My son's first birthday party is just weeks away and I was going to make the cupcake shaped cookie as a party favor. I found a great recipe that I used for my nephews party a few weeks back but when I baked the cookie they seemed to lose there shape some. When looking through all the pictures of cookies on cake central, everyones cookies seem to look just as they do when you first cut the dough (nice straight edges). Anyone have any suggestions on how to keep the cookies keep their shape?? Also do you know if you can add favoring to the Antonia74 Royal icing? I like to add some almond flavoring for some extra taste!

Thanks!
Stephanie

I use the No Fail Sugar Cookie recipe and they hold their shape really well!

could be the recipe, could be you are overmixing it.
some people like to chill their cookies before baking - i think that helps too.
xx

I've had that slumping cookie problem in the past even though I usually chill them first. Everyone here says the NFSC is the way to go, so I tried them a couple of weeks ago when it was horribly hot and didn't have room to chill them while on the sheet. They still baked up beautifully! That's now MY sugar cookie recipe

Yes, you can add non-oil based flavourings to my icing recipe. (The reason it doesn't include that info in my recipe or how-to article is that I use a brand of meringue powder that already has vanillin as an ingredient in it. When I developed the recipe, I didn't realize some powders come unflavoured.)

Antonia74, what brand MP do you use? I use your recipe all the time and it is great to work with, but I would like to flavor it better. Thanks.

Sarah

Thank you for all the replies.. I will try the NFSC this next week to test them before my sons party. I use Wilton's MP. I will post a reply and let you know how it works for me. Thanks again!!

Stephanie

Even with NFSC I chill the dough first for about 30 minutes so the cookies keep their shape. Makes a huge difference IMO.

I also use NFSC and never have any trouble with them. And I wouldn't make a cookie without using Antonia74's RI recipe. Sometimes I add vanilla - but really I love the taste on it's own.

Antonia74 maybe we should encourage globalsugar to carry the powder since all of us would buy it up in a heartbeat!!

BTW I love your recipe!

thanks

Sorry I don't mean to hijack the thread, but how far in advance can I bake these cookies - or even better, do they freeze well?

I have 400 cookies to make for October and if I make them far in advance and decorate them the week they are due, I'm hoping it will work out well.

THANK YOU, THANK YOU, THANK YOU!!!! I am working on the cookies today and used the NFSC recipe. I just finished baking the first dozen and they are PERFECT!!!!! They look just like they did when I use the cookie cutter on the dough. Held 100% of there shape. Thanks again for all the feedback!
Stephanie

jessie,
Yes, you can freeze them ahead of time. Just be sure to wrap tightly (in zipper bags and plastic containers), and then bring back to room temp while still sealed.
Also, you can reduce or eliminate the leavening in any sugar cookie recipe to help the cookies retain their shape during baking.