King Arthur Flour Recipes Cookies

Flourless Fudge Cookies Recipe King Arthur Baking

WEBFlourless Fudge Cookies. Drop the syrupy batter onto the prepared baking sheets in 3" circles (for large cookies), or 1 3/4" to 2" circles (for smaller …

Rating: 4.2/5(346)
1. Lightly grease two baking sheets. Or line with parchment, and grease the parchment. Yes, grease the parchment; these cookies are sticky, and need to be baked on a greased surface., Whisk together the egg whites and vanilla. In a separate bowl, whisk together the dry ingredients, except for the chips/nuts/fruit., Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth. The batter should be and the consistency of a thick syrup. If it's not, add more egg white until it drips from a spatula in a thick ribbon., Add the chips and/or nuts, if you're using them., Drop the syrupy batter onto the prepared baking sheets in 3" circles (for large cookies), or 1 3/4" to 2" circles (for smaller cookies); a tablespoon cookie scoop or teaspoon cookie scoop, respectively, work well here. Let the cookies rest on the baking sheets for 30 minutes, while you preheat your oven to 350°F., Bake the cookies for 7 minutes (for smaller cookies), 8 to 9 minut
2. Remove the cookies from the oven, and allow them to cool right on the pan. When they're nearly cool, carefully loosen them from the pan with a spatula.
3. Storage information: Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.

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GlutenFree Chocolate Chip Cookies Recipe King …

WEBGluten-free chocolate chip cookies. By PJ Hamel. Cover the bowl and refrigerate for 1 hour, or for up to 2 days. Preheat the oven to 350°F. …

Rating: 4.6/5(172)
1. Beat the butter, sugars, vanilla and salt till fluffy., Beat in the eggs one at a time, being sure to scrape down the sides and bottom of the bowl midway through to make sure everything is well combined., Whisk together the flour or flour blend, xanthan gum, baking powder, and baking soda., Beat the dry ingredients into the butter mixture, then blend in the chocolate chips and nuts.
2. Again, scrape the bottom and sides of the bowl to be sure everything is well blended., Cover the bowl and refrigerate for 1 hour, or for up to 2 days., Preheat the oven to 350°F.
3. Lightly grease a couple of baking sheets, or line with parchment., Scoop tablespoon-sized balls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here.
4. Leave space between the cookies so they can spread., Bake the cookies for 9 to 11 minutes, until golden brown.

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Sugar Cookies Recipe King Arthur Baking

WEBPlace the 3/4 cup (149g) sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the …

1. Preheat the oven to 375°F. Lightly grease two baking sheets or line with parchment., In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Set aside. , In a large bowl, cream together the butter, sugar, and cream cheese (if you're using it) until light and fluffy., Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl., Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened., Place the 3/4 cup (149g) sugar in a large plastic bag, or in a shallow pan.
3. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar., Place on the prepared baking sheets, leaving 2" between them.
4. Using a flat-bottomed glass, flatten the cookies to about 1/4" thick., Bake for 10 to 12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier.

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