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From there, I continued to follow my cookie recipe by creaming the butter and sugars, then adding vanilla and the "flax egg." In a separate bowl, I whisked flour, baking soda, and salt together ...
Some of these early variations included sour cream or large amounts of milk, in addition or in place of the now-standard ingredients. [4] In 1885, The Boston Globe published a recipe for sugar cookies that omitted liquid dairy ingredients, included baking powder, and had a ratio of one cup of sugar to one half cup of butter. [5]
The process of making the cookie dough is similar to many other cookies; first the fat and sugar are creamed together until pale and fluffy, then an egg is whisked in, and the flour is added last. Some recipes recommend using cream of tartar as the raising agent, rather than baking soda, to give the cookie an extra tangy taste.
The widest category, cookies have very soft doughs. They are often baked directly on a steel oven band. Cookies have high sugar and fat contents, and are cooked longer than other biscuits at relatively low temperatures. Through the presence of humidity during the first stage of cooking, cookies spread as they are baked.