I have been harping about buying spices from the bulk section of a co-op or natural food store since before I started my dessert blog.

Before I learned this trick, I was buying questionable spices in those little bottles at the grocery store. Paying $5, $6, $8 for who knows how old a bottle of spices.

Totally unnecessary and a waste of money.

Because have you ever, in your life, if you’re a spice-bottle person, actually finished a bottle?

Maybe you’ve finished a bottle of cinnamon or garlic powder. But I don’t think anyone has ever finished a bottle of cardamom or cloves.

I love cloves. That is my love spice. Ground cloves shine in these Chewy Gingersnap cookies.

Buy Spices in Bulk Instead

Find a co-op, natural food store or other shop near you that sells spices in bulk.

And by “bulk,” I don’t mean you need to buy three pounds of cardamom.

It’s quite the opposite.

At a self-serve bulk spice section, you buy only as much as you need. If you’re trying a recipe that calls for half a teaspoon of a spice you’ve never used before, buy half a teaspoon.

That way, you’re not stuck spending several dollars on a whole bottle for a flavor you end up not liking. No one wants that sitting in her cabinet for the next seven years.

Why Bulk Spices Are Better

This is especially useful for baking because we use plenty of spices that aren’t necessarily everyday ingredients: cardamom, cloves, ginger, allspice, nutmeg and whatever else a recipe sends you looking for.

Buying from a good bulk spice section means you :

• Buy only what you need.
• Try unfamiliar spices without committing to a whole bottle.
• Replace spices more frequently instead of keeping them forever.
• Spend less on spices you don’t use as often.
• Buy small amounts when you’re experimenting with a recipe.

And because you’re buying smaller quantities, you’re much more likely to actually use them while they’re still flavorful.

How to Find Bulk Spices Near You

Search for bulk spices near me, food co-op near me, natural food store near me or spice shop near me.

If you have a local co-op, start there. Natural food stores, independent markets and dedicated spice shops are also worth checking.

And don’t assume “bulk” means you have to buy a lot. If it’s self-serve, you may be able to buy a tablespoon—or even less.

So tell me: Where are you currently buying your spices?

I promise not to make fun of you if you’re still going to the grocery store.

The post Best Place to buy spices appeared first on Kitchen Serf.

There’s just one problem.

They look a little crazy.

Maybe they spread more than you wanted. Maybe the icing isn’t exactly bakery quality. Maybe your snowmen look slightly alarmed. Maybe some of the cookies are bigger than the others. Maybe they just don’t look anything like the cookies you saw on Pinterest when you decided this was a good idea.

Yes. Give people the cookies.

Most people are thrilled when someone gives them homemade cookies. They are not standing there inspecting whether every cookie is the exact same size or whether your royal icing lines are completely straight.

They are thinking: Oh good, cookies.

Your Cookies Don’t Have to Look Perfect

I think we’ve gone a bit off the mark about how homemade food is supposed to look.

We see professionally styled cookies every time we open a social media app and forget that normal people are making Christmas cookies in their kitchens after work, probably while doing three other things at the same time.

Homemade cookies are supposed to look homemade.

A crooked star still tastes like a star. A gingerbread man with one leg slightly larger than the other is still a gingerbread man. And nobody has ever turned down a good sugar cookie because the sprinkles weren’t evenly distributed.

At least nobody who should be receiving your cookies.

Flat cookies can still taste fantastic. But if you'd rather they weren't quite so flat, here's why cookies spread and how to fix them for next time.

There Is a Difference Between Ugly Cookies and Bad Cookies

Now, I’m not suggesting you package up absolutely anything and hand it to the neighbors.

There’s a difference between cookies that look a little weird and cookies that didn’t turn out.

If the bottoms are burned, the centers are raw, the cookies taste strange or they’ve been sitting around long enough to qualify for Social Security, don’t give those away.

But cookies that taste good and are simply less than perfect?

Those are gift cookies.

Packaging Fixes Almost Everything

This is where cute cookie packaging earns its keep.

Put homemade cookies in a pretty cookie box, cookie tin or cellophane bag. Add some parchment paper or tissue paper. Tie on a ribbon or some baker’s twine and add a gift tag.

Suddenly your slightly wonky cookies look intentional.

Packaging is also helpful if you’re giving several different kinds of cookies together.

A few chocolate cookies, some sugar cookies and a couple of Christmas cookies with sprinkles look much more impressive grouped together than they might sitting separately on your cooling racks.

And frankly, once you put a ribbon around something, people assume you know what you’re doing.

What if My Decorated Cookies Look Bad?

Give yourself a minute before you decide they look bad.

You’ve probably been staring at these cookies for hours. You saw the inspiration photo. You know exactly what you wanted them to look like.

The person receiving them doesn’t.

They’re just seeing homemade cookies.

If you have one cookie that looks truly deranged, fine. Keep that one for yourself. Every batch needs a baker’s cookie anyway.

Package up the rest.

Should I Gift Broken Cookies?

This depends on how broken we’re talking.

I wouldn’t put a cookie that has completely snapped in half into someone’s Christmas cookie box and pretend nothing happened.

A small crack? A missing corner? A little imperfection that doesn’t affect the cookie?

I wouldn’t worry about it.

Save the genuinely broken cookies for yourself. Those are calorie-free because they’re technically scraps. I don’t make the rules.

Homemade Cookies Are Supposed to Be Homemade

If somebody wanted absolutely identical cookies made by a machine, they could buy a package at the grocery store.

The whole point of giving homemade cookies is that you made them for someone.

They don’t need to look like they came from a bakery. They don’t need professional icing. They don’t need to be the exact same size.

They need to taste good, be safely baked and be packaged so they stay fresh.

That’s it.

So if you’re standing in your kitchen wondering whether your cookies are pretty enough to give away, stop staring at them.

Put them in a cute box.

Tie a ribbon around it.

Give your love.

Cute Cookie Packaging Ideas

Kraft Boxes with Clear Windows

More cookie boxes

Polka Dot Cookie Boxes with Ribbon

Cut-Out Cookie Troubleshooting If cut-out cookies are giving you trouble, here's a guide to fixing the most common cut-out cookie problems.

Plus, try making my reader favorite no-spread, no-chill cut-out cookie recipe.

If you're baking ahead, here's how to freeze cookie dough and already baked cookies so they still taste good when you need them.

If you want to keep things simple, cake mix cookies are one of my favorite shortcuts for baking cookies that look decent without a lot of effort.

Are you baking for the holidays? You need this Holiday Baking CHecklist.

The post my cookies aren't pinterest perfect. Can they still be gifts? appeared first on Kitchen Serf.

There are plenty of good reasons to use parchment paper in baking, especially when you're making cookies, brownies, and bars, or anything sticky.

Why Use Parchment Paper for Baking?

If you bake often and you’re not using parchment paper, you’re making your life harder than it needs to be.

Parchment paper keeps rolled out cookie dough from sticking to countertops and keeps baked goods from sticking, makes cleanup easier and can help you get brownies, bars and cookies out of the pan without destroying them in the process.

And if you’re a lazy baker like I am, parchment paper means not having to scrub nearly as many baking sheets and pans.

Here are the biggest reasons I keep parchment paper in my kitchen.

Parchment Paper Makes Cleanup Easier

This may be my favorite reason to use parchment paper.

Instead of putting cookie dough, melted chocolate, caramel or whatever other gooey wonderfulness you’re baking directly onto your pan, you’ve got a layer of parchment between the food and the baking sheet.

This is especially helpful if you're making Magic Bars or Peanut Butter Cup Bars.

When you’re finished baking, remove the parchment and you’re left with a pan that usually needs very little cleanup.

This is especially helpful when you’re baking cookies with chocolate, candy pieces like toffee or other add-ins that can melt onto a baking sheet.

Parchment Paper Keeps Baked Goods From Sticking

Parchment paper is essential for rolling cut-out cookie dough, even a non-stick cut-out cookie dough recipe. Lay your dough on one piece of parchment, large enough to roll out the dough and cut into shapes. Lay another piece of parchment on top and roll away.

Parchment paper has a nonstick surface, which makes it especially useful for cookies and sticky desserts.

I almost always line my baking sheets with parchment before baking cookies. Italian Butter Cookies are the one exception because they don't turn out unless you pipe them directly onto an unlined, un-greased sheet pan.

Parchment is also helpful for brownies, cookie bars, gooey butter cake and other desserts that you eventually need to remove from the pan.

You don’t want to spend an hour making a dessert only to leave half of it attached to the pan.

You Can Use Parchment Paper as a Sling

This is one of my favorite parchment paper tricks.

When you’re making brownies, cookie bars, gooey butter cake bars or similar desserts, leave enough parchment hanging over two sides of the pan to create handles.

Once your dessert has cooled enough, grab those parchment edges and lift the whole thing out of the pan.

Move it to a cutting board or other sturdy surface and slice it there.

It’s much easier to cut neat squares when you aren’t trying to maneuver a knife around the sides of a baking pan.

Make a parchment sling for cookies

I occasionally use parchment to move a dozen cookies from a baking sheet to a nearby cooling rack.

Grab each side of the parchment and carefully slide or lift the parchment and cookies onto the rack.

Important: I’m talking about moving them a few inches or maybe a foot. Don’t pick up a parchment sling full of hot cookies and parade it across your kitchen.

And don’t try this with extremely soft or delicate cookies.

Sometimes a spatula really is the right tool for the job.

Parchment Paper Helps Protect Your Baking Pans

Good baking sheets aren’t cheap.

Parchment creates a barrier between your food and the surface of the pan, helping protect it from baked-on sugar, chocolate, grease and other messes.

Once a baking sheet develops badly burned or damaged areas, those spots can affect how food bakes on that pan.

I’d rather sacrifice a sheet of parchment than one of my good baking sheets.

You Can Reuse Parchment Paper

You do not necessarily need a brand-new sheet of parchment for every batch of cookies.

If the parchment is still clean and intact after your first batch, use it again.

When I’m baking multiple batches of cookies, I’ll often use the same sheets several times.

I use the parchment repeatedly then when it starts to brown, I turn it over and use the other side.

Replace parchment if it’s badly browned, brittle, greasy, torn or covered with burned bits from whatever you just baked.

Does Parchment Paper Keep Cookies From Spreading?

You may have heard that parchment paper can help prevent cookies from spreading because the dough has something to “grab onto” as it bakes.

I’ve seen this advice more than once, but I’m not entirely convinced.

This deserves an actual baking experiment: same cookie dough, same baking sheet, same oven and same baking time, with one batch baked directly on the pan and another baked on parchment.

Until then, I’m putting this one firmly in the maybe category.

If your cookies are spreading too much, I would look at the usual suspects first, including butter temperature, dough temperature, ingredient measurements and the recipe itself.

Does Parchment Paper Help Cookies Bake More Evenly?

You’ll also hear that parchment paper helps cookies bake more evenly.

Again, I’d like to test this side by side before making that promise.

There are too many variables involved in cookie baking, from the material and color of your baking sheet to your oven temperature and the temperature of the dough.

What I can tell you is that parchment gives you a consistent baking surface from batch to batch, keeps cookies from sticking and makes cleanup significantly easier.

Those reasons alone are enough for me.

Parchment Paper vs. Aluminum Foil for Baking

If you have an old family cookbook, you may notice that many vintage recipes tell you to line baking pans with aluminum foil.

You’ll even see foil recommended in older baking cookbooks.

Parchment eventually became much more readily available to home bakers, and for most of my everyday baking, that’s what I reach for.

Parchment is nonstick, easy to work with and particularly useful when I know I’ll want to lift a finished dessert out of its pan.

When Should You Use Parchment Paper?

I especially recommend reaching for parchment paper when you’re making:

• Cookies
• Candy
• Brittle or bark, especially reader favorite Pecan Pie Bark
• Brownies
• Cookie bars
• Gooey butter cake
• Key lime bars
• Desserts containing chocolate or candy pieces that may melt
• Anything sticky that you’ll eventually need to lift out of a pan

You certainly don’t need parchment paper for every single thing you bake.

But for cookies, bars and sticky desserts, it’s one of those inexpensive kitchen supplies that can save you time, protect your pans and make the finished dessert easier to handle.

Maybe you're wondering if you can use cheap Dollar store parchment paper? Sometimes.

If this was helpful, check out more Baking Tips.

The post Parchment paper in Baking appeared first on Kitchen Serf.

Before you start

• Use fresh cinnamon sticks. I recommend buying sticks at your local food co-op. That way you can smell them. If you can't smell cinnamon when sniffing the sticks, the cinnamon isn't going to be fragrant for your baked goods. They do sell cinnamon sticks at the grocery store in the baking aisle, but you're not going to be able to open a sealed jar to check freshness without buying it. 
• Break the sticks into smaller pieces 1st so they're easier to grind. 
• Make sure your spice grinder or your coffee grinder, whatever you're using is completely dry so that the cinnamon doesn't clump. 
• Work in small batches so the cinnamon grinds more evenly. 
• Let the cinnamon dust settle before taking the lid off the grinder. Freshly ground cinnamon creates a cloud of spice that doesn't need to be inhaled.

What you’ll need

• 5 to 10 cinnamon sticks
• A coffee or spice grinder (I own and love this spice grinder)

How to Make ground cinnamon

• Break the cinnamon sticks into about ½-inch pieces.
• Place them in the grinder and grind for them for a few minutes or until fine.
• Sift using a small fine mesh strainer to remove any chunks of cinnamon stick so you're left with a finer powder.
• Use immediately or store in a glass jar or bottle in a cool, dry place for up to 6 months.

Don't fill your spice grinder this full, it will be difficult to process. Use half as much.

Tips

• I prefer Vietnamese cinnamon, which I find at the Blue Hill Food Co-op, I'm not sure the sticks are sourced. I've also heard good things about Saigon Cinnamon Stick at Costco.
• Any small coffee or spice grinder will work. The cinnamon sticks break down pretty easily.
• These are decent spice storage jars and they come with a crap ton of labels and a funnel.
• Cinnamon sticks come in varying sizes. So, keep in mind that this recipe calls for average sized cinnamon sticks. So if you have one of those chunky cinnamon sticks that are like double the size of all the other sticks, those should be considered 2-3 sticks each. 

Storage and Make Ahead Instructions

Store real ground cinnamon or any spices in airtight jars in a cool, dark drawer or cupboard. The freezer is not your friend here. 

Frequently Asked Questions

What can I use to grind cinnamon sticks?

There are a few ways: my favorite is a spice or coffee grinder but you can also use a powerful blender, an old school meat mallet with a resealable bag to contain the cinnamon you're manually pulverizing, a mortar and pestle and for just a small amount of spice, a rasp grater like a Microplane.

How much ground cinnamon can I get from a cinnamon stick?

One cinnamon stick yields ½ to 1 teaspoon of ground cinnamon.

What to make with freshly ground cinnamon?

Freshly ground cinnamon works anywhere you would normally use ground cinnamon, but its flavor and aroma are especially noticeable in recipes where cinnamon plays a starring role. Try it in one of these recipes:

Snickerdoodles With Cake Mix

Creamy Pumpkin Pie

Easy Pumpkin Spice Cocktail

Cinnamon Star Cookies

Chocolate Cinnamon Cookies

If this post was helpful, check out my resource library of baking tips.

Recipe

Yield: 5 teaspoons

How to Make Ground Cinnamon

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Learn how to make ground cinnamon from cinnamon sticks in just a few minutes using a spice grinder. Freshly ground cinnamon is perfect for baking, coffee and homemade spice blends.

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

• 10 cinnamon sticks

Instructions

1. Break the cinnamon sticks in half.
2. Grind them in batches, don't overfill the spice grinder.
3. Sift the cinnamon over a piece of wax paper to catch larger pieces
4. Grind remaining chunks.
5. Sift again.
6. Store.

Notes

The yield for cinnamon sticks is roughly ½ teaspoon to 1 teaspoon per stick. You may get a little more or less depending on the size of your sticks.

Make sure your grinder is completely dry so that your freshly ground cinnamon doesn't clump.

I use an electric grinder for this. A manual grinder may work but it will take longer.

Recommended Products

This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.

• 
  OXO Good Grips 3-Inch Mini Strainer, Multicolor
• 
  KRUPS Precision Electric Coffee Grinders, 3 oz Capacity, 200W Motor, Stainless Steel Blades for Uniform Grinding of Beans, Herb and Nuts, Coffee and Spice Grinder Electric, (Black)
• 
  Churboro 25 Spice Jars with 547 Labels- Glass Spice Jars with Black Metal Caps, 4oz Empty Spice Containers with Shaker Lids, Funnel, Chalk Pen, Square Seasoning Bottles for Spice Rack, Drawer, Cabinet
• 
  Simple Houseware Spice Jars 4-oz Square Glass Bottles, 12 Pack

Nutrition Information

Yield 5 Serving Size 1
Amount Per Serving Calories 6Total Fat 0gUnsaturated Fat 0gSodium 0mgCarbohydrates 2gFiber 1gSugar 0gProtein 0g

Nutrition information is approximate because I am not a registered dietician.

Did you make this recipe? Please give it a rating.

Please leave a comment on the blog or share a photo on Facebook

The post how to make ground cinnamon appeared first on Kitchen Serf.

Or when your kid tells you on Halloween morning that they need to take a treat to school.

Store-bought mini chocolate donuts, chocolate frosting, candy eyeballs and 10 minutes are all you need for this spookily fun treat.

Recipe Highlights

• Ready in ten minutes
• Made with grocery store ingredients
• Everything you need can be found at a grocery store
• No baking or decorating skills needed
• Large candy eyes give maximum impact

Before You Start

Keep the donuts cool or at room temperature. If they get warm, the chocolate coating can soften and get messy while you're decorating them.

You'll need a ¼ cup or less of chocolate frosting unless you're making a large party batch. A pouch of squeezable chocolate frosting is an easy shortcut and saves you from filling a piping bag.

You can find pouches of frosting with a decorating tip attached in the baking aisle at the grocery store.

Use large candy eyeballs, about the size of grapes ideally. The small candy eyeballs just don't create the same spooky effect.

Ingredients

• Store bought mini chocolate donuts
• Chocolate frosting (store bought or homemade chocolate frosting)
• Candy eyeballs

How to Make Halloween Eyeball Donuts

This is complicated so pay attention.

Pull your miniature chocolate donuts out of the bag or box and arrange them on a plate or platter.

Then put chocolate frosting into a piping bag or a bowl.

Pipe or spoon ¼ to a ½ teaspoon of chocolate frosting in the center of each donut. The frosting acts as "glue" for the candy eyeballs.

Unwrap your candy eyeballs and place one on each mini chocolate donut where you've placed the frosting.

Storage and Make Ahead Instruction

These are best assembled the day you plan to serve them.

Keep them covered at cool room temperature for several hours or refrigerate them if your kitchen is warm.

More Fun Halloween Treats

Keep the Halloween shortcut magic going with these easy treats:

A quick ten-minute Halloween cookie using Nutter Butters.

Bloody Syringe Jello Shots

White Chocolate Ghosts (Quick and Easy)

Recipe

Yield: 12

Halloween Eyeball Donuts

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Easy Halloween eyeball donuts come together in just 10 minutes using store-bought mini chocolate donuts, chocolate frosting and candy eyeballs. They're the perfect no-bake treat for Halloween parties, school events or movie night.

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

• 12 Miniature Chocolate Donuts (Hostess)
• 12 Icing Decoration Eyes
• ¼ cup or less Chocolate Frosting (this is approximate, you'll use ¼ to ½ teaspoon dab of frosting on each donut)

Instructions

1. Line up the donuts, in one layer, on a plate or other flat dish.
2. Apply a small dollop of chocolate frosting in the small dip, in the middle of the donuts. Not too much (like ¼ teaspoon to ½ teaspoon each donut), but this part doesn’t have to be exact. You can use a frosting bag and small frosting tip to make this step quick, easy, and less messy. 
3. Place the sugar eyeballs in the middle of the donuts, eye side up. Lightly press into the frosting, and enjoy.

Notes

You need less than two tablespoons of chocolate frosting for this recipe so I recommend grabbing a squeezable container of chocolate frosting at the store.

Do not store this store. Best if eaten immediately.

You can use any large candy or sugar eyes, especially if you have a lot to make, and need to buy in bulk. 

The tiny candy eyes don’t look the greatest and are too small to really make the treat "pop."

Keeping the donuts in a cool, dry area before using to make it easier to handle them while applying the eyes. Otherwise, they may melt and be hard to handle without making a mess.

Recommended Products

This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.

• 
  Wonder Frosted Mini Donuts, Shareable Frosted Donuts, 10.5 oz Bag
• 
  Wilton Icing Decorations 12/Pkg, Bloody Eyeball
• 
  Betty Crocker Rich & Creamy Squeezable Frosting, Chocolate, 14.5 oz

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 120Total Fat 9gSaturated Fat 3gUnsaturated Fat 3gCholesterol 45mgSodium 261mgCarbohydrates 75gFiber 2gSugar 52gProtein 4g

Nutrition information is an estimate because I am not a registered dietician.

Did you make this recipe? Please give it a rating.

Please leave a comment on the blog or share a photo on Facebook

The post Halloween Eyeball Donuts appeared first on Kitchen Serf.

Rolling the dough in sanding sugar before baking creates a crisp, sparkly exterior.

What to Know Before You Start

• This recipe makes a half batch, a dozen cookies total. These are regular size cookies about 2.5 inches wide.
• I've included ingredient amounts below for a regular batch of 24 cookies. The instructions are the same.
• Fresh lemon zest is what gives these cookies their bright lemon flavor. No juice is used.
• To help incorporate that flavor evenly through the cookie dough, you'll add the zest to the butter and beat it for a minute so the lemon is thoroughly combined.
• Most of the lemon flavor comes from the peel, which has natural oils.
• You'll need a rasp style grater to properly remove the zest.
• Start with cool butter to help the cookies bake up thick instead of spreading.
• And make sure your baking powder is fresh. Here's a quick baking powder freshness test.

9 Tips for Baking Soft Cookies

Adding fresh lemon zest to the butter incorporates the flavor throughout the batch of dough.

Watch How to Zest a Lemon

Ingredients

• All-purpose flour
• Baking powder
• Salt (best salt for cookie dough)
• Butter
• Granulated sugar
• Half of a large egg
• One medium or large lemon for the zest
• Sanding sugar (for finishing)

See recipe card for ingredient amounts

Don't Skip This: This recipe really does work best with half of a beaten egg. It only takes an extra minute and using a whole egg means the cookies won't bake up with quite the same texture.

How to Make Soft Lemon Sugar Cookies

These are a basic drop cookie, meaning you mix up the dough and "drop" it onto the cookie sheet by the spoon or cookie scoop.

Use a rasp style grater, like a Microplane, to remove zest or the yellow colored part, of the lemon. Do this over wax paper or plastic wrap and set aside.

Beat butter for two minutes, add lemon zest and then granulated sugar and half an egg. Continue beating until lighter and fluffier.

Mix in flour, baking powder and salt until combined.

Scoop into balls using a #30 or #40 cookie scoop (1.6 tablespoons).

Roll in sanding sugar.

Place on parchment-lined cookie sheet.

Bake at 350F° for 10 to 12 minutes.

Storage and Make Ahead Instructions

Store covered at room temperature for three to five days.

Freeze either baked cookies or balls of cookie dough, wrapped in plastic or freezer paper, then tucked inside a freezer safe container for up to three months.

Bake as directed in the recipe card below.

More Lemon Recipes

Meyer Lemon Cake is an easy, every day cake also infused with zest.

Discover more lemon desserts in my Lemon category.

You might also like Panera Copycat Lemon Cookies.

Lemon Cake Mix Cookies are another reader favorite as are Half Batch Cake Mix Cookies.

Recipe

Yield: 12

Soft Lemon Sugar Cookies

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Soft and chewy lemon sugar cookies made with fresh lemon zest for bright citrus flavor and roled in sanding sugar for crackly, sparkling tops.

Prep Time: 10 minutes

Cook Time: 12 minutes

Additional Time: 3 minutes

Total Time: 25 minutes

Ingredients

• * 1 Cup All-purpose flour
• * ¾ teaspoon baking powder
• * ¼ teaspoon salt (best salt for cookie dough)
• * ¼ cup butter
• * ½ cup granulated sugar
• * ½ large egg
• * One medium or large lemon for the zest (two teaspoons)
• * Sanding sugar (for finishing)

Instructions

1. Beat butter for two minutes, add lemon zest and then granulated sugar. Continue beating until lighter and fluffier.
2. Add ½ an egg and beat one minute or until no yellow spots of egg can be seen.
3. Mix in flour, baking powder and salt until combined.
4. Scoop into balls using a #30 or #40 cookie scoop (1.6 tablespoons).
5. Roll in sanding sugar.
6. Place on parchment-lined cookie sheet.
7. Bake at 350F° for 10 to 12 minutes.

Recommended Products

This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.

• 
  Nordic Ware Naturals Half Sheet - USA Made Aluminum Commercial Quality Sheet Pan for Baking or Roasting, Encapsulated Galvanized Steel Rim Prevents Warping, 2-Pack
• 
  KitchenAid 5 Speed Ultra Power Hand Mixer - KHM512
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  Reynolds Kitchens Stay Flat Dispensing Parchment Paper for Baking and Roasting, Parchment Paper Roll, Great for Baking and Rolling Dough, Non-stick, Reusable Up to 3x, 45 Sq. Ft.
• 
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• 
  Microplane Premium Classic Series Zester Grater, 18/8, Black - Lemon Zester & Cheese Grater & Vegetable Grater - Citrus, Parmesan Cheese, Garlic, Ginger, Nutmeg, Chocolate - Stainless Steel Grater

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 110

Did you make this recipe? Please give it a rating.

Please leave a comment on the blog or share a photo on Facebook

The post Half Batch Soft Lemon Sugar Cookies appeared first on Kitchen Serf.

The best way to judge your cookie dough texture is to notice how it looks, how it clings (or doesn't) to your beaters or stand mixer paddle and whether it scoops into a rounded ball that holds its shape.

Watch Chocolate Chip Cookie Dough Texture

Chocolate Chip Cookie Dough Texture

If you've made the dough correctly, it should feel:

• Soft but not runny
• Moist but not wet
• Easy to scoop into a rounded ball
• Holds its shape when scooped
• May leave a light residue on your fingers
• Doesn't crumble into little pieces

Unlike sugar cookie dough, which is firmer and leaves your fingers mostly clean, chocolate chip cookie dough may leave a light butter residue on your fingertips. That's normal.

Chocolate chip cookie dough should release easily from your fingers instead of leaving a layer of dough behind.

Signs Your Dough Is Too Dry

• Crumbles when squeezed
• Won't hold together
• Dry flour in the bottom of your mixing bowl or white streaks in dough

Common causes of dry cookie dough

• Too much flour
• Your butter wasn't soft enough
• You left out the egg

Signs Your Dough Is Too Wet

• Can't scoop into a rounded ball of dough
• Sticks heavily to your hands
• Looks glossy, greasy or gloppy

Common Causes of Wet Dough

1. Butter too warm or melted
2. Not enough flour
3. Kitchen is too warm
4. Too many eggs or eggs larger than recipe called for

More cookie troubleshooting:

Why Are My Cookies Flat?

What's Room Temperature Butter?

Best Salt for Baking Cookies

Does Egg Size Matter in Baking?

Cookie Scoop Size Chart

The post Chocolate Chip Cookie Dough Texture appeared first on Kitchen Serf.

There it's out.

Maybe your household has shrunk or you want to test a few new flavors? Or perhaps you have a pantry full of odds and ends you want to use up.

That's where half batch or small batch cake mix cookies saves the day.

Why This is a Great Recipe

• Simple and quick
• Mix by hand using a spatula
• So many flavors of cake mix = so many diverse cookies
• Easy to customize with chocolate or peanut butter chips, nuts, sprinkles, etc.

Ingredients

Ignore the ingredient list on the back of the cake mix box. You're not making cake, you're making cookies.

• Half box of cake mix (6.6 ounces or ¾ cup)
• Today's cake mix boxes are smaller than they used to be. If you're using a 13.25 ounce box, add ¼ cup flour for the best texture.
• 1 large egg
• ¼ cup (½ stick) melted butter or canola or vegetable oil.

Watch What Should Cake Mix Cookie Dough Texture Feel Like?

How to Measure a Half Box of Cake Mix

You can measure a half box either by weight or by volume. Weight is going to be the most accurate but for that you'll need a digital scale.

This is my favorite kitchen scale. I've been using this brand for years. It's lightweight, simple to use and stores easily in a drawer.

Look at the net weight printed on the front of the cake mix box and divide by two. So the 13.25 ounce box of cake mix I used for this recipe equals 6.625 ounces.

That's also equivalent to ¾ of a cup, if you prefer measuring by volume using measuring cups.

Tips for Making the Best Cake Mix Cookies

• Measure accurately.
• Don't over mix.
• Chill sticky dough if needed.
• Bake just until the edges are set.
• Let cookies cool on the baking sheet for a few minutes before moving them to a wire rack.

Can I Save the Other Half of the Cake Mix?

Store leftover cake mix in an airtight container or resealable bag.

Label what it is and the date you used it with permanent marker.

Store in a cool, dry place.

Try to use within two to three months for the best flavor.

Flavor Ideas

You can use any flavor of boxed cake mix for cookies.

• Lemon Cake Mix Cookies
• Strawberry Cake Mix Cookies
• Snickerdoodle Cake Mix Cookies
• Kentucky Butter Cake Cookies
• Chocolate Cherry Cake Mix Cookies

Looking for more ideas, see my master Cake Mix Cookie Recipe post or browse my Cake Mix Recipe Category.

Recipe

Yield: 12

Half Batch Cake Mix Cookies

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Craving cake mix cookies but don't want a full batch? This easy half batch recipe uses half a box of cake mix to make about a dozen soft, chewy cookies. It's perfect for small households, testing new flavors or satisfying a cookie craving without lots of leftovers.

Prep Time: 10 minutes

Cook Time: 12 minutes

Additional Time: 2 minutes

Total Time: 24 minutes

Ingredients

• Half box of cake mix (13.25 ounces/2= ¾ of a cup, if using a 13.25 ounce box, you'll need to add ¼ cup of flour.
• 1 large egg
• ¼ cup (½ stick) melted butter or canola or vegetable oil.

Instructions

1. Preheat the oven to 350F°
2. Measure half the cake mix and pour into a mixing bowl.
3. Add the remaining ingredients (oil or butter and egg).
4. Mix until combined.
5. Portion the dough into balls, approximately 1.6 tablespoons each. I like a Winco #40 cookie scoop for this task.
6. Bake for 10 to 12 minutes on a parchment or silicone lined cookie sheet.

Notes

If using a 13.25 ounce box, you'll need to add ¼ cup of flour.

Recommended Products

This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.

• 
  Cuisinart CTG-00-SMC Stainless Steel Measuring Cups, Set of 4,Silver
• 
  Nordic Ware Naturals Half Sheet - USA Made Aluminum Commercial Quality Sheet Pan for Baking or Roasting, Encapsulated Galvanized Steel Rim Prevents Warping, 2-Pack
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
• 
  KitchenAid Bamboo Spatula Set, 2-Piece, Aqua Sky
• 
  Etekcity Food Scale, Digital Kitchen Scale, 304 Stainless Steel, Weight in Grams and Ounces for Baking, Cooking, and Meal Prep, LCD Display, Medium

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 52Total Fat 6gSaturated Fat 1gUnsaturated Fat 5gCholesterol 16mgSodium 6mgCarbohydrates 0gSugar 0gProtein 1g

Nutrition information is an estimate because I am not a registered dietician.

Did you make this recipe? Please give it a rating.

Please leave a comment on the blog or share a photo on Facebook

The post Half Batch Cake Mix Cookies appeared first on Kitchen Serf.

Why You'll Love These Lemon Cake Mix Cookies

You'll love these lemon cake mix cookies because they're soft, chewy, and packed with bright lemon flavor.

Starting with a boxed cake mix means they're quick to make, while fresh lemon zest and a simple glaze make them taste amazing.

Bonus: no electric mixer needed, stir dough with spatula.

Love baking with cake mix? Don't miss my collection of cake mix cookie recipes.

Do you love lemon, you must try my recipe for Half Batch Soft Lemon Sugar Cookies.

Ingredients You'll Need

Ignore the ingredient list on the back of the box.

• 1 box lemon cake mix (15.25 ounces preferably)
• 2 large eggs, room temperature
• ½ cup vegetable or canola oil, or melted butter
• Zest of one medium lemon (about one heaping teaspoon)

Make the Lemon Glaze

Combine 1 cup of powdered sugar, two tablespoons of fresh lemon juice and a ½ teaspoon of fresh lemon zest in a bowl and stir until combined.

How to Make These Cookies

Combine the ingredients, mix in fresh lemon zest, and scoop the dough onto a baking sheet.

Bake until the edges are set, then let the cookies cool before topping them with a simple homemade lemon glaze.

Tips for Success

Use fresh lemon zest.
Fresh zest gives these cookies a much brighter, fresher lemon flavor than the cake mix alone.

Use a rasp-style grater.
A Microplane or similar grater removes just the flavorful yellow zest while leaving the bitter white pith behind.

Don't overbake.
The cookies are done when the edges are set and the centers still look slightly soft. They'll continue to firm up as they cool.

Let the cookies cool before glazing.
If the cookies are still warm, the glaze will melt instead of setting into a pretty finish.

If using a smaller cake mix, add a little flour.
Many cake mixes are now smaller than 15.25 ounces. If yours is, add about ¼ cup of flour so the dough is the right consistency.

How to Store and Freeze

Store baked cookies at room temperature in a sealed container. Separate layers of cookies by lining container with wax paper.

Double wrap cookies with freezer paper or put them in resealable bags and putting into a sturdy container so they don't break. Store for up to two months in the freezer.

Note: unlike most all other cookie doughs, cake mix cookie dough does not freeze well. I recommend only freezing already baked cake mix cookies.

Looking for more easy desserts? Browse all of my Cake Mix Recipes for chocolate, strawberry, butter cake, brownie mix and more.

How to Freeze Cookie Dough.

Recipe

Yield: 24

Lemon Cake Mix Cookies

No Ratings

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Soft, chewy lemon cake mix cookies get bright, real lemon flavor from fresh lemon zest. This easy recipe comes together with just a few ingredients and bakes in minutes.

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients

• 1 box lemon cake mix (15.25 ounces preferably)
• 2 large eggs, room temperature
• ½ cup vegetable or canola oil, or melted butter
• Zest of one medium lemon (about one heaping teaspoon)

Instructions

1. Zest lemon onto a piece of wax paper or parchment.
2. Pour cake mix into a mixing bowl.
3. Rub lemon zest into the cake mix with your fingers to release the lemon oils. Stir with a spatula until no clumps remain.
4. Add the eggs.
5. Stir in oil.
6. Mix until a thick, soft dough forms.
7. Use a #40 cookie scoop (about 1.6 tablespoons) to scoop the dough into balls.
8. Bake 12 at a time at 350F° for 10 to 12 minutes on a parchment lined baking sheet. The edges should be set but the centers may look slightly soft. Don't over bake. The cookies will continue to set up as they cool.

Notes

Use a Microplane or other fine rasp grater to remove only the yellow part of the peel avoiding the bitter white pith. (I use and love the Microplane brand).

Recommended Products

This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.

• 
  Nordic Ware Naturals Aluminum Commercial Half Sheet - USA Made Cookie Sheet Pan, 2-Pack
• 
  KitchenAid Bamboo Spatula Set, 2-Piece, Aqua Sky
• 
  Reynolds Kitchens Stay Flat Dispensing Parchment Paper for Baking and Roasting, Parchment Paper Roll, Great for Baking and Rolling Dough, Non-stick, Reusable Up to 3x, 45 Sq. Ft.
• 
  Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
• 
  Microplane Premium Classic Series Zester Grater, 18/8, Black - Lemon Zester & Cheese Grater & Vegetable Grater - Citrus, Parmesan Cheese, Garlic, Ginger, Nutmeg, Chocolate - Stainless Steel Grater

Nutrition Information

Yield 24 Serving Size 1
Amount Per Serving Calories 132Total Fat 6gSaturated Fat 1gUnsaturated Fat 5gCholesterol 16mgSodium 167mgCarbohydrates 18gFiber 0gSugar 9gProtein 1g

Nutrition information is an estimate because I am not a registered dietician.

Did you make this recipe? Please give it a rating.

Please leave a comment on the blog or share a photo on Facebook

The post Lemon Cake Mix Cookies appeared first on Kitchen Serf.

Maybe you don't own a cookie scoop. Maybe you just don't feel like scooping 48 cookies tonight.

Or maybe repetitive scooping is uncomfortable because of tendonitis, arthritis or because your hands are tired.

Or maybe the thought of touching sticky cookie dough makes you cringe. Whatever the reason, the bench scraper gets the job done.

Before You Start

• Press the dough to an even thickness in the bag. I aim for about an inch thick.
• Chill the dough for at least an hour so it slices cleanly.
• A bench scraper is fastest but a knife works just fine. This is one of my favorite scrapers because it has measurement markings.
• If using a bench scraper, you may need to press down with both hands, depending on how chilled your cookie dough is.
• Once ready to bake, place the squares on a cookie sheet evenly spaced, just as you would scoops of cookie dough.

If you decide adding a cookie scoop to your baking arsenal is a good idea, here's how to choose the right size cookie scoop.

How to Portion Cookie Dough Without a Scoop

1. Prepare your cookie dough according to the recipe.
2. Transfer the dough to a large zip-top bag.
3. Press the dough into an even rectangle about 1 inch thick.
4. Refrigerate the dough for at least one hour or until firm.
5. Cut open the bag and peel the plastic away from the dough.
6. Using a bench scraper or sharp knife, cut the dough into 1-inch strips.
7. Turn the dough and cut across the strips to make 1-inch squares.
8. Separate the pieces and arrange them on a parchment lined baking sheet.
9. Bake according to the recipe instructions. Most drop cookie dough can be baked at 350°F for 10 to 12 minutes.

Tips for Success

• Chilling the dough first makes clean, even cuts much easier.
• Try to press the dough to an even thickness before chilling so the cookies bake uniformly.
• A bench scraper makes quick work of the cuts but a chef's knife works just as well.
• If the dough softens while you're cutting it, pop it back into the fridge or freezer for 15 to 20 minutes.

Frequently Asked Questions

More Cookie Troubleshooting

Find out why your cookies are always flat.

Are your cookies too puffy?

What should cake mix cookie dough feel like?

How to make cookies that stay soft: 9 Tips.

The post What To Use Instead of a Cookie Scoop appeared first on Kitchen Serf.