I typically use the no fail sugar recipe and cover with MMF cut using the same cutter as the cookie. By doing it this way there is a border of cookie left around the decorated part. Is there any way to still coat the cookie this way and not have that part of cookie showing, like maybe a dough that won't spread at all? I'd love any input.

I only ice my cookies with MMF and I totally understand about the edge showing "naked".... I would just pipe something on it w/ royal icing. Use a small round tip or small star tip, or put dragees all around the edge.

I haven't come across a dough that won't spread. The NFSC is supposed to be best for this because it only spreads, VERY LITTLE. Most other recipes, the dough REALLY spreads. To cover up that border, I agree w/ pinkorchid, you'd have to pipe a border of some sort.

I had read a tip from another member that said they smoosh the MMF once they put it on the warm cookie (soon out of the oven). The warmth of the cookie allowed her to spread the MMF to the very rim. I haven't tried it, but it makes sense.

I "pat" the MMF to fill out the shape of the cookie when warm (like Tug said). There is still a slight border of cookie around the MMF, but not the drastic, 1/4" or so difference you have right when you put the mmf on.

When dealing with the edible images on my logo cookies (in my photos), they didn't want any cookie to show. I had to fill in the border area under the image with antonia's royal icing. It actually worked out pretty well, it was just time consuming. I think you can kind of see it in that pic...they are borderless cookies. I did pipe a thin border around the edge, though, to give them a more finished look.

I don't cut the MMF with a cookie cutter . . . I cut off a piece larger than the cookie, drape it on as you would a cake, smoothing down the edges, and use a pizza cutter or smaller cutter wheel to trim the MMF. This covers the edges all the way around.