To feed the yeast, to sweeten the biscuit, and/or to round a bitter edge off the biscuit flavor (maybe the buttermilk was a bit too sour)...and probably some other things.
when where sugar cookies made
cookies
The main ingredient in sugar cookies is flour.
No, sugar cookies and shortbread cookies are not the same. Shortbread cookies have more butter than sugar cookies and do not have eggs or a leavening agent (such as baking powder) in them.
the difference between melting sugar in water or baking cookies with sugar in them is that if you bake cookies with sugar in them you making sugar cookies and melting sugar on water is mixing things together
Yes, you can substitute brown sugar for white sugar in cookies, but it may affect the texture and flavor of the cookies. Brown sugar will make the cookies chewier and give them a slightly different taste compared to using white sugar.
The term "sugar-free" should be hyphenated when used as an adjective before a noun, such as in "sugar-free cookies." However, when used as a predicate, it can be written without a hyphen, as in "These cookies are sugar free." The hyphen helps clarify that the two words function together as a single descriptor.
To ensure that sugar sticks to cookies after baking, you can brush the cookies with a light coating of egg wash or milk before sprinkling the sugar on top. This will help the sugar adhere to the cookies as they bake.
Well, my opinion is that sugar cookies come from China i believe. From: Bri Bri
Sugar cookies are crunchy because of the crunchy texture of the flour.
Most grocery stores and bakeries sell sugar cookies.
no because if cookies don't have sugar in it it doesn't taste nice to prove watch Tracy beaker returns