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Question about no fail sugar cookie recipe

post #1 of 12
Thread Starter 
I made this recipe for Easter and the cookies, in the end, came out great. They tasted really good. But, when I was trying to roll them out to use the cookie cutters, the dough was crumbly and wouldn't stay together. I had to keep adding a little bit of water to make it stick together. What did I do wrong? I was very precise on my measurements and I used my kitchen aid to mix it. I don't know where I went wrong. Anyone have any advice? Usually I don't have problems with cookies.
post #2 of 12
I've made this several times and never had any problems. Did you let the butter get soft first? Did you chill the dough in the fridge? Maybe it needed to be warmed a little before rolling it out?
It's not how good you are, but how well you can fix your mistakes.
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It's not how good you are, but how well you can fix your mistakes.
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post #3 of 12
there was a recent post about this issue - this is the link to that thread.
http://www.cakecentral.com/cake-decorating-ftopict-21631.html


I make this recipe all the time. If you let the dough keep mixing in the mixer for an extra minute or two, it will come together into a ball and won't be "crumbly" any more.

good luck!
post #4 of 12
I also used this recipe for my Easter cookies. I didn't notice the dough being crumbly though...give it another try.
Jacqui
post #5 of 12
Yep, I found the same thing as bonniebakes...mix about a minute or two longer. thumbs_up.gif


kos
post #6 of 12
Me too . . . I let it mix until it all sticks together.
post #7 of 12
Thread Starter 
Ok, maybe I didn't let it mix long enough. My butter was at room temp, so I don't think that was the problem, unless it wasn't warm enough. But, I will try letting it mix longer. Is it better to use the dough hook or the paddle?
post #8 of 12
I have found that it is better to use the paddle. I also let it mix for a while until it forms kind of a ball. Then I know it is done mixing.
post #9 of 12
Thread Starter 
Ok. Thanks everyone for all your help!! thumbs_up.gif
post #10 of 12
I made the no fail for the first time yesterday after reading how wonderful it is.
To start with I thought it was going to go crumble. This usually happens to me when I make pastry in a Kenwood. I quickly took it out and kneaded it for a while until I ended up with a lovely textured pastry.

I used cold butter and even made the cookies immediately and did not leave the pastry to chill.
The cookies came out lovely and waiting to ice them
post #11 of 12
I've noticed that their is a HUGE difference between, large and extra large eggs. Let me tell you, I only use extra large eggs now.
post #12 of 12
love the no-fail recipe, just mix til everything sticks together and is well incorporated
What!? A pink opossum that loves peanut butter??
pink_peanutbutter_opossum@yahoo.com
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What!? A pink opossum that loves peanut butter??
pink_peanutbutter_opossum@yahoo.com
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