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Stella ParksBest New Pastry Chef
a handful of sprinklesWhy Weight
total eclipse of the tartTotal Eclipse of the Tart
chocolate sprinklesHomemade Sprinkles
plaid tartAbout BraveTart

Wednesday December 16, 2015

Old Fashioned Sugar Cookies

A few months ago, my pals over at Serious Eats asked if I’d be interested in delving into a bit of Cookie Science to explain how ingredients like butter, sugar, eggs, flour, baking soda and baking powder function within a recipe, along with an in depth look at how techniques like creaming until “light and fluffy” truly work.

cookie dough samples

Over a period of six weeks, I blasted through twenty-five pounds of sugar, fifteen pounds of flour, twelve pounds of butter, six dozen eggs, and a quart of vanilla extract. Not only did I walk away with a better understanding of cookies in general, I came to know the ins and outs of three recipes in particular: oatmeal, gingersnaps, and old fashioned sugar cookies.

While the articles focused on general rules of thumb that could be applied to most any cookie, I couldn’t help but learn all the ins and outs of those three recipes in particular. For example, when it comes to sugar cookies: less is more.

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sugar cookies with pearl sugar

The Ghost of BraveTart Past


Not dead yet.


Shooting Star

chocolate mini egg cookies

Mini Egg Chocolate Cookies


I may be the kinda girl that makes her own Fruit Roll-Ups and Reese’s Cups, but a few of my favorite sweets elude the DIY approach. At the top of that list: Cadbury Mini Eggs.


Shooting Star

stuffed animals and macarons

Avoiding Brown Macarons


First: when macarons begin to brown around the edges within ten minutes of baking, don’t turn down the heat, check your dye.


Visit the Archives to check out previous blog posts or the Recipe Box if you'd rather browse desserts.