What does flour do in cookies?

Flour is a stabilizer and thickener and controls how much the cookie rises . It holds the cookie together, providing it with its structure. If you use too little flour your cookie won't keep its shape but if you use too much you'll end up with a thick tasteless cookie.

Can I use whole eggs instead of egg yolks in cookies?

When you use whole eggs in a recipe, you get some of the best properties of both the yolk and the white. While whole eggs aren't quite as good as straight yolks at creating an emulsion, they are still excellent binding agents, especially in cakes, cookies, and other baked goods.

What happens if you leave eggs out of cookies?

Reach for some applesauce or mash up a banana. Both of these substitutes add moisture to the baked good, like eggs, but they can impart a little flavor to the mix (your cookies will probably taste a little reminiscent of banana bread, which isn't necessarily a bad thing).

What happens if you don't use enough flour in cookies?

As a bonus, I did a little research to find out just what role each ingredient plays in chocolate chip cookies, so you can adjust your recipe however you feel like experimenting. Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy .

What is the best flour to use for cookies?

All-Purpose Flour : The Versatile Choice This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones. If you're looking for a safe bet or are new to cookie baking, all-purpose flour is your go-to option.

Can I use bread flour instead of all-purpose flour for cookies?

Bread Flour In Cookies Bread flour can be substituted for all-purpose in any cookie recipe for which a chewy texture is the goal . And you can substitute all of the all-purpose for bread, or just a portion of it (you do you, in other words).

Are eggs necessary in cookies?

And fat provides tenderness and flavor, per Imperial Sugar. Those components provide the basic flavor and structure of a cookie. But eggs also play a very important role. While some cookies, most particularly sugar cookies and shortbread cookies, are developed to not need eggs, most drop cookies do.

Can you skip egg in cookies?

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads . This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.

What is the secret to chewy cookies?

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness . Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

What happens if you add too much egg to a cookie recipe?

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery . The explanation for this lies in the fact that eggs are made up of protein.

Vaniljkakor (Swedish Vanilla Cookies) Recipe

Community Pick

Submitted by Wildflour

"This is one of my favorite cookies. It's from my Swedish Grandma. They are very simple, but I think that's what I like about them. Very tender and rich."

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photo by Leahs Kitchen

Ready In:: 45mins
Ingredients:: 7
Yields:: 2 1/2 dozen

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ingredients

1 cup unsalted butter, softened
²⁄₃ cup powdered sugar
1 large egg yolk
1 tablespoon good vanilla
2 ¹⁄₄ cups sifted flour
¹⁄₃ cup raspberry jam (or assorted jams and jellies)
powdered sugar

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directions

Cream butter and sugar well.
Gradually add sugar, and cream until light and fluffy.
Beat in egg yolk, vanilla and flour, blend thoroughly.
Roll into walnut-sized balls and place on greased cookie sheet.
Make a nice indentation in top of each cookie, I use the end (the handle end)of a wooden spoon for this.
Put a little bit of jelly or jam into each indentation.
Bake in 350º oven for at least 15 minutes or til pale golden yellow.
Cool, then sift powdered sugar over them.
*Tips for measuring four!
When recipes say "flour, sifted", it means to measure the flour into a sifter, then sift into the rest of the ingredients.
When a recipe says "sifted flour", that means that you sift flour into a separate bowl first, then measure it, then add to the rest of the ingredients. In this recipe, if you don't sift the flour first, you will be adding too much, and your dough will be a little dry and hard to work with.
Also, lightly spoon your flour into your measuring cup, don't scoop it from the bag or your bowl. Scooping it compacts the flour and you will be adding too much whether it has been sifted first or not. (Then always level it off with the straight edge of a knife.).
Some recipes are "forgiving", but baking recipes aren't always that forgiving! Correct measuring can be extremely important.
Hope this helps! :).

Questions & Replies

Hi! What sort of flour does this use specifically? Is it plain flour or self raising?

Rosie J.

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Beer, Bacon, Cheese and Thyme Dressing Recipe - This Is How I Cook Oma's Kaiserschmarrn: Austrian Pancake Recipe – German Torn Pancakes Grandma Prudy's Rye Bread Recipe from The Food Charlatan BEST HOMEMADE CARAMELS RECIPE

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Reviews

A wonderful treat! They were so simple to make but look and are delicious! I found it easy to just pipe the raspberry jam into the indentation with a little plastic bag. They would be great to serve for company with different jams in them! I like them also because they weren't very sweet, they took more of the sweetness from the jam itself than the cookie. Thank you Wildflour for posting your Grandma's recipe!

Leahs Kitchen
Yummy yummy, if you love cookies that aren’t packed with sugar you’ll love these!
River Q.
I was looking for a similar recipe to what my Scandinavian grandmother used to use. This is it, although the first two steps of the recipe are redundant. I halved the vanilla measurement and substituted the more potent Mexican Vanilla for regular. Also substituted the traditional raspberry jelly with cherry preserves (personal preference)- but no additional alterations. These were light, buttery, soft, and vanilla-packed with a perfect tartness from the cherry preserves. I'm planning on renovating the recipe for summer by substituting a nice strawberry/ strawberry-rhubarb jelly or orange marmalade with some light chocolate drizzle on top. Definitely a re-discovered family favorite!

Heidi S.
See Also
Brenda Gantt Recipes - Delicious Cooks
These cookies are perfect!My grandma used to make cookies like these too.Nothing feeds a cooks soul like finding recipes from your childhood and making them for your family.I followed the recipe exactly and used Leah's great tip on piping the jam into the cookies.I'm so glad I found this recipe, I will definitely be making lots at christmas.Beautiful cookies!Thanks for posting wildflour:)

delish 2
Perfect, simple, delicious cookies. Daughter works at IKEA, and brought me Lingonberry jam and the highly prized Cloudberry jam! How could I not use the Swedish jams in your vaniljkakor recipe?! I sent 3 dozen with daughter to work. Huge props even from her Swedish bosses.

ranchofiesta

see 33 more reviews

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Tweaks

I used an substitute of margarine for butter and gluten free flour (Orgran) to substitute the flour therefore my comments are based on the changes I have made. I used the same amounts as called for in the recipe. The gluten free must require an extra egg or perhaps more margarine as it was a bit dry and crumbly. The next day they were starting to fall apart and after a couple of days they had to be thrown out. I am going to try with less sugar next time only because I think I'd be able to get away with it with the jam on the top. Great easy recipe. I will definately make them again with the gluten free flour and try a little more marg with them. I'll post again if it turns out good!

besketty
I made these yesterday for a dinner my mom is having they are a wonderful cookie so simple. I think the key to them turning out right is to let your butter completely soften. I left mine on the counter for 3 hours in a bowl and then creamed it by itself. Then I added the powdered sugar and creamed it again. With the flour I measured it (2 1/4 cups), sifted it and then measured to get 2 1/4 cups again. I only used the 2 1/4 cups sifted, after sifting it you will have more than that. I think the other key is using a pure high quality vanilla. I make my own but if I did not I would definitely purchase a pure vanilla of good quality it will make a difference with all your cookies not just this one. A very simple cookie with an outstanding taste and a wonderful texture. My dough was moist and a little sticky but easy to work with, not dry or crumbly as others stated. I used a small cookie scoop to scoop it out and then just rounded it with my hands a little. Light, airy, melt in your mouth texture. To get your jam in the indents easier and cleaner, put the jam in a ziploc bag, snip off a small corner and pipe it into the indents. I will be using these for Christmas cookie trays for years to come, thank you for sharing an easy and wonderful cookie. I originally thought I would use almond extract in place of the vanilla and I'm so glad I did not. Thank you for sharing this wonderful recipe.

Pumpkie

RECIPE SUBMITTED BY

Wildflour

Forked River, 0

197 Followers
350 Recipes
12 Tweaks

Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !

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Vaniljkakor (Swedish Vanilla Cookies) Recipe - Food.com (2024)

ingredients

directions

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Reviews

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RECIPE SUBMITTED BY

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What does flour do in cookies? ›