AUse Antonia64's no fail sugar cookie recipe! It is on here, in the most viewed recipes. It doesn't spead and tastes great.
if you're talking about drop cookies, i think the best way is to use a disher/scoop.
You can roll cookie dough into cylinders and chill it that way. Then you slice with a good knife, into uniformly thick slices to lay onto baking paper.
Or use a scoop for drop cookie dough which is self-cleaning and comes in "cookie" sizes at bakery supply shops. Pack it by pressing against the side of the bowl as you pick up dough, and you should be able to make exactly the same size every time. Make sure you get a scoop with a comfortable handle if you plan to be baking cookies every day for a business.
the new format on CC is making it VERY hard to find specific recipes and pics etc--- when I needed the NFS (No Fail Sugar Cookie) recipe-- I went to Google and typed in NFS Cookie Recipe and a few inks for it came up-- I used the one that was cake Central-- Antonia has a great royal icing recipe listed too-- you can Google that as well-
To make perfectly round shapes- first make sure your cutter is perfectly round- the plastic ones without seems are the best,- using the NFS, your batter will be chilled when cutting so that will help keep the shape from becoming distorted- chill the batter before you cut- pull the extra batter away from the cookie carefully and then pop back in to chill again- when placing in the preheated 350 degree oven- they should not spread--
They don't call it No Fail for no reason- ha!!
Hope that helped
Good Luck
Mo
For drop cookies I use a portion scoop. Heck I even use a portion scoop to place even amounts of mashed potatoes on the family's dinner plates.
And I guess it's just me, but when I made NFSC they spread. And I didn't think them were very good.
I use the "Jackie's" NFSC recipe that is listed here on Cake Central. Holds the shape of the cutter, or even if I free hand a shape. I did not get the recipe here though. My recipe came from a "Fancy Flours" cutter I'd ordered, but is exactly the same as Jackie's. Sorry, but I don't know Antonia, as I am new to this blog. However, I only use my FF recipe. Tastes great, too! Just make sure your dough is chilled well. Hope you try Jackie's. I think you'll like them
AI can't quote with this phone, but the recipe that says it is posted by Jackie is a computer error. It is not Jackie's, it is Antonia's recipe, the one I am speaking of. When they updated a few times ago, it changed many recipes and tutorials into saying Jackie posted them, when she did not.
When you need your cookies to be the same size and shape after baking as before, here's what you do: as soon as the cookies come out of the oven, re-cut them using the cookie cutter. The cookie should be soft long enough to do this. You'll find that you have more crumbs off the cookies, so keep that in mind. To reduce the crumb issue, you can try re-cutting them half way thru the bake time and then returning to the oven to finish. It can get to be a pain if you have a lot of cookies, but I found it was the perfect solution for me when I was making cookies for my niece's wedding and they had to fit in the bag. Any spread at all and I was in trouble!
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