snow dome cookies

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Research Question: Will these snow dome cookies be as pure, white, and fluffy as the snow domes you’d find at the North Pole? 🙂

Hypothesis:

– Using 10x sugar as opposed to granulated sugar will make for a softer, crumblier, and more tender cookie that dissolves more easily. YESSS.

– The absence of egg (protein) in this recipe will also contribute to the tenderness of this cookie.

– Not chilling the the cookie prior to baking and using a low quantity of butter will cause the cookie to spread while baking.

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Materials/Ingredients:

scale

8 oz fat (2 oz of butter & 6 oz of vegetable oil)

4 oz 10x sugar

1 tsp vanilla

1/2 tsp almond extract

8 oz AP flour

4 oz almond flour

1/2 tsp salt

1/2 tsp cinnamon

additional 10x sugar to finish

** Yield: About 65 cookies **

Note: For this recipe I used the basic cookie dough ratio 1 (sugar) :2 (fat) : 3 (flour) and played with the proportions to create this cookie.

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Procedure/Recipe:

  1. Beat butter, vegetable oil, vanilla, and almond extract in a medium bowl until well combined.
  2. Add 10x sugar to mixture and continue mixing until all ingredients are well incorporated.
  3. Combine all dry ingredients—flour, almond flour, salt, and cinnamon—in a separate bowl and add them to the mixture. Blend well.
  4. Make little balls out of about 1 teaspoon of cookie batter and place each cookie dough ball onto a sheet tray that has been covered with parchment paper.
  5. Bake at 350 F for about 12-15 minutes until cookies have a light golden color.
  6. Sift 10x sugar over cookies while they’re still hot. Allow cookies to cool and roll them in 10x sugar so that each cookie has a double coating of 10x sugarObservations:

– Snowballs vs Snow domes: The cookies spread while baking because they were not chilled prior to baking. If you desire this dome effect, it’s not necessary to chill them because the softened butter will spread when baking. However, if you would rather reserve their original spherical shape, chill them for about 30 minutes until the fat has a chance to firm up and before putting cookies into the oven. The cookies won’t spread or if they do, it won’t be much. If you’re going for the snowball look as opposed to the snow dome look, I think you should also replace some of the vegetable oil for butter because oil will never firm up when being chilled so it will always spread more when baking. Therefore, the snowball won’t hold its shape.

– Crumbly and soft texture.

– Sweet and powdery goodness.

– These cookies remind me of Spanish or Arab winter sweets.

Results/Conclusion:

Beware of the snow dome monster! You will go through these cookies very quickly because it’s a challenge to stop eating them. They look very wintery and I’m sure they will be the perfect gift during the holidays. So cheer up that sweet tooth with these wintery snow domes. Please excuse me while I go cheer up mine.

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