This will be my first upcoming holiday season creating cookies from scratch. Currently searching for the best flour to use in both sugar cookies and chocolate chip. I've come across a few suggestions in my search, one being to replace AP flour with cake or pastry flour. Anyone make their cookies this way? Does it make for a better cookie?
Secondly, I've read suggestions for substituting vanilla extract with Princess Cake & Cookie emulsion. Is this the right flavor?
Any advice would be greatly appreciated! Thank you!
I like all purpose flour for cookies. I haven't tried cake flour for cookies. It seems to me it would make them more delicate. This is not ideal if you're going to bag your cookies as gifts. I've heard some people really like to use bread flour in their choc chip cookies as it makes a chewier cookie.
Thank you, for your opinion! I will definitely try out bread flour for the chocolate chip. I agree, cake flour seems it would be too light for cookies. I may skip the notion. Thank you, again!
I sometimes will use up a box of cake flour that has been hanging around for short bread type cookies. I had to lookup Princess Cake & Cookie emulsion, I personally never think artificial flavors taste better than the real thing. Are you baking for family or are a professional baker?
I suggest using only half bread flour and half All Purpose. Bread flour does indeed make for soft/chewy cookies. I use half bread flour in my chocolate chips to get this effect. Vanilla works well in chocolate chip, Add a hint of almond or maple if you like.
For sugar cookies, I suggest the No Fail Sugar Cookie recipe on here and use only what it calls for. You can halve the recipe as well. http://www.cakecentral.com/recipe/54485/nfsc-no-fail-sugar-cookies
When trying a recipe, make it as-is, then make subtle changes. I just got done making 3 batches of chocolate chip cookies, making small changes each time. Turns out my final recipe is almost identical to Mimi Fix's recipe in her book. I should've read her cookie chapter before this, would've save me some time!
Princess Emulsion is just a blend of vanilla, almond, and citrus. Emulsion are really strong, so if you try it, use a tiny bit.
Thank you, for your replies! I'm wanting to try the emulsions, as I have read their flavor does not bake out as can happen with other extracts. I will take note on their strength, thank you! I will have to experiment with the flour/recipe, as suggested. Thank you for the NFSC! Needed a good recipe for decorated cookies.
i use all purpose too --
but as an aside -- i just got back from wal mart -- omg there are so many different types of chips for baking -- butterfinger chips -- like chocolate chips i mean -- mint, gosh i can't remember them all -- they have caramel filled choco chips by tollhouse i think -- they have some kind of cranberry chips -- oh there was a salted caramel chip -- then i think it's nestle but not sure they have caramel buds like where you use already made caramel but you don't have to unwrap them you just melt them -- they are seriously addictingly dangerously really really good -- if they're the same ones i've gotten in years past --
i got out of there without buying any but it wasn't easy -- i did have a bag of the chocolate covered caramel filled in my cart but managed to get it out of there before it became permanent on my thighs --
but i was looking for pecan pie flavored m&m's 'sposed to be out pretty soon -- the minutiae river runs deep and wide --
i don't have my glasses on so forgive my typos pls
K8, I will take that as a warning and prepare myself for the chocolate aisle next shopping trip!
very dangerous place
I love the almond emulsion in my chocolate cakes and I use the lemon emulsion in one of my cut-out sugar cookie recipes. I have tasted cookies with the Princess and they are okay; it is all personal preference. The emulsions are great because they don't bake out and the flavor is nice.
Good to hear! I just picked up some almond emulsion. Still debating on other flavors. I'll have to do some experimenting soon!