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Cookie HELP PLEASE!

post #1 of 27
Thread Starter 
I posted about this last weekend but I am still having problems. First I made NFSC recipe twice and they both spread out of this world. I then tried Pennys and it spread even more...all three times I did not put in baking powder and I put in the freezer between each step. Today I decided to try my hand at the cream cheese cookie recipe that was recently posted...They are spreading and the dough is so sticky...can I add flour? Will this help with the spreading as well?

Thanks
post #2 of 27
I have never used any of those recipes. I can't help you with them. I can give you the recipe I always uses and it doesn't spread for me at all. I love it. Are you chilling your dough really well before you use it?
momma to six sweeties: Katie 99, Kam 01, Kalen 02, Kody 03, Klara Jane 05, & Karson 5/08
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momma to six sweeties: Katie 99, Kam 01, Kalen 02, Kody 03, Klara Jane 05, & Karson 5/08
wife to my submariner hubby Steve since 3/4/99
cake maker extraordiniare (haha) since 12/14/05
cookie lover since 3/07
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post #3 of 27
Hmmmm.....I've been using the NFSC recipe for about 4 weeks and it doesn't spread, so I'm at a loss as to what's happening with your.

I mix the dough, chill it in the fridge for about 30 minutes, roll it out between parchment paper 1/4" thick, cut out shapes, chill the shapes in the freezer for about 10 minutes, then bake on a cool cookie sheet (lined with parchment paper).

Maybe someone with more info can help...?
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post #4 of 27
Thread Starter 
Quote:
Originally Posted by freddyfl

I have never used any of those recipes. I can't help you with them. I can give you the recipe I always uses and it doesn't spread for me at all. I love it. Are you chilling your dough really well before you use it?



I am just so upset I just want to start doing cookies and everyone says these will not spread but...they areicon_sad.gif I am in West Texas if that makes a difference the weather changes every hour it seems.

I am trying to chill the dough well...I put it in the freezer?
post #5 of 27
I took this from joy of baking.com

3 1/2 cups (490 grams) all purpose flour

1/4 teaspoon salt

1 teaspoon (4 grams) baking powder

1 cup (227 grams) unsalted butter, room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

I like to add in at least one tsp almond flavoring and 2 to 3 tsp of orange or lemon extracts. I like a reallyl well flavored cookie. Make sure you don't over mix it or it will be tough. Chill it in the fridge for at least an hour and then roll it out on a little bit of flour.....I find rolling it on wilton's parchment paper is best, as well as baking it on that. Then when it comes out of the oven lightly roll over the cookies with a clean rolling pin to make it perfectly flat. Good luck!
momma to six sweeties: Katie 99, Kam 01, Kalen 02, Kody 03, Klara Jane 05, & Karson 5/08
wife to my submariner hubby Steve since 3/4/99
cake maker extraordiniare (haha) since 12/14/05
cookie lover since 3/07
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momma to six sweeties: Katie 99, Kam 01, Kalen 02, Kody 03, Klara Jane 05, & Karson 5/08
wife to my submariner hubby Steve since 3/4/99
cake maker extraordiniare (haha) since 12/14/05
cookie lover since 3/07
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post #6 of 27
Thread Starter 
Thank you for the new recipe!
I am so frustrated all I want to do is decorate and I cant on big fat cookies..everyone says they taste great thoughicon_smile.gif
post #7 of 27
What kind of flour are you using?
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Proud mommy to my three girls...
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post #8 of 27
Thread Starter 
Quote:
Originally Posted by sbcakes

What kind of flour are you using?



All purpose flour
post #9 of 27
what kind of pan are you baking them on?

Edited to ask: Why do you not put in the baking powder? I have never heard of this before.
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post #10 of 27
Thread Starter 
Quote:
Originally Posted by sbcakes

What kind of flour are you using?



All purpose flour
post #11 of 27
another thought, are you using margarine or butter? Maybe if you are using margarine it might be too high in water content and causing it to spread? Too much sugar can cause spreading as well. I am sorry you are having such a hard time. icon_cry.gif
momma to six sweeties: Katie 99, Kam 01, Kalen 02, Kody 03, Klara Jane 05, & Karson 5/08
wife to my submariner hubby Steve since 3/4/99
cake maker extraordiniare (haha) since 12/14/05
cookie lover since 3/07
Reply
momma to six sweeties: Katie 99, Kam 01, Kalen 02, Kody 03, Klara Jane 05, & Karson 5/08
wife to my submariner hubby Steve since 3/4/99
cake maker extraordiniare (haha) since 12/14/05
cookie lover since 3/07
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post #12 of 27
Thread Starter 
Quote:
Originally Posted by leily

what kind of pan are you baking them on?



Non stick cookie sheet..with parchment under the cookie
post #13 of 27
I use the land of lakes recipe for sugar cookies, i add a secret ingredient, lol, if you pm me, i will tell you it, lol, as long as you tell no one in my family, lol, but it is really really good,lol, my sister has been on me for the recipe for years, but since she can't cook i won't tell her, lol,

http://cooksrecipes.com/cookie/sugar_cookie_cut-outs_recipe.html
post #14 of 27
Thread Starter 
Quote:
Originally Posted by freddyfl

another thought, are you using margarine or butter? Maybe if you are using margarine it might be too high in water content and causing it to spread? Too much sugar can cause spreading as well. I am sorry you are having such a hard time. icon_cry.gif



Nope I am using the real thingicon_sad.gif
post #15 of 27
Thread Starter 
Quote:
Originally Posted by leily

what kind of pan are you baking them on?

Edited to ask: Why do you not put in the baking powder? I have never heard of this before.



The first batch I put BP in but I was told on here that baking powder makes things spread so if you cut it out the cookies will not go anywhere? There is a whole thread about it
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