You can substitute applesauce instead of an egg, but applesauce also has a lot of moisture in it. [2] X Research source You could also try out vegetable oil. [3] X Research source
This recipe will make roughly 34 cookies. Make sure that your butter is at room temperature.
For a thicker, yet still crispy, cookie, preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). [6] X Research source
Fat will help make your cookies crispier. The more butter, the crispier the cookie. [9] X Research source Add ¼ cup of vegetable oil to make your cookies a little thicker. [10] X Research source If you do not have a standing mixer, you can mix these ingredients together by hand. However, it will take much longer.
Be sure to mix slowly. You want to ensure that everything is mixed evenly. You also do not want to make a mess.
If you want more evenly distributed and uniform cookies, use an ice cream scoop. Using parchment paper will make sure that the cookies do not stick. It also helps your baking sheets last longer. If you are not going to cook all of the cookies, pop the remainder off of the parchment paper and place them in a freezer bag. You can store your cookies in the freezer for up to two weeks.
Depending on your oven, heating time may vary.
Let the cookies cool on the sheet for a crispier texture.
This recipe will make about 24 cookies. Make sure that the butter is room temperature.
Remember to mix slowly at first and increase the speed gradually so that you do not create a mess. You can also mix by hand. However, that will take more time.
You can also stir the mixture with a wooden spoon to make sure that no flour pockets remain and that the dough is fully incorporated.
You should be able to put about 8 dough balls on a baking sheet. However, that number may change depending on the size of your sheet.
Let the cookies cool completely on the sheet for a crispier texture. Depending on your oven, cooking time may vary.
This recipe should make about eight dozen cookies. Make sure that the butter is room temperature.
Make sure that the butter is softened but not melted.
Remember to mix slowly at first and speed up as the dough constitutes.
Getting the right thickness when you roll out the dough will help you get a crispier cookie.
If the cookies are too close together, they will melt to each other. Plus the edges might not get crispy.
Cooking time may vary depending on taste and oven.
Once they have cooled, you can also ice the sugar cookies. Waiting until the cookies are cool with ensure that your icing does not melt and run.
