Okay, not quite sure what is going on but I am very upset with this recipe.
I've been making a roll out cookie dough for 20 years and never had a problem. I've heard a lot of positive reviews on this No Fail recipe. I followed it to a T. The dough is crumbly.......not enough moisture.......so when I did add a touch of milk to get it to roll out......they stuck to the pan when I baked them. If I tried too hard to lift them off......they crumbled.
Somebody please tell me what is wrong with these.......can I salvage the dough that is sitting in the fridge? This is the No Fail recipe I followed:
No Fail Sugar Cookies
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter
mixture. Mix until flour is completely incorporated and the dough comes together.
Sorry for such a long post.......I'm really upset with this......I don't think that I have ever made roll outs that I didn't like.
Thanks for any advice you may give.
Chill for 1 to 2 hours (or see Hint below)
Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3 cookies.
My dough was dry and crumbly the very first time I used the NFSC recipe. I have used the recipe several time since and they have always come out perfect. My first time I added a little more butter to the mixture and kneaded the dough little chunks at a time. I think just by kneading the dough helped the flour absorb the butter.
Hope this helps.
follow the suggestions above if you can, then maybe line your pans with parchement paper if you have it to keep the rest from sticking. maybe if you're weather is dry, it may be playing a roll. i'd add more fat (butter, oil) if it is dry and crumbly. i dont bake cookies often, and have not tried this recipe, but its just an idea, hope it helps.
No idea - I'm sorry you had so much trouble with them. I've made them many times and have been very lucky each time. I always have the butter at room temp but I've never even had to grease the pan and they always come out perfect. I wonder if house temp, humidity etc... can make a difference. It seems that some people just don't have luck with them. I hope you are able to salvage them though!
Thank you all for your replies.........I will try to add alittle butter and knead it tomorrow and try it again.
I hope I don't have to waste the ......double batch.......that I have refridgerated.
Nothing against the creator of this recipe.....the taste is great. It is me who is apparently having the problem.
Thanks again for all your comments.......they are definitely helpful!
Happy Holiday Baking
did you mix the double batch together? I've made nfsc several times now with perfect results each time. I do only 1 batch at a time, as I've found in other recipes doubling it sometimes makes it weird. I take my butter and eggs out early, and make sure that they are at room temp. I cream the butter and sugar until light and fluffy. Add the eggs and vanilla and beat till fluffy again. I add the flour all at once, sifting the baking powder and salt into 1 or 2 cups of the flour (I don't sift the rest). Mix until combined, then do the roll-between-waxed-paper method, pop in the fridge, and go from there. I use a KA 6qt pro, if that makes any difference.
I bake on parchment or silpats...
HTH...good luck!
I haven't done this recipe yet. But over kneading dough will cause problems sometimes. I am not sure of the answer but thought I would add that.
The best trick I've discovered for a dry cookie is keeping the Misto handy with a flavorless oil or water (not milk). When it got a little crumbly, I just sprayed a little on the dough and that way I didn't have to worry about accidentally adding too much moisture. And I usually work with water or fat in cookie recipes rather than milk, which does tend to make things really sticky.
Doubling the batch probably has something to do with it, too... the amount of moisture that a starch molecule will absorb is actually related to the total quantity of starch present. Seriously.
Hi, Cakes 8832 - And I thought that I was the only one who can't make the NFSC cookies! Just like you, I've followed the same rolled dough recipe for at least 30 years, and they're always super good. I tried the NFSC because so many of our members have raved about it - the cookies were hard as rocks and utterly flavorless! I haven't tried again. 
Wonder what I did wrong.... 
PAT
[quote="jacqrose"]I just made this recipe last night. I folowed it to a t but insteadof putting it in the fridge i just rolled the dough out between two sheets of parchment paper. That worked and I got perfect cookies.[/quote]
I make it about once a month - never had a problem. I think my Kitchen Aid is my best trick though. I don't alter the recipe one bit!
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