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My Cookies taste funny... What did I do wrong???

post #1 of 24
Thread Starter 
I just made a batch of the No Fail Sugar Cookies and I tasted one to make sure they were okay (ok I lied ... I really just wanted one, hehe)

Anyway, they taste salty. The recipe called for 1 tsp of salt AND 3 tsp baking powder.

Did I do something wrong? Should I not use any baking powder? Should I cut back on both salt and baking powder?

What do YOU do when you make them??

Sabbrina
post #2 of 24
Did you use salted butter or unsalted?
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post #3 of 24
Thread Starter 
I used salted butter. Humm, I had not thought of that.

Another thing I noticed is that the cookies are not that sweet.

ANyone know what to do about the sweetness too?

Sabbrina
post #4 of 24
If the recipe calls for salt, then I would use unsalted butter and then you may notice a sweeter taste to the finished cookie.
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post #5 of 24
I haven't made these cookies, but he butter is what usually comes to mind right away.

I'd have to see the recipe to suggest something about sweetness.
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post #6 of 24
I would try the unsalted butter first. I find they are balanced in salt and sweet tastes. Once you put icing on them, that will make them sweeter too.

HTH!
Mirjana
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
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"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
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post #7 of 24
Thread Starter 
Here is the recipe:

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.

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.

HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop
it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding
any additional flour to your cookies.
post #8 of 24
The recipe is posted here at CC...I copied & pasted here for you to see ...HTH icon_smile.gif


No Fail Sugar Cookies

Serves/Yields:
Prep. Time:
Cook Time:
Category: Cookies!
Difficulty: Easy


This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other 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.

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.

Nutrition Information
HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop
it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding
any additional flour to your cookies.

Source: kitchengifts.com
Contributed by: marinersfan on Thursday, November 03. 2005 at 18:11:04
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post #9 of 24
Thread Starter 
Jenn -

Great minds think alike!!

LOL,
Sabbrina
post #10 of 24
Ooops! Too fast for me, sabbrina...lol icon_lol.gif Sorry it's posted twice now.. icon_redface.gif
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post #11 of 24
yeah, well whenever it calls for salt AND butter, use unsalted butter.

Now I might have to make some.
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post #12 of 24
Thread Starter 
I wonder if they would be okay if I used SALTED butter (I bought 2 packs of it already and need to use it) and left out both the salt and the baking powder.

What do you think?

Sabbrina
post #13 of 24
I use salted butter when I make mine. I would call them a cross between a sugar cookie and a shortbread cookie. I don't think they are supposed to be like the regular sugar cookies I had been making. The first time I made them I didn't think they were very sweet by themselves. After icing them with royal icing, I thought they were great and if they were any sweeter to start with they would have been too sweet with icing. I just might try to unsalted butter next time I make them. That is if I can remember to buy the unsalted butter.

Hope that helps!
Tonia
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Tonia
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post #14 of 24
No, you would still need to add the baking powder or they will not rise enough.
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post #15 of 24
These cookies are not overly sweet so when you ice them they are not too sweet, they're just right!
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