I have made a batch of no fail sugar cookie dough and my first question is has anyone made this recipe before? It has 6 cups flour, 2 cups butter, 3 tsp baking powder, 2 tsp vanilla or favourite extract, 2 eggs and 2 cups sugar. It says you should chill it for 1 to 2 hours before rolling out, but I have to step out for more than that and am wondering if it is okay to leave it for longer or will it dry out too much?

As long as you have it wrapped tight (no air) it should be fine.. good luck

Gibson, I've left my cookies in the fridge for longer than that so I wouldn't worry too much about it. As long as you do like briansbaker said and be sure that it's wrapped air tight. They turned out very good



Daniela

I usually leave my cookie dough in the frige overnight and it works great. I have tried that recipe, not my favorite but you might like it. Have fun!

I agree with Brian...be sure they´re no air

Saborita

I use that recipe all the time...but I don't bother to chill the dough anymore...I use it right after making it, rolled onto baking mats. Then I cut the shapes out and freeze it, popping them out and baking them.

Fast...and no flour!

i have left it overnight.. you'll just have to let it warm up a tad before trying to roll it out.

ive left mine for 2 days and its been fine.. the dough is still good and didnt ruin it.

Thank you! I didn't plan my day very well and was worried it was all going to go to waste! I have already baked them. I like that recipe but am interested in trying new ones! If anyone has a new one or their favourite one they would like to share ....nudge nudge wink wink

butrcup what is your favorite recipe.. Maybe you could post it for us? I am always looking for good sugar cookie recipes..
Liz

crimsonhair-
here is the my favorite so far...
1 C Butter 1 tsp soda
1 1/2 C sugar 1 tsp vanila
2 eggs 3 C sifted flour
3 tbsp Milk

Cream butter & sugar. Add eggs and vanila. Sift in the rest of ingredients. chill in refrigerator, bake until very light brown
this recipe is not the best for holding shape-it gets a little "puffy" it seems like so far the ones that hold the shape well seem heavy-I'm just going to keep trying....I have Antonia's recipe chilling right now, her recipe for "no fail" is different than the one I have.