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Baking sugar cookies

post #1 of 6
2/27/08 at 7:32pm
Thread Starter 
Hello everyone,

I tried baking some sugar cookies and for some reason some of them form an air bubble and rises a little. How do I get my cookies to stay flat and not rise?
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post #2 of 6
3/4/08 at 3:24am
I find that if I roll the dough too aggressively i get a 'blister' just under the surface. The more gentle I am with the rolloing pin, the less likely I am to get the bubble.
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post #3 of 6
3/4/08 at 12:55pm
Thread Starter 
Thank you so much! I will try that the next time.
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post #4 of 6
3/5/08 at 1:45am
Thread Starter 
One other question Kyle, for my sugar cookies I use a royal icing recipe from alton brown
Royal Icing
Recipe courtesy Alton Brown
Show: Good Eats
Episode: The Cookie Clause
3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar

I use a gel food coloring to color the icing then I add just a little water to make it a little easier to spread on the cookie. My problem is after the icing hardens I notice white spots in the icing, why does that happen?
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post #5 of 6
3/5/08 at 4:23am
That is clumps of sugar. If you sift your sugar first, you can avoid this.
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post #6 of 6
3/5/08 at 1:14pm
Thread Starter 
Thank you Erik :) I really appreciate it! I'll be sure to do that next time.
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