White Chocolate Dipped Sugar Cookies – Recipe from Yummiest Food Cookbook (2024)

FAQs

How to make package sugar cookies better? ›

Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie. Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.

Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix.

Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies. Beat each one in separately and thoroughly. If you run out of eggs while baking and find that you need more, you can add 1/4 cup vegetable oil for each egg required.

**Chill the Dough:** Refrigerate the cookie dough for a short time before scooping. Cold dough is less sticky and easier to work with. 4. **Oil or Cooking Spray:** Lightly grease the spoon with a small amount of vegetable oil or cooking spray.

This is caused by butter bleed. This means that the butter (fat) from the cookie has seeped into the icing, leaving dark spots on the surface. This happens to me when I try to bake and decorate my cookies on the same day (not sure why!). So I always bake my cookies at least the day before I decorate.

What happens if you increase the amount of sugar called for in cookies? Conversely, when you increase the sugar in cookies, you'll get cookies that spread more and have an ultra moist and chewy texture in addition to a sweeter flavor.

Mixing Butter & Sugar

If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

The ingredients you used could be the culprit – using different sugars, melted butter, baking powder or baking soda can alter a cookie's texture and taste.

Add more complex proteins, like malted milk powder and brown butter. Caramelizing the sugar beforehand brings bright notes to your cookies, but you can further expand your dessert's flavor profile by playing with proteins.

Can you over mix sugar cookies? ›

Over-working the dough yields a tough cookie, which is not at all what you want. The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer.

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.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly.

My trusted method for getting ripply, jagged-topped cookies has been simple–scoop the cookie dough with two forks, or as I like to call it, forking your dough. Take two forks and rough up the dough a little bit. Use the tines of both forks to gather up as much dough as you want in a bundle.

The primary reason for the holes is that they allow air to pass through during baking, preventing them from swelling further. Manufacturers first spread flour, sugar, and salt on a sheet-like tray which is then placed under a machine before the baking process. This machine then makes holes as desired in the dough.

Poke doughy cookies like you would a cake - If you like to make thick, doughy cookies like choc chip or various types of shortbread, you can poke it. Using a metal skewer or the tip of a narrow knife, poke one of the biscuits. If the object you poked with comes out covered in dough, the cookie is still undercooked.

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.