Easy Sugar Cookie Recipe – Oma's Zuckerkekse (2024)

FAQs

Why put cream of tartar in sugar cookies? ›

Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

So by poking the holes in, the cookie. will ensure that the cookie shape does not spread, which sugar cookies love to do. It also helps it stay nice and flat at the top. Now, you see here, we only got one little air bubble. when they came out of the oven.

Mix in tasty ingredients

Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix. This is our favorite hack for holiday Pillsbury cookie dough.

We've come to the most popular German biscuit – Lebkuchen or known as gingerbread (“Lebkuchen” in English is “gingerbread”).

The Best Substitute for Cream of Tartar

For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar.

Powdered sugar has a much finer texture and a higher cornstarch content, which can absorb moisture and lead to a drier, crumbly cookie texture. If you use powdered sugar in place of granulated sugar, you'll likely end up with cookies that are more cake-like and less chewy.

If the dough is chilled before baking then the cookies will be slightly more rounded, so if you want slightly flatter cookies then bake them as soon as you have mixed up the dough. But we would not recommend flattening the cookies completely as this will affect the texture.

If cookies are burning on the bottom it usually means your pan is too dark. The color and dullness or shine of your pan all affect the finished baking product. A light-colored, non-reflective sheet pan or cookie sheet is best for cookies, and I always line mine with a sheet of parchment paper.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

350° is the standard temp for a cookie, and it's a great one. Your cookies will bake evenly and the outside will be done at the same time as the inside. Baking at 325° also results in an evenly baked cookie, but the slower cooking will help yield a chewier cookie. The outsides will be a little softer, too.

How to perfectly bake Pillsbury cookies? ›

HEAT oven to 350°F (or 325°F for nonstick cookie sheet). PLACE cookie dough rounds about 2 inches apart on ungreased cookie sheet. BAKE 13 to 17 minutes or until edges are light golden brown. COOL 2 minutes; remove from cookie sheet.

Chilling cookie dough helps prevent spreading. The colder the dough, the less the cookies will over-spread into greasy puddles. You'll have thicker, sturdier, and more solid cookies. Whenever I make cookies, I plan ahead and chill the cookie dough overnight.

Nearly 93% of all American households serve and enjoy cookies as treats or after meals. However, it's the chocolate chip cookie that's the most popular in the U.S. and around the world. How much do youknow about chocolate chip cookies?

1. Chocolate chip cookies. What is the most popular type of cookie? It might just be this one.

Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico” in the village of Colcullo in the Italian region of Abruzzo.

On the other hand, cream of tartar on its own is often included in royal icing recipes, as one of its key functions is to stabilize whipped egg whites. (It's also used to stabilize whipped cream and to prevent sugar syrups from crystallizing.)

Achieving a good rise is essential for light and airy bread. Cream of tartar acts as a natural leavening agent when combined with baking soda. When the cream of tartar reacts with baking soda and moisture in the dough, carbon dioxide gas is released, causing the bread to rise.

To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking. They rise just slightly higher and keep their shape better. This really helps when using an intricate cookie cutter, but I do this even when baking circles.