Vanilla 2.0 -- A Sugar Cookie Recipe (2024)

FAQs

How to make Betty Crocker sugar cookie mix better? ›

Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie. Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.

History. Sugar cookies have a plain flavor and have been made for centuries. The popularity and availability of sugar cookies rose when sugar became widely available. The sugar cookie is believed to have originated in the mid-1700s in Nazareth, Pennsylvania.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Almond Extract: For a twist on the traditional sugar cookie flavor, try adding a small amount of almond extract. Start with 1/2 teaspoon and adjust according to your preference. Citrus Zest: Incorporate the zest of citrus fruits like lemon, orange, or lime into the dough. The zest adds a bright and refreshing flavor.

Add different flavors.

Dig around in your pantry or explore the baking aisle and pick out different flavor add-ins that can change up your cookie mix. You could use peppermint, lemon, or almond extract instead of vanilla, dump in plenty of rainbow sprinkles, or even mix in chopped nuts or dried fruit!

This adorable gender-neutral name has Latin, English, Dutch, and modern roots, all revolving around cooking and baking. The traditional Latin and English meaning of Cookie is "cook," perfect if you want to raise a little future chef.

Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico”.

Let's have a hearty hip-hip-hooray for the German Protestants, who settled in Nazareth, Pennsylvania, and invented the early sugar cookie. Their crumbly cookie made with butter and shaped into round or keystone shapes were a sweet hit from their formation in the late 1700s.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

Should you cool sugar cookie dough before baking? ›

→ Follow this tip: Chill sugar cookie dough in the refrigerator for at least 30 minutes, or in the freezer for 15 minutes. The dough will be so much easier to work with! It will roll out nicely, and if you're making cut-outs, chilled dough will help you get clean, sharp edges.

Generally that floury taste can be attributed to several things. Too much flour, bad recipe, improper mixing or underbaking, but the most common culprit is too much flour. Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today.

The most obvious culprit: not enough liquid to keep the dough together. Double check all liquid ingredients.

You also might want to make sure your oven temp is accurate. Be gentle. If you handle the dough too much when making cutout sugar cookies, they'll get tough.

With Betty Crocker's new Batchables Chocolate Chip Cookie Mix, that's exactly what you can do. Whether you're craving 4 or 24 cookies, simply measure the mix, add milk or water and bake! The resealable package means you can save the rest of the mix for another day.

You can use olive, canola or vegetable oil. Depending on the type of oil, it can add complex flavor to your baked goods. You can replace about 3/4 of the butter in a recipe with olive, canola or vegetable oil. So, if the recipe calls for 1 cup of butter, use ¾ cup oil.