Uh-oh! Cookie trouble? (Trouble shooting tips)

Speaking of cookies (and all those cookie recipes!), there is a lot of science that goes into making cookies. A lot could go wrong, but here are some things that make cookies…

have a sticky dough:

  • not enough flour
  • too warm (chill in fridge/freezer briefly)

have a crumbly or dry texture:

  • Not enough fat
  • Not enough liquid
  • Too much flour
  • Too cold (before baked)
  • Baked too long (after baked)

spread too much:

  • greased/overgreased cookie sheet
  • too much fat/butter/liquid in proportion to dry ingredients in the dough
  • cookie sheet hot when you put the dough on
  • cookie dough too warm

have a dark, crispy bottom:

  • oven too hot
  • pan too close to heat

trouble removing from pan:

  • not enough grease/parchment paper
  • cookies cooled too long and have “bonded” with the cookie sheet
  • (if they break) cookies not cool enough to move

Some other tips:

  • Remember, butter makes cookies thinner and crispier while shortening makes them puffier.
  • The secret to a good cookie texture is thoroughly creaming the fat with the sugar, causing little pockets when baked, so don’t skip this step!
  • Leavening agents in cookies: baking powder, baking soda, and even eggs or milk (milder)
  • Milk and buttermilk help moisten a dry cookie crumb (or cookie after they are baked, in fact!) Oil can also do this, although it’s probably not so good to dip your cookie in. šŸ™‚

And last, a review of the cookies you might want to go bake after reading this post:

About Amital

A die-hard listmaker and observant Jewish mommy of 5, managing the challenges of life bit by bit with the help of a Shalom Bayit book and lists. And chocolate, of course. Lots of chocolate.

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