is my cookie dough so crumbly ?? I made the no fail cookies. This is my 4th time. The first two times were fine and the second 2, when I was rolling the dough it kept cracking and crumbling. I followed the directions perfectly for all batches, refrigerated, EVERYTHING. Even rolled between parchment paper so no extra flour. What gives ????

haven't made this myself but have read several other posts where people made the same comment, so apparently this is fairly normal and you're not alone.

wish I could help ......I can make cakes but I just can't get the cookies right.my family and friends wonder why I can't make cookies like I do cakes!is that stupid or what? I hope someones got an answer for you,I've had that similar problem too,good luck

I have not made a lot of cookies but this past weekend I made several batches of the No Fail cookies. The dough seemed dry and crumbly so I just added a little bit of water to bring it together.

I have made these before without having to do that. I suspect that the weather (heat, humidity, etc.) plays a part in it.

Cindy

Firstly, make sure your butter is super soft at room temp. (i.e. you can practically push your finger right through it!)

Secondly, weigh your flour instead of using the measuring cups. It's often a bit less than you force into the cups. Less flour makes for a softer dough.

Thirdly, when you are mixing No-Fail dough in the machine, give it about 30 seconds to "come together". At first it is crumbly, then the wet and dry ingredients blend perfectly together. The dough is ready to use when it mixes and forms a ball in the bowl after 30-40 seconds.

Fourthly, if you can manage it, skip the refrigeration step. Just make the dough and roll it out right away. I never chill doughs anymore before I use them. Saves time and is easier to roll in my opinion.

Lastly, keep the extra dough covered as you roll pieces of it out. It air dries with a slight crust otherwise.