make both. I have problems with bubbles in my sugar cookies made from the re-rolled dough (from the scraps from the first cuts), so not sure if that could be prevented with a different recipe or rolling them thicker.

I tend to roll my sugar cookies rather thin and they remain flat and smooth and do well for flooding. But the recipe I use isn't real sweet, either. Maybe that makes a difference.

Bcarb, it just hit me what you were saying about bubbles in your re-rolled dough. One thing I've done before is to roll the dough out on my cookie sheet with a piece of plastic (I cut a Ziplock bag open) on top, so it wouldn't stick to my rolling pin. Then, I took the plastic off, cut my cookies on the cookie sheet and removed the excess from around them. I didn't use any flour at all to roll them out and my leftovers were just as fresh as my original dough. I think it's the flour on the surface of the dough scraps that keeps the dough from coming back together properly for the next rolling out, and that's where you get the air bubbles from.

Mrslevite, could you tell us what recipe you use? My family is always clamoring for some not-too-sweet cookies, too.

Thanks Marianna46. Someone suggested rolling the dough between 2 pieces of parchement, so I tried that. I'm still undecided if that is something I want to continue doing, but what I did find out is that the pieces of dough didn't get as tough and had less bubbles. I still got some bubbles though, so I am going to continue to work on solving this. I do like the plastic bag idea and will try that next. Someone had said they use regular vinyl sheets. My problem with that is that it isn't food safe, so I prefer the baggie idea of yours.
Thanks for taking the time to help me solve this.

I use the freezer size Ziplocks, which aren't as thick as vinyl, but are thicker than most other plastic bags. It's just the right weight to do the trick. I don't roll the dough between two sheets of parchment because I'm always afraid the dough will stick to it, but it's the same general idea.