Graham - Easy Homemade Cookie Recipes: All-Time Favorite Simple and Delicious Cookie Recipes

(c) 2015 All right reserved

Julia M. Graham

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E veryone prefers different cookies and textures. There are essentially two types of cookie textures. The first is chewy and soft, while the other is dry and crispy. The processes for achieving these two textures will be different from each other. For dry and crispy cookies, the following tips will need to be followed:

Ingredients

This is extremely important for obvious reasons. Use the right ingredients for the desired texture. For example, cake flour is different from all-purpose flour. The type of fats, the amount of baking powder, and other factors will play a role in determining the textures of cookies.

• Flour. This will affect how cookies bake and behave. For crisper, flatter, and darker cookies, use all-purpose flour and bread flour, which contain high amounts of protein.
• Fats. Butter, margarine, shortenings, and oils are all options for crispier cookies. However, butter and margarine are the best choices. For a crispy texture, use just the right amount of fats. Too many fats will make cookies chewier and more cake-like in texture.
• Baking powder and baking soda. These are commonly used to leaven cookies. To get a crispier texture, use baking soda instead of baking powder, but not more than teaspoon per cup of flour. By using baking soda, the cookie dough will become more alkaline and, thus, will have a crispier texture and be darker when baked.
• Eggs and liquids. Both of these binding agents are used in many recipes. But guess what? Eggs are not recommended; as they will make the cookie puffier (egg white is drier). Therefore, liquids such as water and milk (about 2 tablespoons) are better choices. It is recommended that you use a little more liquid in recipes.
• Sugar. Without a doubt, sugar is important. White sugar is a better choice for crispier cookies because this type of sugar wont absorb moisture. If there are other kinds of sugar that will be used, consider using white sugar for a crispier texture.

Making and Baking the Cookies

• Mixing the dough

Its important to do this carefully, especially during the creaming step. Fat and sugar must be mixed until the dough is light, smooth, and fluffy. The air in the dough will be incorporated in a better way, though dont overmix the dough.

• Equipment

Baking sheetsand greasing themplay important roles. Choose good baking sheets, preferably ones that are lighter in color. Greasing the baking sheet is good, but dont use too much grease.

• Baking temperature

Dont underestimate the temperature when baking. Cookies will usually be baked at temperatures of 175C (350F) to 205C (400F).

• Baking time

Preheat the oven and make sure that it reaches the intended temperature before baking. For crispier cookies, bake the cookies for a few extra minutes.

• 375 grams pastry flour
• teaspoon baking soda
• teaspoon salt
• 125 grams butter
• 125 grams shortening
• 125 grams sugar
• 75 grams palm sugar
• 1 egg
• 1 tablespoon grated orange peel
• 2 tablespoons orange juice
• 1 teaspoon vanilla
• 50 grams milk cooking chocolate, grated

1. Sift the flour, baking soda, and teaspoon salt.
2. Beat the butter and shortening for 30 seconds. Add sugar and palm sugar. Beat it until fluffy.
3. Add eggs, grated orange peel, orange juice, and vanilla. Mix well. Add the flour mixture. Beat until all are mixed well. Stir in chocolate. Mix well.
4. Shape dough into 8 rolls. Wrap with plastic wrap. Chill in the refrigerator for 2 hours. Cut into -centimeter pieces. Arrange on a baking pan. Bake in an oven that has been preheated at a temperature of 175C for about 12 minutes, until cooked.

25 grams pastry flour

teaspoon baking soda

50 grams butter

50 grams shortening

125 grams sugar

50 grams palm sugar

1 egg

1 teaspoon vanilla

60 milliliters lemon yogurt

50 grams roasted almonds, chopped

1 egg yolk

teaspoon salt

1. Preheat the oven to 180C. Smear a baking pan with butter. Mix the flour, baking soda, and teaspoon of salt. Beat the butter and shortening for 30 seconds.
2. Add both kinds of sugar. Beat until it expands. Add eggs and vanilla, beating well. Add the flour mixtures, beating well. Cut with 3-inch cookie cutters in various shapes and then place cutouts 1 inch apart on the baking pan. Brush the top of the cookies with egg yolk. Bake in the oven for about 10 minutes, until cooked.
3. Decorate the cookies with lemon icing according to taste.

5 grams butter

150 grams sugar

1 egg yolk

75 grams marmalade jam

225 grams pastry flour

1 teaspoons baking powder

1 egg yolk

1. Preheat the oven to 180C. Smear a baking pan with butter.
2. Beat butter and sugar until soft and fluffy. Stir in eggs and jam. Mix well.
3. Sift the flour and baking powder. Add to the dough.
4. Cut with 3-inch cookie cutters in various shapes and then place cutouts 1 inch apart on the baking pan. Brush the top of the cookies with egg yolk.
5. Bake for about 10 minutes, until cooked.

5 grams butter

50 grams finely granulated sugar

50 grams palm sugar

1 egg

1 tablespoon liquid milk

1 teaspoons grated lemon peel

teaspoon lemon essence

100 grams flour

teaspoon baking soda

75 grams oatmeal

teaspoon salt

1. Preheat the oven to 180C. Smear a baking pan with butter.
2. Mix the butter with the granulated sugar and palm sugar. Stir in milk, eggs, lemon essence, and grated lemon peel. Mix well.
3. Sift the flour, baking soda, and teaspoon of salt. Add it to the dough. Add the oatmeal. Stir until mixed well. Put the dough into the refrigerator for 2 hours.
4. Cut with 3-inch cookie cutters in various shapes and then place cutouts 1 inch apart on the baking pan. Bake for about 10 minutes, until cooked.

50 grams pastry flour

teaspoon baking powder

1 teaspoon salt

75 grams butter