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UK Mum
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| Posted: Aug 27 2008 at 5:41am | IP Logged
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I am trying to bake sugar cookies for dd's birthday in the shape of a '3'
But, when I cook them, they spread *a lot* & dont look very much like 3's!
What am I doing wrong? Can anyone offer advice? I was hoping to really get into baking shaped cookies, but feel doomed before I have even begun! LOL!
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Lynn
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Carole N.
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| Posted: Aug 27 2008 at 5:54am | IP Logged
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It is the rising agent! Did you use baking powder? I am not certain what to tell you ... I have the same problem when I bake sugar cookies. They do settle a bit after they have cooled, but it sounds like the ones that you made really rose!
I am curious to see what advice others may have.
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 Carole ... in Wales
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UK Mum
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| Posted: Aug 27 2008 at 6:19am | IP Logged
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Carole, it was a US recipe..it had baking soda in it.
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Lynn
“I saw the angel in the marble and carved until I set him free.”
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stefoodie
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How much baking soda does it have? Maybe try cutting down a bit? This may take some trial and error though.
If you like, here's a basic butter cookie dough recipe that we use during the holidays for cutouts. It doesn't have a lot of leavening and may work for you.
A trick my dd and I employ when baking these -- we firm up the cookies after cutting in the fridge for a bit, before we bake, so they don't get too soft or go out of shape.
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UK Mum
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Stef, thank you for that recipe, I will try that one!
I have been on a cookie cutter buying splurge & dont want to see them go to waste 
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Lynn
“I saw the angel in the marble and carved until I set him free.”
Michelangelo
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Bookswithtea
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| Posted: Aug 27 2008 at 10:33am | IP Logged
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Just a second opinion to chill your dough. It won't spread as much as it bakes if you do this.
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UK Mum
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| Posted: Aug 27 2008 at 10:42am | IP Logged
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I did chill the dough I used this morning, but my '3's' just look like big flat '8's'! 
The recipe I used called for 1 tsp baking soda, where as Stef's only 1/2...so I will try that, next. I *really* want to find a succesful dough. I bought an angel, snowflake, cross, numbers for various birthdays, a dove. Plus, when my eldest daughter was 2, a wonderful lady I mat on another forum saw me post about cookie making with my daughter & she sent me a huge box of cutters. I was so touched by her kindness. All the way from the US to the UK! She was so very kind to us.
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Lynn
“I saw the angel in the marble and carved until I set him free.”
Michelangelo
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JodieLyn
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| Posted: Aug 27 2008 at 11:09am | IP Logged
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I've generally had good luck with this recipe.
Quote:
1 cup butter
1 cup sugar
2 eggs
1 Tablespoon milk
1 teaspoon vanilla
3 cup flour
3 teaspoon baking pwd
cream butter; add sugar gradually. Add eggs, milk, vanilla and cream well. Then add flour and baking pwd sifted together. Chill for 10 min. Roll out and cut. Bake at 400* until very light brown (about 6 min here.. you'll need to watch them close the first couple batches and find what works in your area with your oven) |
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I think you also need to be sure to roll out thin enough.. 1/4 inch I think is what is usually recommended.
If your oven isn't as hot it may rise/spread more too. or if the fat is too soft to start with.
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Carole N.
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| Posted: Aug 27 2008 at 11:36am | IP Logged
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I would agree with Stef. Try using less of the rising agent, chill your dough (overnite is good), a as Jodie wrote make it thin. I think that you will have a better product that way. Now off to bake some cookies using Stef's recipe ...
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nissag
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Carole,
Next time try using a traditional shortbread recipe. Butter, caster sugar, flour, salt. It holds its shape beautifully.
I like a little bit of lemon zest in mine, too. Yummy!
110g unsalted butter
55g caster sugar
175g plain flour, plus extra for dusting
pinch salt
You may want to prick the surface of the biscuits before baking. If you intend to ice them afterwards, the holes won't show. I generally cut mine with a drinking glass and don't prick them at all.
You can use a salted butter and omit the salt. You can also add cornflour to the flour (abt. 25g) before mixing.
And a very happy birthday to your little one!
Blessings,
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ALmom
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| Posted: Aug 28 2008 at 12:54pm | IP Logged
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Rolling out really thin, before cutting helps. We do a sugar cookie thing every year at Christmastime and we will have problems just like you describe if our cookies are too thick - regardless of the recipe we use.
Janet
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UK Mum
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| Posted: Aug 28 2008 at 1:55pm | IP Logged
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thanks for the recipe's & tips, ladies. It is really appreciated
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Lynn
“I saw the angel in the marble and carved until I set him free.”
Michelangelo
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Help!-Baking disaster :0
