For those of you who read my blog you know that my "go to" sugar cookie recipe is the White Velvet. It is perfect for cut out cookies. However, I recently came across a simple no fail soft sugar cookie recipe using a White Cake Mix. I recently made these for an Easter theme with sprinkles but I'm sure they are great plain or with some frosting. Ingredients
Instructions
For the cookies pictured above, I did not roll them out, but simply took a cookie scoop and rolled them in sprinkles and placed them on the pan to bake. They are soft, chewy and very easy! Enjoy!
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The other day I baked some chocolate chip cookies using my go to recipe on the back of the chocolate chips, but when they turned out flat, my husband asked if I could make a batch of chocolate chip cookies that were a little "puffier". Well I did some research on the internet and found a couple of puffy cookie recipes and created my own merge of the two recipes to create this wonderfully soft and puffy cookie. Ingredients: 1/2 cup butter (melted) 1/2 cup butter flavored Crisco (melted with the butter) 3/4 cup white sugar 3/4 cup brown sugar (I use light brown but I'm sure dark brown would work) 1 whole egg plus 1 egg yolk (save the white for another recipe) 2 teaspoons vanilla 2 cups of flour 4 tablespoons of corn starch (this is important!) 1 1/2 teaspoons baking powder (NOT baking soda) 1 teaspoon salt Directions:
1. Melt and cool the butter and Crisco in a 1 cup bowl (I used the microwave for this part) 2. Beat the two sugars with the cooled butter and eggs on high until fluffy and light in color - about 5 minutes (note only 1 whole egg, the other egg is just for the yolk) 3. In a separate bowl sift the flour, corn starch, baking powder and salt at least three times. This allows all the dry ingredients to be fully incorporated into the flour. This is a very important step as this will give you a light and fluffy cookie. 4. Mix in the vanilla and the dry sifted ingredients into the butter and sugar mixture until fully incorporated. Be sure to stop mixing about half way through and scrape down the sides. 5. Finally fold in the chocolate chips. You can add 1 cup of chopped nuts at this time if you like. Important: You need to put this dough into the refrigerator for at least 2 hours (overnight is fine). It is important that the butter and Crisco go back to their solid form. Once you are ready to bake, preheat your oven to 375 degrees. Line your cookie sheets with parchment paper or silicon mats. Bake for 9 to 11 minutes depending on the size of the cookie and how your oven works. I usually rotate my cookie pan about half way through as my oven bakes unevenly. Remove the cookies from the cookie sheet after they have had a chance to cool for a minute or two. Allow them to cool on a wire rack for the rest of the way. This recipe has quite a few more steps in it that the usual Toll House Cookie recipe, but I was so delighted with how soft and puffy they were that I decided it was worth the extra effort. My husband agreed! |
GrammatlcGrammatlc bakes all the cookies for the clients at Split Ends Hair Studio (to visit the salon website, click the button above). She also bakes sweet treats for friends and family. Enjoy the recipes! Archives
December 2017
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