Snickerdoodle cookies are made with butter or oil, flour, sugar and cinnamon sugar. There is little variation to be made, except perhaps in size and cooking time. Some may like them well done, others may prefer them a little milder because cooking for a long time will make the taste different. Some indications of cooking time may be found on websites like "All Recipes" , "Food Network" , "Betty Crocker" and "Cooks".
There are several at the related links.
A snicker doodle (snickerdoodle) is not that different from other sugar cookies except that it is characteristically rolled in cinnamon sugar.
There are a number of sites that offer snickerdoodle recipes that are considered easy to make. The easiest recipe that was found was on the Tasty Kitchen recipe website.
Although the secret to the recipe for Milles Cookies is a company secret (the cookies are delivered in-store in frozen batches), it appears that the secret to a chewy-cookie is to use both brown and caster sugar in your recipe. A recipe using oil or melted butter will also make chewy cookies.
You can but your finished recipe will taste of lemon not vanilla.
The most common cause of hard cookies is over baking. Other possibilities might be using too much flour or too much sugar in proportion to the butter or other fat in the recipe.
YEP! It is not only the sweetening of sugar that is needed for baking, but the granular consistency. You CAN the make cookies, but they will no doubt not be as well formed as those made with granulated sugar.
If the recipe requires a large amount of sugar, using cup measurement is a lot quicker than using a small teaspoon.
The baker would conduct a controlled experiment by using the recipe to know what to put in the cookies. EX: if the baker forgot to put the egg into the dough of the cookies, then the cookies would be SUPER flat and would be really oily. So the baker needs to follow the directions & the recipe that is given.
Baking for a diabetic can be a serious challenge, as many of the typical baking ingredients like sugar are supposed to be avoided by diabetics. However, there are some substitutions you can use to create a diabetic cookie recipe. Instead of using white cane sugar, you will need to try out a different no calorie sweetener. Saccharin is much sweeter than sugar, and is a popular choice in cookies with ingredients like raisins or nuts, as they can mask the slight aftertaste. You can use significantly less saccharin than you would sugar--1/2 of sugar in a recipe will be 6 small packets of the sweetener.
yes you can but it wouldn't taste as good Depending on the recipe in question, vegetable shortening, lard and margarine can usually be substituted for butter. A neutral-flavored oil such as canola oil can be used instead of butter in some, but not all sugar cookie recipes.
There are many recipes to make healthy cookies, one of the online cook books you can find recipes is cooklight.com. They have a large selection of healthy recipes to make cookies, using peanut butter or honey for example. Refined sugars are the main couse of hyperactivity. Natural sugars like in honey do not have that effect.
You can spread it on bread, use it is drinks in place of sugar, and make cookies and candy using it.
A recipe for biscuits or cookies can be more easily halved, doubled etc. than for a cake because the dough is divided into individual cookies so the baking time remains the same. A recipe for 120 brownies, adapted by using roughly to a quarter of all quantities of ingredients will yield about 30 cookies (1/4 of 120).The actual size of cookies made will affect the number as well.
Confectioners sugar and powdered sugar are the same, so yes, you are using the same thing regardless of what the recipe calls for.