How many cookies did you make with this batch?.... please and thank you!! .... and yes, with this ingredients sounds like they are going to be great cookies!! (For my personal taste I will bake one more minutes, I like them more on the crispy side!). ☺️☺️☺️
This recipe will yield about 34, 3" cookies! Indeed, if you like them more crisp, a few extra minutes in the oven will work great! Also, you can roll them thinner than the suggested 1/4 inch thickness. Happy Baking!
I generally don't halve this recipe, it can be a little tricky splitting the egg and egg yolk. If you have extra dough that you don't want to use right away you can always freeze it or freeze leftover baked cookies. Hope that helps!
Maybe your eggs were smaller than the ones used in the recipe, or sometimes is because of the flour you are using, some flours absorb more than others. Try putting a little of milk until it has the consistency you want
Wow this is a game changer for me. I made this recipe and I can safely say it's the best I've found so far. It didn't spread at all and the fact that I didn't have to put it in the fridge was the icing on the cake for me. That you so much for this recipe.
1. The last thing you want to do when rolling out this dough is to be adding more flour. Big mistake. Roll between two sheets of plastic wrap you don’t have to add flour to the surface or flour to your rolling pin 2. You added baking powder which is a leavening agent which will make your cookies puff up. 3. If you really wanted to show us that your cookies did not spread you would’ve used a cookie cutter such as a snowflake. The underneath of these cookies are not baked enough they are still pale. 4. Don’t waste your money on that particular rolling pin when you can buy one from Joseph Joseph that gives you four thickness options on one Rolling pin 5. If you really don’t want your cookies to spread you have to add corn starch. I found a video I think it’s by the channel called preppy kitchen and he used corn starch I tried the recipes and none of my cookies spread
Corn starch is great for no spread, but the cookies come out more firm with no chew to them. I agree about the extra flour. The best compromise I've found is to roll out the dough, cut the cookies and chill them in the freezer while my oven is heating up. It's still quick, the cookie are softer and they don't spread. In the summer if I'm working in the heat I add 2tblsp of corn starch which doesnt seem to alter the texture of the cookie but definitely does help decrease spreading. I found if using cornstarch like preppy kitchen guy does it's better to roll them very thick like a half inch
@@rebekkahmathieu9606 Well what I did was similar to what the guy the preppy kitchen guy, I rolled mine out to I believe 3/8 of an inch thickness put it in between two pieces of parchment paper put that into the refrigerator for maybe 30 minutes, took it out cut my cookies out and immediately put them in the oven. They came out absolutely perfect no spreading whatsoever and I didn’t really recognize if they were chewy or not chewy everybody ate them anyway lol. I will be making a new batch for Valentine’s Day for one of my friends so I’ll try your idea
@@dcwatashiI feel like this is so mean to come to someone's page and start advising like they don't know What they are doing. If you don't find something useful to you, leave the page instead of being a critic.
@@tyava2 you must be very new to RU-vid or social media. I wrote those comments a year ago and I just looked them over again and no they are not mean whatsoever. Those were my observations and they were accurate. Did you notice that eight people gave it a thumbs up I tried so many recipes and that’s why I provided by observations
I failed 3 batches of sugar cookies.. and I’m not about to give up 😅 especially if RU-vid is still recommending these videos to me haha.. thanks for sharing!
Would it be possible for you to put the recipe down in grams. I have made this recipe 4 times and always very soft. The grams would help amazingly. Thanks so much!!!
If you visit the blog post (link in description) and scroll to the bottom of the page to the recipe card, there is a metric conversion button that will automatically convert the recipe to grams. :) Happy baking!!
Hi Elizabeth! I can help here! 😊 Yes it can. I sometimes make these up to 2 days in advance before decorating, and if it's going to be longer, I simply freeze them in ziplock sealed freezer bags. Hope that helps!
Thanks I tried your recipe now. It’s nice not sweet at all but since am from the Philippines and very humid , I put the dough in the fridge for 20min bec it keeps breaking. It turned out fine ☺️
Thanks for the comment! It might be due to the flour. Did you measure the flour by scooping it into the measuring cup? Was there excess flour on the surface when rolling the dough out? Hopefully that helps!! :)
If the cookie cutters are 3 inches or less in size I would make 3 batches of dough. Each batch will yield just less than 2 dozen, so I'd make 3 batches to be on the safe side.
I love this recipe! Used it twice, the cookies did not spread at all. I even made a mistake by only adding 1/2 tsp of baking powder but they still came out great.
I have made two different recipes and on both the dough is mushy and I didn't melt the butter. What am I doing wrong??? What can I do to fix the dough I already have :(
Oh no, sorry to hear you're having trouble! Can I ask which brand of butter you used? I've heard recently from other readers that Imperial brand butter doesn't work well with this recipe. You could try chilling the dough to stiffen it back up!
Hi thank you for this recipe. Jow long are these fresh for? I'm looking at making a bunch for my cousins drivethru babyshower. And I'm just curious how far in advance I can make them :)
Hi I'm sorry to bug but I followed the recipe and my is a little more softer than yours. I think my butter was too soft. Is there anything I can do to fix it?
If the butter was too soft and the dough is on the softer side, it's best to put it in the fridge for 30min. Generally this does not happen but a quick chill in the fridge should fix it!
I’ve tried this in the United States, Wisconsin to be exact. I think you can eat them here or their , I believe you can eat cookies anywhere, any day at any time. Now is the time for cookies. Make it Bake it give it a go. You must try it. Make it so.
I made these yesterday and the flavor was perfect but my dough was extremely sticky and when I cut the cookies out they would deform QUICKLY. Any advice? I just kept adding flour but considering adding another 1/2 cup flour next time! Thanks! Love your content!
Hey Courtney!! Thanks so much for the comment!! Oooo, I'm sorry to hear you're having trouble. The heat could definitely be a factor. 2 questions for you! What brand of butter are you using? Some brands of butter (some generic ones tend to have higher water content and could impact the dough) Also, when comparing back to the video, at what point did the dough start to look different?
@@Owlbbaking it was Land O’ Lakes unsalted butter! Once I mixed in all the ingredients and laid it on parchment paper to roll it just seemed “buttery” and had a slightly sticky texture and kept the shape until I lifted to transfer to the baking sheet. They were extremely delicate. Thank you for your quick response! I LOVE your work!
@@CourtStrickland gotcha! That's good to know. I've never had an issue using land o lakes either so we can rule that out!! It could be the ambient heat then. While this recipe can typically be made without chilling the dough, it might be best in this case to chill the dough in the fridge for 30min or so before rolling. That should help!! And thank you so much for the kind words!! Can't tell you how much that means to me! 🤗
@@Owlbbaking I will chill next time with a tiny bit more flour and try again! Please keep up the content because I have only attempted this with RU-vid videos!! You’re so great! 😍🥰
