Spice Butter Cookie Dough
By America's Test KitchenPublished on August 22, 2007
Yield
Yields approximately 6 dozen single-layer cookies
Ingredients
2 ½ cups unbleached all-purpose flour ¼ cup cornstarch 1 ½ teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon allspice ¼ teaspoon ginger ⅛ teaspoon mace Pinch ground nutmeg Pinch table salt 2 egg yolks 2 tablespoons light cream 1 ½ teaspoons vanilla extract 1 cup brown sugar 12 tablespoons unsalted butter, softened2 tablespoons molasses 4 tablespoons vegetable shortening
Instructions
- Mix flour, cornstarch, baking powder, baking soda, spices, and salt in a medium bowl. Mix yolks, cream, and vanilla together in a measuring cup.
- Cream sugar with butter, molasses, and shortening until lightened and pasty. Beat yolk mixture into creamed butter until just combined.
- Add dry ingredients and beat until mixture begins to clump together (about 18 to 20 seconds on lowest speed of electric mixer).
- Turn dough out onto a lightly floured board and knead gently to shape into a soft dough. (Can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months.) Proceed with rolling, shaping, and baking instructions under selected cookie. Suggested shapes: Gingerbread men; classic cut-outs; Linzer cookies filled with lemon curd.
Yield
Yields approximately 6 dozen single-layer cookiesIngredients
2 ½ cups unbleached all-purpose flour
¼ cup cornstarch
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon allspice
¼ teaspoon ginger
⅛ teaspoon mace
Pinch ground nutmeg
Pinch table salt
2 egg yolks
2 tablespoons light cream
1 ½ teaspoons vanilla extract
1 cup brown sugar
12 tablespoons unsalted butter, softened
2 tablespoons molasses
4 tablespoons vegetable shortening
Test Kitchen Techniques
Ingredients
2 ½ cups unbleached all-purpose flour
¼ cup cornstarch
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon allspice
¼ teaspoon ginger
⅛ teaspoon mace
Pinch ground nutmeg
Pinch table salt
2 egg yolks
2 tablespoons light cream
1 ½ teaspoons vanilla extract
1 cup brown sugar
12 tablespoons unsalted butter, softened
2 tablespoons molasses
4 tablespoons vegetable shortening
Test Kitchen Techniques
Ingredients
2 ½ cups unbleached all-purpose flour
¼ cup cornstarch
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon allspice
¼ teaspoon ginger
⅛ teaspoon mace
Pinch ground nutmeg
Pinch table salt
2 egg yolks
2 tablespoons light cream
1 ½ teaspoons vanilla extract
1 cup brown sugar
12 tablespoons unsalted butter, softened
2 tablespoons molasses
4 tablespoons vegetable shortening
Test Kitchen Techniques
Why This Recipe Works
We wanted a holiday cookie dough recipe that could be shaped into a variety of rich and tender cookies. When we added some cornstarch, which tenderized the dough, we had our perfect butter cookie recipe.
Instructions
- Mix flour, cornstarch, baking powder, baking soda, spices, and salt in a medium bowl. Mix yolks, cream, and vanilla together in a measuring cup.
- Cream sugar with butter, molasses, and shortening until lightened and pasty. Beat yolk mixture into creamed butter until just combined.
- Add dry ingredients and beat until mixture begins to clump together (about 18 to 20 seconds on lowest speed of electric mixer).
- Turn dough out onto a lightly floured board and knead gently to shape into a soft dough. (Can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months.) Proceed with rolling, shaping, and baking instructions under selected cookie. Suggested shapes: Gingerbread men; classic cut-outs; Linzer cookies filled with lemon curd.
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