Chelle in MO Posted December 24, 2010 Share Posted December 24, 2010 My recipe calls for 1 C of margarine and I used butter instead. Plus, it calls for 1 C Crisco and I used butter-flavored Crisco (it was all I had). The dough had a dry texture w/some kind of little "things" in it, like flecks of something. And some, but not all, of the cookies spread way out when baked. Was the substituting too much? Thanks! Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted December 24, 2010 Share Posted December 24, 2010 I would say that you started with the wrong recipe. Any self-respecting recipe for sugar cookies starts with butter! Margarine is just wrong, wrong, wrong! (JK. I don't actually know what went wrong. Hate it when that happens.) Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted December 24, 2010 Share Posted December 24, 2010 My recipe calls for 1 C of margarine and I used butter instead. Plus, it calls for 1 C Crisco and I used butter-flavored Crisco (it was all I had). The dough had a dry texture w/some kind of little "things" in it, like flecks of something. And some, but not all, of the cookies spread way out when baked. Was the substituting too much? Thanks! I wonder what the butter flavoring is made from. Usually when sugar cookies spread it's because your butter was too melty to start with. Quote Link to comment Share on other sites More sharing options...
MamaSheep Posted December 24, 2010 Share Posted December 24, 2010 Did it use baking powder? I've learned that excess baking powder in biscuits can leave weird looking little brown flecky things. I would imagine the same would be true in cookies. But that could be just wild conjecture. I'm sorry they didn't turn out like you hoped, I hate when that happens too. Have you used this recipe successfully before? Quote Link to comment Share on other sites More sharing options...
Lisa in Jax Posted December 24, 2010 Share Posted December 24, 2010 There are a lot of "CC" (Christian Content) threads here, but I've never seen a "Sugar Cookie content" thread before. I'm weird: it made me laugh out loud. :) I'm not making light of your cookie issues, btw. I'm sorry they didn't work out as you'd planned. Lisa (obviously a warped individual) Quote Link to comment Share on other sites More sharing options...
stripe Posted December 25, 2010 Share Posted December 25, 2010 Was your shortening really old? Was your bowl/cookie sheet dirty? I've never heard of brown flaky things in baked goods! Quote Link to comment Share on other sites More sharing options...
jec3113 Posted December 25, 2010 Share Posted December 25, 2010 The butter flavored shortening was VERY wrong. Quote Link to comment Share on other sites More sharing options...
RoughCollie Posted December 25, 2010 Share Posted December 25, 2010 (edited) Did you refrigerate the dough for at least 3 hours before you rolled it out and baked it? About the flecks, I have no idea. My personal cookie spreading theory is that they spread if the butter is too soft when it is creamed (this happens to me a lot), when I use only butter (and I always do), or when the cookie dough is creamed and mixed with a mixer instead of with a fork and a wooden spoon, or when the raw cookies are placed on a warmer than room temperature cookie sheet, or when the oven temperature is not accurate. My latest theory is that perhaps some doughs need more flour in them. The latest theory has not been tested lately because I keep forgetting about it, and I can't remember what happened when I did test it, except that the cookies were happily eaten. Today, I made all-butter chocolate chip cookies and applied all of my theories, except the flour one, and they were spread out and thinnish. OTOH, my DS1 made the same recipe a month ago, applying every one of my theories except the flour one, and his were perfect. All of this to say that it is a complete mystery to me. :-) Edited December 25, 2010 by RoughCollie Quote Link to comment Share on other sites More sharing options...
Denise in Florida Posted December 25, 2010 Share Posted December 25, 2010 Same thing happened to me. I made 3 batches of sugar cookies on 3 different days. Each time the dough would not 'cream' it stayed dry and crumbly. I kept adding butter. One batch I ended up using 3 sticks instead of 2.:willy_nilly: They baked fine however; small amount of spreading, and tasted great. But I have never had cookie dough come out so strange before. I even changed brands of butter and increased softness until it was practically runny. No one eating the cookies seemed to tell the difference. Quote Link to comment Share on other sites More sharing options...
stripe Posted December 25, 2010 Share Posted December 25, 2010 The butter flavored shortening was VERY wrong. Maybe she likes popcorn flavored cookies? :D The fact that some but not all the cookies spread suggests that the dough might not have been mixed well. Quote Link to comment Share on other sites More sharing options...
AK_Mom4 Posted December 25, 2010 Share Posted December 25, 2010 butter-flavored shortening? Ick! I "think" spreading cookies is from the sugar and butter not getting creamed together enough. But you can also get the same result by putting the cookies on too-warm pans that melt the butter too soon. Quote Link to comment Share on other sites More sharing options...
Chelle in MO Posted December 25, 2010 Author Share Posted December 25, 2010 Oh, boy--thanks so much everyone! Let me see if I can address the things you all said... --did use butter and it wasn't melty --used baking soda, not powder. I did notice just now that the expiration date was 10/20/10, but would it really go bad that quickly? --have used the recipe successfully before, although it's been a few years Lisa, I laughed when I typed "sugar cookie content"--I"m weird, too! --he shortening wasn't old, nor the pans and things dirty --refrigerated the dough overnight --didn't use a mixer--mixed by hand --cookie sheets weren't warm --oven seems accurate on other things Denise, no way I'm in for 3 batches! I mess up once and I'm DONE! :D I admire your persistence! --the dough didn't have a funny flavor (like popcorn! :lol:), but the texture was off --dough was mixed well, as far as I could mix it since the texture was dry So, anyway...many thanks again for chiming in. I'm going to try again next week, I think, and definitely get new baking soda first. I'm so disappointed, though. The cookies are what my mom wanted me to take for dinner tomorrow. Merry Christmas to all! Quote Link to comment Share on other sites More sharing options...
stripe Posted December 25, 2010 Share Posted December 25, 2010 Make chocolate chip cookies instead! ;) Any weird brown things will not be noticeable! Quote Link to comment Share on other sites More sharing options...
Chelle in MO Posted December 25, 2010 Author Share Posted December 25, 2010 Make chocolate chip cookies instead! ;) Any weird brown things will not be noticeable! Now *those* I'm awesome at baking! Well, except for the time or two that I've left the room to do laundry and burned them! :tongue_smilie: Quote Link to comment Share on other sites More sharing options...
2cents Posted December 25, 2010 Share Posted December 25, 2010 My secret for fluffy not flat cookies is 3 oz of cream cheese. I add it to sugar cookies, choc chip etc. Makes them nice and puffy and taste great too. :D Quote Link to comment Share on other sites More sharing options...
Chelle in MO Posted December 26, 2010 Author Share Posted December 26, 2010 My secret for fluffy not flat cookies is 3 oz of cream cheese. I add it to sugar cookies, choc chip etc. Makes them nice and puffy and taste great too. :D Mmmmm...sounds delish! I decided to whip up some peanut butter cookies today--w/chocolate stars pressed into the tops of some. They went over really well w/all the family! Quote Link to comment Share on other sites More sharing options...
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