I am going to try this receipe. Are the cookies crunchy or are they soft?

I just tried it for the 1st time 2 weeks ago and the cookies were yummy. Soft but sturdy. I didn't make mine too thick and decorated with royal icing. They turned out great and everyone loved them

Wesha,
It's a great idea to make the dough tonight and bake tomorrow. In fact, roll out the dough and cover in plastic wrap. Leave on a cookie sheet in frig and you're good to go for tomorrow.
Have fun with this recipe. It's my favorite!

I love this recipe as well. Not too too sweet so it is a great compliment to the really sweet icing I use.(Antonia's royal)

Hi Guys,

It is me again, I am measuring out my ingredients and I have unsalted sweetened butter, do you think I should down my sugar?

Wesha

Hello Everyone,

I am going to try this recipe

Hi!

Its me again. If I half everything to make less dough, will it affect the way the cookies bake or how they keep their shape? Thanks in advance.

No ChristianD
I've halved it before. Everything was the same.

Wesha - I find that if I use Imperieal margarine, my dough is much softer than if I use butter. I prefer the butter. My cookies are so apt to fall apart.

I use butter...salted sweet cream. I omit salt from recipes when I use salted sweet cream butter. I've also halved the recipe and it was fine. You can also play with the flavorings....orange extract, rum flavor, etc.

Have fun with it!

Thanks Wesha. I think that I will half the recipe this weekend since I know it will do fine. Can you store any extra dough in the freezer if there is some left? Thanks

Sorry - meant to say "my cookies are NOT so apt to fall apart with butter. My dh is sitting here talking to me.

Hey guys,

I ended up using 1 cup of the sweetened no salt butter and 1 cup of margerine (Blue Bonnet). I rolled out the dough and put in on the cookie sheets in the fridge. I am getting ready to bake them and make the Antonia's royal icing.

If you halve the recipe, use 1 tsp. of baking powder (not 1 1/2). This will help keep them from spreading or getting too "puffy."

I made these today and used margarine instead of butter and they came out GREAT! My didnt fall apart, but they maybe that I rolled them thinker bc I put them on sticks. Good Luck

Hi All,
Couldn't resist this thread. I'm sitting here reading all these threads and enjoying some NFSC's as I read. Iced with antonia74's royal icing these are a great tasting cookie.

I love these cookies. They are easy to make, "no fail" and taste so good. Everyone who eats them thinks they are delicious. I only allow myself one while I am making cookies (the test cookie) because I would eat them all....

What is your favorite icing for the no fail sugar cookies? How thick do you roll them out?

Thanks.

Kimberly

I LOVE this recipe. its awesome for cookie cutters with a lot of detail. check out my photos, i recently made some cookies with this recipe. and the icing I use is just Sugar Cookie Icing i found here on cc, and its wonderful also. it looks just like RI, only it tastes WAY better!

Yes, please send us the recipe. I can't wait to get home so I can start baking and decorating.

http://forum.CakeCentral.com/cake_recipe-6523-Suagr-cookie-Icing.html

The recipe is small, if you make a whole recipe of No Fail Sugar Cookies, you may need to 4-6x the icing recipe depending on the amount of detail you use on your cookies.

Do you mix this icing for 10 minutes like you do with Royal Icing? If not, how long do you mix it for?

I too love this recipe and use it RELIGIOUSLY with nothing but OMG compliments from everyone. I do have a thought to throw out for anyone's input.

I recently moved from South Georgia to North Carolina - maybe a factor.
Newer oven also. Not convection.
I use half unsalted/half salted butter in mine.
I don't use quite the full amount of salt.
I bake on air insulated sheets with parchment.

Here they spread more and take longer to bake.
I am POSITIVE I have not changed the recipe.

Maybe I could bake them higher than 350?
Maybe I should change cookie sheets?

I am baffled...

THanks in advance!

Has anyone here froze these cookies before? I've made them several times, but cut out cookies are very time consuming, and I wanted to make some next weekend, and save them for the following weekend in the freezer. I just want to make sure that they hold up nice before i go through all the trouble.

Good Question Boofycakes. I had asked earlier about making halfing the NFSC recipe. How many cookies does the NFSC recipe make?