Ever notice how sugar cookies spread like crazy?!įlour is a stabilizer and thickener and controls how much the cookie rises. Adding sugar increases the spread of a cookie, so cookies with less sugar will be puffier. Using white sugar will result in a crispier cookie, while brown sugar will help retain moisture, making cookies chewier. Sugar is a sweetener (obviously!) and tenderizer, while controlling how much the cookie spreads. Since shortening melts at a higher temperature, it is the best choice if you want to keep spreading to a minimum. Your options for fat are butter, margarine, shortening, or oil. More fat = a chewier cookie, less fat = a crunchier cookie. The foundation of any cookie recipe consists of five types of ingredients: fat, sugar, flour, a rising agent, and a binding agent.įat is added for flavor and controls how chewy or crunchy the cookie is. In my quest to find the perfect sugar cookie for decorating, I have learned a lot about how individual cookie ingredients behave in a recipe. Surprise! It’s actually more of a science… chemistry really. I’ve always thought of baking, especially decorating, as a form of art.
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