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chocolate & other flavors for rolling cookie dough

post #1 of 22
Thread Starter 
what other cookie doughs can be used with cookie cutters? so far i know about:

gingerbread
chocolate sugar
shortbread
??

anything else other than plain sugar?
post #2 of 22
I've made a mocha cut-out cookie that was really great (recipe on Kitchengifts.com website) and I've also added flavorings to the plain sugar cookie dough (almond, lemon, cherry, raspberry, etc.).
post #3 of 22
Thread Starter 
Quote:
Originally Posted by bonniebakes

I've made a mocha cut-out cookie that was really great (recipe on Kitchengifts.com website) and I've also added flavorings to the plain sugar cookie dough (almond, lemon, cherry, raspberry, etc.).



thanks! i found the mocha recipe and it looks great. in comparing it to one on cake central, i notice that they have the same amount of butter, egg, and cocoa but there's an entire extra 1/2 cup of flour in the one at kitchengifts. is that bc the cake central recipe allows you to add as much flour as needed?

KG:
1 cup unsalted butter
2/3 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 Tbsp extra-strong coffee or chocolate liqueur
1/2 cup cocoa powder
3 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

[url]cake central:http://cakecentral.com/cake_recipe-6959-Dark-Chocolate-Rolled-Sugar-Cookies.html[/url]
2 1/2 cups all purpose flour
1/2 cup cocoa (I used hersheys dark cocoa)
1 tsp instant espresso powder (found in ital section of grocery store)
1/2 tsp salt
1 c unsalted butter softened(I used blue bonnet margarine)
1 c sugar
1 large egg
1 tsp vanilla
post #4 of 22
No. The original recipe doesn't actually tell you to "add as much flour as needed." (Although sometimes you do need to adjust recipes.) Margarine has more water in it than butter. You'll need to make up for that in the dry ingredients. Those are two totally different recipes. The Mocha recipe calls for brown sugar and coffee liqueur.

I love both cookies. I think the mocha cookie is a bit more tender and tastes just heavenly when you add the chocolate.

Tracy talks about trying some new flavors here:
http://cakecentral.com/cake-decorating-ftopict-640954.html
post #5 of 22
I use Peggy Porschen's cookie recipe in her book Pretty Party Cakes and Cookies. She has a recipe for gingerbread, chocolate, and then a sugar base that you can vary. I've tried them all and love them all!! I've added a pretty healthy amount of orange extract to the sugar recipe and it is wonderful! I think that orange sugar cookies are my favorite. Lemon is pretty tasty too!
post #6 of 22
Thread Starter 
Quote:
Originally Posted by Honeydukes

No. The original recipe doesn't actually tell you to "add as much flour as needed." (Although sometimes you do need to adjust recipes.) Margarine has more water in it than butter. You'll need to make up for that in the dry ingredients. Those are two totally different recipes. The Mocha recipe calls for brown sugar and coffee liqueur.

I love both cookies. I think the mocha cookie is a bit more tender and tastes just heavenly when you add the chocolate.

Tracy talks about trying some new flavors here:
http://cakecentral.com/cake-decorating-ftopict-640954.html



thanks.

i guess i was comparing the recipes in terms of wet v dry between the two recipes. one has quite a bit more dry but the same amount of wet.

if the second calls for margarine, i'm curious if it's ok to use butter? (i understand in the recipe notes that the author prefers to use margarine).

can i ask you another question about the mocha? can you compare it to the NFSC in terms of how soft it is? is it sturdy enough to hold its shape while being iced and possibly put on a stick?
post #7 of 22
the mocha cookies from kitchenkrafts that bonnie mentioned are fabulous and i can also vouch for the gingerbread cookies from peggy porschen's book that krissiecakes posted. the mocha cookies are more like a shortbread cookie. i don't like gingerbread cookies and i really liked the peggy porschen ones icon_smile.gif.

my favorite cookie is just coconut flavored sugar cookie with lime icing.
Diane
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Diane
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post #8 of 22
Quote:
Originally Posted by blubakers

Quote:
Originally Posted by Honeydukes

No. The original recipe doesn't actually tell you to "add as much flour as needed." (Although sometimes you do need to adjust recipes.) Margarine has more water in it than butter. You'll need to make up for that in the dry ingredients. Those are two totally different recipes. The Mocha recipe calls for brown sugar and coffee liqueur.

I love both cookies. I think the mocha cookie is a bit more tender and tastes just heavenly when you add the chocolate.

Tracy talks about trying some new flavors here:
http://cakecentral.com/cake-decorating-ftopict-640954.html



thanks.

i guess i was comparing the recipes in terms of wet v dry between the two recipes. one has quite a bit more dry but the same amount of wet.

if the second calls for margarine, i'm curious if it's ok to use butter? (i understand in the recipe notes that the author prefers to use margarine).

can i ask you another question about the mocha? can you compare it to the NFSC in terms of how soft it is? is it sturdy enough to hold its shape while being iced and possibly put on a stick?



The two recipes don't have the same amount of wet. The mocha recipe calls for brown sugar (contains molasses) and coffee liqueur whereas the chocolate cookie calls for gran. sugar and espresso powder.

I agree with drakegore, it's similar to a shortbread cookie. It will hold it's shape, but is a bit more tender (than the other recipe). I've only iced with chocolate as the recipe calls for and haven't put them on sticks. They might be too soft for either -- you'd really have to try it. Maybe someone else has.

The original chocolate cookie recipe calls for butter and I prefer to use butter. It is a matter of preference. Half of us swear by butter and the others swear by margarine. icon_biggrin.gif
post #9 of 22
Thread Starter 
Quote:
Originally Posted by Honeydukes

Quote:
Originally Posted by blubakers

Quote:
Originally Posted by Honeydukes

No. The original recipe doesn't actually tell you to "add as much flour as needed." (Although sometimes you do need to adjust recipes.) Margarine has more water in it than butter. You'll need to make up for that in the dry ingredients. Those are two totally different recipes. The Mocha recipe calls for brown sugar and coffee liqueur.

I love both cookies. I think the mocha cookie is a bit more tender and tastes just heavenly when you add the chocolate.

Tracy talks about trying some new flavors here:
http://cakecentral.com/cake-decorating-ftopict-640954.html



thanks.

i guess i was comparing the recipes in terms of wet v dry between the two recipes. one has quite a bit more dry but the same amount of wet.

if the second calls for margarine, i'm curious if it's ok to use butter? (i understand in the recipe notes that the author prefers to use margarine).

can i ask you another question about the mocha? can you compare it to the NFSC in terms of how soft it is? is it sturdy enough to hold its shape while being iced and possibly put on a stick?



The two recipes don't have the same amount of wet. The mocha recipe calls for brown sugar (contains molasses) and coffee liqueur whereas the chocolate cookie calls for gran. sugar and espresso powder.

I agree with drakegore, it's similar to a shortbread cookie. It will hold it's shape, but is a bit more tender (than the other recipe). I've only iced with chocolate as the recipe calls for and haven't put them on sticks. They might be too soft for either -- you'd really have to try it. Maybe someone else has.

The original chocolate cookie recipe calls for butter and I prefer to use butter. It is a matter of preference. Half of us swear by butter and the others swear by margarine. icon_biggrin.gif



got it.

i think for my purposes i'd need something like the chocolate rolled ones instead of mocha but they do both sound wonderful.
post #10 of 22
I've done the cream cheese sugar cookie that was posted on karens cookies. She also has a cinnamon spice cookie that is really tasty.

I also have done a cornmeal sugar cookie recently and a brown sugar rollout cookie.

I've posted these recipes in the forum somewhere. I think you could do a search.

If you are interested and can't find them let me know and I can pm them to you.

Rose
post #11 of 22
I've switched out the vanilla in my sugar cookie recipe for almond extract and added a little nutmeg. It's really yummy icon_biggrin.gif
post #12 of 22
Thread Starter 
Quote:
Originally Posted by cookiemookie

I've done the cream cheese sugar cookie that was posted on karens cookies. She also has a cinnamon spice cookie that is really tasty.

I also have done a cornmeal sugar cookie recently and a brown sugar rollout cookie.

I've posted these recipes in the forum somewhere. I think you could do a search.

If you are interested and can't find them let me know and I can pm them to you.

Rose



your cookies are amazing! do you mainly use the NFSC recipe?
i will look for the brown sugar roll outs. did you ice them with RI?

EJ - yes, i like to add almond + vanilla even to the NFSC recipe. like the addition of nutmeg though!
post #13 of 22
Lemon sugar cookies!
post #14 of 22
Yes, I mainly use the NFSC but I like to switch the extracts quite a bit. I usually use almond. The taste reminds me of spritz cookies.

The NFSC recipe is a great one for decorating. It always comes out great!

I have also used it using egg beaters for the eggs and substituting white whole wheat flour and using Smart Balance margarine for the butter. I usually do this once a year for the "Go Red" day.

It is definitely a recipe that you can play with.
post #15 of 22
Quote:
Originally Posted by cookiemookie



I have also used it using egg beaters for the eggs and substituting white whole wheat flour and using Smart Balance margarine for the butter. I usually do this once a year for the "Go Red" day.

It is definitely a recipe that you can play with.



That's cool. I never even thought about using it for something like that. icon_smile.gif Thanks!
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