Comments on: NFSC – No Fail Sugar Cookies

By: thin4life

thin4life — Sat, 21 Nov 2009 04:27:26 +0000

This is the only sugar cookie I use for cut outs. I have tried several different ones and always come back to this one. I only put in 5 cups of flour and I roll them out immediately after I mix them up. I use the Doboard to roll them out and I never have a problem with them sticking. I put some flour on the board and then on top of the dough and they roll out perfectly. You can alter the taste by adding different extracts. I highly recommend this recipe!

By: tinygoose

tinygoose — Wed, 18 Nov 2009 06:53:38 +0000

I made these tonight wit 1 tsp of orange extract & the zest of one orange. I used Toba Garretts Glace icing also with orange extract (1/2 tsp) soooo good. Kept their shape well, better when chilled..icing is pretty, glossy and hard. Yum!!

By: KHalstead

KHalstead — Tue, 17 Nov 2009 18:14:20 +0000

try using popcorn salt (it’s a finer grain than regular table salt), you can also dissolve the salt into the extracts and then add it in that way too!

By: fionahirons

fionahirons — Sun, 15 Nov 2009 12:03:26 +0000

could you tell me how long the cookies will keep and can youa freesze them?

By: CakeJediChic

CakeJediChic — Fri, 06 Nov 2009 18:51:09 +0000

I love these cookies, but I find they sometimes have a ’salty’ aftertaste? Maybe its just me because my husband says they taste fine. lol I mix the salt in the flour and ussually add all the flour.

By: kakeladi

kakeladi — Mon, 02 Nov 2009 15:49:56 +0000

SweetChick, All purpose is the type of flour used.
There are several posts that address how to attach sticks – most seem to prefer to add them to the back of the cookie after they are baked using either royal icing or softened/melted chocolate (any color).

By: SweetChick

SweetChick — Wed, 21 Oct 2009 14:14:23 +0000

Just wondering what kind of flour? Self rising? All purpose? Can you use this for cookies on a stick? If so when do you put the stick in? My cookies spin! LOL!

By: beckyw321

beckyw321 — Tue, 20 Oct 2009 01:49:17 +0000

I always roll it out between two pieces of wax paper with a little flour and never had a problem with it being too sticky. I also only use margarine and not butter every time, taste great and makes great cookies.

By: sidzmom

sidzmom — Fri, 16 Oct 2009 05:20:58 +0000

I’ve made this recipe twice now, and they do taste great, keep their shape & all that; but, I had trouble rolling it out, it stuck to the rolling pin & was difficult to work with. Am I doing something wrong? Or is this the just the way this dough is?

By: bobbynash

bobbynash — Tue, 13 Oct 2009 19:16:12 +0000

i have used margarine instead of butter and it works the same, they still taste great!!