Sentences with phrase «teaspoon cookie scoop»

Using a teaspoon cookie scoop or a melon baller, first dip the scoop in the hot water and then scoop out a round of batter.

Using a teaspoon cookie scoop, drop cookies onto the prepared tray.

Using a 1 1/2 teaspoon cookie scoop, drop the peanut butter mixture onto the prepared baking sheet (if you don't have anymore room on your sheet, drop them onto a flat surface lined with parchment paper).

Using a 1 1/2 teaspoon cookie scoop, drop the dough onto the prepared baking sheet.

A teaspoon cookie scoop works well here.

You may be tempted to use a bigger cookie scoop but don't do it or else the ratio of toppings to chocolate will be all out of whack and no one wants that — so make sure you're using a 1 1/2 teaspoon cookie scoop and you'll be golden.

Not exact matches

Scoop the dough evenly into 2 teaspoon sized mounds and place a couple inches apart on the cookie sheets (make sure they are mounded and not flat).

Using a small cookie scoop or a heaping teaspoon scoop the dough and form into balls.

I like these cookies tiny, barely bite - sized, so I scoop out the dough in exact, level teaspoons.

Scoop the cookie batter with a teaspoon, shape small balls and roll them in plate with icing sugar.

Note on the yield: I doubled the recipe and downsized the cookies from Tablespoon scoops to teaspoon scoops - and turned out 152 cookies, over 12 dozen!

The first time, after repeated fruitless attempts to roll out the dough, I ended up out of necessity just scooping it by the teaspoon - ful and rolling it in my hands for a basic drop - shaped cookie.

Using a small (1 1/2 ″) ice - cream scooper or 2 teaspoons, scoop a cookie at a time and arrange on the sheet 2 ″ apart.

Tablespoon cookie scoop holds approximately 4 teaspoons (a generous 1 tablespoon) dough.

Using a small cookie - scoop or a small spoon, make truffles with 1 slightly rounded teaspoon of ganache per truffle and roll into the icing sugar or cocoa.

Scoop cookie batter by teaspoon and place on prepared baking sheet, leaving about 2 fingers of space between each cookie

Use two teaspoons to scoop the cookies onto a small baking pan covered in parchment.

Drop by (serving) teaspoons or a cookie scoop onto greased baking sheets.

Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.

2) Sift the flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool

Scoop and drop using small ice - cream scoop or teaspoon onto baking sheet about two inches apart — they will be more of a free - form cookie in a slight ball sScoop and drop using small ice - cream scoop or teaspoon onto baking sheet about two inches apart — they will be more of a free - form cookie in a slight ball sscoop or teaspoon onto baking sheet about two inches apart — they will be more of a free - form cookie in a slight ball shape.

I scooped the dough with my little cookie scooper (I'm guessing it's 1 - 2 teaspoons) and sprinkled the tops with Sugar in the Raw.

I use a medium - sized cookie scoop to create evenly - sized chocolate chip M&M cookies, but you can use two teaspoons to lift and transfer the cookie dough to the cookie sheets.

Using a small cookie scoop (2 teaspoons), scoop out 40 balls.

Form your balls either from a rounded teaspoon or a small cookie scoop which I used.

Use a teaspoon and scoop small balls of batter on the cookie sheets, leaving a gap for a bit of spread.

Scoop about 1 - 2 teaspoons of raspberry filling in the middle of the cookie.

Working in batches, scoop level teaspoons batter onto baking sheet 2 inches apart, allowing room for the cookies to spread.

Using a teaspoon scoop, form small cookies + place on a lined baking tray.

Use a teaspoon to scoop out your dough and place on cookie sheet.

Using a heaping teaspoon, scoop the dough and roll it into small balls, placing them about one inch apart on the cookie sheet.

Using a teaspoon or small cookie scoop, scoop mounds of dough evenly spaced on the parchment lined cookie sheet.

Scoop out about 2 teaspoons amount of dough for each cookie, roll into a ball, press flat, creating a slight indent in the middle.

To assemble sandwiches, scoop about 3 teaspoons of ice cream onto half of the cookie squares and top each with another cookie.

Use a small cookie dough scoop to portion out the dough (about 2 teaspoons), rolling each portion into a ball, and place them on the prepared cookie sheet, a couple inches apart.

Scoop cookie dough out into 1 1/2 teaspoon balls, roll in powdered sugar, and place 2 inches apart on prepared cookie sheet.

Scoop about 1 - 2 teaspoons of raspberry filling in the middle of the cookie.

I'll also make smaller cookies by using a teaspoon instead of a tablespoon to scoop the cookie dough or use a mini muffin tin for small muffins.