Vanilla Butter Cookie Recipe/Hong Kong Jenny Cookie Style/ 제니쿠키 스타일 쿠키 만들기
Hong Kong Jenny Cookie Style Butter Cookie Recipe
#Jenny Cookie #Butter Cookie #Cookie Recipe
Let's make delicious butter cookies
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Ingredients (27-30 cookies)
135 g butter
60 g sugar powder, 2 g salt.
1/2 egg, 1/2 tbsp vanilla extract
Cake flour (or all-purpose flour) 175g, corn starch 5g
TIP NO 853 (You can use what you have)
TIP
Butter, egg room temperature more than 1 hour
Preheat oven before start
Put only 1/2 of the dough in the milking bag
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Soft and Chewy Chocolate Chip Cookies Recipe
These cookies are the best soft and chewy chocolate chip cookies! They are slightly crispy on the edges and soft and chewy on the inside. This recipe is my all-time favorite cookie recipe, and once you try this recipe, it will also be your favorite recipe.
Full printable recipe + tips:
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More cookie recipes:
Almond Cookies:
Butter Cookies:
Fudgy Brownie Cookies:
Chocolate Crinkle Cookies:
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Equipment I used in this recipe:
MEASURING CUPS:
Makes 14 large cookies or 16-18 medium sized
Ingredients:
1/2 cup (100g) Brown sugar, packed
1/4 cup (50g) White sugar
1/2 cup (115g) Unsalted butter, softened
1 large Egg
2 teaspoons Vanilla extract
1½ (190g) All-purpose flour
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 cup (160g) Chocolate chips or less if you prefer
Directions:
1. In a large bowl, beat softened butter, brown sugar and white sugar. Beat until creamy, about 2 minutes.
2. Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed.
3. In a separate bowl mix flour, baking soda and salt.
4. Add flour mixture into the butter mixture. 1/2 at the time, mix until combined.
5. Stir in chocolate chips.
6. At this stage if dough is too soft, cover and refrigerate for 20 minutes.
7. Preheat oven to 350°F (175°C). line two baking trays with parchment paper.
8. Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies.
9. Refrigerate for 30-40 minutes.
10. Bake for 10-12 minutes, or until slightly golden around the edges.
11. Allow to cool before serving.
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How to make Brown Butter Chocolate Chip cookies| The BEST chewy,crunchy cookies
If you are Chocolate Chip cookies lover, you will definitely LOVE this recipe.
These Brown butter chocolate chip cookies have chewy texture inside and crunchy outside.
Also I decided to go with Brown Butter for this cookie recipe, because it develops a beautiful nutty, toasty caramel taste. It’s technically an upgraded flavor of chocolate chip cookies.
中文食譜:
2 sticks unsalted butter(226g)
215g All purpose flour
1 tsp Salt
1 tsp Baking soda
1 whole egg
1 egg yolk
180 Brown sugar
40g White sugar
5ml Vanilla extract
120g Dark chocolate
Italian Christmas Butter Cookies (e35)
Buon giorno a tutti. In this episode, Nonna Mia, la nonna di tutti (everyone's grandma), shares some memories of her mother and a simple butter cookie recipe.
Ingredients:
- 6 cups of all-purpose flour
- 5 eggs
- 2 Tablespoons of baking powder
- 2 cups of sugar
- 1 cup of butter, melted
- 1 ounce of Grand Marnier (optional or other liqueur of your choice)
- lemon zest from 3 lemons
Nonna shapes her 6 cups of flour into a nest and places the ingredients within the nest, slowly pulling the ingredients into the flour. She use extra flour to pull together and knead the dough, as required.
Nonna rolls the dough until it's about a centimetre in thickness and then she uses cookie cutters to make the cookies.
You can leave the cookies plain, add almonds, or cherries, sprinkles or whatever you wish.
Bake at 350F for 12 minutes and enjoy with a nice espresso!
Buon appetito!
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
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Thumbprint Cookies (made using CHICKPEAS) ???? Vegan Weight Loss
Easy Vegan THUMBPRINT COOKIES ???? whole foods & fantastic for weight loss!!
Low fat, sugar free and high protein. The perfect satisfying low calorie density breakfast on the go or sweet snack ✨
Of course this recipe is made using beans ????
Jam:
1.5 cups frozen raspberries
1 tsp lemon juice
2 tbsp chia seeds
Base:
3 cup chickpeas
12 tiny dates (or 6 medjools)
1/4 cup peanut butter powder (optional)
1/2 cup oat flour
1 tsp vanilla
1 tsp baking powder
Pinch of salt
Defrost your raspberries and mash with remaining jam ingredients. Set aside for 10-15mins to thicken.
In a food processor blitz up remaining ingredients until well combined.
Flatten the chickpea “cookie dough” into thumbprint cookie shapes and dollop a tbsp of jam on to each cookie.
Bake at 180 degrees Celsius for 20mins.
Enjoy with a side of fruit or veggies!
Christmas Baking With My Mom ~ Butter Pecan Cookies
Hi Friends! Welcome to my Mom's kitchen. Today we are making a recipe from my Grandma's Aunt. A recipe that is well over 100 years old.
Butter Pecan Cookies. My Mom makes these cookies every year at Christmas time.
Butter Pecan Cookies
1/2 c. Butter
1 t. vanilla
1 c. powdered sugar
1 c. flour
1/8 t. salt
1/2 c. chopped pecans
Cream butter until soft, add vanilla and sugar and beat until fluffy.Add flour and salt, mix in pecans. Drop by teaspoon on an ungreased baking sheet. Flatten and bake at 325 degrees for 20 mins. or until lightly browned. Makes 30 cookies. Enjoy!!