Sugar Cookies

METHOD

1. Melt butter on lowest temperature, and allow the butter to cool to room temperature.

2. Paddle room temperature butter on low speed until no lumps. Add melted and cooled butter, and paddle until combined.

3. Add sugars and vanilla extract, mix until combined on low speed.

4. Add in cold applesauce, mix until combined on low speed. 

5. Add in drys, and mix until just combined on low speed. Scrape bowl to make sure cookie dough is homogenous.

6. Scoop into 55-58g balls, and chill overnight before baking.

BAKE

• 300ºF · High Fan · 12 minutes total · rotate after 10 minutes

NOTES

• If the melted butter is warm when using, the cookie dough will be very soft at the end, and hard to scoop. Allow the melted butter to cool completely before using.

• Infuse herbs and spices into the butter. Roughly 2 Tablespoons of dried herbs per 5Q batch. Allow the butter to melt, infuse, strain, and weigh back to original weight.

• To add zest to the cookies: 1 teaspoon of zest per 5Q batch.

• Bake until just golden around the outside, this will keep the cookie chewy and soft.

• Bake time and temperature are suggestions.

• If using organic sugar, use 480g Organic Sugar processed until fine · 20g Molasses · 130g Applesauce, instead of Light Brown Sugar and Granulated Sugar.