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OLD FASHIONED CHRISTMAS COOKIE RECIPES FULL
OLD FASHIONED CHRISTMAS COOKIE RECIPES FREE

Repeat with the remainder of the dough.Remove the baking sheet from the oven and allow the cookies to cool completely before placing on a towel.The cookies will spread and become slightly brown on top when they're finished. Place the baking sheet in the oven and bake for 10-12 minutes.Sprinkle each cookie with your favorite decorative sprinkles.Flatten each cookie slightly in both directions using a fork (this will create a crosshatch pattern).I found 8 cookies per sheet to be sufficient.

Repeat until the cookie sheet is full (this will vary depending on the size of your cookie sheet). Roll the dough into a ball and place it on a baking sheet.

Scoop a small amount of dough from the bowl using a spoon or small ice cream scoop.

Keep a good amount of space between each cookie in order to allow them to spread properly. It's important not to make the balls of cookie dough too big as these cookies spread as they bake in the oven. The dough is rolled into small bowls, flattened with a fork, and baked for 10-12 minutes. Once the dough is combined it's ready to drop on the cookie sheets and bake in the oven. It's best not to use a coarse sugar like turbinado sugar or anything like that as it would greatly alter the texture. I have not tested brown sugar in these cookies and am not sure if the flavor or texture would be altered by adding it. White sugar helps to keep them crispy.īrown sugar has more moisture content so would result in a softer cookie. This recipe calls for granulated white sugar.

The dough will be dense and a little sticky.

Add a third of the dry ingredients, mix together, and repeat until all of the dry ingredients have been incorporated into the wet ingredients.

Add the dry ingredients to the wet in thirds.

In a separate bowl add 2 ½ cups gluten free flour blend such as Bob's Red Mill 1 to 1 Flour (may use AP flour if not GF), 1 tsp.Cream the butter and sugar completely using a hand mixer, a whisk, or a fork. Add 1 cup of granulated white sugar to the softened butter.The butter may be softened by leaving it at room temperature for an hour or two or heating it in the microwave for a few seconds. The first step is to soften (but not melt) 1 cup (equals 2 sticks) of unsalted butter.This recipe starts by separating the wet and dry ingredients into two separate bowls. This recipe also calls for cream of tartar which helps to provide that characteristic 'old fashioned' tangy buttermilk flavor. Baking soda is used instead of baking powder which is great if you don't have any baking powder laying around in your cupboard. These cookies are made without baking powder. 2 ½ cups Gluten Free Flour Blend (can use AP flour if not GF).These cookies literally melt in your mouth. The result is a crispy sugar cookie that's a little chewy on the inside and crunchy on the outside. All of the ingredients are combined and dropped on the cookie sheet. This recipe is simple in that it requires no chill time in the fridge and the dough does not need to be rolled out before baking. Some are soft and pillow-y, others are chewy, and there are versions that are buttery like shortbread. There are many variations of sugar cookies.

OLD FASHIONED CHRISTMAS COOKIE RECIPES FULL

OLD FASHIONED CHRISTMAS COOKIE RECIPES FREE