cookie baking question

[Anonymous]

I am making snickerdoodles. I added all dry ingredients into a bowl, forgetting to hold back the sugar to cream it with the butter first.

Please tell me I don’t need to dump the whole bowl of dry ingredients and start over!

My order would be: mix all dry ingredients; separately mix eggs, butter, vanilla (the liquids), then gradually add in the dry ingreds until all is mixed together to form the dough.

Vs Traditionally I would have creamed the butter and sugar, added the other wet ingredients, and then gradually added the dry ingreds.

[Anonymous]

I think you’re overthinking it.

[Anonymous]

They won’t turn out the same but it’s not. Total loss. Just “cream” the butter and mix wet-dry.

[Anonymous]

Are you melting the butter if you treat it as liquid?
Creaming is soft butter. Might change dough to be more runny. Check it.

[Anonymous]

Anonymous wrote:I think you’re overthinking it.

+1000000

[Anonymous]

There’s a physics/chemistry reason you cream sugar with butter. I think the butter fat molecules coat the sugar crystal so that the sugar cooks more slowly and doesn’t carmalize or something like that. I would cream the butter by itself then add all the die mix and whip it into the butter. (Don’t beat it too long or the gluten will break down.). It won’t be the perfect instance of cookies but it will probably still taste fine.
I once totally forgot to put sugar in muffins so I just put it on top at the end. They could have been better but they were still edible.

[Anonymous]

Also if you have a sifter you could probably separate out your sugar by putting the dry mix into the sifter.

[Anonymous]

OP back. These were not the best cookies I’ve made (they are crumbly and a little gritty) but are perfectly edible. Next time I’ll remember to cream the butter and sugar first

[Anonymous]

Anonymous wrote:Also if you have a sifter you could probably separate out your sugar by putting the dry mix into the sifter.

No kitchen sifter made could ever do that. You're talking reverse entropy here.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Also if you have a sifter you could probably separate out your sugar by putting the dry mix into the sifter.

No kitchen sifter made could ever do that. You're talking reverse entropy here.

Aurora Borealis? At this time of year? At this time of day? In this part of the country? Localized entirely within your kitchen?

[Anonymous]

It's sugar and flour. Nothing complex. Mix it up and send it.

[Anonymous]

Anonymous wrote:It's sugar and flour. Nothing complex. Mix it up and send it.

Baking is a science, not an art.

[Anonymous]

Doesn't matter. People saying it does are just "food voodooing" as chef's say, trying to make it sound more complicated than it is.