Sugar Cookie

Sugar Cookie (Dried Eggs)

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Yield: 28 Cookies


Ingredients Percent (%) Grams Volume
Sugar, granulated 29.35 205.45 1 cup
Shortening 10.45 73.15 1/3 cup
Whole eggs, dried 1.77 12.35 2 tbsp. + 2 tsp.
Water 5.29 37.07 1.3 fl. oz.
Vegetable oil 6.66 46.62 2 fl. oz.
Corn syrup 4.80 33.60 1 fl. oz.
Vanilla powder 0.12 0.84 1/2 tsp.
Salt 0.37 2.59 1.2 tsp.
Baking soda 0.28 1.96 1/2 tsp.
Baking powder 0.57 3.99 3/4 tsp.
All-purpose flour 40.34 282.38 2 1/4 cups
Total 100% 700.00

Method of Production:

  1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
  2. Combine sugar, shortening and eggs in a stand mixer fitted with paddle attachment and mix on low speed for 2 minutes.
  3. Add water, oil and corn syrup to the bowl and mix on low speed for 1 minute. Scrape the bowl then mix 2 minutes on high speed.
  4. Sift together dry ingredients and mix in stand mixer 1 minute on low speed. Scrap the bowl then mix 1 minute on low speed.
  5. Scoop 25g balls of dough and place onto parchment lined sheet tray, spacing apart at least 2 inches.
  6. Bake for 7-10 minutes rotating half-way though cooking.
  7. Let cookies cool for 5 minutes on the pan before removing cookies to a wire rack to cool completely. Store in airtight container.

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