For these cookies I used the medium size. Cookie dough scoop: I always get a ton of questions about what scoop I use, so I wanted to link the ones I used for this recipe! I like this set because it comes in 3 different sizes.These cookies will spread a bit when they bake but by chilling the dough for 30 minutes prior to baking, it will keep them from spreading too much! Also as the dough chills the flavor will enhance. Chilling the dough: Chilling the dough will help with two things: cookie spreading and flavor.Corn starch: Do not skip the corn starch in this recipe! Corn starch gives the cookies that chewy texture (along with baking for the correct time) and makes them soft on the inside.They’re still delicious, but I’m a sucker for a chewy cookie 🙂
COOKIE CRISP SPRINKLES FREE
If you prefer a dryer cookie, feel free to bake for 11 minutes. Letting them cool on the hot pan will keep cooking them but at a lower temperature, not drying out the cookie entirely. I bake my cookies for 9 minutes on the dot and then remove from the oven and let cool on the cookie sheet. Underbaking the cookies: This is essential to getting the texture right.If you would like to make a recipe using nonpareils, try these Christmas Kiss Cookies! They’re small and add a great crunch but the color will bleed if you mix them into any sort of batter. I love how pretty these are, and they will hold their shape and color as well! For these cookies do not use nonpareils. Another sprinkle that could be used are confetti quins. They hold their shape and provide little bursts of color and flavor in every bite. For this recipe I wanted to use classic jimmies. Sprinkles: I feel like I needed to dedicate a section here to sprinkles because there are so many different varieties and not all of them will work in this cookie.
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