I guess 'dense' would be a better description than crunchy or even crisp...at least the ones I made turned out that way. They were nice and firm on the outside, but when bitten they were semi-soft on the inside...that's why I described them as 'dense'. If they're crunchy or really crisp, I would guess they were either rolled too thinly or baked at too high of a temp or for too long. Baking this type of cookie even the teeniest bit too long can greatly change the texture and final product, IMO. I think it would be too difficult to bake a truly soft sugar cookie if they're intended to be decorated and stacked or packaged in some way. Since the royal icing adds moisture to the cookie once ices, I would think a soft cookie would just start to fall apart, eventually. If I'm completely wrong about this though, any of you more experienced with cookies please feel free to correct me! I've done my fair share of decorated cookies & am by far no expert, but the no-fail and Antonia74's icing have been the easiest to work with and most pleasing so far.
post #16 of 20
2/20/06 at 8:11pm