King Arthur Flour/Sugar Weight Guide
One Cup
flour regular 140 g
flour bread 140 g
flour whole wheat 113 g
sugar regular 198 g
sugar confectionary 113 g
sugar brown 213 g
oats quick and whole 89 g
One Cup
flour regular 140 g
flour bread 140 g
flour whole wheat 113 g
sugar regular 198 g
sugar confectionary 113 g
sugar brown 213 g
oats quick and whole 89 g
Perfect Sugar Cookies
Makes 3 dozen 2 inch cutouts (borrowed from Lil’Luna) What you need: 3/4 c. butter, softened 3 oz. cream cheese softened 1 c. sugar (198 g) 1/2 c. powdered sugar (57 g) 1 egg 1 teaspoon almond extract 2 3/4 c. flour (385 g) 1/2 teaspoon baking powder 1/2 tsp. salt What to do: 1. Preheat oven to 375. 2. Cream butter, cream cheese and sugars in large bowl until fluffy. 3. Add egg and almond extract beat until smooth. 4. In a medium bowl, combine flour, baking powder and salt. 5. Add dry ingredients to creamed mixture. Stir until soft dough forms. 6. Roll out and cut with cookie cutter. Thin dough will make crunchy cookies. For soft dough, it needs to be about 3/8 in. 7. Bake 8-10 minutes on parchment-lined cookie sheet. Glossy Firm Finish Frosting: Hardens nicely so cookies can be stacked (new recipe 3/18/23) 3 c powdered sugar (340 g) 5-6 Tablespoons milk (a little at a time until right consistency) 1 Tablespoon light corn syrup (not high fructose) 1/2 tsp vanilla 1/2 tsp almond extract sprinkles food coloring (optional) Frosting should leave a trail for several seconds to be right consistency. Add milk a little at a time, beating until smooth and thin enough to spread. Let frosted cookies dry for several hours before storing. (borrowed from Sugar Spun Run) |
Crispy Chocolate Cookies
yield: 4 dozen What you need: 2-1/2 cups all-purpose flour (320 grams) 1 teaspoon baking soda 1 teaspoon sea salt 1/2 cup unsweetened natural cocoa powder (62 g) 1/2 teaspoon instant espresso powder 1 cup butter melted and cooled (2 sticks) 1 cup granulated sugar (198 g) 1/2 cup light brown sugar (106 g) 2 eggs 1 teaspoon vanilla extract 1-1/3 cup cream cheese flavored baking chips (8 ozl) What to do: Preheat the oven to 350°F Combine the flour, baking soda, salt, cocoa and espresso powder together. In a separate bowl, add the melted butter and the sugars. Mix the butter and sugar until well combined with an electric mixer. Add the eggs and the vanilla and mix well. Add the flour mixture to the wet batter and with the mixer on the lowest speed, mix the flour until well blended. Stir in the cream cheese baking chips. Drop rounded teaspoons onto a parchment lined baking sheet. Space the cookie batter 1 inch apart to allow for spreading. Bake on the middle rack of the oven for 12 to 15 minutes. Remove from oven and allow them to cool slightly on the baking sheet before placing on a wire rack to finish cooling. |
Orange Sourdough Sugar Cookie
Sourdough discard starter gives these cookies a slight tang. Makes 46 cookies What you need 2 cups all-purpose flour (280 g) 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter 1/4 cup white sugar (50 g) 3/4 cup brown sugar (160 g) 2 eggs 1/4 cup sourdough discard (62 g) 2 teaspoons orange extract * What to do Preheat oven to 350 F. Line a cookie sheet with parchment paper. In a medium sized bowl, combine flour, baking soda, baking powder and salt. Set aside. Using a stand mixer with paddle attachment cream butter and both sugars until light and fluffy. Add eggs one at a time, then orange extract and sourdough discard. Mix until combined. Next add the dry ingredients and mix the dough until just combined. It will be thick and not too sticky. Do not over mix. Form 1 tablespoon sized balls of dough. Set balls on the cookie sheet. Don’t crown them as they spread a bit. I found 3x4 works well. Bake for 8 to 10 minutes. The cookies should be soft in the center and very slightly brown at the edges. Allow the cookies to cool for 5 minutes on the cookie sheet prior to removing. * It will be interesting to try other flavored extracts like maple or lemon. |
Classic Simple Shortbread
Adapted from Alexandra's Kitchen What you need: 2 cups all-purpose flour (280 g) 2/3 cup sugar (134 g) 1 teaspoon kosher salt 1 cup (227 g) unsalted butter cold 1 teaspoons almond extract, optional What to do: Heat oven to 325F. In a food processor pulse together flour, sugar, and salt. Cut butter into cubes. Add butter and extract and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don’t over process. Dough should not be smooth. Press dough into an ungreased (or parchment paper-lined for easy removal) 8 or 9-inch-square baking pan. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Sprinkle with sparkling or granulated sugar. Transfer to a wire rack to cool. After 15 minutes cut into bars while still warm. It can stay in the pan for several hours (and even overnight) after this point, but it’s important to cut it while it’s warm |
Frosted Mint Chocolate Cookies
My Favorite Christmas Cookie (makes 4 dozen cookies using a 1 Tablespoon scoop) 3/4 cup butter 1 cup sugar (198 g) 1 egg 1/4 cup milk 1/2 teaspoon vanilla 2 cups flour (280 g) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup cocoa (63 g) 24 Andes Creme De Menthe Wafer Candies Cream butter. Add sugar and beat until fluffy. Add egg and beat well. Add milk and vanilla an beat well. In a separate bowl mix together flour, baking soda, baking powder, salt and cocoa. Add dry mixture to the creamed mixture. Beat until a dough forms Use a cookie scoop or drop by rounded teaspoonfuls on an ungreased cookie sheet. Bake @ 350 for 10-11 minutes (until tops begin to crack) While cookies are baking unwrap and break in half each mint candy Immediately after removing cookies from oven put candy piece on each hot cookie. After 1 minute chocolate will be melted. Lightly spread melted candy with the back of a spoon so a little green shows swirled with the chocolate. Remove cookies from cookie sheet to cool. Let cool until "frosting" hardens. From the Recipe Box of Christine Messmer (my college roommate) |
Cranberry Gingerbread
males 2 dozen one 14-15 ounce box gingerbread cake or cookie mix, plus the ingredients called for on the label directions 1/2 cup dried cranberries, finely chopped 1 teaspoon butter 1 cup coarse or regular granulated sugar (198 g) Directions: Heat oven to 350 Make the gingerbread cookie dough according to the label directions. Stir in the dried cranberries. Roll the dough into 1-inch balls. Arrange the balls on an ungreased baking sheet, 2 inches apart. Lightly butter the bottom of a drinking glass, then dip it into the sugar. With the glass, flatten the balls one at a time. Dip the glass back into the sugar after each cookie is pressed. Bake at 350 for 12 to 14 minutes or until firm. Remove to a wire rack and cool completely. |
Dipped Gingerbread Cookies
For an easy start, make Gingerbread Cookies from a Betty Crocker Mix. Add ingredients according to package directions. 1 pouch (1 lb 1.5 oz) Betty Crocker® gingerbread cookie mix 1/2 cup butter softened 1 tablespoon water 1 egg 3-4 squares almond bark (about 12 ounces) Heat oven to 375°F. In medium bowl, stir cookie mix, butter, water and egg until soft dough forms. On lightly floured surface, roll the dough into a log 2 inches thick Cover "cookie roll" with waxed paper and refrigerate for two hours. Slice cookies 1/4 inch thick from the chilled "cookie roll" Place cookie slices 2 inches apart on parchment lined cookie sheets Bake 8 to 10 minutes or until edges are set Cool 1 minute and remove from cookie sheets to cooling racks Cool completely, about 15 minutes. Melt almond bark squares (about 3 at a time) Melt in the microwave for 60 seconds then . . . Heat in 15 second intervals and stir with wooded spoon until melted. It may appear a little "lumpy" but will continue melting when stirred. (Be careful not heat too much or it will seize up.) Dip cookies in halfway and shake off excess almond bark Place dipped cookies on waxed paper Allow almond bark to set |
Maple Cookies with Maple Icing
Stephanie Brubaker (backforseconds.com) What you need: 1 cup unsalted butter softened 2 cup granulated sugar 3 eggs 1 cup buttermilk 1/2 tsp salt 1 tsp vanilla 2 tsp maple extract 1 tsp baking soda 1 tsp baking powder 4 1/2 cup all purpose flour (630 g) Icing 1/2 cup unsalted butter 1 cup brown sugar 1/4 cup milk 2 TBS maple syrup pinch salt 2 cup powdered sugar What to do: Cookies Preheat oven t0 350 In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing after each addition. With the mixer on low, slowly pour in buttermilk and mix until combined. Add salt, vanilla extract, maple extract, baking soda, and baking powder and mix well. Add half of the flour, mixing until combined, then add remaining flour and mix together. Drop dough by 2 TBS scoops onto a parchment lined baking sheet about 2" apart. Bake for 6-8 minutes. Cookies will be pale in color - do not over bake! Allow cookies to cool a few minutes before transferring to a cooling rack to cool completely. Icing In a saucepan over medium heat, melt butter and brown sugar. Bring to a boil for 2 minutes, whisking constantly. Add milk, maple syrup, and salt and boil again for 1 minute while whisking. Turn off heat and cool for 15 minutes, then add powdered sugar, whisking until it reaches a glue like consistency. If too thick, add milk, 1 TBS at a time. Quickly spread over cooled cookies. The icing will thicken as it cools, just add more milk as needed in order to spread it easily over each cookie. Allow icing to set up before storing in a covered container. |
Cherry Almond Cookies
(photo from dinnerthendessert.com) Makes: 4 dozen What you need: 1 cup (2 sticks) unsalted butter softened 1 cup confectioners 10x sugar (114 g) 1 egg 1 teaspoon almond extract 1/2 teaspoon salt 2 1/2 cups all-purpose flour (350 g) 24 each green and red glace cherries, each quartered What to do: In large bowl, beat butter, sugar, egg, almond extract and salt on medium speed until creamy, about 2 minutes. On low speed, gradually beat in flour just until combined. Refrigerate 30 minutes to firm Roll the dough into 1″ balls and place them on your prepared baking sheet. Use a fork dipped in flour to press the cookie down gently. Add the candied cherries to the top. Bake in 350 oven 14 to 16 minutes or until golden and set around edges. |
Orange Cranberry Walnut Cookies
What you need 2 1/4 cups all-purpose flour (315 g) 1 teaspoon baking soda 1 teaspoon salt 1 cup shortening 3/4 cup granulated sugar (148 g) 3/4 cup packed brown sugar (159 g) 1 teaspoon orange extract 2 large eggs 1 cup dried cranberries 170 g/6 oz 1 cup chopped nuts 120 g (important: if omitting, nuts add 2 tablespoons of all-purpose flour) What you do Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. |
Laura Bush’s Cowboy Cookies
24 large cookies What you need: 1 1/2 cups all-purpose flour (210 g) 1 1/2 teaspoon baking powder 1 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cups butter, room temperature (1 1/2 sticks) 3/4 cups granulated sugar (150 g) 3/4 cups light-brown sugar, packed (160 g) 1 teaspoon vanilla extract 1 egg plus 1 egg yolk 1 1/2 cup semisweet chocolate chips (12 oz) 1 1/2 cups old-fashioned rolled oats (148 g) 1 cups sweetened flake coconut (85 g) 1 cups chopped pecans (113 g) What you do: Preheat oven to 350 degree F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop by large cookie scoop (3 Tablespoon size) onto parchment lined baking sheets, spacing 3 inches apart. Bake in 350 degree F oven 17 to 20 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies to rack to cool. |
Heath Milk Chocolate Toffee Bits Cookies
2 1/2 cups all-purpose flour (350 g) 1 tsp baking soda 1/2 tsp salt 1/2 cup butter or shortening softened 3/4 cup granulated sugar (148 g) 3/4 cup packed light brown sugar (159 g) 1 tsp vanilla extract 2 eggs 8 oz Heath Milk Chocolate Toffee Bits Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits. Drop by rounded teaspoons onto prepared cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. |
Toll House Chocolate Chip Cookie
What you need 2 1/4 cups all-purpose flour (315 g) 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 148g 3/4 cup packed brown sugar 159g 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate Morsels 1 cup chopped nuts 1/2 cup rolled oats (important: if omitting, nuts add 2 tablespoons of all-purpose flour) What you do Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels, nuts and oats. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. |
Almond Joy Cookies
(makes 3 1/2 dozen) What you need: 1/2 cup butter (room temp) 3/4 cups white sugar (159 g) 3/4 cups brown sugar (85 g) 2 eggs 1 1/2 teaspoons vanilla 2 1/4 cups flour (315 g) 1 teaspoons baking soda 1/2 teaspoon salt 2 cups chocolate chips (283 g) 1 cup sweetened coconut 1 cup chopped almonds What to do: Pre-heat oven to 375°F Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, add the vanilla. Beat in the dry ingredients until well mixed then add in the chocolate chips, coconut and almonds. Drop using a two-tablespoon scoop onto parchment lined cookie sheets. Bake for 9 to 11 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. |
Sourdough Carrot Cake Cookies
What you need: 1 2/3 All-Purpose Flour (200g) 1 1/2 teaspoons Baking Soda 1 tsp Ground Cinnamon 1 tsp Ground Ginger 3/4 teaspoon Salt 2 3/4 Shredded Carrot (250g) 50 g Unsweetened Coconut Flakes 1 3/4 180 g Rolled Oats (180g) 90 g raisins (optional) 2/3 cup Butter (room temperature) 7/8 cup Brown Sugar (175g) 2 Eggs 1 teaspoon Vanilla Extract 100 g Sourdough Discard (or active sourdough starter) Vanilla Cream Cheese Glaze 4 oz Cream Cheese ~ room temperature 1 teaspoon Vanilla Extract 1 cup Powdered Sugar (100g) 4 teaspoons Milk 1/2 teaspoon light corn syrup What to do: Mix all the dry ingredients and set aside. Cream butter, sugar, vanilla extract and eggs. Add the sourdough starter and beat until the batter is light and marshmallowy. Add the dry ingredients to the bowl and mix until you have a thick, sticky cookie dough. Cover the bowl and place in the refrigerator for a minimum of two hours. It's fine to leave the dough up to 24 hours. When you're ready to bake, preheat your oven to 375F and line two large cookie sheets with parchment paper. Use a 2 Tablespoon cookie scoop to scoop out balls of dough and place them on the cookie sheets leaving 2" between each dough ball. Bake the cookies for 20 minutes at 190C (375F) or until just golden. You want the edges to be crispy and the middles to be just set. Allow the cookies to cool on the baking tray for 5 minutes then remove to cool. To Make the Glaze Add all of the glaze ingredients to a stand mixer or food processor and blend until it's smooth and creamy. Add to a piping bag and drizzle over the cookies. |