Hi! My name is Lorelei. Every time i make a recipe i've found my daughter says the cookie tastes like flour. I don't want to give up my experimenting, yet she always tells me to buy the already made . . . for they taste like sugar cookies . . .
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Hi Lorelei. This question is answered by many members in the Forum Topics. Use the search button on the home page (on the right hand side) and search for cookie recipe. You will find many suggestions, including mine! Sherrie
all i see is everyone looking for the "right" recipe.. no one mentions the taste.
Julia Usher récipes Works great and taste delicious. I have all her books. Maybe a better vanilla extract. Check all suggestions it could help, paid attention. Overworked dought can change consistency and flavor. I have also taste The End of the chocolate cookie récipes, and Glorious Treats's chocolate récipe too and the taste is delicious. Ingredients are very important, one day I made a batch of dough with a Brand of butter and other with other Brand (same récipe) and the flavor was very different.
Lorelei, Here's the link to which Sherrie referred: http://cookieconnection.juliau.../sugar-cookie-recipe
I think most people here are referring both to flavor and how well the dough holds its shape when they cite their favorite recipes. Anyway, the best way to know what you like is to check out some others' faves listed in that link.
Generally, recipes with a relatively high ratio of flour to other ingredients may taste more pasty/flour-y, but they will hold their shape better. So, you may want to adjust these recipes until you achieve the right balance of flavor and handling for you.
Mily, thanks for the kind words about my recipe!
I just want to say thank you all for caring. Its not easy starting out, and always getting negative critiques. but im not going to give up
You may want to experiment with how you are measuring flour; scoop, spoon, weight machine. I like to use grams. Also, for the scooping or spooning flour into measuring cup, don't compact it. Just shake the measuring cup, top it off, then level it. And, don't use a lot of flour when rolling the dough. Put a little on the counter and wipe some on your rolling pin. If you get too much on it, then just brush it off. Hopefully this helps. And I hope your family doesn't have sensitivities... May need Gluten free - ?
You may want to experiment with how you are measuring flour; scoop, spoon, weight machine. I like to use grams. Also, for the scooping or spooning flour into measuring cup, don't compact it. Just shake the measuring cup, top it off, then level it. And, don't use a lot of flour when rolling the dough. Put a little on the counter and wipe some on your rolling pin. If you get too much on it, then just brush it off. Hopefully this helps. And I hope your family doesn't have sensitivities... May need Gluten free - ?
Flour can be funny regarding where you live: humidity, temp of house/kitchen. You can sift the flour first, then measure it. A good tool is a weight scale. Sifting brings different weight results, too. Play around with using different measure techniques and see the results. Before baking, taste your dough. Or, use less flour when combining ingredients, then depending on texture of the dough, add a little flour at a time to get your desired dough consistency.
Agree with Dona. The best way to get a consistent amount of flour in your recipe is to weigh it (and all the other ingredients as well). Different types of flour and ways of measuring will all impact the weight of flour in a cup, so volumetric (cup) measures are always a lot more variable. Unfortunately, here in the US, people are more used to volume measures so I was required to write my books with them - but I also include specific measuring instructions along with my recipes. All use unsifted (usually all-purpose) flour and the scoop-and-scrape measuring method.
Agree with Dona. The best way to get a consistent amount of flour in your recipe is to weigh it (and all the other ingredients as well). Different types of flour and ways of measuring will all impact the weight of flour in a cup, so volumetric (cup) measures are always a lot more variable. Unfortunately, here in the US, people are more used to volume measures so I was required to write my books with them - but I also include specific measuring instructions along with my recipes. All use unsifted (usually all-purpose) flour and the scoop-and-scrape measuring method.
Thanks, Julia. I couldn't think of the correct words - volue, metric. lol And, I hoped that I didn't add to her dilemma. Hopefully she follows this and it helps her.
Lorelei, It might help us to know what your daughter's favorite brands of store bought cookies are and how old she is. If it's a national brand of cookies that we are all familiar with, we might have a better shot at helping you replicate the taste & texture. Most store bought cookies are smaller, thinner,crispier and crunchier than most of us bake. In fact, we may even be able to help you with a recipe you've already used. If she is not used to eating cookies with icing on top, you can use imprint cutters, stamps, etc to impress her without icing them. Rolling the dough at 1/8", using smaller cutters, baking at temperatures just a bit lower for a bit longer, getting the baked cookies off the sheet and onto a cooling grid as soon as practical and letting them cool completely will give you a cookie that is more like store bought in texture.
There's no shame in loving store bought cookies! There are tons of recipes for homemade oreos and girl scout cookies out there. If your daughter is 5-8, her tastes will change as she grows and she will appreciate your efforts more!
