Night Elf Posted June 6, 2017 Share Posted June 6, 2017 I'm in the mood to bake and I only have basic ingredients so I thought I'd try sugar cookies. All the recipes I'm finding make 3 or 4 dozen. I want to half that, but these recipes call for one egg. Can I just beat an egg and eyeball it? What happens if I get too much egg or not enough? I don't have any chocolate chips so I can't make those, although I've been a chocolate chip cookie failure the past few times I've tried them so I'm not inclined to try again. I'd like to try something else. Quote Link to comment Share on other sites More sharing options...
marbel Posted June 6, 2017 Share Posted June 6, 2017 (edited) Sure, beat an egg and put it in a measuring cup, and use half. I think that a large egg = about 1/4 cup of liquid. ETA: I thought I had seen that in a King Arthur Flour recipe, but I can't find it online. But anyway, just use a measuring cup. A little either way won't make much difference I don't think. Edited June 6, 2017 by marbel Quote Link to comment Share on other sites More sharing options...
zoobie Posted June 6, 2017 Share Posted June 6, 2017 I just use the yolk. 1 Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted June 6, 2017 Share Posted June 6, 2017 I just throw the whole egg in. It never makes a difference. 2 Quote Link to comment Share on other sites More sharing options...
Sherry in OH Posted June 6, 2017 Share Posted June 6, 2017 The egg is a binder. Too much egg could make the dough sticky, not enough and it won't stick together. Quote Link to comment Share on other sites More sharing options...
ktgrok Posted June 6, 2017 Share Posted June 6, 2017 Make the full recipe then freeze half the dough for another time. 4 Quote Link to comment Share on other sites More sharing options...
Night Elf Posted June 6, 2017 Author Share Posted June 6, 2017 Different opinions! I don't know what to do. Why do recipes have to make so many cookies? I simply don't need more than 24 cookies, if even that! Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted June 6, 2017 Share Posted June 6, 2017 I love ktgrok's idea. 1 Quote Link to comment Share on other sites More sharing options...
Night Elf Posted June 6, 2017 Author Share Posted June 6, 2017 Freezing the dough might work. I'm not used to freezing things though because I worry about freezer burn. The best container I have for sealing is a ziploc bag. I don't have good containers. Quote Link to comment Share on other sites More sharing options...
marbel Posted June 6, 2017 Share Posted June 6, 2017 (edited) Make the full recipe then freeze half the dough for another time. Sometimes I do this. If you portion out the dough into cookie-sizes balls, freeze it on a cookie sheet till firm, then put in a ziplock or other container and keep in the freezer, you can take out enough to make just one or two cookies whenever you want. ETA: Ziplock will work fine. Just push all the air out. Edited June 6, 2017 by marbel 2 Quote Link to comment Share on other sites More sharing options...
Night Elf Posted June 6, 2017 Author Share Posted June 6, 2017 Ok, I'll make the full batch. Thanks! 1 Quote Link to comment Share on other sites More sharing options...
ktgrok Posted June 6, 2017 Share Posted June 6, 2017 I like to take what is left and roll it into a log shape. Wrap in plastic wrap or what not, then put in a baggie or wrap in another layer of plastic or foil. When baking thaw just a bit, so you can slice it like the kind you buy at the store in a tube. Makes it easy! 2 Quote Link to comment Share on other sites More sharing options...
Sherry in OH Posted June 6, 2017 Share Posted June 6, 2017 If you don't want to take the time to form balls. Roll the extra dough into logs and wrap in plastic wrap. Whenever you want cookies, unwrap a portion, slice and bake. 1 Quote Link to comment Share on other sites More sharing options...
zoobie Posted June 6, 2017 Share Posted June 6, 2017 Sometimes I do this. If you portion out the dough into cookie-sizes balls, freeze it on a cookie sheet till firm, then put in a ziplock or other container and keep in the freezer, you can take out enough to make just one or two cookies whenever you want. ETA: Ziplock will work fine. Just push all the air out. This is what we do. Then you can bake just the number of cookies you want to eat, and they're hot and fresh! 1 Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted June 6, 2017 Share Posted June 6, 2017 I use just the white in that circumstance. I save the yolk. Later we throw it away. But hope springs eternal that we *might* use it this time. 1 Quote Link to comment Share on other sites More sharing options...
kitten18 Posted June 6, 2017 Share Posted June 6, 2017 Sure, beat an egg and put it in a measuring cup, and use half. I think that a large egg = about 1/4 cup of liquid. ETA: I thought I had seen that in a King Arthur Flour recipe, but I can't find it online. But anyway, just use a measuring cup. A little either way won't make much difference I don't think. Yes. One large egg should be about 1/4c, mix it and use 2Tbsp. Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted June 6, 2017 Share Posted June 6, 2017 Yes, you can beat an egg and then take half of it. Alternatively, you can use a medium egg instead of a large one. I've done that, and it always turns out just fine :) Quote Link to comment Share on other sites More sharing options...
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