It should be with all of the sprinkles and cake decorating supplies. Sparkling sugar is super easy to find at your local grocery store. This is that extra little bit of sugar on top that takes these cookies from boring to fancy. But if you’re in a pinch and don’t have any cake flour on hand, sub 1 1/4 cup all-purpose flour and add 1 1/2 tablespoons of cornstarch. Cake flour gives these cookies the perfect soft texture. Because the center is still slightly doughy, they’re easier to transfer once they’ve had time to settle. They’ll flatten out as they cool.Īllow the cookies to rest on the baking sheet for 1-2 minutes before transferring to the cooling rack. They’re ready when the edges are just barely golden brown and they’ve puffed up. If you’re baking medium cookies, they will bake for 10 minutes, adding on an additional 1-2 minutes for a more well done cookie. If you like a more baked cookie, bake for 1-2 additional minutes. If you’re making large 2oz cookies like I did here, they will bake for 12 minutes for the texture seen here. Keep the remaining cookie dough in the fridge while each batch of cookies bakes. The cookie dough should be almost hard as a rock when you place them in the oven. Let the dough chill for 1-2 hours or until chilled solid.īake the chilled cookie dough straight from the fridge. If you don’t have a large cookie scoop (although I highly recommend it), you can also use a standard cookie scoop which will leave you with about 20 cookies. Using a large 2 oz cookie scoop, scoop the cookies out onto the tray, placing them side by side. When the dough is freshly made, prep a small baking tray by covering it in wax or parchment paper. In the end, you’re left with a super rich cookie with the BEST texture. The same concept applies to kool-aid – if you add less water to the mix the flavor is much stronger. As the cookies dry out, the flavors become more and more concentrated. Reason number two is the flavor which also comes back to the excess water. Chilled dough takes longer to spread and heat up in the middle, so the center is just barely baked. It’s also what gives you that chewy outside and soft and doughy inside. This allows the cookies to spread nice and even in the oven. It’s both evaporating and also absorbing into the flour. As they chill, they’re also losing some of the excess water in dough. The butter and sugar require medium-high speed, the eggs and vanilla require medium speed, and the flour requires medium-low speed.ĭo not skip this step! Chilling the dough is the secret to delicious sugar cookies.įirst, chilling the dough gives cookies the perfect texture. See, super easy! Also note that you’ll be decreasing the mixer speed for each step. Lastly, mix in the dry ingredients, 1/3 of the mixture at a time.Īll that’s left to do is scoop and chill. That extra egg yolk provides richness for the perfect texture.
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