Questions about preparing, baking and troubleshooting any cookies (also known as biscuits). Cookies are flat baked sweets which are usually small enough to be hand-held.

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1answer
33 views

Problem with “No Bake Cookies”

We have made the standard type of these for years, using a recipe similar to this one 3-Minute No-Bake Cookies. A problem we have sometimes is that the sugar will not set (I think). The cookie should ...
2
votes
2answers
85 views

Can I use raw sugar to make cookies instead of granulated?

I am currently outside of the United States and I haven't been able to find granulated sugar, all I've been able to find is what seems to be raw sugar and powdered sugar. Would either of these work to ...
0
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1answer
22 views

Can I bake oatmeal drop cookies in a bar form?

I am making oatmeal cookies for a family get together and was wondering, can I make them as a bar cookie like as in chocolate chip, rather than a drop cookie.
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1answer
35 views

Should shortbread cookies be lightly browned?

I'm trying to make shortbread cookies the proper way. Should they be cooked through, but without any browning? Or, should they be lightly browned?
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2answers
60 views

Cookies are soft in the middle, even though the edges are browned

So I followed the recipe posted here to get some pretty standard chocolate chip cookies: http://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/77c14e03-d8b0-4844-846d-f19304f61c57 But ...
1
vote
1answer
94 views

Chocolate chip cookies: too much butter

I made a chocolate chip and snicker cookie batter. But I added double the butter not realizing what I had done I chilled the dough until the next day. The next day when I took the dough out of fridge ...
1
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1answer
71 views

Butter melted then soften

If butter is melted then refrigerated to soften consistency will it have the proper results if recipe calls for soften butter?
2
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3answers
189 views

How to form cookie dough into rolls?

I see Pillsbury pre-made dough rolled in tubes. This makes it easier to open it at one end and chop off slices as needed. In my case, I force freshly made cookie dough into containers and just slice ...
7
votes
1answer
134 views

Bakers percentage for cookies

I am aware of the bakers percentage used in bread, and I have used it successfully. I am baking cookies at home as a hobby. I have collected few recipes from blogs, and they work great. As I am now ...
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2answers
120 views

What can I bake for my nut allergic friend?

I have a friend who has tree-nut allergy so he isn't able to eat any kinds of nuts, because of this every single time I bake something for my class he can't eat it because of his allergy. When I ...
5
votes
1answer
65 views

Flat cookies when baking with milled grains

I've made whole wheat chocolate chip cookies from Good to the Grain many times with King Author's whole wheat flour and they come out great. http://food52.com/blog/9497-kim-boyce-s-whole-wheat-...
1
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2answers
125 views

Flourless cookies form “skin” that seals in moisture

I've developed a sort of recipe for flourless low-cal cookies which, so far, actually works pretty well, resulting in a soft scone-type confection, but I'm having one problem with it: upon baking, the ...
0
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2answers
144 views

Why do my snickerdoodles always come out flat?

I've made a lot of variations of snickerdoodle recipes and I always seem to get the same results. I can make a thick chocolate chip cookie but snickerdoodles vex me. No matter what recipe I try, they ...
0
votes
1answer
37 views

Added more flour than what the recipe calls for to make butter cookies

In the process of baking some butter cookies using the following recipe, I mistakenly added 1/2 cup flour more than what the recipe calls for, and it is now mixed with other ingredients (in a food ...
3
votes
3answers
142 views

How to figure out where is the best place to store homemade cookies: in the fridge or on the counter, in an airtight container or elsewhere

The other day I baked some Nutella cookies (the famous four ingredient recipe which calls for egg, Nutella, vanilla and flour), they tasted awesome but the next day they became hard and chewy. A ...
6
votes
2answers
2k views

Eating cookie dough

How can I eat cookie dough safely? I want to make cookie dough ice-cream like the Ben and Jerry's range, however I don't want salmonella. How do Ben and Jerry's sell make theirs, assuming they don't ...
1
vote
1answer
64 views

Spreader cookies

Can anyone offer an explanation why I get runny spreaders among my medium-sized cookie batches. All balls are weighed uniformly before storage in the freezer, before baking. Upon baking, about 1-2 ...
5
votes
1answer
120 views

Is the mixing order important when substituting white sugar + molasses for brown sugar?

I bake cookies at a relatively large scale (16 qt batches) My recipe calls for both white & light brown sugars. In an effort to make production more efficient I would like to substitute the brown ...
2
votes
1answer
99 views

How to avoid using artificial food coloring in cookie and cake decorating

It's been a week since I started some cake and cookie decorating, and normally one needs many colors to come up with a lovely colorful final result whether it is Butter cream, royal icing or fondant. ...
3
votes
2answers
100 views

Reducing sweetness of packaged cookie mix

I have a Betty Crocker cookie mix and I find it too sweet. Is there a way to adapt it and make it less sweet? I'm not an experienced baker so I don't know if simply adding more flour will work.
0
votes
0answers
22 views

Looking for a philipino cookie.

Years ago, and I'm talking years ago when I was an undergrad in college, it was international cuisine day and all these different peoples set up stands with all types of food. And I vividly ...
0
votes
4answers
144 views

How can I bake crunchy chocolate chip cookies?

Since I'm British, I'm used to biscuits that are crisp, dry and crunchy all the way through, with no soft chewy centre. Most chocolate chip cookie recipes are trying to do the exact opposite. How can ...
4
votes
1answer
81 views

Can I salvage cookie dough made with whole eggs instead of yolks?

I was making the dough for cookies and was supposed to add just 2 egg yolks and I added 2 whole eggs. What was supposed to form a ball just made a really thick batter. So, do I have to start over or ...
0
votes
0answers
9 views

Would Vanilla enhance flavor [duplicate]

Would pure vanilla enhance the flavor of a rum cookie, how much would I add? Could vanilla be added to a packaged cookie mix, how much.
0
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1answer
36 views

What is a good ratio (range) of nut flour in Mandelkipferl dough?

I want to make Mandelkipferl and similar cookies. For Vanillekipferl, I tend to use a 3:2:1 ratio of flour:butter:sugar, without an egg. Is there a traditional ratio of nut flour in Mandelkipferl? ...
7
votes
2answers
131 views

How should I incorporate separated eggs in a cookie recipe without instructions?

I found a partial (ingredients only) recipe of my Mother's that called for 3 eggs separated for an "Italian Cookies" recipe. I would love to try it but without any instruction\directions how would I ...
4
votes
2answers
72 views

Cookie Dough Made From Pie Crust

Can I use Pillsbury premade pie crust for cookie dough? If so, does it need to be flatten and add a little sugar? Want to make some fruit filled cookies without making cookie dough. Thank you.
1
vote
0answers
82 views

Cookie dough consistency problems

I have used the same rugelach recipe for years with out a problem. This year however, the dough is pulling apart and shredding when being rolled out and up. There are 2 different things this year, I ...
2
votes
1answer
135 views

Cookies rise nicely in the oven, but then collapse

Just as every year, I have been baking spicy Christmas cookies with my Granny. And like always, they have expanded nicely in the oven, but collapsed afterwards. But this year I know to go to Seasoned ...
2
votes
0answers
53 views

Incorporate oreo bits in cookie recipe

What's the best way to incorporate prepacked oreo bits into a tested chocolate chip cookie recipe? Mix with dry ingredients or wet ingredients? Consider weight of oreo bits equivalent to flour, or ...
0
votes
1answer
81 views

What is the shelf life of cookies made with Greek Yogurt?

After baking cookies with greek yogurt, How long would they be good if stored in the freezer or fridge? Will they still be safe to enjoy? Is this the same with greek yogurt cakes/pies?
1
vote
1answer
63 views

Molasses cookies - Do I need to start over?

I am making molasses cookies. I accidentally put a cup of sugar in the dry ingredients, when I was only supposed to have a cup of sugar creamed with shortening. Should I throw out my dry ingredients ...
1
vote
2answers
126 views

Best way to preserve choco-chip cookies: food saver?

Hi cookie perfectionists! What is the best way to preserve chocolate chip cookies for one-week? Here's my short-list: Vacuum-sealed mason jars? Vacuum-sealed bags? (will deform the cookies) Any of ...
1
vote
2answers
199 views

Biscuits (cookies) turning out more cake-like than biscuity

Yesterday, for the first time ever, I tried baking some biscuits. I found a suitable recipe for some malted milk biscuits (I love malt), and followed it almost exactly; I endeavour to make everything ...
2
votes
2answers
1k views

What can I do if I forgot to cream the butter and sugar in my cookie recipe?

I got distracted and forgot to cream the butter and sugar before making sugar cookies. I baked half and they were dry, tasted like flour and smelled like flour (although rolled in sugar and cinnamon)....
0
votes
2answers
205 views

How do packaged cookies stay good for so long?

How come packaged cookies, even those without preservatives, don't go bad after a few days and have such long shelf lives? Is it because of the packaging? Especially cookies that contain ingredients ...
3
votes
2answers
110 views

Re-baking cookies?

I have just made a batch of peanut butter cookies using a recipe based on shortbread. I have left them to cool and they are still slightly doughy in the centre. I'm not sure if the peanut butter ...
3
votes
1answer
53 views

Are my cookies cooked?

I've just recently started baking and I'm finding it quite enjoyable. I am now changing some of the recipes a little bit to suit my tastes better. A problem i am having is that the ingredient swaps ...
2
votes
2answers
575 views

Is eating cookie dough without egg safe?

I enjoy eating raw cookie dough. As long as the dough doesn't have egg in it, is it safe to eat?
1
vote
1answer
1k views

Lemon Thyme Substitute

In the following recipe, lemon thyme is used. Unfortunately, I can't find it in my local grocery store. 1) Can I substitute thyme + lemon zest? If so, how much? 2) The recipe notes rosemary and ...
6
votes
1answer
1k views

Does using powdered sugar instead of granulated sugar make cookie dough drier?

I was baking cookies last week using granulated sugar (white and brown) and they were great. The recipe says to put all 3 sugars into the molten butter and to stir for a while. Yesterday I thought ...
2
votes
1answer
173 views

How to solve under-baked cookie centers?

I've made 3 batches of this recipe for "The Best Soft Chocolate Chip Cookies" but I can't figure out how to keep them soft and have them fully baked. I baked the batches at 350 degrees with the ...
0
votes
1answer
3k views

Can I replace brown sugar with white sugar without using molasses in cookies?

I don't know if I can replace the brown sugar with white sugar because the recipe already calls for white sugar too.
0
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2answers
197 views

Tempered Glass For Cookie Sheet

I don't have a good cookie sheet available. Can I use a nice piece of tempered glass as a cookie sheet?
2
votes
1answer
2k views

Is it possible to substitute butter with egg yolks in cookie dough?

I would like to know if it is possible to completely replace butter/margarine with egg yolks in cookie dough? Or in any other kind of butter-based dough while we are at it. And, if it is possible to ...
1
vote
1answer
386 views

Inside of the cookies turn up soft, almost uncooked?

I don't know what temperatures I have to be using to bake cookies but I am following a European cookie recipe: http://www.youtube.com/watch?v=LON4tuXR93A The problem is I searched for the same ...
1
vote
2answers
215 views

Macarons…Why not color the syrup?

Much to the amusement of @ElendilTheTall, I'm working on French macarons. I'm using the method that makes an Italian meringue, so I pour hot sugar syrup into the partially whipped egg whites. The ...
0
votes
2answers
1k views

Forgot to put brown and white sugar in cookie dough

I made cookie dough. I already put white chocolate chips and so on. I forgot to put in brown and white sugar... How can I fix this?