top of page

Big, Soft Bakery-Style Sugar Cookies


bakery style grain free sugar cookies by Grain Free Planet

NOTE:

It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. One

1 cup of Bakery Mix equals approx. 125g.


COOKIE TIPS:

1. We suggest using our new sweetener blend, S'WEEET! for our cookie recipes because we think it makes the best cookies!

2. If cookies are baked right after mixing they will spread more. If cookies rest they will spread and flatten less. If the cookies are refrigerated and baked cold they will be taller and not spread as much. Most bakers have a preference for each type of cookie/recipe.

3. We suggest baking off one cookie before baking the entire batch. This way, if you use substitutions (ie different sweeteners) or you don't weigh your ingredients, you can adjust the dough with a tablespoon more mix if the cookie is too flat, or add a little more soft butter or 1-2 tsp of liquid if the cookie doesn't spread enough.


INGREDIENTS

2 1/2 C MULTI-USE BAKERY MIX (313g)

1 1/4 C S'WEEET! Sweetener Blend (175g) *see below for substitutions

1/2 C Soft or melted Butter (112g)

3 T Sour Cream (45g)

3 T Heavy Cream (45g)

2 Eggs (100g)

1-2 t Almond Extract

1-2 t Vanilla Extract

Makes about 10 Big Cookies


DIRECTIONS

1. Pre-heat your oven to 350°F.

2. In a medium-size bowl, combine the sweetener with our Bakery Mix.

3. In another bowl combine the butter, eggs, sour cream and extracts and whisk until combined.

4. Combine the wet and dry ingredients together and let the dough rest on the counter or in the refrigerator until firm enough to handle.

5, Scoop out portions of dough onto a greased or lined sheet pan (roll into balls if the dough is firm enough to handle). If dough is quite cold, press down slightly on the top. NOTE: The thickness of the cream and sour cream will affect how much the dough spreads. Add an extra T if you want more spread.

6. Bake about 13-15 minutes.


*SWEETENERS VARY tremendously and will affect the final outcome of ALL baked goods.

We suggest using our new sweetener blend, S'WEEET!, real sugar or a substitute such as Swerve (IMO+ Erythritol) Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to an add an additional 1-4 T Bakery Mix. Allulose and kabocha-based sweeteners (such as Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.


*SWEETENER SUBSTITUTIONS: To substitute S'WEEET! for Allulose, Erythritol or Bocha Sweet increase the Multi-Use Bakery Mix to 2 1/2-3 C (313-375g) and press the cookie dough balls down with your palm before baking. Cool completely before moving. To substitute S'WEEET! for real Sugar use 3/4 C (the weight is about the same as 1 C of S'WEEET! 140g) and increase the Bakery Mix by 1-2 T.


To print this recipe look for 'printer' button in the social bar below.

留言

無法載入留言
似乎有技術問題。請重新連線或重新整理頁面。
bottom of page