- 1 What are the 6 types of cookies?
- 2 How do you add flavor to cookies?
- 3 What can you add to cookie dough?
- 4 Can I add an extra egg to cookie dough?
- 5 Are cookies better with butter or oil?
- 6 What does cream of tartar do in cookies?
- 7 What happens if you don’t put eggs in cookies?
- 8 What does extra egg do to cookies?
- 9 Do you really need eggs for cookies?
- 10 What can I replace eggs with in cookies?
The Six Major Kinds of Cookies
- Molded Cookies. Molded cookies are usually round in shape and are formed by rolling the dough with your hands.
- Dropped Cookies. Dropped cookies are usually the easiest kind of cookie to make.
- Rolled Cookies.
- Pressed Cookies.
- Refrigerator Cookies.
- Bar Cookies.
- No Bake Cookies.
Add in extra mix-ins or toppings.
Add extra mix-ins or toppings like white chocolate chips, candies, pretzels, or nuts to break up the flavor profile of the dough.
What Can You Add Into This Cookie Dough?
- Chips: chocolate, white chocolate, butterscotch, peanut butter…or any combination of them all!
- M&Ms are an easy add-in.
- Peanut Butter Cups.
- Pretzels or potato chips.
- Candy Bars…
- Crushed Cookies like Oreos, Circus Cookies, or Nutter Butters!
Want soft, fluffy cookies? Add an extra egg yolk to any cookie recipe and you’ll have softer cookies that taste like they just came out of the oven for days. —merlexcal84Learn more about how eggs affect your cookies here.
While butter contains air pockets that help it retain its shape, oil is more compact. You can’t really alter it from its original state. Not to mention, using a flavorful oil such as olive oil in a cookie might give you a baked product that’s just a little on the funkier side. Naturally, you can expect a softer dough.
Cream of tartar helps stabilize whipped egg whites, prevents sugar from crystallizing and acts as a leavening agent for baked goods.
As mentioned earlier, in a cookie recipe, eggs act as a binder that binds all the other ingredients together and holds the shape of the cookie. It also gives the cookie moisture and without the egg(s) in the cookie, the cookies will turn out to be very dense and chewy.
Adding an extra egg yolk increases chewiness. Rolling the cookie dough balls to be taller than wider increases thickness. Using melted butter (and slightly more flour) increases chewiness. Chilling the dough results in a thicker cookie.
In baked goods, eggs are used to bind the dish together and as a leavening agent. Whipping egg whites makes cakes and other baked goods even more light and airy. Any substitute that replicates these properties will make a fine replacement for eggs, so long as it doesn’t impart its own flavor or alter the texture.
- Vinegar & baking soda. Replace 1 egg with: 1 teaspoon baking soda, 1 tablespoon vinegar.
- Unsweetened applesauce. Replace 1 egg with: 1/4 cup applesauce.
- Plain or vanilla soy yogurt. Replace 1 egg with: 1/4 cup yogurt.
- Silken tofu.
- Ripe banana.
- Ground flaxseed.