Help - My Flower Cookies Are Too Puffy!
Decorating By lnvarma Updated 24 Mar 2006 , 3:41am by fearlessbaker
I wanted to make the daisy flower cookie out of the Wilton cookie cutter. I am making them right now, but the cookies are way too puffy so the lines of the cookie are not separated enough.
What am I doing wrong???
thanks- I am doing these for my sister's bridal shower, and want them to look really good!
lisa
I don't know if this will help you now...but I do not use any baking soda or powder in my cookies......that is where some of the puff comes from. If you have time...and the other won't do...try to leave that out on the next batch.
Good luck.
Julia
I use baking powder (the no-fail cookie recipe from this site, actually) and roll the dough, then chill it, then cut the shapes and then chill again. Chilling before you cut shapes helps hold the shape while you handle the dough (move it to the pan, etc) and chilling after you cut the shapes helps them to retain their shape while baking. It really does work! I just made about 100 cookies (flowers included) and they didn't spread much and they definitely retained their shape!
I bake lot's of cookies and I have found ..you must use butter.I like the Wilton recipe for the large batch.You DO NOT CHILL this dough.It is very easy to work with and the cookies always come out great.I might add I always bake on parchment paper..never have a burnt cookie.My last bunch was for well over 600..I am still baking orders for my son just like when he was a little boy..but now he's 41.He holds event where he need cookies.The bigest order was for 1000.Now that's a lot of decorated cookies!They were for US Bank and I made red and white striped life rings using a marbled dough and wrote on each and every one US BANK-CORP.
Hope that helps
If you want to be sure your cookies don't puff and stay where they are supposed to be use a shortbread recipe. Hence no baking powder or soda. Depeniding on the type of icing you use they will turn out tasty.
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