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
votes
1answer
97 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.
1
vote
12answers
17k views

Removing that eggy smell from cakes

I've been baking for not that long now and I usually peruse the web and the hundreds of books I have at home before I attempt a recipe. However there is one thing I am just not able to get down right. ...
2
votes
1answer
820 views

What should a good cookie dough look like?

I've been trying to make a good, chewy cookie recipe for the last 4-5 months but nothing good ever shown up. I've tried countless recipes on the internet with no success. One thing that I noticed was ...
8
votes
2answers
9k views

What are macaron “feet”?

This question mentions macaron "feet". What are macaron feet?
1
vote
4answers
3k views

How to make softer biscuits?

Sorry to ask a rather non-specific question, but I am actually trying to formulate an example. Suppose you have a recipe to make biscuits, but what you get is quite hard, and you would like to have a ...
14
votes
5answers
43k 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?
10
votes
10answers
13k views

Are there a better ways to crush biscuits/cookies than a rolling pin?

Can the old trick of putting biscuits (cookies or crackers to Americans) in a plastic bag and hitting them with a rolling pin be improved upon?
4
votes
2answers
942 views

What is the difference between a macaron and an amaretti biscuit?

Other than differing in origin (Italian (amaretti) and France (Macaron)), what is the difference between these two biscuits?
14
votes
2answers
2k views

Why do so many dessert/biscuit recipes have salt in them?

Whilst I can understand salt in the majority of recipes, I never really understood why it is in so many desserts or biscuits. When I have asked a few friends or family who do a lot of cookery, the ...
5
votes
1answer
401 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 ...
3
votes
3answers
10k 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 ...
2
votes
1answer
553 views

Stick wafer sticks to mudcake

How can I stick chocolate wafer sticks like this: on a mudcake to get this result:
2
votes
3answers
914 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 ...
-2
votes
1answer
94 views

Melted biscuits [closed]

When I was young, my mother had us on a non-wheat non-sugar diet for reasons. So she made some sweet biscuits that were sugar-free (had honey or something in them instead of sugar - or something - ...
4
votes
6answers
778 views

How to get cheap cookie cutters?

With the cookie baking season upon us I broke out the cookie cutters for sugar cookies, however almost all of them are pretty deformed or broken (from moving houses). I haven't bought any cutters in a ...
2
votes
2answers
194 views

Forgot Brown sugar in cookies

I forgot to add the brown sugar to a cookie mix. I have added all the ingredients including the flour. Can I still add the sugar to the mix?
0
votes
2answers
59 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?
4
votes
2answers
13k 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. ...
3
votes
4answers
4k 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?
0
votes
1answer
2k 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?
2
votes
1answer
268 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 ...
8
votes
3answers
48k 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?
4
votes
2answers
535 views

How do I bake chocolate chip cookies like Subway?

I want a chocolate chip cookie like the ones Subway has. Those cookies have a smooth top and chewy texture. I have a recipe for 3/4 cup fat, 0.5 cup sugar 0,5 cup brown sugar, 3/4 cup flour, 1 egg, 2 ...
1
vote
2answers
133 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 ...
2
votes
3answers
11k 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 ...
1
vote
1answer
185 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 ...
3
votes
2answers
12k 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?
6
votes
5answers
19k views

How long can I refrigerate cookie dough?

I made the made the mistake of making my neighbors these cookies peanut-butter-oatmeal-chocolate-chip-cookies. Every time I see either neighbor they thank me again for the wonderful cookies, "Oh they ...
0
votes
2answers
350 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?
4
votes
4answers
43k 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 ...
3
votes
1answer
108 views

How can i achieve the same texture as Soft baked Pepperidge Farm cookies?

I have tried their Soft baked Nantucket and Captiva Dark Chocolate Brownie and i really like the texture of it.It's sticky (or chewy),you can almost fold it and it'll bend rather than break.I don't ...
2
votes
2answers
222 views

Cake flour or all-purpose for shortbread?

The recipe calls for either, and I have both. What difference am I likely to see in the final product using one or the other? Would there be an advantage to going halvsies?
0
votes
1answer
158 views

How to Bake Cookies Without a Convection Oven?

I'm used to bake cookies in a convection oven and they bake well. However, now I have a normal oven (without convection) and I am unable to cook them well: The bottom of the cookies is burnt and the ...
3
votes
1answer
943 views

What is instant pudding mix used for in baking cookies?

In some recipes instant pudding mix/cornstarch are called. What is the main point of adding these two ingredients in your dough. Thank you
1
vote
1answer
99 views

what determines the texture of cookies

so the question is pretty much straight forward.. I ate all kinds of cookies, some of them are soft and fluffy, other chewy (like granola bars or choc chip cookies) and others really crispy and hard ...
8
votes
1answer
171 views

What does a Thai Scented Candle impart?

Amazon Link There is a traditional cookie that is pretty much just a thick sugar cookie that is baked and then put in a covered bowl with the candle overnight. I ran into it because I was looking ...
2
votes
1answer
69 views

Can I flavor powdered sugar with vanilla beans or citrus zest?

I'm asking specifically for macarons (the fussiest cookie in the known universe), so I wouldn't be interested in trying if it would negatively affect the way the sugar behaves in a macaron recipe, ...
1
vote
2answers
143 views

Can you help me identify these cookies?

Can you help me identify all the cookies in this picture? General name is fine, like 2 is Gingerbread. Sorry if it is unclear from the picture, but this is all the info I have.
2
votes
3answers
865 views

What can I use to replace beet sugar syrup for cookies?

I'm making cookies that call for beet sugar syrup but I don't think it's available in my country. What can I use in substitute for it?
2
votes
2answers
142 views

Cooking peanut butter cookies, is there any adjustment using crunchy vs. creamy?

I assume most recipes call for creamy. Should I use more crunchy? Should there be a cooking adjustment for time or temp?
5
votes
2answers
24k 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. ...
21
votes
5answers
6k 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?
4
votes
1answer
186 views

Why do choc chip cookies change with different temperature butter?

My name is Chris and my daughters name is Maggie (9yr) She’s doing s science fair project and we have a question we need help with. Her science project is baking choc chip cookies 3 different ways to ...
1
vote
0answers
154 views

Can I replicate these Cafe Noir cookies?

I recently bought a pack of McVitie's Cafe Noir expecting shop junk and for once quite liked it. It's very light and crunchy like a rich tea with a thin icing which seems to permeate the upper half ...
2
votes
3answers
2k views

Substituting margarine for butter in cookies

I want to make cookies but I am allergic to dairy. Is margarine an acceptable substitute for butter in cookie recipes, and if so, how do I substitute it?
1
vote
1answer
134 views

Getting correct baking consistency when using stevia as sugar substitute

When replacing sugar fully or partially with stevia powder it seems that baked goods like biscuits do not spread as much and are often dryer. Is there anything that can be done to make the dough with ...
3
votes
1answer
113 views

I am using agave instead of sugar, do I add more flour to keep things right in cookie dough?

I want to use Agave liquid sweetener instead of dry sugar. How much extra flour would I need to use to offset the extra liquid?
6
votes
2answers
749 views

How can I make these cookies less sweet without ruining the texture?

I've finally found a snickerdoodle recipe that results in cookies with that perfect "bite": a crispy outside -- not crunchy, but an almost-infinitesimal stiffness that resists your teeth just a little ...
2
votes
2answers
2k views

How can I make a carob coating?

I want to make Italian Three color Christmas Cookies (like these: http://www.food.com/recipe/italian-tri-color-cookies-rainbow-cookies-147882 ). This kind of cookie is traditionally are covered in ...
7
votes
6answers
11k views

How do I get my chocolate chip cookies to turn out thick and soft?

How can I get my chocolate chip cookies to come out thick and soft? I always use real butter; is this a problem?