Question for anyone...do you roll the dough for cookies on a stick thicker than you would if you were just individually bagging them? I made some the other night on a stick, and some broke through the back of the cookie, and other didn't...rolled about 1/4" thick. Appreciate the help!
I guess it would depend on your recipe. When I make sugar cookies on a stick I don't make them any thicker than I normally do because they puff up when then cook. I've never had one break yet. However, I think some recipes like peanut butter cookies should be rolled thicker, as long as it still looks good.
I just made a batch of the NFSC. I didn't make them thicker, because I don't like really thick cookies. But I did use a scrap of dough to "patch" the back of them, as shown in the tutuorial, just to make sure the stick was well covered. Mine didn't look as nice on the back as I would have liked, but next time I think I will roll over the "patch" to blend it a bit more, and perhaps flip them on the pan to put that side down for baking.
When I make cookies I always cut them out 1/4 " and freeze. But when I want to make cookies on sticks then I take out two frozen cookies, put one down on the sheet, put the stick down and then another frozen cookie on top. You can let them sit to thaw out a little if you want to press them gently together, just make sure they are lined up. This works great for me. The cookies are already rolled and cut and I can make up my mind later if I want regular or on sticks.
Quote by @%username% on %date%
%body%