All are made with sugar or sugar substitute , plus fat butter, margarine, oil and flour, and there are distinct differences. The easiest way to tell them apart is to bite into them, of course. For example, although chewy chocolate chip cookies are typically butter cookies, the harder, crunchy variety may be sugar cookies.
But there are also chocolate chip shortbread cookies! With a bit of focus, you can learn to tell the difference upon sight. Note that many published recipes get the names wrong, calling butter cookies sugar cookies, and vice versa. Here are the eight basic types of cookies :. Bar, drop, molded, no-bake, pressed, refrigerated, rolled, sandwich and fried. Take a bite! Adding too much salt can result in an awful taste. Butter is an emulsifier and it makes cookies tender.
It also adds in the crispy-around-the-edges element. Adding too much butter can cause the cookies to be flat and greasy. Although the origin of this beloved cookie is up for debate, there's no doubt it's a favorite during the holidays.
Chocolate Chip Cookies. Oatmeal Raisin Cookies. Shortbread Cookies. Peanut Butter Cookies. Whoopie Pies. Sugar Cookies. Walkers Scottish cookies often have more ingredients than shortbread , including those that aid in leavening such as baking powder and baking soda.
Unlike Walkers shortbread cookies where the main ingredient is butter, Scottish cookies may contain vegetable shortening or a blend of butter and vegetable shortening. Some are buttery and tender, and some are fairly crisp. Although, once they are iced, they tend not to be crisp, but are still delicious. If they are too hard, it could be too much flour or over baking.
A snickerdoodle is a type of cookie made with butter or oil, sugar , and flour, and rolled in cinnamon sugar. Snickerdoodles are often referred to as " sugar cookies ". However, traditional sugar cookies are often rolled in white sugar whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon. Directions Preheat oven to degrees F degrees C. In a small bowl, stir together flour, baking soda, and baking powder. In a large bowl, cream together the butter and sugar until smooth.
Beat in egg and vanilla. Bake 8 to 10 minutes in the preheated oven, or until golden. You can store shortbread easily in an airtight container at room temperature for about a week, or in the freezer for three to four weeks. While overcooked sugar cookies are certainly still palatable, they'll be hard and crunchy, instead of soft and chewy. They should also look slightly crackled across the center.
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