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Substitutions with the No Fail Sugar Cookie recipe? - Page 2

post #16 of 19
Girl frosting
the cookies that cheryl and co are not the same as the ones that are iced, those cookies are round and probably have diffrent ingredient ratios because they are cut in a simple circle. Once you start to make complex designs you need a bit firmer cookie that would keep the design after using the cookie cutter and going in the oven, that's why everyone suggested the no fail sugar cookie, and beleive it or not this recipe is considered super soft for the iced and decorated kind.. Same thing we do for cakes the ones that have to be carved or wedding cakes are diffrent recipes and consistency then other regular cakes.
post #17 of 19
I am also a HUGE new fan of the no fail cookie. I like that it is sort of bland with a little kick of salt. One thing I noticed was....those that were frosted were actually much softer and chewier. Those that I left unfrosted were much crispier. Did you frost or decorate those cookies you made?

The cool thing about those cookies are that they don't spread. Recipes that are too buttery don't look a thing like the cookie cutter when you take them out of the oven.
post #18 of 19
Some one please let me know how thick to roll the no-fail sugar cookies if you want to use them for cookie bouquets. Thanks for the help.
post #19 of 19
I tried the no fail sugar cookies for my first time yesterday. They are delicious & turned out perfectly!
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