Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup powdered milk
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the egg and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, powdered milk, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes or until the edges are lightly golden brown.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Total time: 30 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 18-20 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 110
Fat: 6g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 50mg
Carbohydrates: 13g
Sugar: 7g
Protein: 2g
Substitutions for ingredients:
- Powdered milk can be substituted with regular milk or almond milk.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
Variations:
- Add chocolate chips, nuts, or dried fruit to the cookie dough.
- Roll the cookie dough in cinnamon sugar before baking for a snickerdoodle twist.
- Drizzle melted chocolate over the cooled cookies for a decadent touch.
Tips and tricks:
- Make sure the butter is softened to room temperature for easier mixing.
- Don't overmix the dough, as this can result in tough cookies.
- For a softer cookie, slightly underbake them and let them cool on the baking sheet for a few extra minutes.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a preheated oven at 350°F (180°C) for 5 minutes or until warmed through.
Presentation ideas:
Arrange the cookies on a platter or serving dish and dust with powdered sugar for a simple yet elegant presentation.
Garnishes:
Sprinkle the cookies with chopped nuts, coconut flakes, or colorful sprinkles for a festive touch.
Pairings:
Serve the cookies with a glass of cold milk or a hot cup of tea or coffee.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough to moisten it.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the recipe.
Food history:
Powdered milk cookies are a classic recipe that originated during World War II when fresh milk was scarce. Powdered milk was used as a substitute and resulted in a delicious and easy-to-make cookie.
Flavor profiles:
These cookies have a buttery and slightly sweet flavor with a hint of vanilla.
Serving suggestions:
Serve these cookies as a snack or dessert for any occasion, from a casual family gathering to a formal dinner party.
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