Hi folks,
I was browsing another website for cookies and for one cut out recipe it was recommended that the baking powder be omitted. It said this would give a "flatter" surface for decorating. Seems to me the cookies would be too dense, since they need to be cut a bit thicker for a cookie bouquet, which is what I'm making them for. It will be my first try and I plan to do them very soon. Anyone tried this idea? Also, has anyone used the "ganache" technique for icing cookies vs. using royal icing? thanks for you input. Have seen some great ideas here and many have already been very helpful.

Hi, I never add baking powder to my cookies and the come out great. For my cut out cookies I usually do the No Fail Sugar Cookies recepie form this forum. I've never used the ganache technique...I use royal icing.
Good luck

thanks for such a quick reply Rosie, I'm going to give it a try. I did try the ganache myself once, and it worked o.k. but it seemed a little heavy for making a cookie bouquet which is what I'm going to attemp for my first time. Just wondered if anyone else had done it and how it worked. Also for everyone who uses fondant. I tried the cream cheese recipe I found here and it was great! I vacuum sealed the leftovers and chilled them and they were still good a week or so later.

Baking powder will make your cookies more "fluffy" and spread, but for icing I have a recipe very similar to to NFSC that doesn't call for baking powder. They are a more dense cookie, but I think that makes them hold better on the stick.

What is the "ganache" technique for icing cookies? Never heard or it and I love trying new things. Thanks!

I use the no fail's and omit the baking pwdr completely as well!

I use the Wilton sugar cookie recipe that is the NFSC w/ baking powder and I have no issue with spreading as long as I freeze the cookies before baking. The tops are flat and the cookies have a great texture.

Stephanie