Tagged Questions
0
votes
2answers
105 views
In what proportion should the given ingredients be combined to form a cookie?
These ingredients were listed on a cookie pack available in the market.
I would like to know what combinations of the following ingredients can be used to produce around 200gms cookies?
Wheat ...
2
votes
1answer
46 views
Saving sanding sugar
I make sanding sugar cut out cookies often. I sometimes have excess sugar left on the cookie sheets after baking. Could this excess sugar be saved and reused for the next tray. I often dump the excess ...
1
vote
3answers
134 views
What should be understood by “refrigerate until firm, 2 hours or overnight”?
The cookie recipe asks for:
1½ cups plus 1 tablespoon all-purpose flour
1¼ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
1 ...
1
vote
1answer
121 views
How should I deal with “thawed frozen puff pastry”?
A cookie recipe asks for:
14 ounces good-quality thawed frozen puff pastry, such as Dufour
So, does puff pastry mean this? http://nishamadhulika.com/baking/homemade-puff-pastry-recipe.html
...
4
votes
2answers
134 views
How to adjust the ingredients when recipe asks for salted peanuts and unsalted butter while I have the opposite?
The recipe is for cookies. Recipe asks for salted peanuts and unsalted butter while I have the unsalted peanuts and salted butter.
Nutralite Table spread: ...
2
votes
1answer
836 views
What side effects should I expect by replacing cake flour with chickpea flour in all cookie recipes?
Last time I replaced maida with chickpea flour (keeping all other ingredients and their quantities same) in carrot cupcakes.
The only difference I noted was in rising. The cupcakes didn't rise much.
...
4
votes
1answer
111 views
How can I save crumbly cookie dough?
I found a recipe online that required making cookie dough from scratch and then wrapping the cookie dough in wax paper and refrigerating for 2 hours. I made the cookie dough and it was way too crumbly ...
3
votes
2answers
122 views
Why is salt sometimes ingredient of otherwise sweet cookies? [duplicate]
In some recipes for muffins, biscuits or cakes I find small amounts of salt as an ingredient (Chocolate cake, Banana muffin). Why? What can a pinch of salt add to the bowl of chocolate?
8
votes
3answers
128 views
What kind of cookies can be shaped?
I was wondering what to look for in a cookie recipe if I want to cut it out into shapes using a cookie cutter.
Some cookies tend to spread out much more than others and so would not retain any ...
-1
votes
3answers
860 views
what to do to make oilless, butterless, eggless cookies?
I am making a cookie dough eggless, butterles and oilless. it is coming out spongy like a cake. what should I do to make no spongy cookies?
-1
votes
1answer
52 views
Temps rising above set temps
My wife suspects the oven temp is not correct, she was baking cookies and had one tray near the bottom of the oven and another in the middle.
The bottom cookies got burned and the oven temp was 100 ...
5
votes
1answer
320 views
Why must I return the chilled chocolate cookie dough to room temperature before baking?
According to a chocolate chip cookie recipe, I chilled the cookie dough before baking but it was also written to turn the cookie dough to room temperature before baking. What is the purpose of doing ...
8
votes
3answers
946 views
What does an overnight chill do to cookie dough, that a 4 hour chill doesn't?
I have a high-fat cookie dough (see What ingredient changes will make this cookie dough more workable?) which wants to be chilled in the refrigerator overnight before shaping. I tried to cheat by ...
2
votes
3answers
1k views
Suggestions for a substitute for almond paste in a cookie recipe?
I’m trying to find a substitute for almond paste in a cookie recipe. Does anyone have any suggestion for what I could use?
This is a cookie recipe that calls for 8 ounces of almond paste. The recipe ...
4
votes
1answer
181 views
Why is my first batch of cookies out of the oven too flat?
Every time I make cookies, the first batch out of the oven is a bit too thin and flat. Subsequent batches are as expected. What could be causing this?
4
votes
1answer
286 views
How to bake without an oven? [duplicate]
Possible Duplicate:
Is it possible to bake a cake without an oven?
I'm a poor lady who can't afford an oven. I have pots here, charcoal, and aluminum foil. What could be tricks to use ...
3
votes
5answers
920 views
Why do my cookies fall flat and not cook on the bottom?
I'm fairly new to baking, but I've been attempting to make cookies lately. They taste good, but come out looking like this:
The bottom looks like this:
They spread out a lot in the oven (they ...
2
votes
2answers
164 views
How can I make my crinkles less dry?
I just made chocolate crinkles for the first time and I really like them, but they are a bit too dry, making them slightly crumbly. It's possible I over-baked them a little bit, I'll try to bake them ...
3
votes
4answers
1k views
How to get cracks in my ginger molasses cookies
I used this recipe to make ginger molasses cookies. Though the cookies tasted great, my cookies didn't develop any cracks in them like the ones in the picture. I tried baking them for longer, but that ...
3
votes
2answers
761 views
Effects of reducing sugar in cookies
If I want to reduce the amount of sugar (to reduce sweetness) in a cookie recipe, how would that affect the end result (mainly with respect to texture) and what can be done to negate it?
2
votes
3answers
1k views
How to prevent a cookie from becoming spongy like a cake?
I was following the recipe here: http://allrecipes.com/recipe/best-chocolate-chip-cookies/
and the cookies came out a little like cake rather than cookies. It's NOT crispy, not crunchy. It's a little ...
5
votes
1answer
308 views
“Banging” cookies half way through baking
So I found a recipe for cookies which calls to "Bake the cookies for 10 mins, taking the tray out halfway through and banging sharply on a work surface covered with a couple of tea towels - this ...
2
votes
1answer
555 views
How to make crumbly cookies?
I am trying to make alfajores, following this recipe. What steps should I take to make them more crumbly?
1
vote
2answers
508 views
Is it true that natural peanut butter splits in cookies?
I was watching a video recipe about peanut butter cookies. The maker mentioned that you shouldn't use all natural peanut butter for making those cookies, because the oils would make your dough split. ...
6
votes
1answer
170 views
What is meant by “place 4 inches apart on cookie tray”?
Does this mean place some cookie dough every 4 inches (i.e. 4 inches center-to-center), or have a 4 inch gap between each cookie?
5
votes
3answers
370 views
How to create fruity or grassy shortbread cookies?
I saw a recipe for green tea shortbread cookies with white ganache filling and fell in love with it. But here, it is quite hard to get any matcha, the few Amazon marketplace sellers have very high ...
17
votes
1answer
3k views
Can you re-use parchment paper when baking batches of cookies?
I just finished making cookies. The dough was enough to make multiple batches. I only have one baking sheet. Every time a batch was ready, I used new parchment paper on the baking sheet. Is this ...
2
votes
1answer
713 views
Why do my cookies deflate when coming out of the oven?
Immediately after I remove my cookies from the oven, they start to deflate and lose some of their puffiness. What are the primary causes of this?
This occurs with both old and new baking soda; ...
2
votes
1answer
537 views
How to recognize when American style chewy cookies are done?
I made chewy chocolate chip cookies. The recipe gave baking time suggestions, but noted
check your cookies before they’re done; depending on your scoop size,
your baking time will vary
and ...
4
votes
3answers
262 views
How do I speed up the preparation time for chocolate chip cookies?
I've been charged with the task of making 100+ chocolate chip cookies every other day. As it stands, it takes me over 10 hours to do this. I was wondering if anyone had any advice on how to cut down ...
7
votes
1answer
155 views
Hamantaschen just wouldn't pinch and hold tight
I made a pretty simple and easy hamantaschen recipe last night, and it came out really well. The only substitution I made was to flex 3 eggs for 3 tablespoons milled, gelled flax seed in 9 ...
1
vote
1answer
193 views
Why is the texture of my chocolate chip cookies foamy?
The last couple of batches of my chocolate chip cookies went from delicous to foamy tasting although I was using the same recipe and ingredients and sam measuring methods. I'm confused as to why the ...
7
votes
2answers
3k views
1
vote
0answers
822 views
Cookie recipe without milk [closed]
I am craving cookies or something, but I don't have any milk around.
Other ingredients I have is whipping cream (38% fat), sugar, flour, icing sugar, cocoa, butter (running low on that though), eggs, ...
8
votes
4answers
872 views
Adding lemon to cookie recipe
What is the best way to add lemon flavor to a cookie recipe? I know lemon juice is highly acidic, I don't want to throw off the PH of the dough. Is lemon extract the same way? Lemon zest? Is there a ...
1
vote
2answers
3k views
What is the proper oven rack height position for baking cakes and cookies?
My oven has five rack positions. When baking a cake mix, at what height should the oven rack be placed at? If it helps, I usually bake using two 9" round pans. The box of cake mix typically doesn't ...
0
votes
2answers
208 views
How do I “save” my Christmas Cookies (Venetians)?
I am making my favorite Christmas cookie. They are called Venetians. They are a layered marzipan bar cookie.
Here is a recipe.
So, I just took them out of the oven -- and while the tops are ...
2
votes
1answer
376 views
Recipes for cookie cutters vs drop cookies
Today I made a batch of sugar cookies using my new snowflake-shaped cookie cutters; when I pulled them out, they had puffed so much they became flower-shaped instead. What should I look for in a ...
6
votes
1answer
7k views
How does the number of eggs affect a cookie recipe?
If a chocolate chip cookie recipe calls for two eggs and I add three eggs, what will the effect be on my cookies?
Likewise if it calls for two eggs and I only put in one egg what will the effect be?
5
votes
3answers
3k views
How to make cookies less crumbly?
I baked cookies last night and they came out rather crumbly. It felt like I put in quite a lot of flour - would that affect the crumbliness?
4
votes
1answer
954 views
How does replacing some butter with shortening affect rising / leavening in cookies (biscuits)?
I have been replacing half (half a cup) of the butter called for by some cookie recipes with half a cup of shortening and have noticed that some of these cookies rise less than I expect.
Is there ...
4
votes
2answers
6k views
How to get rid of the taste of flour in homemade bakery?
I usually get random cookie and cake recipes from the internet and try them. They are good but all of them have floury taste to me. Possible culprits are the flour I use and how I mix and bake dough. ...
7
votes
1answer
2k views
What is the purpose of baking soda in chocolate-chip cookies?
I thought baked wares which include baking soda should be put into oven immediately, otherwise they won't rise. But some cookie recipes call for cooling the dough in the fridge or even freezing it, ...
2
votes
3answers
3k views
How do I replace sugar for golden syrup in a cookie recipe?
I made Toll House Cookies using this recipe this recipe. They turned out fine, but you could feel the sugar crunching under your teeth (I used half brown, half normal granulated sugar). Next time I ...
5
votes
3answers
1k views
What impact does the order of assembly have when making cookies?
What is the impact of assembling a cookie batter in a different manner than that described in the recipe? What's the best general order for combining the creamed fat & sugar, the dry ingredients ...
7
votes
4answers
18k views
Why is lye used in some recipes for cookies?
I have seen some recipes for cookies which include lye (water boiled with ash) among the ingredients. Does anyone know what the purpose is? Is there any other ingredient that can replace lye? Thanks ...
5
votes
1answer
209 views
How can I tell when my fat is sufficiently creamed?
When creaming butter or shortening with sugar, how can I tell when it's creamed enough?
With the mixer as low as 3 or 4, even a few minutes of mixing seems excessive.
Also, what are symptoms ...
1
vote
2answers
431 views
Cookie Biscuits: What happened?
My wife made some chocolate chip cookies tonight using the same recipe she has for years; it's the one on the back of the Tollhouse Chocolate Chips bag. The only modification she makes to the recipe ...
19
votes
5answers
2k views
In peanut butter cookies, what is the criss-crossed pattern on the top good for?
I've been making peanut butter cookies, but skipping the step of pressing the top of the cookie down with a fork. What does this step do for the cookies?
12
votes
4answers
13k views
Why don't my cookies flatten?
I have baked Betty Crocker's Giant Honey and Oat Cookies three or four times now, and every time, my cookies do not spread out, I just get thick cookies. Is there something I am doing wrong? As far as ...
