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Roll out cookies, sooo bland! Need recipe and technique help

post #1 of 31
Thread Starter 
Last night I decided to try decorating some sugar cookies with fondant. I saw a book at michaels on how to do it, and was quite inspired. I got a recipe from the Wilton website for their roll out cookies. They were sooo incredibly bland. It tasted more like flour than anything. Even after applying the fondant it wasnt enough to help the taste.

Also, after they were baked they were quite crumbly. They broke very easy and the tops of them got little bumps everywhere which made the fondant look lumpy once it was applied.

Does anyone have a great, tasty sugar cookie recipe? I was so dissapointed. I decided not to even waste my time applying fondant to the rest of the cookies. I did about 8 and gave up.

I really want a cookie that bakes with a smooth top, something kind of dense, not flaky and easily broken. Something that could be used in cookie bouquets or something that could be shipped without the worry of them arriving in shattered pieces.


Also, I had some trouble rolling them out. What technique do you guys use to get them all the same thickness, and what thickness do you prefer?
post #2 of 31
I use a recipe from allrecipes.com named the best rolled sugar cookies. They are the best rolled out recipe i have tried. The flavor is great i add half vanilla and half butter flavoring. You have to refrigerate the dough for a while so that it is not too sticky. Then i roll out the dough with a little powdered sugar. I made these for christmas with frosting and sprinkles and on valentines day dipped in chocolate. They also keep their shape very well. I have never tried with fondant, but maybe someone who tried the recipe has check the reviews for the recipe. Hope that helps best of luck icon_smile.gif
post #3 of 31
I use a variation of the No Fail Sugar Cookie on this site. Sounds like it could be what you're looking for - tasty but sturdy.
- Natalie
"Blessed are the cheesemakers?"
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- Natalie
"Blessed are the cheesemakers?"
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post #4 of 31
Quote:
Originally Posted by Bonks

I use a recipe from allrecipes.com named the best rolled sugar cookies. They are the best rolled out recipe i have tried. The flavor is great i add half vanilla and half butter flavoring. You have to refrigerate the dough for a while so that it is not too sticky. Then i roll out the dough with a little powdered sugar. I made these for christmas with frosting and sprinkles and on valentines day dipped in chocolate. They also keep their shape very well. I have never tried with fondant, but maybe someone who tried the recipe has check the reviews for the recipe. Hope that helps best of luck icon_smile.gif



I'm also using that recipe !! icon_smile.gif
I tried it with marshmallow fondant.. was good ! But I prefer with a glace..
post #5 of 31
I also use The Best Rolled Sugar Cookie recipe but I only add three eggs instead of four, and I also add 2 tsp vanilla and either 1 tsp almond or lemon instead of the one tsp vanilla. They didn't have enough flavor with the original extract amount.
post #6 of 31
I use all the 4 eggs.. because, this way I can easily half the recipe icon_smile.gif
post #7 of 31
I put a little lemon Zest and extract or orange juice and extract. I also flavor the icing, if I use royal, with either lemon juice or orange extract. The citrus gives it a good flavor.

In the past, I've done like HeidiCrumbs and combined vanilla and almond extract and it gave it a nice flavor, also.

HTH icon_smile.gif
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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post #8 of 31
Thread Starter 
Thanks guys! Im going to try that recipe sometime in the next few days. Ill let you know how it compares. I think the only difference between that and the wilton recipe is 2 extra eggs.

Do you grease the pans? Parchment? How thick do you roll them? Do you cook the cookie until the whole bottom and the top sides are golden brown? Does this make a crunchy cookie or kind of soft in the middle? (LOL so many questions, sorry!)

The lemon idea sounds good! I think Ill try that next time.

Also what about my question reguarding rolling the cookies? How do you roll yours uniform? Tips for that please? Im very new to cookies. I could probably count on one hand how many times in my LIFE....
post #9 of 31
I roll out the dough, after chilling, between two sheets of parchment paper. This way you don't have to use extra flour during the rolling process. I also use parchment paper on the baking sheet. I don't grease the cookie sheet or the parchment.

To get the dough of uniform thickness, I have Wilton's Large fondant rolling pin with the guides that slip on each end. I think the guides come in 1/16, 1/8, and 3/16" thickness (I'm not 100% sure of the thickness because I don't have the package in front of me).

HTH icon_smile.gif
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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post #10 of 31
Oh...I bake the cookies just until he edges are lightly brown and my finger doesn't leave an imprint....about 8-10 min, depending on how large and thick the cookie is.
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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post #11 of 31
Thread Starter 
Do you guys prefer using fondant to cover your cookies or RI?
post #12 of 31
I've never tried fondant on a cookie. I'm not sure I'd like it too much because, even though I have made cakes with fondant, I am not too crazy about the flavor of fondant. If anything, I'd use MMF instead of regular fondant on the cookie.

As of now, I've only used royal icing and I love it icon_smile.gif
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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post #13 of 31
I love the No Fail Sugar Cookie recipe. I add 1/2 teaspoon each lemon zest and orange zest. I ice the cookies with Antonia 74 royal icing. Yumm.
post #14 of 31
Here is the link to an awesome thread about cookie making and decorating.

http://CakeCentral.com/modules.php?name=Forums&file=viewtopic&p=6421388#6421388

HTH...I hope I posted the link right icon_redface.gif
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
post #15 of 31
I use the No Fail Sugar Cookie recipe on this site. I use different flavorings depending on my mood and what I have in the cabinet. Sometimes I even use Wedding Bouquet or Creme Bouquet flavoring. I do the same as Lita when I roll out the cookies.

I have used Satin Ice fondant to "ice" them. Most often though, I use the cookie glaze recipe and royal icing recipe from Karen's Cookies website. I've had a lot of compliments on these cookies. As a matter of fact, I made like over 100 dozen at Christmas time for people.
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