Sentences with phrase «sizes of cookie dough»

If you want equally - sized cookies, measure the entire ball of dough and then divide by 36 to determine the size of each cookie dough ball.

Not exact matches

But its small size doesn't stop it from having its own postal service, space program, and currency, the value of which is tied to the price of cookie dough.

Drop tablespoon sized balls of dough onto a baking sheet lined with parachment paper, top each cookies with extra chocolate chunks and an almond if desired.

Once completely cool, fold in teaspoon - sized chunks of vegan chocolate chip cookie dough (such as EatPastry).

This medium size scoop holds 1.5 tablespoons of cookie dough and produces a 2.75 inch cookie.

Available also in small and large sizes, this medium - size scoop picks up approximately 1-1/2 tablespoons of dough, which yields a cookie 2-3/4 inches in diameter.

This is a large batch of cookies, I typically bake off half of them, form the rest of the dough into cookie - sized balls, and place them in freezer bag for later use.

You can make them any size that you would like, but I find a good size for my family is right around 1/4 cup of «dough» per cookie.

Scoop 6 3 1/2 - ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.

(If you prefer to bake the cookies right away, pinch of pieces of dough about the size of a small unshelled walnut, and roll into balls.

Form cookies using 2 tablespoons of cookie dough (or 1 tablespoon for standard sized cookies).

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

With golf ball - sized pieces of dough, form each cookie into the shape of a peanut butter cup.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Roll one half of dough into 1 tablepoon - size balls and place on cookie sheet.

Scoop the dough out with a medium sized cookie scoop onto the prepared baking sheets, leaving a couple of inches between the cookies, I managed to fit 8 on a half sheet pan.

I only used 1/2 of everything since I didn't need a lot and it made 14 med size cookies, used a tbs to scoop the dough.

Drop 3Tbs size heaps (a standard ice cream scoop) of dough well spaced on the cookie sheets (I like to bake 6 cookies per pan).

Using a cookie dough scoop or an ice cream scoop of medium size, scoop the cookies onto the prepared tray, 6 per sheet (I baked a greater number per sheet for the party because I was trying to bake such a large number).

Using two spoons or a cookie scoop, spoon generous tablespoon size balls of dough onto the sugar set aside for rolling.

Scoop golf ball sized portions of dough (approximately 2 tablespoons) and place them a couple inches apart on the cookie sheets.

Drop cookie dough 2» apart on a parchment lined baking using a standard sized cookie scoop or about 2 tablespoons of dough.

Using two spoons or a small ice cream scoop, form the dough into balls the size of walnuts and place them on the cookie sheet about 2 inches apart.

To create perfect mounds of dough, I used a small cookie scoop (generous tablespoons of dough are fine, too), which produces exactly 12 medium - size cookies.

Pop small dollops of the dough onto your baking trays, I prefer to brush a smear of butter over mine for biscuits or cookies, a tablespoon or teaspoon size whichever you prefer and flatten down a little.

You can either eat the dough raw, freeze in bite - sized chunks and put into a freezer bag to store for your next batch of ice cream, or bake it on a lined cookie sheet at 350 degrees for about 11 minutes.

As well you might want to chop up 8 full size reese cups the extra bit to put on top of the cookies dough before you bake them gives it a nice touch and makes it even more delicious.

When you have the dough ready, roll teaspoon - size balls of cookie dough between the palms of your hands, then flatten each ball into a flat circle.

Try to make all the cookies of same sizes so that the baking time remains same for each; so it's a good idea to use the same spoon for measuring the dough for each cookie.

1 cookie sheet covered with parchment, set inside second sheet of same size, for baking 1 cookie sheet, for chilling dough in freezer

I halved the recipe and it yielded 12 tablespoon sized cookies, though I only baked ten and reserved the rest of the dough for homemade vegan choc chip cookie dough ice cream.

My one criticism is that to make the stated 12 - 15 cookies, you need to use way more than a tbsp size of dough per cookie.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them a couple inches apart.

Scoop the cookie dough into 2 - tablespoon - sized balls and put 8 balls of dough on each baking sheets, leaving a couple inches of space between each.

Using a marge cookie or ice cream scoop (my preference for this recipe), form approximately 14 equal - sized mounds of dough by compacting the dough.

Place golf - ball sized balls of dough on a cookie sheet lined with parchment.

Use a spoon to form tablespoon sized balls of cookie dough.

Roll the cookie dough into small balls, about the size of a quarter.

In a prepared cookie sheet form your dough into a small balls — half the size of a ping pong ball - press it lightly against your cookie sheet with a fork to form marks on top of it, or if you have a cookie press use it to make the shapes that you like.

Scoop out cookie dough about the size of a heaping tablespoon, roll into a ball, and place onto a parchment lined cookie sheet.

Using a large cookie or ice cream scoop (my preference for this recipe), form approximately 14 equal - sized mounds of dough by compacting the dough.

Place heaping tablespoon - sized piles of dough onto cookie sheet covered with parchment paper or greased with oil.

I made the remainder of the dough into 1 Tbsp cookies and it is a much better size for us.

With a medium - sized cookie scoop create small balls of peanut butter cookie dough.

Using a tablespoon - sized cookie scoop, scoop balls of dough into your hand before rolling them smooth and then rolling in the sprinkles.

Using a tablespoon, scoop out as much cookie dough as necessary to make the size of cookies you desire.

Take about 1 and 1/2 tablespoons of dough at a time (or more or less, depending on what size you want your cookies to be), roll into a ball, then flatten slightly as you place it on the baking sheet.

Scoop 2 to 3 tablespoon portions of the cookie dough onto the prepared baking sheet using a medium - size spring - loaded ice cream scoop, placing them about 1 1/2 - inches apart from one another.

Scoop 2 to 3 tablespoon - sized portions of the cookie dough onto the prepared baking sheet, placing about 1 1/2 inches apart from one another.

For regular - sized cookies, roll the dough out thicker (I'd guess about 1/6 ″ or thereabouts), instead, so that each ball yields one 7 ″ x7 ″ square, instead of two smaller ones.