Sugar Cookies

Sugar cookies were important during the Civil War as they served as a practical and portable food option for soldiers. Their long shelf life made them ideal for shipping and storage, providing a source of energy and comfort for troops in the field. Additionally, they were often baked at home and sent as care packages from loved ones, serving as a reminder of home and boosting morale during the hardships of war.

To make sugar cookies from a packet mix, you'll typically need to add butter and an egg, although some mixes may vary slightly. Start by softening the butter, then cream it with the sugar cookie mix before adding the egg. Follow the specific instructions on the package for any additional ingredients or variations. Once mixed, scoop the dough onto a baking sheet and bake according to the package directions.

In the animated series "Crumbs," the character Crumb has a pet named "Nibbles." Nibbles is a small, playful creature that adds charm and humor to the show. The interactions between Crumb and Nibbles often highlight themes of friendship and adventure.

Martha Washington's sugar cookies can often be found in historical cookbooks that focus on colonial or early American recipes. Additionally, various online recipe websites and blogs may feature adaptations of her original recipes. If you're looking for a more authentic experience, consider visiting historical reenactments or events that celebrate colonial cooking, where these cookies might be served. Lastly, some specialty bakeries may offer versions inspired by her recipes.

In most sugar cookies the main ingredient is flour. The second ingredient would be sugar. There must be more flour than sugar or the cookies would not bake very well.

I think so, but if your cake flour contains raising agents you may need to reduce the quantity of other raising agents in the recipe.

No you cannot! Egg whites will give you a better, light and sponge like texture. Using a whole egg will not give you the same result! So it's best to just whip your whites to stiff peaks and fold them into what ever your making for a better quality cake.

No, powdered sugar is best for the royal icing that goes on the cookie as decoration. For the actual cookie, use plain granulated sugar.

You can but your finished recipe will taste of lemon not vanilla.

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.

Bake the cookies for less time than recommended on the package or in the recipe. Shorten the baking time as much as you like according to your texture preference. Packaged cookie dough is usually reduced by 6-8 minutes. Homemade recipes usually require at least ten minutes off the suggested baking time.

They won't come out crisp.

Cream of Tartar is used for a variety of things in different recipes.

For cookies, you should be able to substitute baking powder and get the same result.

because they might get hyper or they could get diabetes and that wouldn't be good for a dog!!

Yes, But It Depends On What Kind Of Muffin And Icing It Is.

If you have cornbread that is expired you should probably just throw it out because nobody wants anything to eat even if it smells fine. it's not. Once you mix it with the eggs. Your going to have complications with your digestive system.

No. Cookie dough requires some sort of sweetener, usually sugar, and some sort of fat, usually butter. Many cookies include other ingredients such as eggs and baking soda or baking powder as leavening.

The ingredients that make cookies firm include flour, sugar, and eggs. When combined, these ingredients become solid when baked.

Cookies are unhealthy because they contain a lot of sugar and fat. Eating one (or two small) cookies will not make you unhealthy, so long as you make other healthy choices.

Only substitute baking soda for baking powder if the cookie dough will be baked within 30 minutes of mixing. Baking soda begins to lose potency as soon as it gets wet so baking powder is used when the dough will be allowed to sit for a long time before baking.

Well, my opinion is that sugar cookies come from China i believe. From: Bri Bri

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.

A liquid sold in cartons, this product is usually a blend of egg whites, food starch, corn oil, skim-milk powder, tofu, artificial coloring and a plethora of additives. It contains no cholesterol but each serving is almost as high in sodium as a real egg. Egg substitutes can be scrambled and also used in many baking and cooking recipes calling for whole eggs.

no it is not becase if you want to make that thivk creamy battar you will need to put butter or eggs

Edit: Yes it is, but the taste is not the same. Sorry, considering the date this was posted this edit is very late.

Lactose free, egg free cookies recipes can be made. Looking for vegan cookies on Google is a good way to find recipes. Here is one I use.

1 cup sugar (white)

1 cup softened margarine

3 - 6 tablespoons milk (depending on flour type, just until you get a cookie like dough)

1 teaspoon of vanilla

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt (omit if using salted margarine/butter)

1/2 tsp cinnamon (optional)

NOTE: For the cookie dough, I added a lot more milk, it depends on judgement, a bit sticky is better than dry though since you are rolling the dough out and will add more flour. It the dough looks crumby or dry at all, add more milk.

Take 1/3 to 1/2 of dough (leave rest chilled) flour surface and roll out to desired thickness.

Bake in 350F oven for a very short time!!! 3-6minutes only!!! depending on thickness, golden but not brown at the edges and rises slightly.

Recipe is a variation of one I found online somewhere. Can't remember. but I'm sure you could find if you search google.

Basically normal sweet cream milk would be suitable...