Caramel Chocolate Sugar Cookies with Kraft® | Swanky Recipes (2024)

FAQs

How to make Betty Crocker sugar cookies taste better? ›

Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie. Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.

Over-working the dough yields a tough cookie, which is not at all what you want. The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer.

Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix.

Add a Pinch of Salt

Salt is a great flavor enhancer because it can increase the perception of sweetness in a cookie. You may not equate saltiness to a sweet flavor for desserts, but it's a well-known baker's hack. The next time you're baking cookies, add a pinch or two of salt into the dough.

Hack #1: Chill your cookie dough before baking to make it easier to work with and to control spread. How does it work? Cookies can spread when baked and lose their shape. To fix this, let your cookie dough rest in the refrigerator for an hour before you roll it out and cut out shapes.

Yes, you can make your store-bought sugar cookies more indulgent by adding decadent ingredients. Try mixing in chunks of chocolate, white chocolate chips, or peanut butter chips for a rich and gooey texture. You can also swirl in caramel or dulce de leche for an extra burst of sweetness.

Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Can you roll out store bought sugar cookie dough? ›

Just roll the dough into one inch balls and then coat them in equal parts cinnamon and sugar. Then I press them gently with a glass before baking them according to the directions on the package. That's it!

Sprinkle about 1 tablespoon flour onto work surface; coat all sides of dough with flour. With rolling pin, roll out dough 1/4 inch thick, adding additional flour as needed to prevent sticking.

Throw a little sour cream into your sugar cookie mix

According to Taste of Home, the key to taking your store-bought sugar cookie mix to the next level is to add a little sour cream into the batter.

You also might want to make sure your oven temp is accurate. Be gentle. If you handle the dough too much when making cutout sugar cookies, they'll get tough.