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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5
votes
1answer
431 views

My sugar cookies taste dry/stale

I baked 200 sugar cookies and as I was frosting them the frosting was running together so I put them in a room we don't use to dry, now the cookies taste dry/stale. I have put an apple in with them, ...
0
votes
1answer
619 views

Forgot sugar in sugar cookies

I believe that I forgot to add the sugar in my sugar cookie dough, but I'm not completely sure. If I did forget, how will the cookies turn out once baked? Will they be edible?
7
votes
2answers
12k views

How to dry royal icing fast?

I'm going to lead a workshop for kids about decorating gingerbread cookies with royal icing. It will take place at a cafe, so I need the icing to be as dry as possible as fast as possible, otherwise ...
1
vote
1answer
75 views

What quick Thanksgiving treats can I make? [closed]

I don't have much cooking experience, and I want to contribute to our Thanksgiving dinner. I've just popped some popcorn but don't know what to do now. Anyways, I need some simple 5-30 minute snacks ...
1
vote
2answers
1k views

Melted chocolate inside the cookies

What kind of chocolates are used to make the lava-cookies? How can i keep it in liquid state inside the cookies? Thank you. ps. Sorry, my English is as bad as my baking skill.
6
votes
2answers
767 views

How to ship holiday cookies?

I like to give my friends boxes of cookies for Christmas. How can I ship boxes to those living across the country or in neighboring countries without them getting damaged or going stale in transit? ...
1
vote
2answers
518 views

How to add banana flavor to my cookies?

I want to add the smell and flavor of banana in my cookies. I'm not sure whether I should substitute APP-flour or butter with banana. Thank you.
2
votes
3answers
1k views

How to stick oreo biscuits together to make a tower?

I am attempting a castle cake with a dragon on it. I also want to make a tower to stick and stand up on the castle. The general idea to create the tower is to stick Oreo biscuits together and then to ...
7
votes
2answers
1k views

Why would a baking recipe call for both cake and bread flour?

I recently encountered a recipe for chocolate chip cookies that mixes both cake and bread flour. Why would a baker want to do this? Cake flour, after all, is typically used for its low gluten content, ...
0
votes
1answer
3k views

How to make crackle top chocolate chip cookies?

Is it sugar, leavening agents or amount of flour used that will promote the crack on top of cookies?
1
vote
1answer
138 views

Why do the bottoms of my cookies look like cakes?

What could possibly have gone wrong? I used only 1 egg yolk with no baking soda and Melted butter: And this is what I got after beating sugar+melted butter+yolk: After adding dry ...
2
votes
1answer
7k views

Over mixing, when do I have to be aware of it? (Baking cookies)

I'm struggle with making my cookies spread out so I can have thin and chewy cookies. I've tried almost every possible solution but one thing that I can't get my head around is when mixing ingredient ...
2
votes
3answers
3k views

How do I make oatmeal chocolate chip cookies that are thick?

I'm looking for a way to make "heavy" oatmeal choco chip cookies. When baked, the cookie keeps the shape of the scoop instead of spreading out. Does using eggs or baking soda make cookies spread out? ...
2
votes
3answers
4k views

Does egg make the cookies rise(puffy)?

I want to make chocolate chip cookies that are chewy and thin (spread out). I followed the recipe here however I reduced everything by half. The result was not impressive at all. It's nothing like ...
0
votes
2answers
31k views

Crumbly cookie dough [closed]

My cookie dough is falling apart. What should i do? I have tried everything! Including more flour, more milk, more everything but its exactly the same!
-1
votes
1answer
429 views

How to make biscuits having flaky texture even after using water in the dough?

Many people say that cookie dough having water or milk in it makes the end result quite rock hard, and many people told me to bind the dough entirely out of fat to make it flaky. But how do the big ...
3
votes
3answers
12k views

How to substitute butter with combination of butter and shortening in cookie/biscuit making?

Sometimes when I bake cookies, they either come out too soft or they become rock hard. I have read somewhere that baking cookies with butter makes is spreadable in the oven and gives it crispy ...
0
votes
2answers
5k views

My cookies are turning out like cakes

This is the basic recipe I used (taken from http://www.yuppiechef.com/spatula/the-science-behind-chocolate-chip-cookies/): 8 oz (about 225g) unsalted butter 10 oz (about 1.5 cups) sugar 12 oz ...
0
votes
1answer
2k views

Gritty texture in cookies

I made this recipe last weekend and while it came out very tasty, there was the occasional gritty texture/crunch similar to sand at the beach getting in your mouth. This was more of an issue since the ...
1
vote
2answers
353 views

Can pressed cookies be made without creaming butter and sugar?

Is it possible to make a cookie dough for pressing without having to cream butter and sugar (my pet hate)?
4
votes
1answer
201 views

How do I make “thick cooked rhubarb”

I'm looking at a 1960's Betty Crocker cookie recipe that calls for "1 cup thick cooked rhubarb". What sort of preparation does this imply? Baking? Stewing? Should I add sugar? For reference, here's a ...
2
votes
1answer
705 views

Stick wafer sticks to mudcake

How can I stick chocolate wafer sticks like this: on a mudcake to get this result:
2
votes
1answer
280 views

Pecan Sandies-Baking powder in the recipe vs. recipe without a leavening agent?

When my children were young, we baked cookies every weekend. One of their favorites was 'Pecan Sandies' without the pecans. The ingredients were: 1)butter, 2)sugar, 3)flour, 4)vanilla extract, and ...
0
votes
2answers
422 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.
5
votes
1answer
492 views

Why do Pocky and other “stick” biscuits have this distinct burn pattern?

This is Pocky: (much larger image) As you can see, the part that is not covered in chocolate has burn marks that form a distinct pattern that is also common for other kinds of "stick" biscuits. Is ...
0
votes
2answers
684 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
6k 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
64 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
789 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
5k 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
907 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
956 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
12k 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?
6
votes
4answers
16k 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
3k 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
3k 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?
5
votes
4answers
59k 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
1k 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
208 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 ...
8
votes
3answers
50k 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
3k 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
2k 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
17k 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 ...
4
votes
3answers
13k 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
659 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 ...
4
votes
4answers
19k 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?
4
votes
1answer
664 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
473 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
688 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 ...