GUEST POST RECIPE courtesy of Kristen Cain @soulstars27
NOTE: It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.
1 cup of Bakery Mix equals approx. 125g.
COOKIE TIPS:
1. We suggest using our new sweetener blend, S'WEEET! for our cookie recipes because we think it makes the best cookies!
2. If cookies are baked right after mixing they will spread more. If cookies rest they will spread and flatten less. If the cookies are refrigerated and baked cold they will be taller and not spread as much. Most bakers have a preference for each type of cookie/recipe.
3. We suggest baking off one cookie before baking the entire batch. This way, if you use substitutions (ie different sweeteners) or you don't weigh your ingredients, you can adjust the dough with a tablespoon more mix if the cookie is too flat, or add a little more soft butter or 1-2 tsp of liquid if the cookie doesn't spread enough.
INGREDIENTS
1 1/4 C MULTI-USE BAKERY MIX (156g)
3/4 C S'WEEET! Sweetener Blend (105g) *see below for sweetener substitutions
1 Stick Melted Butter (112g)
1/2-1 t each Vanilla and Almond Extract
Optional ingredients: 1 t Cinnamon, 1/3 t Nutmeg and about 15 drops Cinnamon Roll Flavoring.
DIRECTIONS
1. Pre-heat your oven to 300°F and grease or line a cookie sheet pan.
2. In a medium-size bowl, combine the sweetener with our Bakery Mix.
3. In another bowl combine butter and extracts and mix until combined.
4. Combine the wet and dry ingredients together and let the dough until firm enough to handle.
5, Add tiny dollops, about 1/3 teaspoon to the sheet pan (or use a piping bag) Cookies will melt and flatten while baking.
6. Bake about 8-10 minutes, until browning and firm. The cookies should become crisp once cooled, if they remain soft, bake them a little longer so they crisp.
SWEETENERS VARY tremendously and will affect the final outcome of ALL baked goods.
We suggest using our new sweetener blend, S'weeet!, real sugar or a substitute such as Swerve (IMO+ Erythritol) Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to an add additional 1-4 T Bakery Mix. Allulose and kabocha-based sweeteners (such as Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.
*SWEETENER SUBSTITUTIONS: To substitute S'weeet! for Allulose, Erythritol or Bocha Sweet increase the Multi-Use Bakery Mix to 1 3/4 C (218g) and press the cookie dough balls down with your palm before baking. Cool completely before moving. To substitute S'weeet! for real Sugar use 1/2 C (the weight is about the same as 3/4 C of S'weeet! 105g) and increase the Bakery Mix by 1-2 T.
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