To add flavor to the finished cookie. Cinnamon is part of a group of 'hot spices' that are often used in baking sweets. Others are cloves, nutmeg, and allspice. They could be substituted for the cinnamon, though you might want to reduce the amount used since they are very assertive flavors. All four of these spices are also used very effectively in seasoning non-dessert items like vegetables and meats along with more conventionally used spices like black, green, or white peppercorns, or star anise. Yes, peppercorns or star anise could, and are, used in making dessert type foods.
No, I think there is only cinnamon powder, nothing else.
A basic sugar cookie recipe includes flour, baking soda, salt, sugar, butter, egg, and vanilla. Other ingredients, such as nutmeg or cinnamon, are also often added.
Eat just the cinnamon from the sauce until the desired cinnamon content is achieved. It is best to do this with a bendy straw
It does not. -.-
No, unless added to some chemicals and other addicting substances
An ingredient to make plain chocolate cookies more fun and exciting is chocolate chips. One can simply bake the chocolate chips right into the cookies by stirring them into the batter. After baking, icing and sprinkles are also options to be added on the cookies.
Sulfur powder will float on the surface of the water.
Salt
Hmmm. One can not substitute flour with baking powder. One can however substitute selfraising flour with ordinary flour and a few teaspoons of baking powder. (My best guess would be approx 1 teaspoon of baking powder per 150-200 grams of flour.)
Shortbread cookies can be made in a number of different ways. The basic recipe includes granulated white sugar, white flour and butter or another solid shortening. Different flavorings such as vanilla, almond and even chocolate may be added, but shortbread should not contain eggs or leavening such as baking soda or baking powder.
Self-rising flour is regular flour that has baking powder and and salt added so the answer is: Absolutely. I often use self rising flour when baking, as I use less ingredients that way. I have done them both ways, with no difference in quality, or taste. Enjoy your cookies!
it changes colour from a white powder to a blue powder