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No Fail Sugar Cookie Receipe - Page 2

post #16 of 39
If you halve the recipe, use 1 tsp. of baking powder (not 1 1/2). This will help keep them from spreading or getting too "puffy."
post #17 of 39
I made these today and used margarine instead of butter and they came out GREAT! My didnt fall apart, but they maybe that I rolled them thinker bc I put them on sticks. Good Luck
post #18 of 39
Hi All,
Couldn't resist this thread. I'm sitting here reading all these threads and enjoying some NFSC's as I read. Iced with antonia74's royal icing these are a great tasting cookie.
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post #19 of 39
I love these cookies. They are easy to make, "no fail" and taste so good. Everyone who eats them thinks they are delicious. I only allow myself one while I am making cookies (the test cookie) because I would eat them all....
post #20 of 39
What is your favorite icing for the no fail sugar cookies? How thick do you roll them out?

Thanks.

Kimberly
post #21 of 39
I LOVE this recipe. its awesome for cookie cutters with a lot of detail. check out my photos, i recently made some cookies with this recipe. and the icing I use is just Sugar Cookie Icing i found here on cc, and its wonderful also. it looks just like RI, only it tastes WAY better!
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post #22 of 39
Quote:
Originally Posted by Boofycakes

i recently made some cookies with this recipe. and the icing I use is just Sugar Cookie Icing i found here on cc, and its wonderful also. it looks just like RI, only it tastes WAY better!



Can you please provide the link to this icing recipe?
Thanks in advance.
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post #23 of 39
Yes, please send us the recipe. I can't wait to get home so I can start baking and decorating.
post #24 of 39
http://forum.CakeCentral.com/cake_recipe-6523-Suagr-cookie-Icing.html

The recipe is small, if you make a whole recipe of No Fail Sugar Cookies, you may need to 4-6x the icing recipe depending on the amount of detail you use on your cookies.
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post #25 of 39
Do you mix this icing for 10 minutes like you do with Royal Icing? If not, how long do you mix it for?
post #26 of 39
post #27 of 39
I too love this recipe and use it RELIGIOUSLY with nothing but OMG compliments from everyone. I do have a thought to throw out for anyone's input.

I recently moved from South Georgia to North Carolina - maybe a factor.
Newer oven also. Not convection.
I use half unsalted/half salted butter in mine.
I don't use quite the full amount of salt.
I bake on air insulated sheets with parchment.

Here they spread more and take longer to bake.
I am POSITIVE I have not changed the recipe.

Maybe I could bake them higher than 350?
Maybe I should change cookie sheets?

I am baffled...

THanks in advance!
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post #28 of 39
Quote:
Originally Posted by khufstetler

...
I recently moved from South Georgia to North Carolina - maybe a factor.
Newer oven also. Not convection.
I use half unsalted/half salted butter in mine.
I don't use quite the full amount of salt.
I bake on air insulated sheets with parchment.

Here they spread more and take longer to bake.
I am POSITIVE I have not changed the recipe.

Maybe I could bake them higher than 350?
Maybe I should change cookie sheets?

I am baffled...

THanks in advance!



Is humidity higher now than from before?
I omit the salt completely -- doesn't need it IMO.
I've never liked insulated cookie sheets. I wonder if they're keeping the heat from "setting" the cookie; instead giving them time to spread.
I wouldn't bake any hotter than 350.

That's all I got. icon_confused.gif
post #29 of 39
Has anyone here froze these cookies before? I've made them several times, but cut out cookies are very time consuming, and I wanted to make some next weekend, and save them for the following weekend in the freezer. I just want to make sure that they hold up nice before i go through all the trouble.
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post #30 of 39
Good Question Boofycakes. I had asked earlier about making halfing the NFSC recipe. How many cookies does the NFSC recipe make?
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