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The best homemade cookies have a trick up their sleeves: wait, do cookies even have sleeves? Well, if the cookie sleeves, this would be your trick: This butter-free cookie recipe still makes the shortest and tastiest cookies ever.
Why? Thick cream. It still provides the butter fat for the tender cookie dough, but saves you the trouble of cutting the cold butter into small pea-sized chunks. All you have to do is mix the cream with the dry ingredients and voila! You are ready to bake.
You can eat these delicious cookies as you like: simple, with my recipe for orange marmalade, honey butter, or a little more. Think cookies and sauces or bacon and egg cookies for a delicious weekend brunch.
How to make cookies at home:
Gather its ingredients: all-purpose flour, a little sugar, salt and baking powder. Whisk together the dry ingredients in a bowl.
Then pour the thick cream and stir until the mixture combines. This shouldn't take long, so be careful not to stir it too much.
You may need to adjust the dough a little at this point; if it is too dry, add a tablespoon of cream.
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Gently knead the dough for about 30 seconds and press the dough into a round that is about 3/4 "thick. Use a cookie cutter, fancy crinkle edge cookie cutter, or even a glass of juice to cut the cookie dough into slices. Place each cookie on a baking sheet with a piece of parchment paper underneath for easy removal. The remains can be put together and trimmed.
If you're not ready to bake them yet, the cookies can be wrapped in the cookie sheet and stored in the refrigerator for a few hours.
How do I know if my baking powder is still good?
Cookies need baking powder, or some kind of yeast, to stand tall and proud.
If you have tried to make cookies at home and you are not very happy with the result, it may be because your baking powder is already at its best. Baking powder doesn't last forever. Shelf life is 6 months to a year, unlike baking soda that lasts almost forever, and should be stored in a cool, dry place.
To test your baking powder, try pouring boiling water over it and looking for bubbles.
How do I make unleavened cookies in powder?
If you like, you can head over to my 3-Ingredient Homemade Cookie Recipe, which uses flour, butter, and milk that rise up in the recipe. It is a classic recipe for homemade cookies with butter and milk.
Or you can use a powdered yeast substitute or make your own yeast at home: Sift 1/4 cup cream of tartar and 2 tablespoons of baking soda through a fine strainer 3 times in a small bowl. Store in a safe place at room temperature.
Remember that baking soda is 4 times stronger than baking powder, so 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
For a tablespoon of baking powder, simply substitute 3/4 teaspoon of baking soda and 1 7/8 teaspoons of cream of tartar.
What if you don't have cream of tartar? We have all been there. Use 3/4 teaspoon of baking soda and 1 1/2 teaspoons of lemon juice or vinegar. (Add the lemon juice along with the cream, and the baking soda mixes with the dry ingredients.)
How to make sugar-free cookies:
Just omit the sugar in the recipe; it is a small quantity and you don't need it if you don't want it.
Can I make homemade cookies in advance?
Yes, you can make these zipped cookies several hours ahead of time, wrap them in plastic wrap on a baking sheet, or roll them up and freeze them.
If you want to freeze biscuts, freeze them raw. When you go to bake them, you can take them out and let them thaw overnight in the refrigerator.
Make shiny beautiful homemade cookies:
If you want to add a little extra shine to your cookies, beat an egg yolk with a drizzle of cream and apply to the top of the raw cookies just before baking. Egg washing will make the lids golden and beautiful!
What is your favorite homemade cookie recipe? Let me know in the comments … until then, bake happy!
Here we show you how to make cookies that are so light and fluffy that they practically float off the plate directly into your mouth. They are also very easy to do; You don't even need a pastry blender to make the best cookies ever, just a bowl and a spoon.
- 3 cups all-purpose flour (15 ounces)
- 1 spoon of sugar
- 1 tablespoon of baking powder
- 3/4 teaspoon of salt
- 2 1/4 cups heavy cream and more as needed
- Set the oven rack to the upper-middle position and heat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
- Combine flour, sugar, baking powder, and salt in large bowl. Add cream until combined, about 30 seconds. Spread the dough out on a lightly floured counter, roll into a ball, and knead briefly until smooth, about 30 seconds. If the dough crumbles too much, add an additional teaspoon of heavy cream to make a smooth dough. Repeat if necessary.
- Roll the dough into a 3/4 inch thick round. Dip 2 1/2 inch round cookie cutters in flour and cut the cookies, recombining the leftovers as needed to produce 12 cookies. Place the rounds on a prepared baking sheet. (The cookie sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.)
- Bake until golden, about 15 minutes, turning pan halfway through cooking. Transfer to a wire rack and allow to cool for 5 minutes.
Calories :: 273kcal
How to make cookies