No Bake Sugar Cookie Truffles Recipe (2024)

FAQs

What is the trick to sugar cookies? ›

Rolling out the dough too thick or too thin.

Roll it too thick, and you run the risk of the cookies not baking evenly or cooking all the way through. → Follow this tip: For super soft, tender sugar cookies, roll the dough to 1/4-inch thick.

This happens to me when I am using a soft fat ingredient. Some recipes call for peanut butter or cookie butter and that is what I expect when I use those ingredients. I have also had this to happen, usually in the middle of July in Georgia when my butter exceeded soft and was downright nearly melted.

Mix in tasty ingredients

Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix. This is our favorite hack for holiday Pillsbury cookie dough.

It's not required for this sugar cookie recipe. Immediately baking after mixing will result in absolutely delicious cookies; however, if time permits, chilling the dough for 24-72 hours does result in cookies that are thicker, chewier, and more flavorful. Wrap the dough in plastic wrap before refrigerating.

Why Didn't My No-Bake Cookies Set? Likely, you didn't boil the mixture long enough.

The holes trick

There's also a new technique going around when preventing craters in a second layer of icing: poke holes in the base flood (under the area you'll cover with a second layer of icing). You can even do this when the first layer flood has completely dried!

Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.

Butter bleed typically happens when excess butter from the baked cookie below seeps upwards through the layer of royal icing, appearing as an oily stain.

Don't Overwhip Butter and Sugar

The more air you put into the sugar cookie mixture the more it will affect not only the spread of your cookies but those little air bubbles that you sometimes get on the surface of your cookies once baked.

Can you over mix sugar cookie dough? ›

Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked. Generally speaking, the critical moment is when you combine dry ingredients with wet ones, especially if you're bringing together components of differing temperatures and textures.

Generously flour work surface. Roll dough to 1/4-inch thickness on work surface. Cut out desired shapes using floured 2- to 2 1/2-inch cookie cutter.

Cookies can spread when baked and lose their shape. To fix this, let your cookie dough rest in the refrigerator for an hour before you roll it out and cut out shapes. Our result: We didn't see a huge difference between chilled dough and room-temperature dough after baking.

Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze! If you plan to store it for only a few hours or days, there's no need to overwrap the baking sheet; for longer storage, wrap the entire baking sheet tightly with plastic wrap before freezing.

Decorate After Baking

In order to add colored sugar to baked cookies, the sugar needs something to adhere to. Icing is the perfect choice. Bake and cool the cookies as directed by the recipe. Ice the very cool cookies with your favorite icing and top with your choice of colored sugar.