Baking Cookies with Reynolds & Crowdtap


How many times have you baked up a batch of cookies and they ended up sticking to the pan?

There's been numerous times when I ripped the parchment paper the wrong way that it was jagged and didn't quite fit the baking sheet.

With Reynolds cookie baking sheet you won't tear the paper because they are precut and all you have to do is lay it flat on your cookie sheet, spread out your cookie dough and bake them in the oven.

Reynolds Cookie baking sheets are great to use because they fit most standard baking pans, their oven safe, and the cookies don't stick to the paper!

Did I mention that cleanup is a pinch ?

I love to bake especially chewy, crispy, decadent cookies in all shapes and flavor varieties from chocolate chip to sugar.

I was provided with Reynolds cookie baking sheets through crowdtap and I couldn't wait to try them out to see how they hold up to regular baking sheets.

Let me tell you I was skeptical at first before I tried these baking sheets from Reynolds but to my surprise the cookies didn't stick at all and the clean was so easy!

Whether you like your cookie soft or crunchy they are the perfect little treat !

What's your favorite cookie?

Mine is chocolate chip, but I decided to switch it up a bit instead of making them I wanted to try my hand at something different and went along with a recipe for coconut cut out cookies  that i found from  Ketocook website and replaced the Truvia with coconut sugar.

They were so sweet, buttery,crunchy and nutty!

They tasted like a coconut shortbread cookie exactly like the ones that you'd get at Christmas time in the tin can! So good!

With Reynolds cookie baking sheets you'll get the perfect cookie every time without any added cooking oil or spray, they don't break and as it cools you can easily transfer them to a pretty plate to serve them on for all to enjoy!

Ingredients
1/4 cup of coconut flour
1/4 teaspoon baking soda
1/4 teaspoon himilain pink salt
2 tablespoons butter
1 tablespoon coconut oil
2 tablespoons coconut sugar
One egg
1/4 teaspoon of vanilla extract

Preheat oven to 325 degrees

Grab a Reynolds cookie baking sheet and spread it out onto your pan.

In a bowl mix together your coconut flour, baking soda and salt then set aside

With an electric mixer cream the butter, coconut oil, coconut sugar, egg and vanilla extract. Then add in your flour mixture make sure you incorporate everything well .

Roll out the dough gently with habds making a log shape, Then wrap dough in parchment paper and refrigerate for a total of 30 minutes

Slice and bake for 5-6 minutes, let cool and devour!

Coconut butter frosting:

Take a few tablespoons of coconut butter

Nuke in microwave for 10 seconds and mix till creamy

Then spread a generous amount of frosting on the cookies

Sprinkle with chocolate chips, nuts or even sprinkles !

Ever since I was a kid I always dunked them in milk . There was just something that I loved from  the warm fresh baked cookie as it hit the ice cold milk so soft with a bit of a crunch around the edges and oh the way the chocolate chips melted in your mouth as you took each and every bite.

Have leftover dough? Don't worry roll it up in your Reynolds cookie baking sheet and store until that craving for something sweet hits!

Thank you so much Reynolds for making yet another wonderful product !

Website:
http://www.reynoldskitchens.com

Facebook:
https://www.facebook.com/ReynoldsKitchens

Twitter:
https://twitter.com/reynoldswrap

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https://www.pinterest.com/reynoldswrap/

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https://www.instagram.com/reynoldskitchens/

YouTube:
https://m.youtube.com/user/reynoldskitchens?


  Disclosure:
I received no compensation for this post but was provided with the above sample for testing purposes only in exchange for my honest opinion which in fact are my own.

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