![]() ![]() See my section below for tips on rolling out and cutting your dough. Cut out shapes & bake: This cookie dough also doesn’t require any dough chilling, but if you run into any issues with cutting out the dough then chilling it can help. ![]() 1/4-inch is the perfect thickness for these cookies. I find that it’s easier to roll the dough out between two pieces of parchment paper. Divide the dough in half and roll it out: This is a lot of cookie dough, so I suggest dividing the dough in half and rolling out each half.Once the dough comes together, I like to work it together with my hands into a ball. Mix in the dry ingredients: Keep in mind that the mixture will be a little bit crumbly at first, but keep mixing and it will come together just fine.I typically use whole milk, but feel free to use whatever you have on hand – 2%, 1%, skim, or even almond milk will work here! Milk: This is a thick cookie dough, so there’s some milk to add moisture and help it come together.Make sure to use a room temperature egg so that it disperses evenly throughout the cookie dough. Vanilla Extract & Egg: The vanilla flavors the dough and the egg helps bind everything together. ![]()
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