Sugar Cookie Recipe Valentines | The 36th AVENUE (2024)

FAQs

Can you over beat sugar cookie dough? ›

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

History. Sugar cookies have a plain flavor and have been made for centuries. The popularity and availability of sugar cookies rose when sugar became widely available. The sugar cookie is believed to have originated in the mid-1700s in Nazareth, Pennsylvania.

Chilling the dough is a key step in making sugar cookies, especially when you're making cut-outs. Even if you're tight on time, make sure to get the dough in the fridge, or even the freezer, even if it's only for a little while. Skip this step, and the dough will be sticky, and much harder to work with.

Ready-to-go pancake batters and muffin doughs should be delightfully fluffy—don't fear a few lumps! When overmixed, these batters become dense and heavy or liquidy and runny, or visibly slack.

This adorable gender-neutral name has Latin, English, Dutch, and modern roots, all revolving around cooking and baking. The traditional Latin and English meaning of Cookie is "cook," perfect if you want to raise a little future chef.

Let's have a hearty hip-hip-hooray for the German Protestants, who settled in Nazareth, Pennsylvania, and invented the early sugar cookie. Their crumbly cookie made with butter and shaped into round or keystone shapes were a sweet hit from their formation in the late 1700s.

The First “Real” Sugar Cookie

The first real sugar cookie doesn't emerge until the 1700's. 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.

Adding too little flour can cause cookies to be flat, greasy, and crispy.

Just roll the dough into one inch balls and then coat them in equal parts cinnamon and sugar. Then I press them gently with a glass before baking them according to the directions on the package. That's it!

Can you beat cookie dough too much? ›

Don't Overmix the Dough

Overmixing is literally just the process of mixing something too much, which usually creates texture issues from too much gluten development and leads to tough cookies.

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

For a hand mixer, you will need to beat for 5 or 6 minutes. If you are using a stand mixer, it will be approximately 3 minutes on medium speed (tested on a KitchenAid, speed 4). If you have a Bosch mixer, use the dough hook and beat for 3 minutes on speed 3.

Add more liquid ingredients in small amounts. Milk, egg yolks or egg whites, vanilla extract or even a teaspoon of water can help moisten the dough to give you less crumbly cookies.