Alton Brown Sugar Cookie Dough

Listing Results Alton Brown Sugar Cookie Dough

Nutritional277 Calories14 gTotal Fat46 mgCholesterol36 gCarbohydrate68 mgSodium3 gProtein

WebPlace the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Start the mixer on low, then gradually increase the …

Rating: 4.2/5(225)
Category: SweetsServings: 24-36Total Time: 2 hrs1. Sift together the flour, baking powder, and salt in a medium bowl. Set aside.
2. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Start the mixer on low, then gradually increase the speed to medium and continue to beat, scraping down the sides of the bowl as necessary until light and fluffy, 3 to 5 minutes, depending on the temperature of the butter. Add the egg, followed by the milk, and continue to beat on medium speed until smooth, about 30 seconds. Reduce the mixer speed to low, then gradually add the flour mixture, and beat until mixture comes together, about 30 seconds. Divide the dough in half, wrap each piece in plastic wrap, and refrigerate for 1 hour.
3. Heat the oven to 375°F with the oven racks in the upper middle and lower middle positions. Line two half sheet pans with parchment paper.
4. Use a small strainer or sifter to sprinkle your rolling surface with confectioners’ sugar. Remove 1 wrapped pack of dough from refrigerator, place on the sugar-dusted counter, and dust with a little additional sugar. Working quickly (so the butter doesn’t have time to melt), roll out dough to 1/4-inch thick, using pastry rulers if you so desire.

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Web420 grams (3 cups) all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon kosher salt 2 sticks (227 grams) unsalted butter, at …

Rating: 5/5(12)
Total Time: 2 hrsCategory: DessertCalories: 298 per serving1. Sift the flour, baking powder, and salt together into a medium bowl and set aside.
2. Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Start the mixer on low, then gradually increase the speed to medium and continue to beat, scraping down the sides of the bowl as needed, until light and fluffy, 3 to 5 minutes, depending on the temperature of the butter.
3. Slow the mixer to low and add the egg, followed by the milk, then return to medium speed and beat until smooth, about 30 seconds. Then, slow the mixer yet again, gradually add the flour, and mix until dough comes together, about 30 more seconds.
4. Remove the dough from the bowl and split into two equal portions. Form these into balls, wrap each piece in plastic wrap, and refrigerate for 1 hour.

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WebRefrigerate 3-4 hours. Spray a baking sheet with coconut oil. Place dough on a cutting board. Using a serrated knife, cut the dough

Rating: 4.8/5(12)
Category: Dessert, SnackCuisine: American, Low-CarbTotal Time: 3 hrs 20 mins1. Place almond flour, stevia/erythritol blend, baking soda, and sea salt in a food processor. Pulse a few times to blend.
2. Add vanilla and almond extracts and butter to the mixture. Pulse several times until the mixture sticks together and forms a dough.
3. Turn dough out onto a piece of parchment. Shape dough into a log shape, about 8 inches long by about 2 inches in diameter. Place dough in an air-tight container or wrap in plastic wrap. Refrigerate 3-4 hours.
4. Turn dough out onto a piece of parchment. Shape dough into a disk shape about 8 inches in diameter. Wrap dough in plastic wrap and refrigerate for 3-4 hours.
Rating: 4.8/5(26)
Total Time: 5 minsCategory: DessertCalories: 220 per serving5. Mix together the cream cheese, butter, sweetener and vanilla in a medium bowl with a mixer.
6. Fold in the chocolate chips with a rubber spatula
7. Transfer to an airtight container and keep refrigerated.

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WebCover the ball of dough completely and flatten, then refrigerate for 40 minutes. Preheat the oven to 180C/350F. Line a large sheet of parchment paper onto a kitchen surface. Transfer the dough

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WebYield 24 cookie balls Prep Time 10 minutes Total Time 10 minutes Ingredients 8 tablespoons butter, room temperature ¼ cup powdered sweetener 1 tablespoon molasses 1 teaspoon vanilla extract 2 …

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Web1/4 cup low carb chocolate chips Instructions In a large bowl cream together butter, powdered erythritol, stevia, vanilla extract, salt and heavy cream. Blend in coconut flour and beat together until well …

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WebPreheat oven to 350 degrees F and cover 2 large cookie sheets with parchment paper. Step 2. In a large bowl, beat together almond butter, eggs and vanilla …

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WebAdd flour. Gradually beat in the coconut flour until the keto sugar cookie dough forms. Add xanthan gum. Sprinkle (don’t dump) the xanthan gum over the cookie dough and beat. Let the cookie dough sit …

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WebCream the sugar and butter together in a stand mixer fitted with the paddle attachment on medium-low speed, scraping down the sides of the bowl as needed, until light and fluffy, …

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WebPut mixer on low speed, then gradually add flour mixture, and beat until dough pulls away from the side of the bowl. Place dough on a sheet of parchment paper and work into a ball. Divide the dough in half, …

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WebSee the recipe card for full information on ingredients and quantities. Step 1: Mix your dry ingredients - almond flour or ground almonds, coconut flour, powdered sweetener, baking powder and …

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WebAlton Brown’s sugar cookies produce a perfect cookie for the holidays that can hold up to decorating, icing, and enjoying all holiday long. Ingredients Scale 3 cups All-Purpose …

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WebIngredients 1 cup peanut butter 1 egg 1/2 cup keto granulated sweetener (such as monk fruit) Directions 1 Preheat oven to 350 degrees F. 2 Combine all three ingredients in a mixing bowl. 3 Roll out …

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