Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Rich Cookies
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the dough
Preheat the oven to 350°F (175°C).
In a bowl, cream together the sugar and butter.
Add the eggs and water, mixing well.
In another bowl, combine the flour, baking powder, salt, and spices.
Gradually add the dry ingredients to the wet mixture until combined.
Shape and bake
For drop cookies, use the dough as is.
For rolled cookies, omit the water and add enough flour to make a stiff dough.
Roll out the dough thinly, cut into shapes, and bake until golden.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Sugar + buttertop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Creaming with sugar traps air and gives the cookies a tender, rich texture.
- Sugar
- Sweetens the dough and, creamed with butter, helps the cookies brown.
- Eggs
- Bind the dough and add structure and richness to the cookies.
- Flour
- Provides the structure that sets the cookies as they bake.
- Baking powder
- Releases gas during baking so the cookies rise and lighten.
The step that matters
Gradually add the dry ingredients. Adding flour in portions and mixing only until combined keeps the dough tender. Overmixing develops gluten, which can make cookies tough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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