This makes the dough turn out dry and crumbly. If you're scooping flour out of a bin using the cup, this compacts the flour into the cup, adding up to 25% extra flour to the recipe. To prevent crumbly dough, I highly recommend measuring your flour using a kitchen scale, rather than measuring with cups. You can try adding a tablespoon or two of water to help the dough come together, although this is not ideal. If your dough looks so crumbly that it won't form into a ball, it is likely that too much flour was added to the dough. While your dough will look a bit crumbly while mixing, it should stick together when pinched between two fingers. Shortbread cookie dough is very thick and crumbly, which in turn makes a very buttery, dense, and tender cookie. To see the results, check out my post: 10 tips for baking cookies Why is my dough crumbly? I did an experiment on measuring flour using four different methods. If you've ever had cookies that didn't spread, felt too cakey and thick, or tasted bland, this is likely the reason why. I find this method the most accurate way to measure flour outside of using a kitchen scale.īy scooping flour using the measuring scoop, this compacts the flour into the measuring cup and adds up to 25% extra flour to your recipe. This ensures you're not packing extra flour into the cup. Use a knife to level off the surface of the flour. You can find the gram measurements in the recipe card below.ĭon't have a scale? Give your flour a stir, then scoop using a spoon into a measuring cup. To properly measure flour, I highly recommend using a kitchen scale and measuring by weight. This is the most common mistake I see in shortbread cookie reviews (whether it's my recipe or on other websites) and can ruin an entire batch of cookie dough. If you don't like almond, you're welcome to substitute it with more vanilla extract instead.īecause shortbread cookies contain so few ingredients, it is critical to properly measure the flour for this recipe. Extracts - We're using a combination of vanilla and almond extracts today to mimic that yellow birthday cake flavor.Nonpareils (tiny round sprinkles) are not my favorite choice because their color tends to run as soon as they're mixed into the dough. I find rainbow jimmies are best used in baked goods because the colors don't run when mixed into the batter. Sprinkles - Can be substituted with mini chocolate chips, like in my chocolate chip shortbread cookie dippers recipe.Can be omitted if you're using salted butter. Salt - Enhances the flavor of your cookies without making them "salty".Since this recipe contains so few ingredients, it is very important to accurately measure the flour - otherwise, the cookies can turn out crumbly and dry. I highly recommend measuring your flour using a kitchen scale rather than scooping with a measuring cup. All-purpose flour - I have only tested this recipe with AP flour, so I don't recommend making substitutions.I find that confectioner's sugar, or powdered sugar, incorporates more readily into the dough, and readers seem to have an easier time with it. For ¾ cup (85 grams) of confectioner's sugar, use ½ cup (99 grams) of granulated sugar. Confectioner's sugar - Can be substituted with granulated sugar. ![]() Butter needs to be room temperature - not cold, not melted. Since this recipe contains so few ingredients, I recommend using a high quality butter, like Kerrygold, if possible. Butter - Unsalted butter and salt can be substituted with salted butter if needed.For a more traditional 'chocolate chip cookie' texture, try my recipe for birthday cake cookies. Plus, they're easy to customize with your favorite colors to match holidays, sports teams, or school colors. These adorable birthday cake shortbread cookie bites are the perfect dessert treat for your next birthday party or celebration. What makes these shortbread cookies special is the blend of vanilla extract, almond extract, and high quality butter - they taste just like a yellow birthday cake! You'll love this recipe because you only need six ingredients, most of which you already have on hand. They have a slightly crunchy exterior and a soft, melt in your mouth interior. If you've never had shortbread cookies before, they're tender and crumbly, made with a large amount of butter and no leavening agents. Chocolate chip shortbread cookie dippers have been a reader favorite for years! I think you'll love these birthday cake shortbread cookie bites just as much - they're cute, eye-catching, and perfect for parties. They're made with just a handful of simple ingredients and look festive and fun on the dessert table! Birthday cake shortbread cookie bites are bite-sized, buttery cookies filled with birthday cake flavor and rainbow sprinkles.
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