If you’d like them a little less sweet sugar can be reduced by 1/4 cup, I don’t recommend reducing by much more than that though or it will alter the texture and spread of the cookies.Try them with chopped nuts if preferred.For more flavor you can add 1/2 tsp almond extract.Sprinkle with colorful sugar sprinkles before baking.Chocolate chips can be added to the cookies.If dough gets heavy as you add the flour you can stir the remainder in by hand with a wooden spoon. If you don’t have a stand mixer a hand mixer will work as well.For high altitude I recommend using a little extra flour (2 2/3 cups total) or chill the dough for 30 to 60 minutes before baking so the cookies don’t spread so much.If in a hurry I still cheat sometimes and do the microwave softening method (cook 3 seconds per side, rotate stick of butter to next side and repeat until butter is soft but not melted). To soften butter let it rest at room temperature for 1 to 2 hours.They’ll last at room temperature about 3 days, in the fridge for about 1 week and the freezer up to 3 months. 180ml (3/4 cup) of softnened butter 250ml (1 cup) of Lantic Granulated Sugar 2 eggs 5ml (1 teaspoon) of vanilla extract 625ml (2 1/2 cups) of all-purpose.Baked cookies can be stored at room temperature, the fridge or the freezer. Store baked cookies in an airtight container.Just thaw frozen cookies in the fridge before baking.If going this route I recommend reducing the flour to 2 1/4 cups (cold cookie dough spreads less so the reduced flour will make up for that). The cookie dough can be made ahead and refrigerated or frozen.Cool on pan 5 minutes then transfer to a wire rack to cool completely.If baking more than one batch at once rotate pans halfway through baking. Bake in preheated oven 9 – 11 minutes, they should appear slightly under-baked.Scoop dough out using a medium cookie scoop (or 1 1/2 Tbsp at a time, and roll into balls if not using a cookie scoop) and drop onto baking sheet, spacing them 2-inches apart.Add in dry ingredients and mix just until combined.In the bowl of an electric stand mixer cream together butter and sugar until well combined.In a mixing bowl whisk together flour, baking soda, baking powder and salt, set aside.Line baking sheets with parchment paper or silicone liners. How to Make Homemade Sugar Cookies from Scratch 1/2 tsp each baking soda and baking powder.2 1/2 cups (354g) all-purpose flour (scoop and level to measure, I like to use unbleached).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |