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No Fail Sugar Cookies...FAILED!!!!

post #1 of 20
Thread Starter 
I used the no fail recipe and my cookies failed...They taste like a spoon of sugar...URGH!!!!! Oh well I guess I better try agian....But I am still bugged by it
post #2 of 20
I just printed out the recipe for the No fail sugar cookies. Did you get it from CC?
post #3 of 20
yes try again !!!!!!
" Dreams that do come true can be as unsettling as those that don't "
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" Dreams that do come true can be as unsettling as those that don't "
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post #4 of 20
sugar have never been easy for me...

keep trying one day we may both be able to do them!

les
Leslie's Cake Creations
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Leslie's Cake Creations
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post #5 of 20
Thread Starter 
yeah I got them from CC..They look like they are not cooked all the way but I put them in there for the time stated. So I don't know..
post #6 of 20
Quote:
Quote:

They taste like a spoon of sugar.



What exactly do you mean? Do they crumble when you bite into it? Is the texture really granular like sugar?

My only suggestion would be to make sure you cream the buter and sugar really, really well. It's kinda difficult to overcream butter and sugar. This might help.
post #7 of 20
Thread Starter 
I meant it tasted like a spoon of flour...lol...not sugar..They might be better if I put some frosting on them but I thought royal icing is gross...not sure haven't made it that far yet..
post #8 of 20
I made these cookies and I had to bake them about 6 minutes longer than the recipe said. I am not sure if it was the thickness or what. I know my oven is the right temp becaue I have a thermometer in it. My sil tasted them and she thought they were great.

I made the cookies about 1/4 inch thick. I realized I was making them too thick. I think they should have been thinner. The ones that were thin did bake in the time specified. They were crunchy.

I divided the batch into 5 (1 pound) disks and refrigerated them. I read somewhere to not do that but it still came out. I think I was rolling them out too thick because I was supposed to get 5 dozen out of the batch and I didn't. I also used a 3 inch heart cutter. So, all that too say, you probably rolled it out too thick.
mami2sweeties

Take time to smell the flowers!
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mami2sweeties

Take time to smell the flowers!
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post #9 of 20
Thread Starter 
is this why the stick will not go in properly...I don't know...I guess I will just practice decorations on them...lol...next time I have 3 hours to make cookies I will try agian...
post #10 of 20
One thing that has happened to me in the past - and perhaps, since your cookies tasted like flour, it might also have happened to you, is that I forget to 'fluff' the flour in the canister and lightly 'spoon' it into my measuring cup. sometimes I get busy and just scoop it out - but then I end up with too much flour because it was too compressed in the measuring cup.

Also. adding a lot of flour to roll them out, can make them more floury.

I watch my cookies often as they bake. Maybe your oven temp is low. I take them out when they just barely barely start to show a golden-brown tint around the sides- and the tops are puffed a bit.

Another thing you might consider is that these are 'decorater' cookies - they are usually finished off with an icing, glaze, or rolled buttercream. That really adds more flavor. Maybe they won't be too bad once you top them with something.

I wish you good luck on your next batch.
Excuse my cake faux pas. I'm making this up as I go.
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Excuse my cake faux pas. I'm making this up as I go.
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post #11 of 20
Maybe next time you can try rolling them out in powdered sugar instead of flour. That elimintaes that raw flour taste. -According to Martha Stewart.
post #12 of 20
Thread Starter 
I didn't roll them out in flour...good thing instead tasting liking a spoonful it would have tasted like a bag full..lol
post #13 of 20
You should really try Martha's recipe next time. It's much, much, much better, IMO and is what I use exclusively.

A hint, though, when you add in the dry ingredients, only mix until "just" combined and that's it. Even though they are "only cookies", I don't like to develop the glueten in them too much and this way they are very tender and buttery and delish!

I have also rolled them out on powdered sugar--but I prefer rolling them between 2 pieces of parchment.

Also--the length of bake time is really going to depend on what you are cutting them with and how you are rolling them. I like my cookies to be really thick, so naturally they take longer to bake. When I'm doing them, I really watch the first batch carefully and decide how long it's going to take. Remember also that they will finish baking on the sheet out of the oven in the 1 to 2 minutes you have them sit before removing them to cooling racks.

I'm glad that these were just practice for you! I always like to practice with new recipes first.

Lisa
post #14 of 20
Hmm, I've made these lots of times with no problems. I roll them 1/4" thick using a guide. I don't remember having to bake them longer, but they're not supposed to be crunchy. The last time I made them for baby shower cookies (3 1/2" cutters) and I got 6 dozen out of them.
post #15 of 20
If they are not supposed to be crunchy then what are they supposed to be? The definately aren't soft sugar cookies.
mami2sweeties

Take time to smell the flowers!
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mami2sweeties

Take time to smell the flowers!
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