SOFT SUGAR COOKIES + How To Avoid The Most Common Mistakes When Making Them
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- เผยแพร่เมื่อ 5 ก.ย. 2024
- Soft Ginger Sugar Cookies (yield: 2 dz cookies)
12 oz (341g) butter, softened
2 c (400g) sugar
2 eggs
1 tsp vanilla extract
3 c (420g) AP flour
1 tsp baking powder
1 tsp salt
3/4 c (138g) candied ginger, sliced
sugar + ginger powder for rolling
1. Cream the butter and sugar on medium speed until fluffy and lightened in color, about 4-6 minutes.
2. Add the eggs and vanilla and mix until combined.
3. Mix in the dry ingredients, stopping when no dry flour remains.
4. Gently mix in strips of candied ginger so that the strips stay in medium to large size pieces.
5. Mix roughly 1/2c (100g) granulated sugar and ginger powder to your taste and roll the cookies in this mixture before baking.
6. Bake at 350F for 10-12 minutes or until a light golden brown just around the edges.
this channel is by far the most underrated channel i have come across. you deserve a lot more
I just found it, like three minutes ago and already agree!
first short I've seen from him so , let's see!
stand by!
So true I love the fact that he shows several results as well for a good comparison on what can go right or wrong.
Waiting for full length recipe videos myself.
I love that you create a tactile process for us to visually follow (especially for textures, etc). I subscribed, three shorts in 🙂
Tactile process?
@@GreenDayTFB
I edited my snarky reply. I'm way too used to defense mode in these comment threads.
What I meant: He helps us visualize how things should look and feel, by handling it, and doing close-ups at different stages of the process. *Personally*, since I'm a visual and practical learner, I find this helpful.
Is that better?
I’m a visual learner also and these vids are super helpful
@@rheanelken2918 Now I wanna see your snarky response 🤣
@@alphamail8974 😂
I was the gal who was packing my flour in a measuring cup. I started using the leveling method and my cookies come out much better. Even still, I usually end up omitting about 1/6th - 1/8th of the dry ingredients to get a nice soft, greasy cookie 🍪 😅 🙃
For the softest chocolate chip cookies
melt the butter first and 1TB hot water
Use BROWN sugar not white
Cream them good
Add eggs and vanilla
Then add your flour, bkg soda and powder.
Add enough flour so you can roll balls if you like thicker cookies add less flour if you like thinner cookies.
Add your chips - I like milk chocolate for this recipe. But you do you. Or mix and match. Just add lots.
375 degrees for about 8 minutes - always watch and never overcook - if you start to smell the chocolate they are about to burn 🔥
When you read recipes and they call for cups of powder (flour, powdered sugar, etc), you should spoon and level. If you scoop directly with the cup, it’s still not accurate
buy a scale
It’s no wonder so many Americans I’ve spoken to hate baking because of unpredictable results from using cups as a measurement. Always weigh people! 💙💙💙
Don't be absurd. People have been successfully baking without a scale for thousands of years. I saw one of you fools weighing a pinch of salt this week.
Would like to meet all those Americans you're pretending to.have spoken to about their baking disappointments - except we both know they're a fiction, don't we, sweetpea?
Weighing flour is the only “weigh” to go! 😂 But seriously, I have a scale and keep it handy on my counter because I use it frequently throughout the day. Doing it this way not only is more accurate, but it saves lots of dishes!
I love this. I'm not a huge fan of ginger but I throw in a bit of cream cheese and put a tiny bit of sea salt with the sugar coating and its sooo good!
Thank you for sharing the difference between flour measured cookies! Helpful ‼️
Great job breaking down the steps and reasoning! ❤
Your videos are created perfectly. You explain yourself without going overboard with unnecessary info, and they're very informational! You, sir, earned yourself a sub.
My mom always told me brown sugar is almost the only thing that needs packed and unless it says sifted NEVER sift...
All pastry chefs sift.... Because the weigh in grams, and not use a "cup".
Flour or powder sugar always sift. You dont want lumps. And always measure its the most consistant
@@curlyhairdudeify yes n no.. sifting take time. Sifting just takes the clumps out of the dries. You can just add the dries in the wet. Just don't over mix.
thats not a universal rule lmap
These look so good! I love ginger so I’ll have to try this.
Bro thank you for visually showing the process.
I need the full recipe these cookies look amazing 😋😋
Always weigh!! It’s so easy to get quick conversions on the internet!
Great explanation and multiple ways shown for a process, giving everyone their optimal solution!
You’ve got yourself a new subscriber 💕
dude you are genuinely amazing. i’m learning so much from this and it’s just great thank you so MUCH!!
ALWAYS !Cream your butter and sugar together until there is no longer any "grittiness " from the sugar,whether by hand or machine.
Benjamin you are an AMAZING teacher!! 🌟 💗
I've struggled with creaming butter...after watching I'm encouraged! Thanks for sharing.
Love your “Breaking Down” series! We all learn so much from these quick short that I wish I had a file for eh if your videos to pull up on the fly!! That’s again for your valuable knowledge, testing and documentation!!!
I JUST tried this recipe and its delicious!! I was confused if i have to refrigerate the dough before bake and if i should make the shape or not. And i didnt do neither and just did as is on the shorts. 👍👍 thank you!!
would you mind sharing the recipe? these looks delicious
@@mayaconklin5400 the recipe is in the description.
I am SOOOOOO making this! Minus the ginger of course… I’ll do candied lemon peel instead.
I'm ao glad you've suddenly popped up on my feed.
Yum!!! I think sugar cookies are so underrated!!! I didnt even appreciate them until adulthood. My grandma makes these sugar cookies that have almond extract in them and they are SOOO yummy
I appreciate why you are showing each step like this. Excellent!
I subscribed because of the ginger that's gold
I love ginger and never heard of these.
That’s the first time I actually saw the proper texture of the creamed butter and sugar!!
I will continue to comment on how amazingly helpful your videos are for a pastry lover like me!!!! Thanks man!!!
I like the packed one more, crispy edges and softer center
I’ve done candied orange peel - definitely have to try the candied ginger in my sugar cookies!
This dude settles my baking anxiety even though I don’t bake. You earned a sub
Man, I’m on a diet you can’t be tempting me with this! But those look good, thanks for sharing!
Adding the bits of ginger sounds delicious! I’ll have to try it sometime.
More home bakers need to start weighing their ingredients so that more (US) cookbooks start providing weights. It's so much better in almost every way.
This is legit the best channel ever!!!! So unbelievably helpful, so thank you!!!!!! 🥰
Thank you so much! I'm so glad it helps!
Used to hate sugar cookies. My friends mom made some that were rolled super super thin and were 1:1 butter:lard. Cooked till the edges slightly caramelized. Whoa. Such a complex flavor for just being butter, sugar, and vanilla
That looks so delicious omg
PLEASE I NEED THE RECIPE FOR THOSE AHHH
Thank you for the quality of these videos! They're educational and you make it easy to graps, I really apreciate it!
THANK YOU YOU DONT KNOW HOW MUCH I NEEDED THIS
I'm very particular about how I like ginger. But I think these cookies would be pretty good
This is fast becoming my favourite channel
Never heard of these but now I must make them
They look so delicious that I could cry. I want them.
Has all the answering to my baking problems. Thank you so much
I love that whipped sugary butter, I used to just make it to eat on toast and stuff.
Ohhh tis the season for these cookies
Oh my god I was wondering why my sugar cookies didnt turn out right thank you so much
You are perfection, Benjamin. Thank you for helping me up my baking game!
What a distinguished baker, very good would recomene
I recently learned that scooping your flour into measuring cups increases the volume by 20%. Now, I spoon the flour or whatever dry ingredient I'm working with into the cup and then level it off, and my outcomes have become much more consistent.
I love your channel! It’s so informative and im gonna binge watch everything
I saw your pie video like 20 shorts up from here and liked but didn’t sub. Now I’m subbing. You rock!
Bruh I thought that ginger was uncooked pasta and my heart stopped for a moment 🤣
love soft cookies like this and snickerdoodles
I'm telling everyone I know about your channel your helping me be a better chef 🤌🙏
Thank you so much for the support!
I've had candied ginger frosting on pumpkin spiced cupcakes before and it was delightful! However, if a punch of ginger is too much for you, I'd suggest dicing up the pieces.
Demystified for me about how to make a soft cookie. Finally, thank you! 🤦
Those look amazing! 🤤 I’ve never tried ginger sugar cookies
Can you share this recipe please? These look amazing! You did such a wonderful job delving into this topic😁👍🏻👏🏼👏🏼👏🏼
Your content is incredible, there's just nothing better in this category 👏👏👏
Great tips!!!!!! I think my cookies used to be so good and now they’re like the first one- I think it’s because I changed my technique because all the tutorials were saying to soft your flour. I will try this way!!😊
This is my favorite one so far, thank you
I just discovered you and I invite you to come live in my kitchen lol
Can u explain effects of various egg substitutes in baking?
Thank You Hon.
Just found you yesterday, and YES!
This is like a whole other world of baking I didn’t even know existed
Your recipe are all so amazing!
I would never stop eating those.
I would love to see your take on gluten free sugar cookies
The fact that baking has like 6 ingredients but you can make SO much from different methods
Thank you so much for this 💗
I would love this recipe!
Thank you.
i think it’s more accurate to spoon and level your flour instead of scooping with the cup(closer accuracy to weighing
Great info in your shorts. I have subscribed.
And this is exactly which using weight measuments are better
Honestly I know the heavy and denser one will come out worse for soft cookies, but god did I want to eat that raw cookie dough so badly, it looked so good
I loving this channel ❤️
That looks/sounds DELICIOUS!
A thousand Thank Yous!!
This channel is excellent. 👍🔥😋
Intriguing presentation.
Looks so good
looks so good! soft and gingery, I love it! 😍😍😍♥️♥️♥️
Oh my gods I need to make that asap!!
Another tip is the powdered ginger rather than fresh unless you like it more frangrant and spicy
Using a digital scale is the best thing to help with baking
Great instructions!
Could you please show us how to make caramel chews!
Is there a preferred sugar type? Granulated white? Caster? Demarera? Muscovado? Soft brown?
I'd love to know how each type changed the flavour. I might try it with some soft brown. I think the slight molasses flavour will work really nicely with the ginger
Sifted for me! 😊
Nice BUT to measure a cup of flour right you SCOOP it into the cup with a spoon (lighten it a bit before by gently stirring the flour) then level the top with a knife!
OMG! Ginger sugar cookies!!!!!
Those cookies look yummy 😋🤤
We love your videos
Simple and tasty! Yum!
highly recommend using a scale. whenever i don’t use one i end up with incorrect measurements, especially with flour.