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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0
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2answers
257 views

I use 1/2 cup shortening and 1/2 cup butter in baking chocolate chips cookies but they always fall flat

Unless I put pecans in my chocolate chip cookies they always fall flat when I take them out of the oven. What do I need to do for them to stand up.
0
votes
2answers
333 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 ...
1
vote
2answers
2k views

How to salvage a cookie dough that is too sweet?

I just baked the first batch of cookies and I found them to be too sweet to my liking. The remaining dough is sitting in the fridge right now and I was wondering if there is anything I could do to it ...
2
votes
1answer
60 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 ...
2
votes
3answers
421 views

Looking for a way to make a cone shaped cookie

I am trying to find a way to make a cross between waffle cone and fairy gingerbread. You might call it gingerbread flavored Krumkake or Pizelle. And if possible do it without a special waffle cone ...
1
vote
3answers
958 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
501 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
484 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: ...
1
vote
1answer
4k views

Can I replace rolled oats with instant oats in a cookie recipe?

http://allrecipes.com/recipe/healthy-banana-cookies/ That recipe asks for rolled oats. I don't have them. Can I replace them with these instant oats? How much should be the quantity then?
3
votes
1answer
7k 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
1k 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
982 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?
4
votes
3answers
21k views

Replacing egg whites with whole eggs when baking cookies

I want to make the recipe here: http://www.shutterbean.com/2012/flourless-coconut-chocolate-drops/ This recipe states that you should just use four egg whites. I really, really don't want to waste 4 ...
9
votes
3answers
378 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
2k 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
142 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 ...
6
votes
2answers
18k views

Difference in cookie texture if we use melted vs softened butter

I would like to know the difference in the final result if we use softened butter or melted butter in an ordinary cookie recipe. A few days ago i baked chocolate chips cookies i waited for the ...
5
votes
1answer
1k 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 ...
3
votes
1answer
1k views

What are some low fat butter substitutes for cookies?

What is a good butter substitute for baking cookies? I am looking for something that would contain less fat grams per serving than butter. I have difficulty breaking down fats so I need something that ...
9
votes
3answers
8k 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
7k 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 ...
5
votes
3answers
414 views

What ingredient changes will make this cookie dough more workable?

When I make a particular cookie, the rolling and shaping steps are very frustrating because the dough gets very soft and tends to fall apart when I'm working with it. Chilling the dough makes it more ...
3
votes
2answers
5k views

How to make cookies without using greaseproof paper or a baking tin?

I don't have greaseproof paper nor a baking tin and I'm baking cookies. What should I do?
1
vote
3answers
266 views

How can i decorate homemade dog biscuits? [closed]

I made a batch of dog biscuits for a Christmas gift, and I want to write the dog's name on them with colored sprinkles. The biscuits are the texture of over-baked sugar cookies. Does anyone have an ...
4
votes
1answer
390 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
259 views

Why are my cookies SO sticky? [closed]

So I've baked some apples just yesterday, and today they are extremely sticky. Not because of the glaze or anything, it's just that they're sticky to the touch. I didn't add a lot of sugar, so I ...
1
vote
1answer
285 views

Is there a way to save cookies that were baked without flour?

I forgot to put flour into my cookies (though I was careful to remember the oatmeal, and I blame the lack of flour on that). They are absolutely delicious, but also difficult to eat because they have ...
-1
votes
1answer
88 views

What type of cookies does the author Rose Levy talk about in Christmas cookies book?

From here: http://en.wikipedia.org/wiki/Biscuit according to American English dictionary Merriam-Webster, a cookie is a "small flat or slightly raised cake".[4] A biscuit is "any of various ...
4
votes
4answers
2k views

Substitute for Kirsch in Leckerli (Basel Lackerli) cookies?

With the U.S. holiday season soon upon us, I've been anxious to start making my annual batches of Leckerli cookies (a Swiss cookie, flavored with cloves and candied citrus!). However, disaster has ...
2
votes
2answers
219 views

Why do my Eisenhower Cookies turn out flat?

This was my mother's recipe that my sisters and I have made several years. They use to work now they go flat. We are going nuts trying to figure out why. Any suggestion would be welcomed. Eisenhower ...
4
votes
1answer
409 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
3k 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
430 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 ...
4
votes
4answers
3k 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 ...
2
votes
1answer
220 views

Breaking down fruit with sugar and water for cookies

I just made some amazing date cookies. They were made swiss-roll style; you make the date-mixture, then spread it on a rolled-out layer of dough, and roll it; then refrigerate, and cut into 1/4-inch ...
3
votes
2answers
2k 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
8k 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
2answers
1k views

Forgot to add sugar to cookies

When making chocolate chip cookies, I forgot to add white sugar while I was creaming the butter and brown sugar. I creamed the butter and brown sugar, had just cracked the egg into the mixture when I ...
0
votes
2answers
935 views

Cookies end up Rubbery

I've been trying to make cookies the usual way : All Purpose Flour + Eggs + Butter + Powdered Sugar + Chocolate Powder > Mix till Semi-Solid Batter > Put chunks of them in a baking tray and bake at ...
5
votes
1answer
386 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
764 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
661 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. ...
4
votes
2answers
8k views

Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?

I'm making sugar cookies and I have ran out of granulated sugar. I only have confectioner's sugar and dark brown sugar left. Can I substitute one of these for white granulated sugar? Which would be ...
6
votes
1answer
245 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
4answers
458 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 ...
4
votes
1answer
179 views

How to cream when there is more sugar than butter in the recipe?

I am accustomed to creaming sugar and butter, but the recipes I have used until now had more butter than sugar. This time, I tried a cookie recipe which had 180 g sugar and 75 g butter. It was ...
19
votes
1answer
8k 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
2k 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
1k 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 ...
3
votes
2answers
1k views

How long after baking do American chewy cookies get their normal texture?

I just baked my first ever batch of American-style cookies (chewy chocolate chip cookies). I used the correct ingredients, including actual wet brown sugar, except for the chocolate - I had no ...