Adding Ultra Gel to Cookie Dough

For many people Christmas is the time when cookies take over. There are cookie exchanges and count downs and family favorites shared with the ones we love. These days I never make a cookie without adding Ultra Gel. I’ve talked about the reasons for this before, but to review:

1: Adding Ultra Gel holds moisture in the baked cookies so they will last longer. This is very important with cookies which are being shipped, or made ahead of time for Christmas parties.

2: Adding Ultra Gel allows you to freeze baked cookies and have them thaw beautifully with a nice chew and good moisture.

3: Adding Ultra Gel allows you to freeze cookie dough to give as gifts or to have on hand for quick baking.

4: In some recipe Ultra Gel can fully replace the egg to help with allergies or other concerns, while keeping the dough balanced and tender.

Cookie balls

So there are all the reasons for using Ultra Gel in your cookies, or at least some of them. However, the bigger question is often how to figure out how MUCH Ultra Gel to add. It is true that too much Ultra Gel can actually steal moisture in a very dry cookie (such as lace cookies or shortbread), but a little practice and you’ll know exactly how much for each recipe. My general rule of thumb is that I add one Tablespoon of Ultra Gel and 1 teaspoon of additional water for each egg in the recipe. If the recipe has pumpkin, applesauce or other very wet ingredients in it then I do not add the additional water. If the recipe is a dry cookie like a shortbread then I add 2 teaspoons of water per Tablespoon of Ultra Gel. This isn’t a perfect measure for every recipe out there, I’m sure, but gives you a good place to start!

Now, I have cookie to make. Who’s with me?

 

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