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My sugar cookies went from hockey pucks to bakery soft in 2 weeks, one thing fixed it
I was packing the flour straight from the bag into the cup and my cookies came out like flat rocks for 3 batches in a row, then my neighbor Carol in Dayton told me to spoon it in and level it with a knife. Turns out I was adding almost a full extra 1/4 cup of flour every time and now the same recipe gives me soft cookies that actually spread. Anyone else figure this out the hard way or am I just slow?
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kaigibson18d ago
Spooning and leveling saved my cookies too. Game changer.
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