Lactation Cookies.
No, never did I ever think I would be typing “lactation” and “cookies” in the same sentence and especially not on my blog.
But these
are
GOOD.
Here is my take on lactation cookies: I don’t know if the COOKIES really work, but I do believe that the key ingredients (oats, brewers yeast, coconut oil, flax) work. I sort of think that the cookies are an excuse to… eat cookies? But in a good way! Also, this is why I think they are so great – in those first few weeks, and heck, even now, I was so freaking hungry, like had never been so hungry in my life. Having something quick to grab, like something even quicker than a banana and almond butter, was imperative while in survival mode. Especially in the middle of the night.
Even since having Max, I’ve developed this hangry hunger every morning, to a point where if I don’t eat something very soon after waking, I feel physically sick. Most likely because he is taking calories from me at night? I’ve never dealt with that before. So having one of these as a snack in the middle of the night or even right when I wake up is a complete LIFESAVER.
Now, these are cookies. Like actual taste-good cookies. I tried a few recipes in the last couple weeks that tasted like cardboard and were drier than dirt. I wanted to make actual enjoyable cookies, ones I wanted to eat, ones I’d be happy to grab twice a day, maybe three times.
The texture: These are thick cookies, not cakey at all, slightly crunchy, but not in a bad or stale way – they are crunchy from the crazy amount of rolled oats inside. I wrote the recipe exactly as I’ve been making them – meaning mostly organic ingredients. Feel free to use non-organic ingredients and what you have on hand.
I know you’ll probably have questions on what you can substitute, what you can leave out or add, what you can change and so on, so I’ve added some notes below the recipe. These will taste best written EXACTLY as is. But I know that sometimes you gotta make some changes! I really, really suggest leaving the amount of fat/butter in the cookies – it adds to the calorie value and new moms need those calories! It will also help the cookie to be a more filling “snack.”
If you want to gift these to a new mom, I would make a batch and bake them, then make a batch and freeze them. Or bake half a batch and freeze the other half. Deliver both. Making a freshly baked double batch isn’t great because the cookies aren’t super soft and moist and that number of cookies will dry out before eaten. Unless of course their family will eat them too. If you’re a mom-to-be, you can totally make these ahead of time – scoop the dough into rounds, flash freeze it then place them in a ziplock bag. My friend Julie has a great tutorial on freezing cookie dough!
Do you have an awesome lactation cookie recipe? If so, share below!
What the video of how I make my Lactation Cookies!
Lactation Cookies
Ingredients
- 3 cups old-fashioned rolled oats
- 1 1/2 cups unbleached organic all-purpose flour
- 5 tablespoons brewers yeast
- 3 tablespoons ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 12 tablespoons organic unsalted butter
- 4 tablespoons unrefined organic virgin coconut oil
- 1 1/2 cups organic cane sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups dark chocolate chips/chunks, I like ghirardelli
- feel free to add: unsweetened flaked coconut chopped almonds, 1 to 2 tablespoons of almond butter
Instructions
- Preheat the oven the 350 degrees F.
- In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
- In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.
- Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.
Notes
2. You can use all butter if you don’t have/can’t find coconut oil. If you swap any butter amount for more coconut oil, the cookies will spread a bit more. If you decrease the fat (butter/oil) amount in total, these cookies will be drier. It’s up to you!
3. You can use 1/2 cup of whole wheat flour with similar results – any more and the cookies with be drier and grittier.
4. You can probably decrease the sugar by 1/4 cup without issue.
5. I do not have experience in making these vegan, so I can’t say what it would be like without the eggs or with vegan butter. I also am not sure how the consistency would be with gluten free flour.
6. I personally think you can increase the brewers yeast amount by 1 to 2 tablespoons.
Did you make this recipe?
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I appreciate you so much!
1,876 Comments on “Lactation Cookies.”
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Made these twice already. Love them, turned out great, but it’s just not easy to form balls with the dough. Very laborious with the oats and sticky mixture that just can’t adhere very naturally. I bought an ice cream scoop and will try it the next time… Really like the taste and texture though. It’s a little crisp and moist at the same time.
Do you have to use organic sugar and flour? Or can you just use regular granulated sugar and regular bleached white flour?
Amazing cookies!! Easy to make. I used all butter (didn’t have coconut oil), 2 whole eggs and 1 egg yolk, baked for 12 minutes and holy moly these cookies are amazing! The only question is how many per day is considered a serving and how long until potential boost in milk supply??
Just made these, but used GF one-to-one flour, substituted half the sugar for Splenda, and used half chocolate chips, half raisins. Baked for 11 minutes. They came out super crumbly (probably because of the GF flour, usually the culprit :) ), but delicious. I used a small cookie spoon (4 teaspoon size) to make cookies, and I got the perfect size for me. I got a ton of them (like 60???..). Texture wise, they turned out kinda like sugar cookies. I froze them, and straight out of the freezer they taste amazing and are even chewy! Amaaaaaazing!
Like these a LOT! I had to use 3 eggs because when I went to form into balls, they broke apart. I also pressed them down with a fork because they didn’t flatten in the oven. I made 40 cookies with this recipe!! I also added two tbsp of peanut butter and 3 tbsp of coconut flakes. Super yummy.
ONLY REASON I gave a 4 because of the cookies crumbling and not forming. **I would definitely add 3 eggs and flatten w a fork if you do decide to make !!
Out of this world!!! Seriously, super addicting and you can’t even taste the brewer’s yeast. Here are the modifications I made:
Used GF flour Plus 1/4 cup extra
Used 3 eggs instead
Added 1/2 cup walnuts and 1/2 cup craisins
Used vegan butter
Used whole flax seed
Definitely needs more than one egg, mixture was super dry! Otherwise delicious!
man what am I doing wrong? I made these and it makes up a BUNCH of batter. I don’t have an ice cream scoop so I am eyeballing with two spoons to make a ball, but I know how big an inch is. also cookies are totally flattened out, no rise at all. help!
How long can you freeze for?
Oh my oh my oh my !! These are delishhhhhhhhh.
Gaby did you use baking soda and baking powder those are a must or they would be flat
Hi Krystal, yes I did! I checked like 4 times because a few of my friends also mentioned one or both of those missing could be the culprit. I have a hunch that my butter was too soft/partially melted and that’s why they spread so much. Beyond that, I am totally unsure.
Since I got like 40+ cookies rolled up, I only decided to bake half and freeze half. then I froze the other half I baked haha. So I have quite a few in the freezer to nibble on, but once I’m though those I can try baking the unbaked dough balls that are currently frozen.
Im open to other suggestions, but as far as I’m concerned these cookies are delicious! even if they didn’t turn out exactly right :)!
LOL oh wait I just realized I left out the brewers yeast!!!
omg that’s embarrassing ;0!
Do you have a kitchen scale. I used one to measure out 1 to 1.2 oz of dough then rolled into a ball. Made 42 cookies.
Baked them for my friend today. I added in 1 Tbs of wheatgerm, used 3 eggs. Used a little more than half cup of white sugar and half cup of brown sugar. The sweetness is just nice. I think adding more sugar than this will be way too sweet.
Overall these cookies are great! Was worry I will be able to taste the Brewer yeast but I can’t!
These came out delicious!!! The cinnamon really added a nice touch. I did change it up slightly since I have my own personal preference with chocolate chip cookies. I used browned butter, 1cup brown sugar, 1/2 cup granulated sugar, and 3 eggs per the suggestions. I also added about 2 tablespoons more of brewer’s yeast to get more pay off since my supply has been affected due to stress. Guys, I had to wake up 3 hours early to pump because I was so full! I’m going to make this all the time now!
I used Gluten free flour mix, and these totally worked and are delicious!
Thank you!
How many cookies did you have to eat to notice an increase in production?
How many cookies did you have to eat to notice an increase in production?
I’m not gonna lie, I had probably 3 or 4. they were SO good (and I’m a cookie snob) I also drank a lot of water that day and made my regular lactation smoothie. I think these just gave me an extra boost I wasnt used to.
How much more did they help produce? What lactation smoothie do you use/make?
I was pumping around 3 oz more when eating these. My lactation smoothies are just oat milk, 1 cup of oats, about 5 tbsp flaxseed meal, and strawberries. it makes a large 32oz shake that I drink
This dough came out super dry and crumby. I’m not sure what happened. The flavor of these is also super sweet–too sweet. The next day they were rock hard even being in a tupperware. Will not be making again. :(
What is the nutrition information for these cookies per serving?
Is there is a specific brand of brewer’s yeast you recommend?
Absolutely LOVEEEE these cookies! I went to a mommy play date and someone brought a batch. I happened to not try them at the play date but took one with me on my way out. Yes only one! I instantly wished i took more with me and that I could have more after the first bite. I ended up asking my friend for the recipe when I started craving them again and got to work.
I’m not sure why some people in the comments had difficulty. As long as you follow the directions to the T with mixing until creamy/fluffy and mix for “this many” minutes you should get yummy and fat cookies. I also always aim for 1-inch balls but there’s sometimes a bit bigger, not by much though! (If they don’t rise then you may be missing an ingredient ?) And I bought brewers yeast (Mothers Milk brand on Amazon) but I definitely prefer the cookies without it. It sorta gives an after taste tingle sensation that I don’t enjoy much.
This definitely boosted my milk supply (WITH AND WITHOUT THE YEAST POWDER) the flaxseed, oatmeal, and coconut oil i think are the magic ingredients and that the yeast is just a booster.
I have to admit though, the VERY first time I made them were the BEST batch I have ever made and after making it for the 5th time I realize it is probably because I mixed everything by hand! I never did it again because it took too much time and so much effort that now I use my kitchen aid (using the paddle has been the best for far). And I agree with the author that I also prefer (and recommend!) using Ghirardelli dark chocolate! No other chocolate has compared IMO.
Anyways, thank you! I just wanted to share my input. It seems complicated but don’t be afraid to over mix if your doing by hand. In the kitchen aid just be careful since it’ll mash the oats a lot more.
Hi Amy, when you made the cookies without the yeast,are all the measurements still the same as the original recipe? Thanks!
Just finished making these and I’m soo happy the way they came out. Very tasty and delish! I followed the recipe step by step and they came out perfect. I am a little nervous to see if they actually help with my supply or will they just add an inch to my waist. Any others have an increase in milk supply?
Made these today with the following modifications:
Did half of the measurements because I wanted to make a smaller batch. It yeilded to 16 cookies with an icecream scoop. Flattened the top just a dab with damp fingers (dampening with a touch of water. Put half demerara sugar and half white plain sugar. Added 2tbsp pure peanut butter for taste. Added two whole eggs cold. I would probably do three eggs for the original recipe. Even for half the measurements from original recipe I added 4tbsp brewers y. And 6tbsp wheat germ. Wheat germ is another power galactagogue. After mixing it all as per suggestion I found the cookie dough a little wet and sticky. Hence i added 1/3rd cup more oats to my measurements. So, half of org. recipe would be 1.5 cup oats. I added 1/3 cup more. And lastly, I added 250g of dark chocolate chips.
Make sure you only bake 12 mins. Otherwise I found the first time tried any cookies with brewers yeast got burned on the bottom very easily and tasted bitter. Had to throw them away.
Thank you so much for this recipe. They taste amazing!
These tasted great (I added two Tbs of peanut butter), but the texture was all off. Dough was very dry and crumbly, cookies didn’t spread while baking (had to flatten with a fork partway through), and end result was dry and crunchy, not at all soft. Not bad, but I won’t be making them again.
This recipe was a waste of my time and expensive organic ingredients. You say form 1″ rounds but then state you used an ice cream scoop, of which most are 2 1/2 to 3 inches. So I’m supposed to guess? It says yields 20 to 23 cookies, so if you used a 1″ round, it would likely yield 40 + cookies. I ended up using a 1 1/2″ scoop and got 36 cookies.
Aside from that, the dough was dry and crumbly, didn’t spread at ALL, and the end product didn’t brown and was extremely fragile. I’m sure by tomorrow these will be hard as rocks. Please rewrite your recipe and test it more before publishing. It’s my fault I didn’t read the comments before making it I wouldn’t have bothered
tracy, this recipe actually has been tested hundreds of times. i’ve made it at least 100 times and you can see the video of me making it in the post. the recipe does not need rewritten or retested.
but if you would like a 1 inch ice cream scoop, here’s a link for one: https://www.amazon.com/Cookie-Drop-Mini-Cream-Scoop/dp/B002U73A8K
Tracy, have you ever learnt what is termed constructive criticism? I bet not.
You really should learn and put it to good use henceforth.
Do you have to use organic sugar and flour? Or can you just use regular granulated sugar and regular bleached white flour?
Question… the only yeast available is Red Star active dry yeast. The conversion is confusing. Any suggestions on how to incorporate active dry yeast?
Hey Karen, active yeast isn’t a substitute for brewers yeast. I can only find it locally at whole foods, so I’m skipping it for now.
when you skipped the brewers yeast did the cookies turn out good ?
Amazon has tons of different brands of brewers yeast. It’s not expensive. Bakers yeast is not a substitute for brewers yeast
I’m due with baby in 3 weeks. I was hoping to make these ahead and freeze them already baked so they are ready when I get home from the hospital and I just need to thaw them in small batches. Is this possible?
I bought the brewers yeast from amazon
Holy hell these cookies are DELICIOUS. I did as others suggested and added 3 eggs, but honestly I don’t think the extra was necessary – the dough was so wet I needed to refrigerate it for a bit in order to form the dough balls. I would eat these over “regular” cookies any day!
Oh em gee!! I made these just now and its sooo good!! I used 3 whole eggs and since i dont have coconut oil available i added more butter. I also reduced the sugar to 1 cup and added additional 3 tablespoons of brewers yeast. Also added a tablespoon of chia seeds. I cant get my hands off of them!! I already had 3 cookies an hour after baking them!! Haha!! Will definitely make this again!!
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Can I use almond flour instead?
so good!
I LOVE these cookies. I didn’t have a milk supply issue when I stumbled upon this recipe but I did kind of want a boost so I could have a little extra to store in the freezer. My supply is up by 1/3 already after one week! I was feeling a little guilty about the butter and sugar so I changed the coconut oil ratio to replace 3 tablespoons of the butter and I subbed some of the cane sugar for coconut sugar. My husband even likes them so I have to hide them so he can’t eat them all!
Hi! I couldn’t find how many to eat in a day to increase supply…. Could you help me out and tell me how many you ate daily to get the boost in supply? Thanks!
Honestly these are the best cookies ever. Our whole family can’t get enough of them. Even my husband says they’re his ultimate! I make a big batch and freeze balls of the dough to pop in the oven when I need something sweet. Perfect snack and great to know it’s packed with good things to help my milk supply.
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I have made these cookies twice now and the second time they turned out sooo much better after a few minor modifications. They were fantastic the first time, but the dough was hard to manage.
As mentioned in other comments, I used 3 whole eggs Instead of the 1 egg and 1 yoke in the recipe. I also replaced half of a cup of the sugar with organic Coconut sugar.
These two alterations really put this over the top for my lovely wife and I!
ABSOLUTELY DELICIOUS! Made this for a friend, but I tried one and it it crunchy but soft and moist. However, I didn’t hve brewers yeast and didn’t want to use it so I left it out, but I added a tablespoon of chia seeds and added 2 whole eggs. I was worried tht the cookies wouldn’t spread or will crumble but it didn’t so I’m glad. Will definitely be making more of these in the future.
I absolutely love these cookies. I have Insufficient Glandular Tissue so the first time I made them hoping this would finally be the thing that helped me lactate, they didn’t work because I don’t have the equipment necessary to do that, but they were delicious and really helped me recover some of that energy from my c-section. This time I made them for my sister-in-law who just had her first baby, but she wants to know how long they are good for? I read through this entire post, including the comments, several times and can’t find a timeframe for storing at room temperature.
They came out so good did exact recipe used Aldo gradients didn’t have a mixer which was no problem they are so yummy came out so perfect super happy with them love ❤️
These are seriously the best cookies ever. When i stopped nursing I kept making them but without brewers yeast and they are still so good! I share this link with all my nursing mama friends! This will be my third child I use these location cookies with to nurse. I had a quick Question though. Do you happen to know the calorie count for each cookie?
I can taste the brewers yeast. But I added peanut butter, a swirl of maple syrup (really helped add flavor to hide yeast flavor), & more cinnamon! Just hope they do they trick!!!
I never comment on recipes but just have to show my appreciation for these cookies! I’ve made them three times now, only adjustments I made was the first time I used chopped cooking chocolate, the third time- smarties! Also the second and third batch I added some chopped almonds. It’s also easy to halve the recipe if you need to (which I did the third time round)
These are just sooo delicious, not trying to boost my supply as such just the quality of my milk but they’re a great snack to have when breastfeeding.. I even give them to my husband and toddler who also love them! Thank you xx
You can tell I don’t comment ever, forgot to leave a rating haha. 5 stars!
Does anyone know the nutritional value of these? (Calories) :)
272 calories each at 24 cookies
About to make these for the third time! They are so amazing. I use a large cookie scoop and get 24 cookies. They are perfect for keeping my calories up during these first few weeks. I normally eat 3 a day, If I can resist them.
I made this recipe with a few of the recommended tweaks ! I added the 3 eggs , used only butter, cut back the sugar to 3/4white and 1/4brown sugar, added chocolate chips and chopped almonds. The receipe was very well received. Awaiting the results on lactation.
Ok so for anyone replacing items or redoing the recipe, what was your recipe? I’m going to be making these soon. I am not producing milk anymore and my pediatrician really wants my daughter back on my milk to help with her tummy issues. Please any tips or recipes please give!!
I’ve found savoury yeast flakes a little easier to find and a little more palatable than brewers yeast and have been told it has the same effect? Also fennel seeds I’ve heard give a good boost too. (for your research for your article)
I have been struggling to find something to help with my supply. i have even wanted to give up completely because ive felt like a failure. Theses cookies are a life saver. I was very hesitant to try them because they sounded like they might not taste that good. I buckled down and made a batch. To my delight they are excellent. I will forever recommend these cookies to breast feeding mamas!
I did put in three eggs instead of what the recipe calls for.
Hi, I can’t find how many to eat daily… if could you tell me how many you ate and how many you made! Thanks
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I have a question… I made these last night and they were so delicious!! I followed the recipe to a T. Straight out of the oven these cookies were chewy with lots of good texture and super yummy with some milk. I kept them in a sealed glass container and today they are really hard, any suggestions on how to store to keep them soft or what to do to soften them? Thanks in advance!
Fun recipe that looks really delicious!! I actually saw a video on YouTube using this recipe and came to the site to check it out!
https://youtu.be/egTJt-Init8
OMG! These cookies are DELISH!
I’ve made other lactation cookies before but none tasted as great as these! I followed the recipe exactly and they came out perfect!
The key is to let the cookies completely cool before you move them.
Has anyone baked the cookies and then froze them for later?
1.) About how many cookies SHOULD one eat daily to see milk supply increase?
2.) How fast did most of you notice a change in supply?
I would like to know as well of how many cookies daily one should eat.
I love these cookies so I eat as many as I want throughout the day. I usually see an increase in my milk supply by the evening after eating these
So I accidentally bought nutritional yeast… now idk if it has the same affect probably not but I’m sure the flaxseed and the oats will do the job. It tasted great though even with the odd substitution. I couldn’t stand the fact the the dough was so sticky and hard to ball up.
This recipe isn’t bad I personally think it has too much chocolate but I’m not a big fan of it anyways. Definitely will make more and maybe I’ll use the correct ingredients next time. Can’t wait to see the results
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Ok so for anyone replacing items or redoing the recipe, what was your recipe? I’m going to be making these soon. I am not producing milk anymore and my pediatrician really wants my daughter back on my milk to help with her tummy issues. Please any tips or recipes please give!!
We made these before baby arrived and kept uncooked non balls of dough in the freezer. 12 mins from freezer to warm cookies 👌🏻 They are good to have around as a quick snack when your hands are full. I keep some beside my nursing station too. My husband can’t keep his hands off of them either.
Each batch makes 44 bite sized cookies. We use 1 bar of Lindt 75% dark chocolate (100 grams) roughly chopped into 1/4” sized pieces, and about a cup of chopped pecans. Alternately, about a cup of raisins per batch, instead of chocolate. Also, per other reviewers, we used 3 whole eggs, increased amount of cinnamon to our taste and used a bit more brewers yeast than called for, for max benefit!
We’ve just made another 3 batches to have on hand. I can’t say what exactly has contributed to my milk supply/breastfeeding success, but supply is great, after 6 days of exclusively breastfeeding, baby is back to birth weight. Also adequate hydration (like more water than you think is reasonable), feeding on demand and no longer than 2-3 hours between feeds.
This one is going in the recipe book!
I followed the recipe exactly and they’re amazing!
Pack your ice cream scoop tight and then once the ball is on your pan, press down firm. Perfect!!!
As far as milk production goes I made these when my baby was 3 weeks old and didn’t seem to ever stop cluster feeding and I felt empty all the time! I noticed an increase in fullness after 2 days of eating 2 a day!
I made these last night. I worked with what I had which was half steel cut oats and half rolled oats, because why did I ever buy steel cut oats? I used a mix of dark and milk chocolate. Also all I had was palm sugar. Instead of flour I used sourdough starter discard. I rnded up having to add add extra cup of oats, because they were too runny otherwise. I bake on stoneware. They were not as sweet, but very moist, and a bit crumbly. I also used nutritional yeast instead of brewers yeast. I thought they turned out well. Just have to let them cool before removing them from the pan. To do it over again, it would put all but the sodas in and let it set in the refrigerator overnight to soak up moisture. Then put the sodas in the next day.
Nutritional yeast is not a substitute for brewers yeast. It will not help with milk production which is the purpose of the Brewers yeast. So you can just leave it out if you don’t have it.
Omg! These give me a reason to eat cookies whenever I want. They are delicious!
Great recipe! I’m on a non dairy diet and have found that the Earth Balance vegan butter is EXCELLENT for baking and no one could tell these didn’t have real butter! Thank you! I’ve also made them into pan cookies – needed to adjust the cooking time, but worked great!
I made these cookies a ton of times they are SoOoOo delicious!! My entire family loves them 🥰
I recently found out that my newborn has milk protein and soy sensitivity so I can’t use butter in the recipe.. can I use all coconut oil instead ?
Thank you for your answer and thanks for the recipe !! 🤗
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***VEGAN OPTION***
I made these for my wife…our newest baby (#7) has a high sensitivity to dairy, eggs and a few other things, so I have been experimenting with going the vegan route when I’m making things for my wife…I substituted coconut cream, which can be found in the Asian section of your local grocery store, at a 1-1 ratio for the butter…I still used the coconut oil as well, which has a little different consistency than the cream…in place of the egg, I used 1/4 cup of unsweetened apple sauce and another tbsp to replace the yoke…the batter came out a little moist, but still formable and not too sticky…I’ll definitely be making these again for her soon!!
I forgot to mention that I used Enjoy Life dark chocolate morsels for the chocolate chips!!
This recipe was very disappointing. My first thought was, “who puts baking powder in a cookie recipe?” Anyone that knows anything about baking knows that baking powder causes things to rise, not spread. Baking powder is also going to make your cookies more cakey. My next thought was, “really? Only one and a half eggs? And no brown sugar?” But I followed the recipe because it had so many good reviews. Wishing I would have stuck with my gut baking instincts and modified it. I baked these cookies 2 minutes less and they weren’t quite as crumbly but they were still crumbly. I even worked in extra butter into the dough so there would be a little bit more moisture. This recipe needs some serious work. I’m really surprised she hasn’t modified it yet. What a waste of time and ingredients.
ashley, i’ve made this recipe hundreds of time and it works perfectly every time. there is a video above so you can see exactly how it works with these ingredients. there is no need to modify the recipe.