Goat Cheese Sugar Cookies Recipe - Fresh April Flours (2024)

FAQs

Is it better to roll sugar cookies on flour or powdered sugar? ›

Rolled with powdered sugar, not flour.

Powdered sugar works just like flour in the way it helps keep the dough from sticking to surfaces, yet it melts into the cookie as it bakes, instead of leaving it coated in a dusting of flour.

Chill in the fridge for at least two hours to allow the dough to firm up, and up to three days ahead. Proceed with the recipe as written - such as my easy sugar cookie recipe.

When cookie dough is too sticky, you may have an imbalance of wet and dry ingredients. You can fix this by adding a teaspoon of flour or cornstarch at a time until your dough is just how you want. The added flour or cornstarch will absorb the excess liquid and reduce the dough's overall stickiness.

If the dough is too sticky, try refrigerating it for an hour. You may have used too much liquid or egg. Be sure to measure ingredients carefully.

"This means, cup for cup, there would be more sugar in a cup of powdered sugar than in a cup of regular sugar." In addition to inconsistent measurements, regular sugar won't dissolve and mix as well into recipes like frosting and icing. You'll end up with a grainy, unappealing texture.

Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.

Anywhere from 24 to 72 hours. The longer you chill the dough, the more flavor will develop. The flour will also absorb more of the moisture so the thicker and chewier the final texture will be.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.

What temperature do you cook cookies at? ›

Bake at 375 degrees F until golden and tender, 12 to 15 minutes. For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes. For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar.

Yes, adding more flour can help make your dough less sticky. However, be careful not to add too much flour, as it can change the texture and taste of the cookies. It's best to add flour a little at a time until the desired consistency is reached.

Cool down your dough for a tastier, chewier cookie.

As little as 30 minutes in your fridge or freezer can help your cookie brown better, spread less, and develop a richer chewy texture. There's a few reasons why, but one important part is it gives the butter in your dough a chance to firm up before baking.

On the other hand, if your cookie recipe calls for melted butter, vegetable oil can be subbed, because it has a similar consistency.

With Betty Crocker's new Batchables Chocolate Chip Cookie Mix, that's exactly what you can do. Whether you're craving 4 or 24 cookies, simply measure the mix, add milk or water and bake!

I would immediately roll out the dough in batches between sheets of waxed paper rather than chilling balls of dough overnight." "This recipe cut nicely and retained its shape as long as the dough was chilled. I floured and rolled it between wax paper so as not to reflour and over flour," says home cook RUBINI.

Place slightly chilled cookie dough between the two pieces of parchment paper and form the dough into rectangle using your hands. Using a rolling pin, start at the center and begin to roll the dough away from your body, rotating the dough 90 degrees every few rolls to ensure even thickness.

We have a new solution: roll out cookie dough with powdered sugar instead of flour. We came across this tip in a cut-out cookie recipe we made recently and had to pause for a moment to appreciate its sheer simplicity – and obviousness.