Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Sugar 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.
Make the dough
Cream the butter and sugar together in a bowl.
Add the beaten egg and milk, mixing well.
Gradually add the flour, baking powder, salt, and nutmeg until a dough forms.
Shape and bake
Roll out the dough and cut into desired shapes.
Bake in a preheated oven at 350°F (175°C) 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.
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 + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Flour + nutmegtop 8% of all pairsSmell alikemoderateCooked together18,623 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 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).
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
- Creams with the sugar to give the cookies tenderness and a rich flavor.
- Sugar
- Sweetens the dough and helps it brown during baking.
- Egg
- Binds the dough and adds structure and richness.
- Flour
- Forms the dough's structure, which sets as the cookies bake.
- Baking powder
- Releases gas that helps the cookies rise slightly and turn lighter.
The step that matters
Gradually add the flour. Adding flour gradually and stopping once a dough forms keeps the dough from becoming tough. Overworked flour develops gluten, which makes cookies dense and hard.
Swap the nutmeg
How well each one fits the dish's main ingredients (butter, sugar, egg, milk, flour):
- Cinnamonfits better
- Nutmegthe original
- Jalapenofits less well
- Capersfits less well
Fit is the average pairing score against butter, sugar, egg, milk, flour. Candidates are from the same food group and used in at least 100 recipes.
“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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