Ack! Cookie Emergency! Anyone used Pillsbury Sugar Cookie Dough?

The sugar cookie dough mix works well too - and it's really easy. I made butterflies and flowers for my DD's birthday and they looked great. I mixed them up one night....refrigerated them and baked them the next night. Good Luck!!
 
Okay, so I made my cookies tonight with the Pillsbury dough and I got mixed results. They weren't puffy at all, but some of them sure did spread and get REALLY wide. I made bells, snowmen, angels, stars, stockings, trees and holly leaves. The bells, angels and holly leaves turned out fine. All the stockings and stars, most of the snowmen and about half of the trees spread out VERY wide. The weird thing is it wasn't just one batch or from one tube of dough (I had two). Some batches some cookies spread and some didn't. All my cookie cutters are metal and I used the same rolling pin, pans, etc. for each batch. VERY WEIRD.
 
I used Pillsbury dough this year and my cookies were flat. I do addquite a bit of flour to the dough as I heavily flour my worksurface to keep it from sticking. (I don't mix it in intentionally, it just happnes as we roll it out over and over - my girls have not mastered the art of placing the cut outs close together :teeth: ) Maybe my extra flour overpowers the leavening? Anyway, I use the store bought dough as the kids spend so much time decorating the cookies afterwards but they don't taste all that great to me. Homemade is so much better. Next year I will be industrious and make the dough ahead of time and freeze it :)

Laurie
 

I wish I saw this earlier. My Hello Kitty cookies turned into blobs and the imprint design practically disappeared. I’ll try chilling (the dough AND myself) next time!
 
I haven't used the pillsbury mix (I usually make the dough from scratch), but agree with the people who said to make sure the dough is cold when it goes into the oven. Sometimes I cut them out, put them on the tray, then put the whole tray in the freezer for 5 minutes or so before I put them in the oven. Also, the thicker the dough, the more they seem to puff.
 
The tube I bought advised to add extra flour if you were rolling them out - probably to cut some of the leavening agent. Did you add the flour?

And now I feel silly answering a question 15 years late...
Better late than never! And you're 100% correct. The Pillsbury pre-made dough and/or the Betty Crocker mix both instruct to add flour if one intends to roll and cut the cookies. :thumbsup2
I wish I saw this earlier. My Hello Kitty cookies turned into blobs and the imprint design practically disappeared. I’ll try chilling (the dough AND myself) next time!
That won't work. Add flour - the specific amount should be written on the package somewhere.
 
I make my own dough. And don’t add and leavening/ raising ingredients. I use the traditional german recipe. The 3-2-1 rule. Beat butter sugar first. Can add vanilla, almond or rum for flavor. Chill first and add flour when rolling. The recipe without eggs just melts in the mouth. CB13BB48-2C20-4CF3-A9B2-E5E66A6C63D2.jpeg
 
Okay, so I made my cookies tonight with the Pillsbury dough and I got mixed results. They weren't puffy at all, but some of them sure did spread and get REALLY wide. I made bells, snowmen, angels, stars, stockings, trees and holly leaves. The bells, angels and holly leaves turned out fine. All the stockings and stars, most of the snowmen and about half of the trees spread out VERY wide. The weird thing is it wasn't just one batch or from one tube of dough (I had two). Some batches some cookies spread and some didn't. All my cookie cutters are metal and I used the same rolling pin, pans, etc. for each batch. VERY WEIRD.
Could be the sheet was cool for first batch and as you reuse a hot sheet cookies start spreading before they hit the oven. I put cooikies in parchment paper and transfer the whole sheet right a second before they hit the oven.
 
I am glad that this thread was revived because I am one of those people learning about the adding flour tip.
I guess the thing is we buy that pre-made dough and figure it's idiot-proof; I did it for years without ever bothering to read the package. The directions were right there all along. Who knew? :confused3 Come to think of it, maybe I should read the toilet paper wrapping to see if there's actually a "right" way to hang it? :scratchin
 
First thing I thought of when I read this is make sure the dough is really cold AND roll it as thin as possible.

Good luck everyone!
We used it this year, and this is what made the difference between two different batches.... very cold dough and super thin rolling.
 
I guess the thing is we buy that pre-made dough and figure it's idiot-proof; I did it for years without ever bothering to read the package. The directions were right there all along. Who knew? :confused3 Come to think of it, maybe I should read the toilet paper wrapping to see if there's actually a "right" way to hang it? :scratchin

According to the patent it’s over the top...
 












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