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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2
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1answer
244 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
4answers
3k 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
4answers
10k 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
3answers
1k 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 ...
6
votes
1answer
440 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
784 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
694 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
9k 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
275 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
478 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
195 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
11k 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
2k 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
2k 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 ...
1
vote
3answers
803 views

How can I substitute English Toffee in cookies?

I found a cookie recipe which requires "English Toffee bars". I have never seen them around here, and don't know what they are. What are these bars? Is there any substitution I can use? How close ...
1
vote
1answer
249 views

What tools are needed for making wafer cookies?

I like to eat wafer cookies, such as the ones in the picture here. These usually come in three flavors (chocolate, vanilla, and strawberry). Unlike regular cookies, which I can bake in the oven, and ...
20
votes
4answers
4k views

How does one invent a cookie recipe?

My cookbook has dozens of cookie recipes and I can find hundreds more online. But... If I want to invent my own cookie recipes how can I go about doing it, without wasting tons of ingredients on ...
4
votes
3answers
398 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
310 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
2answers
2k views

What's the secret to soft cookies? [duplicate]

Possible Duplicate: How can I get chewy chocolate chip cookies? I've become basically addicted to these cookies at work; I believe they're Otis Spunkmeyer, based on the branded bags we're ...
1
vote
1answer
326 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 ...
12
votes
4answers
2k views

Why do chocolate chips stay softer after being baked?

I could be wrong, but I have the feeling that after baking chocolate chip cookies, the chocolate chips are still melted; or at least a lot softer than before you bake the cookies. It's logical that ...
7
votes
2answers
7k views

What are macaron “feet”?

This question mentions macaron "feet". What are macaron feet?
1
vote
0answers
911 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
2k 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
10k 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
443 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 ...
0
votes
3answers
132 views

Date cookies are thin and spread out

When I bake my date cookies they spread out and don't get high. They are very thin. I follow the recipe but this happens. There is baking soda and baking powder in the recipe. Any suggestions?
5
votes
2answers
2k views

Can I freeze all cookie dough? How far in advance can I make it?

I want to make about 15 varieties of cookies for an upcoming gift exchange. I have a number of recipes together. I already made a few that were listed as freeze, slice and bake dough. Can I freeze ...
4
votes
5answers
5k views

How to Rescue Too-Soft Cookie Dough Made with Butter Substitute?

The other day I made a batch of sugar cookies intending to roll them out and cut into shapes. I used the standard Martha Stewart's recipe, but didn't have butter, so I used Smart Balance Lite ...
2
votes
1answer
864 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 ...
7
votes
2answers
31k 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?
6
votes
3answers
9k 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?
7
votes
3answers
920 views

Why does my first batch of cookies come out nice while later batches get thin?

The first few batches I bake look good and have a nice thickness to them. The last few batches are thinner. Why would that happen? For reference, I use the Nestle Tollhouse Chocolate Chip recipe.
4
votes
3answers
2k views

Can I leave out raw already-formed cookies for close to an hour while I wait for the oven to be available?

I'm making a cookie dough and forgot that I already had something in the oven. I prepared a baking sheet of cookies to go into the oven - but there is something already in there that requires another ...
4
votes
4answers
321 views

Cookies called monte cows?

A family member recently inherited a recipe for some simple but delicious crumbly cookies from her grandmother. They consist of flour, sugar, and canola oil with cinnamon on top. The grandmother in ...
4
votes
3answers
2k views

Is a little oven less hot than a bigger oven?

Some months ago, I found a recipe for cookies and made them in a big oven; they were delicious and cooked very well (soft cookies) at 180 °C (356 °F) for 7 minutes. I recently tried the recipe again, ...
2
votes
1answer
274 views

Only recipe I can find for Anacini says “as much as plain flour as the mixture will need”

http://tuscanity.com/?p=96 What does that mean - they say "until the mixture becomes an easy workable smooth dough" - but how do you know if you haven't added enough or added too much? Do you have a ...
4
votes
1answer
1k 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 ...
7
votes
1answer
265 views

tiny quantity of egg in a cookie

(In the United States,) Keebler chocolate-chip cookies list egg as an ingredient. But they list it after salt, meaning that the amount of egg in the product is less than (well, not more than) the ...
4
votes
2answers
18k 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
3answers
6k views

What is the purpose of baking soda in chocolate-chip cookies?

I thought baked goods 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
5k 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
3k 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 ...
10
votes
5answers
36k 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
286 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 ...
4
votes
5answers
3k views

Amount of Chocolate-chips in a Chocolate-chip cookie? [closed]

I've been making chocalote chip cookies for a while and I just can't decide how many chocolate chips to put in each cookie. So maybe once and for all I can get a good answer to the question: What is ...
4
votes
3answers
2k views

What's the origin of the name of the “Chinese Cookie” found in Jewish deli's in the US?

At a classic Los Angeles Deli for lunch yesterday, I snagged my usual take-out guilty pleasure for later: a fresh-baked Chinese Cookie. This is a four or five inch diameter short-bread cookie with a ...