Best Vanilla Pudding Cookies Recipe - Inside BruCrew Life (2024)

FAQs

What can I add to cookie mix to make it more moist? ›

Include an extra egg yolk.

If you like a chewier texture in your cookies, toss in an extra egg yolk to your mix. Adding extra egg yolks works wonders to enhance the moisture content in a cookie, making it super soft and gooey. As a family that loves a soft cookie, this is one of our favorite hacks!

Try adding macadamia nuts and white vanilla baking chips, or pack a double punch of peanut flavor with peanut butter chips and chopped peanuts. Make salted butterscotch-pecan cookies by swapping in butterscotch chips and chopped pecans, and then sprinkling your cookies with coarse salt before baking.

A teaspoon or two of extracts will noticeably boost flavor when blended into your sugar cookie mix. Vanilla is the obvious choice. For a more intriguing flavor, add both vanilla and almond extracts. Rum, maple and anise are other delicious varieties to consider.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie. Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.

Prep Instructions

2 stir Stir Cookie Mix, softened butter and egg in a medium bowl until dough forms. Drop dough 2 1/2 inches apart on ungreased cookie sheet. 3 bake Bake as directed below or until edges are golden brown. Cool 2 minutes before removing from cookie sheet.

Almond Extract: For a twist on the traditional sugar cookie flavor, try adding a small amount of almond extract. Start with 1/2 teaspoon and adjust according to your preference. Citrus Zest: Incorporate the zest of citrus fruits like lemon, orange, or lime into the dough. The zest adds a bright and refreshing flavor.

What is a substitute for butter in Betty Crocker cookie mix? ›

On the other hand, if your cookie recipe calls for melted butter, vegetable oil can be subbed, because it has a similar consistency.

Baking soda also serves another important purpose when it comes to cookies: It encourages spreading by raising the mixture's pH, which slows protein coagulation. This gives the dough more time to set before the eggs set, which results in a more evenly baked cookie.

For starters, chilling prevents cookies from spreading out too quickly once they're in the oven. If you use a higher fat butter (like Kerrygold), chilling your dough is absolutely essential. Popping your dough in the fridge allows the fats to cool.

But there's one rule that works for just about every chocolate chip cookie dough recipe, and it's the answer to a common cookie baking question: Does resting your cookie dough make better cookies? The short answer is: Yes. Resting your dough in the refrigerator will almost always yield better results.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

First, try adding more liquid to the dough. This can be milk, water, or even just a little bit of extra oil. If that doesn't work, you can try kneading the dough for a few minutes to help it come together. Lastly, if all else fails, you can always add in a few tablespoons of flour to help bind the dough together.

Add a Slice of Bread to the Container

You might find it surprising, but adding a slice of bread to your cookie container can help keep the cookies moist for a while! The cookies will absorb the moisture from the piece of bread, preventing them from drying out.

Eggs bind the ingredients and make for moist, chewy cookies. Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies.