|Egg & Vanilla|
I don't really know what it is that I do wrong. They sometimes taste bad, spread too much, burn, under-cook or just don't look presentable. I have received suggestions like add baking soda, decrease baking powder, make sure the pan is cold, don't pre-heat the oven, use Parchment paper and so on! Nothing has really improved my cookie skills.
|Sugar Cookie Dry Mix|
One of my favorite cookie blogs is The Sweet Adventures of Sugarbelle. I decided to read all of her tips and FAQ. Then, I followed her instructions for basic sugar cookies. I would love to be able to frost these sugar cookies like a champ. But, first I have to bake them and have them taste good.
I read all of the FAQs and the blog posts pertaining to basic sugar cookies. I chose vanilla as my flavor. I learned a new technique that involved a rolling pin and 2 dowels. Using this method to roll out the dough allowed me to get more uniformly sized cookies.
I used a small spatula to transfer the cookies to the parchment paper. This worked well. I may try the offset spatula next time, as well.
This recipe made cookies that cut and transferred well. But, I had to add a lot of flour in order to roll out the dough without it sticking to the rolling pin. So, the cookies tasted a little gross because of too much flour. They are the right consistency for frosted sugar cookies.
My decorating adventures will be part 2 of this series.