Old-Fashioned Sugar Cookies - Mrs. Allen's Recipe (2024)

FAQs

What does cream of tartar do 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).

The sugar cookie is believed to have originated in the mid-1700s in Nazareth, Pennsylvania. German Protestant settlers created a round, crumbly and buttery cookie that came to be known as the Nazareth cookie. Jumbles are the earliest form of sugar cookies.

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.

Sour cream – the sour cream helps create a super soft and delicious texture. Baking powder and soda – I use a mixture of both for extra lift and light texture. Powdered sugar – powdered sugar is a must for making the frosting! Milk – this helps loosen the frosting and makes it extra smooth and creamy.

You can also simply leave out the cream of tartar from a recipe, which may result in baked goods that are not as fluffy, but will still work out and taste good.

Baking soda also serves another important purpose when it comes to cookies: It encourages spreading by raising the mixture's pH, which slows protein coagulation. This gives the dough more time to set before the eggs set, which results in a more evenly baked cookie.

McRaven describes the experience of Navy SEAL trainees who are subject — often randomly — to a punishment where they are directed to get wet and sandy on the beaches. By the time they are finished the trainees, covered in sand, look like “sugar cookies.”

The origins of "cowboy cookies" are unknown although they have been variously attributed to Texas or the Old West. The story that describes them in originating in the Old West claims that they were eaten by cowboys as a high energy snack that could be easily carried.

Snoop Dogg's peanut butter chocolate chip cookie recipe - His original cookie features creamy peanut butter and semisweet chocolate morsels, making it the perfect indulgence this holiday season. #

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.

Why does sugar cookie dough need to rest? ›

The primary reason for a brief resting period to redistribute the liquid in the dough. While the dough sits, turning from loose and soft to drier and more scoopable, the flour is hydrating, yielding cookies that will bake and brown more evenly.

Once the edges develop a golden hue, you've gone too far. While overcooked sugar cookies are certainly still palatable, they'll be hard and crunchy, instead of soft and chewy. → Follow this tip: Pull the cookie sheet from the oven as soon as they've set and gained some color, but not too much.

The First “Real” Sugar Cookie

Created by Dutch settlers in New York, and referred to as a koekje, this was the first cookie to use an alkaline leavener known as “pearl ash”, and was the real catalyst in the creation of today's modern cookie. But the koekje still had far to go.

Don't roll out the cookies too thin. Most sugar cookies bake great when rolled out to 1/4-inch thick. Don't overbake! Cookies should just barely be turning a golden color around the edges.

But the simplicity of the sugar cookie is also what ultimately makes it so delectable. Sugar cookies are rich and buttery, with just the right amount of vanilla-kissed sweetness. They're soft and chewy, with crisp edges and a center that melts in your mouth as you bite into them.

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.

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.

Cream of tartar is one of the more mysterious yet most common ingredients in baking. It can also be one of the more elusive ones to find in some countries! Cream of tartar is often included in royal icing recipes, as one of its key functions is to stabilize whipped egg whites.

Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie. Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.