| Culinary Review Cookie Recipes Choose from any of our easy to make cookie recipes and see what they cost to make and how many calories there are per serving. | |
Last Modified: 04/13/16
First Published: 01/07/08
Views: 3982 | | |
| Views: 3982 |
|
This recipe is an adaptation from America’s Test Kitchen and like all their recipes, this is a winner. These snickerdoodle cookies have the precise texture, flavor and shape that you expect from snickerdoodle cookies. Cream of tartar and baking soda provide the distinctive tang that these cookies are known for. By rolling them into balls and coating them with cinnamon sugar before cooking, you ensure a perfect round shape and a nice sugary crust. Just make sure that you space them evenly because these cookies do spread out quite a bit. |
Servings: 24
Total Cost: $3.43
Cost Per Serving: $0.14
Total Calories: 4,562
Calories/Serving: 190
| Ingredient | Volume | Mass | Cost | Calorie |
| Sugar, White Granulated |
1 3/4 Cup |
350.00 Grams |
$0.46 |
1,355 |
| Cinnamon, Ground |
1 Tablespoon |
6.80 Grams |
$0.34 |
18 |
| Flour, White Unbleached All Purpose |
2 1/2 Cups |
10.63 Ounces |
$0.35 |
1,138 |
| Cream of Tartar |
2 Teaspoons |
6.00 Grams |
$0.57 |
16 |
| Baking Soda, Generic |
1 Teaspoon |
4.80 Grams |
$0.02 |
0 |
| Salt, Table |
1/2 Teaspoon |
3.00 Grams |
$0.00 |
0 |
| Butter, Unsalted |
8 Tablespoons |
112.00 Grams |
$0.50 |
800 |
| Shortening, All Vegetable |
1/2 Cup |
120.00 Grams |
$0.85 |
1,080 |
| Eggs, Chicken (2 large eggs) |
* |
100.00 Grams |
$0.33 |
156 |
|
24 cookies
1 ¾ cups sugar
1 tablespoon cinnamon
2 ½ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
8 tablespoons butter, softened
½ cup shortening
2 large eggs
Method:
Heat the oven up to 375 degrees. In a shallow dish, combine ¼ cup of sugar with the cinnamon, set aside. In a large bowl, whisk together the flour, cream of tartar, baking soda and salt together, set aside.
Using an electric mixer, beat the butter, shortening and remaining 1 ½ cups sugar together until light and fluffy, 3 to 6 minutes. Add the eggs, one at a time and beat for about 30 seconds until incorporated.
Reducing the mixer speed to low, add the flour mixture slowly and beat for about 30 seconds. Stir everything together with a spatula.
Wet your hands and roll 2 tablespoons of dough at a time into balls, roll them in the cinnamon sugar and lay on two baking sheets lined with silpats or parchment paper. Set the cookies 2 ½ inches apart. Bake the cookies, one sheet at a time for about 10 to 12, rotating the baking sheet halfway through baking. Let cool on a baking sheet.
| |
| |
Last Modified: 02/03/13
First Published: 12/10/06
Views: 61004 | | |
| Views: 61004 |
|
| | Sugar cookie dough is a great way to create all sorts of interesting cookies with the same basic dough. Depending on how you cut the dough, or form certain shapes, the possibilities are endless. See also: Making and Decorating Sugar Cookies with Icing Ingredients - 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
Method Place flour, baking powder, and salt in a work bowl, whisk together to combine. Set aside. Place butter and sugar in the bowl of a stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until the dough comes together. Place the dough on parchment paper and form into a log. Roll up in the wax paper and refrigerate for at least 2 hours. This dough can be left in the refrigerator for the next day, or frozen for a month. Preheat oven to 375 degrees F. Now that the dough has harneded in the refrigerator unwrap the parchment paper and slice your cookies with a sharp knife to about 1/4 inch thick. Lay out your sliced dough on a cookie sheet and place back in the refrigerator for 10-20 minutes. Then bake for 10-14 minutes. Store in airtight container for up to 1 week.
| |
| |
Last Modified: 12/15/12
First Published: 12/14/11
Views: 712 | | |
| Views: 712 |
|
| | A bit quicker to make than traditional gingerbread cookies, these French cut cookies are oh so delicious and contain a substantial amount of cinnamon, cloves, cardamom and ginger. You make traditional gingerbread cookies by rolling out the dough and then cutting out shapes with cookie cutters. In this recipe, which also differs since it contains almonds, you simply make rolls our of the dough, let it stiffen in the fridge and then cut thin slices with a sharp knife. This method is really easy to work with, and it's great to have a roll of this dough in the fridge (you can also freeze it), so you're always ready to make some fresh cookies when you have company knocking on the door, or you just crave cookies!
The addition of almonds is really nice here, ideally you should use blanched almonds (which is really easy to do yourself), however of course you could use almonds with the peel still on, this might however add a touch of a bitterness to the cookies.
These French cut almond gingerbreads are also great to serve next to a nice blue cheese since it contrasts perfectly.
Ingredients:
- 15 tbsp butter
- 1 cup sugar
- 2/3 cup corn syrup
- 2 tbsp ground cinnamon
- 1 tbsp ground clove
- 1 tbsp ground cardamom
- 1 tbsp ground ginger
- 1/4 tsp salt
- the peel of 2 lemons and 1 orange
- 3 cups ap flour
- 1 tbsp baking soda
- 1/3 cup whole, blanched almonds
Method:
Melt the butter in a pot large enough to eventually hold all the ingredients. Add the sugar, corn syrup and all the spices and stir. Take off the heat and let cool. In a separate bowl, mix the flour with the baking soda. Add the citrus peel and the flour-baking soda mix to the butter-sugar-spice mixture. Stir to combine, then add the almonds and mix until distributed.
On a floured counter, roll the dough into four logs, and thoroughly wrap each log in plastic wrap. Put in the fridge until hardened, a few hours at least. (At this point you could keep the logs in the fridge for up to a week before baking, or put them in the freezer if you want to store them longer)
To bake: put the oven on 400 degrees. Cut the logs with a sharp knife (a butcher's knife work beautifully) into thin slices. Place on a sheet pan, with some space between each cookie as they will float out a touch when baking. Bake for seven minutes.
Let cool on a rack. These cookies are best stored in a tin can as that prevents them from getting too soft. Enjoy!
| |
| |
Last Modified: 03/30/12
First Published: 11/30/07
Views: 7137 | | |
| Views: 7137 |
|
|
Servings: 24
Total Cost: $6.92
Cost Per Serving: $0.29
Total Calories: 6,253
Calories/Serving: 261
| Ingredient | Volume | Mass | Cost | Calorie |
| Butter, Unsalted |
1 Cup |
224.00 Grams |
$1.00 |
1,600 |
| Flour, White Unbleached All Purpose |
2 Cups |
8.50 Ounces |
$0.28 |
910 |
| Oats, Old Fashioned |
2 Cups |
160.00 Grams |
$0.65 |
600 |
| Raisins, Seedless |
2 Cups |
330.00 Grams |
$1.57 |
986 |
| Brown Sugar, Packed |
1 Cup |
220.00 Grams |
$0.65 |
829 |
| Sugar, White Granulated |
1/2 Cup |
100.00 Grams |
$0.13 |
387 |
| Eggs, Chicken |
3/4 Cups |
100.00 Grams |
$0.33 |
156 |
| Walnuts, Chopped |
1 Cup |
120.00 Grams |
$1.40 |
785 |
| Extract, Vanilla Imitation |
2 Teaspoons |
9.32 Grams |
$0.83 |
0 |
| Baking Soda, Generic |
1/4 Teaspoon |
1.20 Grams |
$0.00 |
0 |
| Baking Powder, Clabber Girl |
2 Teaspoons |
9.60 Grams |
$0.07 |
0 |
| These oatmeal cookies are very easy to make and came out great. We made about 24 cookies with this amount of dough. Double or triple the ingredients for larger batches without any problem. This simple recipe does not require a mixer so there is less to clean up and start to finish is about a half hour. Ingredients 1 cup butter, melted
2 cups flour
2 cups oats
2 cups raisins
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 cup chopped walnuts
2 teaspoons vanilla extract
1/4 teaspoon baking soda
2 teaspoons baking powder Method Pre-heat your oven to 350 degrees F. Stir together flour, oats, raisins, sugars, walnuts, baking soda, baking poweder in a work bowl. Add melted butter and mix together well. Add the eggs and vanilla, mixing completely. If you would like to add any chocolate chips, do so now, stiring thoroughly. On a half sheet pan place enough dough for about six cookies at a time (a couple tablespoons each). Leave enough space for expansion. Bake for around 10-12 minutes. Longer if you want a crunchier cookie. Note: if you use a convection oven, decrease the temperature a few degrees or bake for a shorter time.
| |
| |
Last Modified: 12/23/11
First Published: 12/07/07
Views: 1569 | | |
| Views: 1569 |
|
|
Servings: 40
Total Cost: $1.94
Cost Per Serving: $0.05
Total Calories: 3,886
Calories/Serving: 97
| Ingredient | Volume | Mass | Cost | Calorie |
| Milk, Whole |
1 Tablespoon |
15.00 Grams |
$0.02 |
9 |
| Eggs, Chicken |
3/8 Cups |
50.00 Grams |
$0.17 |
78 |
| Sugar, White Granulated |
1 Cup |
200.00 Grams |
$0.26 |
774 |
| Butter, Unsalted |
1 Cup |
224.00 Grams |
$1.00 |
1,600 |
| Salt, Table |
1/4 Teaspoon |
1.50 Grams |
$0.00 |
0 |
| Baking Powder, Clabber Girl |
3/4 Teaspoons |
3.60 Grams |
$0.03 |
0 |
| Flour, White Unbleached All Purpose |
3 Cups |
12.75 Ounces |
$0.42 |
1,365 |
| Sugar, Powdered Unsifted |
2 Tablespoons |
15.00 Grams |
$0.05 |
60 |
| Sugar cookies are really easy to make and you can decorate them in any way you want. And because they are quick to make you can flavor them any way you like. Sometimes with a little icing or you can make a frosting to top them. You could always add food coloring to the dough for any color you like. Sugar cookie dough is a great way to create all sorts of interesting cookies with the same basic dough. Depending on how you cut the dough, or form certain shapes, the possibilities are endless. See also: Making and Decorating Sugar Cookies with Icing Method Place flour, baking powder, and salt in a work bowl, whisk together to combine. Set aside. Place butter and sugar in the bowl of a stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until the dough comes together. Place the dough on parchment paper and form into a log. Roll up in the wax paper and refrigerate for at least 2 hours. This dough can be left in the refrigerator for the next day, or frozen for a month. Preheat oven to 375 degrees F. Now that the dough has harneded in the refrigerator unwrap the parchment paper and slice your cookies with a sharp knife to about 1/4 inch thick. Lay out your sliced dough on a cookie sheet and place back in the refrigerator for 10-20 minutes. Then bake for 10-14 minutes. Store in airtight container for up to 1 week.
| |
|
