Ingredient Swaps & Adjustments

• Butter Alternatives: For dairy-free cookies, use high-fat vegan butter (e.g., Miyoko’s). Avoid coconut oil—it alters texture.
• Sugar Options: Powdered sugar creates a finer crumb, but granulated works (expect slightly crispier edges). For keto, use powdered erythritol.
• Flour Flexibility: Swap all-purpose flour with almond flour (1:1 ratio for gluten-free) or bread flour for extra chew (reduce to 1¾ cups).

Texture Troubleshooting

• Too Crumbly? Dough should hold shape when squeezed. If dry, add 1 tsp ice water.
• Flat Cookies? Butter was likely too soft. Chill dough 30 minutes before baking.
• Pale Results? Bake at 335°F (168°C) for deeper color without burning.

Storage & Freezing

• Room Temp: Store in an airtight container for 2 weeks (add a bread slice to retain softness).
• Freeze Dough: Shape into logs, wrap in parchment, and freeze for 3 months. Slice and bake as needed.
• Revive Stale Cookies: Microwave for 5 seconds or warm in a 250°F oven for 3 minutes.

Pro Tips from My Kitchen Tests

• Vanilla Hack: Use vanilla bean paste instead of extract for visible speckles and intense flavor.
• Decorative Touch: Brush baked cookies with edible gold luster dust (mix with vodka for a paint-like consistency).
• Kid-Friendly Fun: Let kids press chocolate chips or sprinkles into dough balls before baking.

Common Questions Answered

• Can I double the recipe? Yes! Scale ingredients proportionally, but mix in batches to avoid overworking dough.
• Why no baking powder? The high butter content creates lift naturally.
• Best butter temperature? 65°F (18°C)—soft but still cool to the touch.