What results can I expect from egg and sugar variations in spritz cookies?
Some Spritz cookie recipes call for powdered sugar vs granulated sugar, and some recipes use egg yolk only vs whole egg. Without trying every recipe, what differences might result from these differences?
Best Answer
Powdered sugar would produce a smoother textured dough than granulated sugar, I think, as it would more easily be incorporated with the other ingredients than the larger grained, sandy texture created by granulated sugar.
Egg yolk only would have a higher fat content than whole egg, and the lack of egg white might produce more rich taste, but likely more tender cookies than those with the egg white, as protein in the egg white would hold crumbs together better.
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What effect do eggs have on cookies?
Eggs add structure, leavening, color, and flavor to our cakes and cookies. It's the balance between eggs and flour that help provide the height and texture of many of the baked goods here on Joy the Baker. It's a balancing act.What does adding an egg to cookie Mix do?
Egg whites entrap more air while contributing more water, encouraging steam and gluten formation: perfect conditions for lean cookies that are thick and puffy. Cakey. Yolks cut the water and throw in fat, hindering both gluten development and aeration, producing cookies that are dense, tender, and rich. Fudgey.How do eggs affect the texture of cookies?
The fat in egg yolks tenderizes the dough by shortening the gluten strands, gives your cookies a richer flavor and will also help make cookies chewier. Because egg yolk is a natural emulsifier it makes your cookie batters smooth with a creamy texture.How long should you beat eggs and sugar for cookies?
Beat for 4-5 minutes. You're looking for a pale, fluffy mixture. Don't forget to scrape down the bowl, 1-2 times during creaming and 1 more time after adding the eggs.How to Make Spritz Cookies!! Classic Spritz Cookie Recipe
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