![]() ![]() ![]() Different thickness will result in different texture For example, cookies like these pumpkin spice latte cookies or gingerbread cookies, can be chilled in the fridge for about 15-30 minutes before cutting, to prevent them from becoming warped from all the moving and lifting up. I do, however, like to chill my cookie dough when I want my cookies to be able to handle some moving around. The wetter and more sugar a dough has, the more the dough will spread when baked. The spreading is usually caused by the ratio of sugar to dough and flour to dough. Many people swear by chilling the dough before baking to keep the dough from spreading, but I don't find chilled doughs to spread less than not chilled cookie doughs. Dust off the excess flour before cutting the cookies.Then, roll it out to desired thickness.Sandwich the dough between parchment can save you some cleaning.After adding flour, mix the dough just until no more dry flour is visible.Extra handling and kneading can result in tough, dry cookies. When reusing the scrap dough, simply compact the scrap cookie dough back into one mass and roll it out as before. Do use up your dough, however, try to keep the dough kneading to a minimal. The excess flour can make the scrap dough drier and stiffer, which can result in dry cookies. After every sprinkle of flour onto the rolled out cookie dough, do brush the excess flour off to prevent incorporating the flour into the dough. If you're mixing with a hand blender or stand mixer, keep it on the lowest speed. Just mix the dough until no more dry flour is visible. As all pastries, overmixing the dough after the flour has been added can result in a tough final product. Tips to keep these pumpkin spice latte cookies soft The parchment paper will also make it easier for the cookie dough to be transferred as well. This will keep everything almost mess free, minus the excess flour from dusting. I personally loveeee to sandwich my cookie dough between 2 sheets of parchment paper then rolling it out with a rolling pin. Top these cookies with a few drizzle of simple icing and sweetened cocoa nibs and you've got some beautiful holiday gifts! Use parchment paper to your advantage and convenience It's pumpkin spice latte (PSL) season! And I thought, "Besides a classic PSL, what other foods can embody that flavor well?" Well, that led to the creation of these pumpkin spice latte cookies! They're created to be soft, tender, with just the right amount of sweetness, and they taste like a well balanced PSL, not the ones that tastes too much of spices and not enough coffee or vice versa! These pumpkin spice latte cookies are PSL in cookie form! They're balanced with the perfect amount of pumpkin spice and coffee flavor, along with the mellow sweetness of soft, tender cookies. ![]()
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