Cake Central › Cake Forums › Cake Talk › Cookies! › Cookie dilemma!
New Posts  All Forums:Forum Nav:

Cookie dilemma!

post #1 of 16
Thread Starter 
I want to make mini cakes cookies for a bridal shower to match the cake, the problem is that in the past when I made the atempt to make them, they burn, or loose their shape, they never come out right, they expand to much and I can really tell what is the shape. As you can see I'm not a cookie person, but I'd like to give it a try.
I hope somebody has a recipe and tips to share with me!

Thank you.
post #2 of 16
I would use the no fail sugar cookies..Put the rolled out dough in the fridge, for a little bit before you cut the shapes..The after you cut them, before you remove the excess, put them in the freezer, for a little bit. Then take them out, remove the excess, don't remove them from the parchment paper, just put them right in the oven, still a little frozen, they shouldn't lose their shape icon_wink.gif .. Hope this helps!
JoAnn
Birthday June 27th
Reply
Birthday June 27th
Reply
post #3 of 16
yes, try the no-fail!
post #4 of 16
I have yet to try it but have heard that baking them on parchment paper really helps.

I will be trying this next week - I have 10 doz. flamingo cookies to cut out
post #5 of 16
I use parchment or a silpat for cookies. I haven't tried the no fail yet. But it would be a good idea to use a short bread recipe because it doesn't have baking soda or baking powder and won't spread. i preheat my oven 45 mins to one hour and have a oven thermometer to check the temp and then start of my baking about 3 test cookies. I watch my cookies like a hawk once they are just starting to get done I check every minute and then even more after that.
post #6 of 16
The type of cookie sheet you are using can make a difference in how your cookie cooks. I use light colored cookie sheets and they barely get brown. I bought a new cookie sheet a year ago(paid a lot for it too) and it was awful. It is dark and has a non stick surface. I use parchment all the time and used it the first time I put cookies on the dark sheet-cookies burned in a very short time in the oven. What type of cookie sheets do you have?

Sandra
post #7 of 16
Quote:
Originally Posted by momlovestocook

The type of cookie sheet you are using can make a difference in how your cookie cooks. I use light colored cookie sheets and they barely get brown. I bought a new cookie sheet a year ago(paid a lot for it too) and it was awful. It is dark and has a non stick surface. I use parchment all the time and used it the first time I put cookies on the dark sheet-cookies burned in a very short time in the oven. What type of cookie sheets do you have?

Sandra



Not all cookies are created equal.

Some cookies bake up better on shiny surfaces. Others do much better on dark surfaces.

So for cookies that should be a bit more on the crisp side you should use a dark cookie sheet. For not so crisp cookies then use a light cookie sheet which is more reflective.

It's always good to determine which type of cookie you are going to be making before deciding on whick cookie sheet to use.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
Reply
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
Reply
post #8 of 16
Thread Starter 
Wow ! I didn't there were so many hints on making cookies, thank you for your tips.
I use both, nonstick cookie sheets and the regular siver ones, the ones that after a few uses start to turn black, I think is aluminum.
Wich one should I use?
post #9 of 16
I JUST MADE SOME WITH A SILPAT ON A LIGHT COLORED NONSTICK PAN AND THEY COOKED IN ABOUT 10 MINUTES. I TURNED THE TEMP DOWN TO 340 DEGREES AND THEY CAME OUT LIGHTLY BROWNED ON THE EDGES AND BOTTOM. THEY DIDN'T SPREAD MUCH AND THEY TASTE GREAT!....
post #10 of 16
I use the No Fail Sugar Cookie recipe on this site. I roll the dough between 2 sheets of parchment paper and put it in the freezer. Then I grab another chunk of dough and roll it and put it in freezer. When I get it all in the freezer, I pull out the first one that went in and cut out my shapes. I put the shapes on a piece of parchment on a cookie sheet and stick it back into the freezer until firm. Then I bake it. I bake on 340 degrees (my oven runs about 5 degrees higher). I take them out when they are barely turning brown at the edges. As long as they've been in the freezer long enough, they never lose their shape.
"Love is grand, but all I really need is chocolate." -Miss Piggy
Reply
"Love is grand, but all I really need is chocolate." -Miss Piggy
Reply
post #11 of 16
i USE THE NO-FAIL RECIPE AND THE PARCHMENT, HAVE YET TO GET SILPAT. THE NO-FAIL AND THE PARCHMENT FOR BAKING ON BOTH WORK GREAT FOR ME. i ALWAYS BAKE COOKIES AT 325 DEGREES THOUGH-MAKES IT A LOT HARDER TO BURN THEM!!! I ALSO USE A RECIPE CALLED GLACE ICING, IT'S A ROYAL ICING RECIPE. BUT YOUR COOKIES TURN OUT WITH SUCH A PRETTY SHINE TO THEM!!!! gOOD lUCK!!
post #12 of 16
Thread Starter 
doitallmom how do you make your royal icing glaze?
I usually use thinned royal icing, I make mine with egg whites and add limon juice to thin and for flavor.
The only dificulty is that they take longer to dry.
I just got an idea that I have to try, I have a clothes dryer that comer with a rack, so I was thinking on putting the cookies inside in the lowest setting and see what happens.
Am I crazy? LOL
post #13 of 16
the no-fail thumbs_up.gif
What!? A pink opossum that loves peanut butter??
pink_peanutbutter_opossum@yahoo.com
Reply
What!? A pink opossum that loves peanut butter??
pink_peanutbutter_opossum@yahoo.com
Reply
post #14 of 16
Quote:
Originally Posted by doitallmom

i USE THE NO-FAIL RECIPE AND THE PARCHMENT, HAVE YET TO GET SILPAT. THE NO-FAIL AND THE PARCHMENT FOR BAKING ON BOTH WORK GREAT FOR ME. ...



I have a silpat and use it a lot for drop-cookies but when I'm rolling out cookies, I use parchment paper. I roll out between two sheets, throw it in the freezer for about 10 minutes, cut the cookies and bake. When I roll out on a silpat, it seems to take longer for the dough to firm up in the freezer. icon_confused.gif

kos
post #15 of 16
Sorry VickyA, ggot really busy there for a coouple of days icon_smile.gif
The glace icing recipe is as follows:
1 lb. confectioners' sugar
3/8 cup milk
3/8 cup light corn syrup
flavoring as desired (i usually use almond)

It turns out very shiny, it's beautiful!!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookies!
Cake Central › Cake Forums › Cake Talk › Cookies! › Cookie dilemma!