Reply to "Cornstarch in Sugar Cookies?"

Lucy (Honeycat Cookies) posted:

I think it depends on what your aim is. I like crunchy cookies with a golden/brown bake because I like the texture and flavour they get when cooked like that. So I use a low oven and bake up to 20 minutes if necessary. Others like pale, even, soft cookies so cook much shorter times and aim for no browning at all. 

I couldn't agree more. Baking time is really a matter of personal preference. I'm not a huge fan of pale, soft sugar cookies -- they are often pasty and lacking in flavor to me. (So much flavor comes with even a little browning.) But many people love pale cookies! I think the most important thing is to understand which variables control what types of outcomes, and then to experiment with those variables until you get something you really love.

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