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Butter Cookies


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.




COOKIE TIPS:

1. We suggest using our new sweetener blend, S'WEEET! for our cookie recipes. 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. See below for *Sweetener Substitutions.


INGREDIENTS

2 C MULTI-USE BAKERY MIX (250g)

3/4 C S'WEEET! Sweetener Blend (105g) *see below for substitutions

1/2 C Ghee (120g) (Ghee gives a really nice buttery flavor!)

2 Egg Yolks (40g)

1 T Milk or Water (15g) Add 1-2 t more, if needed to make a soft dough

2 t Vanilla Extract (optional)


DIRECTIONS

1. Pre-heat your oven to 325°F.

2. In a medium size bowl, combine the Sweetener and Bakery Mix.

3. In another bowl combine the ghee, egg yolks, milk or water and extracts.

4. Add the dry ingredients to the butter mixture and mix until well combined.

5. Portion onto a greased or lined sheet pan and roll into balls and press each flat with a decorated cookie press. You can also pipe out shapes while dough is soft (not refrigerated) but it is a stiff dough, so use a heavy-duty or double piping bag.

6. To keep them from spreading too much, rest the pan of cookies in the fridge before baking.

7. Bake about 8-12 minutes just until the edges are beginning to brown.

8. For a crunchy cookie, let them rest in the oven for a bit with the door open.



*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 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 real Sugar use 1/2 C (the weight is about the same as 3/4 C of S'WEEET! 105g) and increase the Bakery Mix by 1 T.



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