Make Beautiful Cookies that Actually Taste Good | Techniquely with Lan Lam
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Recipes in this Video
6 recipes
Ingredients
- ●1 cup unsalted butter, softened
- ●3/4 cup granulated sugar
- ●1/2 cup powdered sugar
- ●1 large egg
- ●1 tsp vanilla extract
- ●2 1/4 cups all-purpose flour
- ●1/2 tsp salt
- ●1/2 tsp baking powder
- ●1/2 cup chocolate chips (optional)
Instructions
- 1In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- 2Add the egg and vanilla extract to the mixture, and beat until well combined.
- 3In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.
- 4Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chocolate chips.
- 5Divide the dough in half and shape each half into a log about 2 inches in diameter.
- 6Wrap each log in plastic wrap and refrigerate for at least 2 hours or until firm.
- 7Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 8Remove the logs from the refrigerator and slice them into 1/4-inch thick rounds.
- 9Place the cookie slices on the prepared baking sheet, spacing them about 2 inches apart.
- 10Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- 11Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Equipment
mixing bowlwhiskbaking sheetparchment paperplastic wrapwire rack
Ingredients
- ●2 1/2 cups all-purpose flour
- ●1/2 cup unsweetened cocoa powder
- ●1 tsp baking powder
- ●1/2 tsp salt
- ●1 cup unsalted butter, softened
- ●1 cup granulated sugar
- ●1/2 cup brown sugar, packed
- ●1 large egg
- ●1 tsp vanilla extract
- ●1/2 tsp peppermint extract
- ●1 cup semi-sweet chocolate chips
- ●1/2 cup crushed peppermint candies
Instructions
- 1In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- 2In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 3Beat in the egg, vanilla extract, and peppermint extract until well combined.
- 4Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 5Fold in the chocolate chips and crushed peppermint candies.
- 6Divide the dough in half and shape each half into a log about 2 inches in diameter.
- 7Wrap each log in plastic wrap and refrigerate for at least 2 hours or until firm.
- 8Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 9Remove the logs from the refrigerator and slice them into 1/4 inch thick rounds.
- 10Place the cookie slices on the prepared baking sheet and bake for 10-12 minutes, or until the edges are set.
- 11Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Equipment
mixing bowlwhiskbaking sheetparchment paperplastic wrapwire rack
Ingredients
- ●1 cup unsalted butter, softened
- ●1 cup granulated sugar
- ●1/2 cup brown sugar, packed
- ●2 large eggs
- ●1 tsp vanilla extract
- ●3 cups all-purpose flour
- ●1/2 tsp baking powder
- ●1/4 tsp salt
- ●1 cup pistachios, chopped
- ●1 cup dried apricots, chopped
Instructions
- 1In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 2Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 3In a separate bowl, whisk together the flour, baking powder, and salt.
- 4Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 5Fold in the chopped pistachios and dried apricots until evenly distributed throughout the dough.
- 6Divide the dough in half and shape each half into a log about 2 inches in diameter.
- 7Wrap each log in plastic wrap and refrigerate for at least 2 hours or until firm.
- 8Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 9Remove the logs from the refrigerator and slice them into 1/4 inch thick rounds.
- 10Place the cookie slices on the prepared baking sheet, spacing them about 2 inches apart.
- 11Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Equipment
mixing bowlwhiskbaking sheetparchment paperplastic wrapwire rack
Ingredients
- ●2 1/4 cups all-purpose flour
- ●1/2 tsp baking powder
- ●1/4 tsp salt
- ●1 cup unsalted butter, softened
- ●3/4 cup granulated sugar
- ●1/2 cup brown sugar, packed
- ●1 large egg
- ●1 tsp vanilla extract
- ●1 tsp ground cinnamon
- ●1/2 cup raspberry jam
Instructions
- 1In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 2In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 3Beat in the egg and vanilla extract until well combined.
- 4Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 5Stir in the ground cinnamon until evenly distributed.
- 6Divide the dough in half and shape each half into a log about 2 inches in diameter.
- 7Wrap each log in plastic wrap and refrigerate for at least 2 hours or until firm.
- 8Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 9Remove the dough from the refrigerator and slice into 1/4-inch thick rounds.
- 10Place the cookie rounds on the prepared baking sheet, leaving space between each cookie.
- 11Using a small spoon, make a small indentation in the center of each cookie and fill with raspberry jam.
- 12Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Equipment
mixing bowlwhiskbaking sheetparchment paperplastic wrapwire rack
Ingredients
- ●1 cup unsalted butter, softened
- ●1 cup granulated sugar
- ●1/2 cup brown sugar, packed
- ●2 large eggs
- ●1 tsp vanilla extract
- ●1/2 tsp almond extract
- ●3 cups all-purpose flour
- ●1/2 tsp baking powder
- ●1/4 tsp salt
- ●1 cup chopped cherries (fresh or dried)
- ●1/2 cup sliced almonds
Instructions
- 1In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 2Add the eggs, vanilla extract, and almond extract to the butter mixture, and mix until well combined.
- 3In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- 4Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 5Fold in the chopped cherries and sliced almonds until evenly distributed throughout the dough.
- 6Divide the dough in half and shape each half into a log about 2 inches in diameter.
- 7Wrap each log in plastic wrap and refrigerate for at least 2 hours or until firm.
- 8Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 9Remove the logs from the refrigerator and slice them into 1/4-inch thick rounds.
- 10Place the cookie slices on the prepared baking sheet, spacing them about 2 inches apart, and bake for 10-12 minutes or until the edges are lightly golden.
- 11Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Equipment
mixing bowlwhiskbaking sheetparchment paperplastic wrapwire rack
Ingredients
- ●2 cups all-purpose flour
- ●1/2 cup unsweetened cocoa powder
- ●1/2 tsp baking powder
- ●1/4 tsp salt
- ●1 cup unsalted butter, softened
- ●3/4 cup granulated sugar
- ●1/2 cup brown sugar, packed
- ●1 large egg
- ●1 tsp vanilla extract
- ●1/2 cup crystallized ginger, finely chopped
- ●1/2 cup chocolate chips, melted
Instructions
- 1In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- 2In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 3Beat in the egg and vanilla extract until well combined.
- 4Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 5Fold in the chopped crystallized ginger and chocolate chips until evenly distributed.
- 6Divide the dough in half and shape each half into a log about 2 inches in diameter.
- 7Wrap each log in plastic wrap and refrigerate for at least 2 hours or until firm.
- 8Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 9Remove the logs from the refrigerator and slice them into 1/4 inch thick rounds.
- 10Place the slices on the prepared baking sheet, spacing them about 2 inches apart.
- 11Bake for 10-12 minutes or until the edges are set. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Equipment
mixing bowlwhiskbaking sheetparchment paperplastic wrapwire rack
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