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No Fail Sugar Cookie Receipe

post #1 of 39
Thread Starter 
I am going to try this receipe. Are the cookies crunchy or are they soft?
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post #2 of 39
I just tried it for the 1st time 2 weeks ago and the cookies were yummy. Soft but sturdy. I didn't make mine too thick and decorated with royal icing. They turned out great and everyone loved them
post #3 of 39
Thread Starter 
Quote:
Originally Posted by bathoryjones

I just tried it for the 1st time 2 weeks ago and the cookies were yummy. Soft but sturdy. I didn't make mine too thick and decorated with royal icing. They turned out great and everyone loved them



thanks for the prompt response, it is okay to make the dough tonight and bake them tomorrow?

Wesha
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post #4 of 39
Wesha,
It's a great idea to make the dough tonight and bake tomorrow. In fact, roll out the dough and cover in plastic wrap. Leave on a cookie sheet in frig and you're good to go for tomorrow.
Have fun with this recipe. It's my favorite!
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A journey of a thousand miles must begin with a single step.
Chinese saying
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post #5 of 39
I love this recipe as well. Not too too sweet so it is a great compliment to the really sweet icing I use.(Antonia's royal)
post #6 of 39
Thread Starter 
Quote:
Originally Posted by Tug

Wesha,
It's a great idea to make the dough tonight and bake tomorrow. In fact, roll out the dough and cover in plastic wrap. Leave on a cookie sheet in frig and you're good to go for tomorrow.
Have fun with this recipe. It's my favorite!



thanks Tug,

As soon as my 10 year old son is done with the dishes, i am on this receipe. I will let you know how they turn out.
I can do all things through Christ. Without HIM, I am nothing.
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I can do all things through Christ. Without HIM, I am nothing.
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post #7 of 39
Thread Starter 
Hi Guys,

It is me again, I am measuring out my ingredients and I have unsalted sweetened butter, do you think I should down my sugar?

Wesha
I can do all things through Christ. Without HIM, I am nothing.
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I can do all things through Christ. Without HIM, I am nothing.
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post #8 of 39
Quote:
Originally Posted by Wesha

Hi Guys,
It is me again, I am measuring out my ingredients and I have unsalted sweetened butter, do you think I should down my sugar?
Wesha



No, don't change the amount of sugar. Sweet cream butter or sweet butter -- unsalted butter allows you to better control the amount of salt in recipes. (Although there are some who do use salted butter.)
post #9 of 39
Hello Everyone,

I am going to try this recipe icon_smile.gificon_biggrin.gif
post #10 of 39
Hi!

Its me again. If I half everything to make less dough, will it affect the way the cookies bake or how they keep their shape? Thanks in advance.
post #11 of 39
No ChristianD
I've halved it before. Everything was the same.

Wesha - I find that if I use Imperieal margarine, my dough is much softer than if I use butter. I prefer the butter. My cookies are so apt to fall apart.
post #12 of 39
I use butter...salted sweet cream. I omit salt from recipes when I use salted sweet cream butter. I've also halved the recipe and it was fine. You can also play with the flavorings....orange extract, rum flavor, etc.

Have fun with it!
post #13 of 39
Thanks Wesha. I think that I will half the recipe this weekend since I know it will do fine. Can you store any extra dough in the freezer if there is some left? Thanks
post #14 of 39
Sorry - meant to say "my cookies are NOT so apt to fall apart with butter. My dh is sitting here talking to me. icon_smile.gif
post #15 of 39
Thread Starter 
Hey guys,

I ended up using 1 cup of the sweetened no salt butter and 1 cup of margerine (Blue Bonnet). I rolled out the dough and put in on the cookie sheets in the fridge. I am getting ready to bake them and make the Antonia's royal icing.
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