Make sure the butter and sugar are fully combined and fluffy. ![]() Start with creaming together slightly-softened butter (butter that will indent if pressed, but still has resistance) and sugar in a standing mixer or in a large bowl with a hand mixer. ![]() Dipping your flour into the flour canister will result in too much flour being added.Īfter cooling, instead of sprinkles, top with your favorite frosting.įor an egg-free school bake sale, wrap a few cookies in a cellophane bag and tie with rainbow ribbon. To measure flour, spoon the flour into the measuring cup and flatten the top with a knife. If you do not own a digital scale to measure your ingredients, it's important to measure your flour properly or the cookies will be too crumbly. However, it is optional if you prefer less salt. If you use unsalted butter, I recommend adding ¼ teaspoon of salt to the dough. You can add ½ teaspoon of pure vanilla extract for additional flavor. (This is how I know my oven runs 25 degrees cold.) variations and tips While our recipes provide both the metric and non-metric amounts, for best results, we recommend a digital scale. Transfer cookies to a baking rack to fully cool. Line your tray with parchment paper for best results.Ī one-tablespoon cookie scoop helps portion your dough perfectly. Try non-pareils or jimmies style sprinkles. SPRINKLES - Sprinkles make these cookies colorful and even more flavorful. SUGAR - You'll need white granulated sugar.įLOUR - All-purpose flour works great in these cookies. I recommend butter over shortening or margarine. ![]() And no eggs! So if you're looking for eggless cookies, these should go in the recipe box.īUTTER - Butter is what gives these cookies their melt-in-your-mouth texture and flavor. I'm still in awe that the ingredients below combine to make the BEST cookies.
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