Last weekend I tried out the No-Fail Sugar Cookie recipe here. They certainly were no fail! They came out like a charm. However, they were a bit on the hard side for my tastes. I'm searching for a soft sugar cookie along the lines of Cheryl & Co. Cookies (if you've ever had theirs..)
I was wondering if anyone had tried substituting Butter-Flavored Crisco for regular butter in the recipe? I know BF Crisco makes a softer chocochip cookie than using butter, so I was hypothesizing that it might do the same for the sugar cookie recipe.
Any one tried this? TIA!!
I'm guessing you overbaked the cookies. They should be firm, but the recipe does not make a crisp cookie.
Also, how thick/thin did you make them? Perhaps you made them too thin? Sorry, don't know about the crisco part. I know what you mean about what it does to chocolate chip cookies but I think the priciples of the 2 recipes are different.
I've not had mine come out crisp either, unless I rolled them too thin. I don't know about substituting the Crisco. I try not to change things too much, because I just end up messing them up!
I do replace the butter with crisco. I've tried butter flavored but don't really like the taste. The reason I substituted it was because I wanted a blander cookie that could use a sweeter icing. ALSO because I think it helps make it a firmer cookie. BUT I add ALITTLE bit of water like 2 Tbls. I make my cookies on the thick side and they weren't dry at all. I didn't take pictures but I made 2 dozen pumpkins for the kids at school to self decorate and all the parents couldn't believe they were home made because they really did look like a cookie you would get from Cookies by design. No burnt edges, firm but still soft to bite. Trial and error is my motto. Keep what works FOR YOU.
Okay, I guess I used the wrong wording. They weren't "crisp". But they were firm, and a bit soft on the inside. If you've ever had a Cheryl & Co. cookie they are pretty soft on the inside. Very light and fluffy.
My cookies were about 1/4 of an inch thick and were just barely golden on the sides/bottom so I don't think they were overcooked. They were just like the texture of a cookie from Cookies By Design.
They were good, and were "soft" inside.. I'm just on the quest for softer. Somehow the folks at C&C are able to make a very soft cookie that you can still decorate.. I want to crack the code!
How about trying Toba Garrett's butter cookie recipe? I've used that one too and thought it was pretty good. Are those packaged cookies your talking about? If you seal those cookies in an airtight container, they will soften. Also if theyare decorated for awhile, I THINK the icing will help to soften them. I'm just trying suggestions since I'm not familiar with the cookies your talking about. Let us know if you figure it out.
Sadly, I think the C&C shops are only in Ohio. They're mall cookie stores, kind of like Mrs. Fields but 10,000 times better. They also do mail order. But they're not like the kind you buy in the grocery store or wal-mart, etc. They make them every morning, so I don't think its a matter of icing softening, but I'm not sure.
I might just go to the store next time I'm at that particular mall and ask them!
Thanks everyone for your help so far! I guess I just need to start experimenting!
I've never heard of a doughy sugar cookie that is also a cutout cookie. I always thought the super soft sugar cookies were just underbaked. They just seem like sugar cookies that were taken out of the oven before they had a chance to brown.
I made the no-fail cookies, and after decorating them I froze them in a tupperware-type container. When I served them a week later I was surprised to find a nice, soft consistency.
Thanks!!! I'll have to give these a try
I must be an idiot cause I can't find the recipe for the no-fail sugar cookies. I want to try them too.
I think it is in the recipe section under cookies....
Here is the link to the No Fail Cookies....
Tinabee - do you thin that your mom's recipe would be good to make a cookie bouquet out of or are they too soft. I am makin bouquets for all my kids teachers this year! These cookies sound yummy!
the cookies that cheryl and co are not the same as the ones that are iced, those cookies are round and probably have diffrent ingredient ratios because they are cut in a simple circle. Once you start to make complex designs you need a bit firmer cookie that would keep the design after using the cookie cutter and going in the oven, that's why everyone suggested the no fail sugar cookie, and beleive it or not this recipe is considered super soft for the iced and decorated kind.. Same thing we do for cakes the ones that have to be carved or wedding cakes are diffrent recipes and consistency then other regular cakes.
I am also a HUGE new fan of the no fail cookie. I like that it is sort of bland with a little kick of salt. One thing I noticed was....those that were frosted were actually much softer and chewier. Those that I left unfrosted were much crispier. Did you frost or decorate those cookies you made?
The cool thing about those cookies are that they don't spread. Recipes that are too buttery don't look a thing like the cookie cutter when you take them out of the oven.
Some one please let me know how thick to roll the no-fail sugar cookies if you want to use them for cookie bouquets. Thanks for the help.
I tried the no fail sugar cookies for my first time yesterday. They are delicious & turned out perfectly!