- 1 How do you make sugar lollipops?
- 2 Can I bake lollipop sticks?
- 3 What is the difference between shortbread and sugar cookies?
- 4 Should sugar cookies be soft or hard?
- 5 Are butter cookies the same as sugar cookies?
- 6 Which is better butter or sugar cookies?
- 7 Why is it called a Snickerdoodle cookie?
- 8 Which butter is best for cookies?
- 9 Is butter or Crisco better for cookies?
- 10 Should butter be softened for cookies?
- 11 What does extra butter do to cookies?
- 12 What makes cookies chewy vs cakey?
- 13 What does cake flour do to cookies?
- 14 Why are my sugar cookies hard?
- 15 How thick should I roll sugar cookies?
- 16 How do you get sugar to stick to cookies after baking?
- 17 How do you moisten sugar cookies?
- 18 Why do my cookies get hard after they cool?
How do you make sugar lollipops?
Can I bake lollipop sticks?
But the cookie sticks are made specifically for oven use. I’ve never had a problem with the lollipop sticks, but if you are concerned about safety, stick with the cookie sticks.
Sugar cookies are lighter, while shortbread is dense. Shortbread is more rustic, while sugar cookies work best for cutting and decorating. Sugar cookies will have a leavening (baking powder or soda) while shortbread has a short and simple ingredient list.
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. Once the dry ingredients are added, less mixing equals more tender cookies.
The biggest difference between sugar cookies and butter cookies is that sugar cookies are often rolled thin and cut out using cookie cutters. Butter cookies (probably unsurprisingly) also contain a higher percentage of butter while sugar cookies have a higher flour to butter/fat ratio.
Butter cookies are great for rolling and cutting into shapes, offer a sturdier texture, and tend to ship well. But if you’re looking for a cookie for cutouts, sugar cookies have the highest ratio of flour to fat, giving them a very sturdy dough.
According to one source, “The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln, which means ‘snail dumpling. Yet another theory suggests that the name comes from a New England tradition of fanciful, whimsical cookie names.
For baking purposes, the Test Kitchen recommends using unsalted butter so you can better control the amount of salt that goes into the recipe. Salted butter is best for serving at the table with bread or to flavor a dish, like mashed potatoes.
Which One Should I Use in Cookies? Basically, cookies made with butter spread more and are flatter and crisper if baked long enough. However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren’t as flavorful.
Chocolate chip cookies, buttermilk biscuits, yellow cake. All of these delightful classic baked goods (plus many more) call for softened butter. It mixes much easier with flour and sugar in batters or cookie dough than hard, cold butter or even melted butter. No part of it should be melted.
Warm cookie dough or excess butter will cause the cookies to spread too much, baking quickly on the outside but remaining raw in the middle. Next time, chill your cookies in the fridge for 10 minutes before you bake them. If the problem persists, use less butter.
Higher white sugar to brown sugar ratios will produce a more crisp and crunchy cookie while higher brown sugar to white sugar ratios will produce a more soft and chewy cookie. Dark brown sugar will up the chewiness even more.
Making Cake-Like Cookies with Cake Flour
Just as the low gluten content will provide that pillowy, delicate texture in cakes, it will do much the same with cookies. This will leave you with cookies that are soft, delicate, but fluffier and almost pillowy to the texture.
You may have over-baked them, which caused too much of the liquid from the butter or shortening and the eggs to evaporate, or you could have left them uncovered for too long. The key to softening hard sugar cookies is to return some of the moisture they lost.
The ideal thickness to roll out your sugar cookie dough is about 1/4″–that way, they’ll be tough enough to be handled and decorated, but thin enough to stay a little crunchy.
An alternative method for adhering sugar to the cookies is to bake first and cool. Then lightly brush the cookies one at a time with a solution of one part light corn syrup to two parts water and before it dries, pour the sugar onto the cookie.
Put the cookies in a sealed bag or cookie jar and add a half-slice of bread. Let it sit there on the counter overnight, and by tomorrow, the cookies should be almost as good as new. Another method sanctioned by moms everywhere is using a slice of apple instead of bread. Otherwise, it’s the same trick.
It’s the same for cookies in your kitchen. They go from soft to hard because they start to dry out, and it begins as soon as you pull them from the oven. Whatever moisture is left in the cookies is always in a state of evaporation. At the same time, the sugars and starches are solidifying.