今天的主角是有手就能做的黄油曲奇小饼干~！看我怎么把手工曲奇玩儿出橡皮泥的既视感，但是不要怕，美味才是衡量食物的终极标准！我用9种不同的糖做出了最好吃和最难吃的黄油小曲奇，来看看哪些糖最好不要用来做曲奇饼干吧~

完整的配方在这里这里 Recipe recipe:
原味曲奇 Original:
低筋或是中筋面粉 All-purpose flour: 110 (3/4 Cup)
无盐黄油 Unsalted butter: 84g (6 Tbsp)
糖粉 Powdered sugar: 36g (1/3 Cup)

可可曲奇 Chocolate flavor:
低筋或是中筋面粉 All-purpose flour: 95 (3/4 Cup)
无盐黄油 Unsalted butter: 84g (6 Tbsp)
糖粉 Powdered sugar: 36g (1/3 Cup)
可可粉Cocoa powder: 14g (2 1/3 Tbsp)

抹茶曲奇 Matcha flavor:
低筋或是中筋面粉 All-purpose flour: 106g (3/4 Cup)
无盐黄油 Unsalted butter: 84g (6 Tbsp)
糖粉 Powdered sugar: 36g (1/3 Cup)
抹茶粉Cocoa powder: 5g (1 Tbsp)

烤制温度Baking temperature: 350˚F (175˚C)
烤制时间Baking time: 12min

Music from: bensound.com