I attempted to make a batch of no fails for the purpose of making a cookie bouquet as a thank you for my beautician. They are large cookies, approx 6 inches wide, 4 inches tall. Upon baking them, they bubbled on the outskirts and look like a lump sitting there. I popped them and it looks like air may have got in the dough. Is it the large size? Is there a food anthropologist in the house that may be able to explain this?
I had the same problem. But I covered mine with MMF and sanding sugar so you couldn't really see them. I wonder if this happens when you get air between the layers?
Did you chill the cut cookies before baking them? That will stop the bubbling .
I used all purpose and I chilled the dough overnight... do you think cake flour would make a difference?
I used all purpose and I chilled the dough overnight... do you think cake flour would make a difference?
I did the same, except that mine were in the freezer over night and then I left them defrost for 10 minutes before baking
this same exact thing happened to me over valentines weekend .. I was able to "pop" the bubbles back down into the cookie while it was cooling and my frosting covered up the smaller ones I couldn't get to .. Im not sure why it did that because its never done it before in the past .. hmmm strange ...
Is there a food anthropologist in the house that may be able to explain this?
LOL! An Alton Brown fan??? I love that guy!
This exact thing happened to me last light, I just ate the offending cookies and it was indeed an air pocket. Don't know why they form though, I've never had this problem before, even when re-rolling scraps. But you know, this past time I had to use flour when I was rolling out the dough because I had some very intricate cookie cutters. I'd never used flour before, maybe that has something to do with it.
They puffed up again and even when I attempted to pop them down, they rose again! I quickly tried to get my rolled buttercream on them so they couldnt come to life but even with the pressure of the rolled buttercream, they came up. I'm looking for my camera so I can take a pic to attach so you can see what I mean 
i use Melissa's cookie recipe, its basically the same as NFSC but without the baking powder. i converted a few years ago when i made M's and found her recipe to be less finicky, just as tasty and less expensive.
1 cup butter
1 cup of sugar
1 egg
1 teaspoon vanilla
3 cups of flour (330 grams)
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