Wednesday December 16, 2015
A few months ago, my pals over at Serious Eats asked if I’d be interested in delving into a bit of Cookie Science to explain how ingredients like butter, sugar, eggs, flour, baking soda and baking powder function within a recipe, along with an in depth look at how techniques like creaming until “light and fluffy” truly work.
Over a period of six weeks, I blasted through twenty-five pounds of sugar, fifteen pounds of flour, twelve pounds of butter, six dozen eggs, and a quart of vanilla extract. Not only did I walk away with a better understanding of cookies in general, I came to know the ins and outs of three recipes in particular: oatmeal, gingersnaps, and old fashioned sugar cookies.
While the articles focused on general rules of thumb that could be applied to most any cookie, I couldn’t help but learn all the ins and outs of those three recipes in particular. For example, when it comes to sugar cookies: less is more.
I may be the kinda girl that makes her own Fruit Roll-Ups and Reese’s Cups, but a few of my favorite sweets elude the DIY approach. At the top of that list: Cadbury Mini Eggs.