Easiest Way to Cook Delicious Swirly Flat Cookies

Swirly Flat Cookies. Have you ever felt the disappointment of flat cookies? Baking a good cookie can test the skills of any home cook. But everyone has a different opinion about what makes a cookie "good." Some folks like flat, lacey cookies with a crispy finish, and some prefer puffy, cake-like cookies. (This writer prefers that elusive crisp-edged, chewy-centered cookie.) Rolling the dough flat on the paper by moving the center around resulted in bumpy cookies.

Take cookies out of the oven before they appear fully cooked, and let them stay on the cookie sheet for at least ten minutes. And the technique we use to get a nice, even layer of frosting on the surface of a cookie is called flooding. First, you wanna take a cut-out cookie that's been baked and completely cooled, and put it on a sheet of parchment paper. You can cook Swirly Flat Cookies using 8 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Swirly Flat Cookies

1. You need of Cookie Dough:.
2. Prepare 100 grams of Cake flour.
3. You need 20 grams of Sugar.
4. Prepare 20 grams of Vegetable oil.
5. You need 30 ml of Milk.
6. You need of Additions:.
7. You need 1 of Granulated sugar.
8. You need 1 of Cinnamon.

I'm obsessed with gaming , DIY crafting and love to collect cute things. ʕ•ﻌ•ʔ I also love gummy bears! ⋆ ‿ ⋆ Subscribe to get every new video for F. Here is a flexible mold with that old-fashioned swirl design. Just perfect for a party with no theme in mind. After casting these mints in fondant, touch up the swirl patterns with food color on a paint brush.

Swirly Flat Cookies step by step

1. Put the vegetable oil, milk, and sugar in bowl and mix well with a whisk..
2. Add the flour and roughly combine with a rubber spatula..
3. Once it is no longer watery, put into a plastic bag. (Depending on the temperature and humidity, it will become crumbly. Don't worry if it seems too powdery.).
4. Once it has evenly combined, fold it in half vertically and then horizontally. Then roll it out very thinly. Be careful not to tear the dough. (This time I rolled it out to a 1mm thick 24x27cm rectangle.).
5. If the dough is too soft and hard to handle, put it in the refrigerator for 10 minutes..
6. Leaving about 2cm of one edge free, sprinkle the dough with granulated sugar and cinnamon. (In the photo, I sprinkled half with sesame seeds and half with coconut.).
7. Lightly roll the dough towards the empty edge. Use a knife to slice 5-6mm slices and use a cup (etc.) to flatten each one..
8. Bake for 10 minutes in a 160℃ oven and they're done! (I use a gas oven.).
9. You can sprinkle these with cocoa powder, soy flour, coffee, tea, etc. I also recommend switching the granulated sugar for crystallized sugar or brown sugar..

Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. Just like any other cookie, over mixing will lead to dry, flat, cookies every time. If you're using natural peanut butter, you may end up with a MUCH different texture of cookie.