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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1
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0answers
35 views

Chocolate chip cookies: too much butter

I made a chocolate chip and snicker cookie batter. But I added double the butter not realizing what I had done I chilled the dough until the next day. The next day when I took the dough out of fridge ...
2
votes
3answers
162 views

How to form cookie dough into rolls?

I see Pillsbury pre-made dough rolled in tubes. This makes it easier to open it at one end and chop off slices as needed. In my case, I force freshly made cookie dough into containers and just slice ...
1
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1answer
67 views

Butter melted then soften

If butter is melted then refrigerated to soften consistency will it have the proper results if recipe calls for soften butter?
0
votes
1answer
84 views

Flourless cookies form “skin” that seals in moisture

I've developed a sort of recipe for flourless low-cal cookies which, so far, actually works pretty well, resulting in a soft scone-type confection, but I'm having one problem with it: upon baking, the ...
15
votes
4answers
17k views

Why does my bread collapse in my bread machine?

I have a bread machine and when I follow the recipes in the included booklet that came with the machine, the bread rises for about an hour, but the collapses back on itself and comes out rock hard ...
7
votes
1answer
121 views

Bakers percentage for cookies

I am aware of the bakers percentage used in bread, and I have used it successfully. I am baking cookies at home as a hobby. I have collected few recipes from blogs, and they work great. As I am now ...
22
votes
5answers
8k views

What is the criss-cross pattern on top of peanut butter cookies used 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?
5
votes
1answer
64 views

Flat cookies when baking with milled grains

I've made whole wheat chocolate chip cookies from Good to the Grain many times with King Author's whole wheat flour and they come out great. ...
0
votes
2answers
119 views

What can I bake for my nut allergic friend?

I have a friend who has tree-nut allergy so he isn't able to eat any kinds of nuts, because of this every single time I bake something for my class he can't eat it because of his allergy. When I ...
10
votes
2answers
3k views

What is it about milk that makes it go well with cookies? [closed]

I don't drink milk myself, but among my friends that do, the one application where they find soymilk a poor substitute is the classic dish "milk and cookies". What is it about cow's milk that makes it ...
1
vote
1answer
16k views

Undercooked cookies

I made chocolate-chip cookies from a store-bought mix. I followed all of the directions and added the ingredients as directed. All I had to add was one egg and a 1/2 cup of softened butter. I put ...
1
vote
2answers
5k views

Could I substitute peanut butter in place of butter or crisco for cookies?

In the ever-present attempt to be healthier, I've started using peanut butter in place of crisco to keep the sugars together for my cookie dough snack (sans egg.) How would the same substitute hold ...
5
votes
6answers
8k 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 ...
0
votes
2answers
115 views

Why do my snickerdoodles always come out flat?

I've made a lot of variations of snickerdoodle recipes and I always seem to get the same results. I can make a thick chocolate chip cookie but snickerdoodles vex me. No matter what recipe I try, they ...
6
votes
10answers
10k views

Can you make pie crust from cookie dough?

I recently bought several packs of frozen cookie dough, sugar cookie, and I wanted to know if it's possible to reshape them and make a pie crust? If so what is the technique involved: cooking ...
3
votes
3answers
136 views

How to figure out where is the best place to store homemade cookies: in the fridge or on the counter, in an airtight container or elsewhere

The other day I baked some Nutella cookies (the famous four ingredient recipe which calls for egg, Nutella, vanilla and flour), they tasted awesome but the next day they became hard and chewy. A ...
0
votes
1answer
37 views

Added more flour than what the recipe calls for to make butter cookies

In the process of baking some butter cookies using the following recipe, I mistakenly added 1/2 cup flour more than what the recipe calls for, and it is now mixed with other ingredients (in a food ...
1
vote
14answers
29k 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. ...
6
votes
2answers
2k views

Eating cookie dough

How can I eat cookie dough safely? I want to make cookie dough ice-cream like the Ben and Jerry's range, however I don't want salmonella. How do Ben and Jerry's sell make theirs, assuming they don't ...
2
votes
2answers
472 views

Is eating cookie dough without egg safe?

I enjoy eating raw cookie dough. As long as the dough doesn't have egg in it, is it safe to eat?
1
vote
1answer
63 views

Spreader cookies

Can anyone offer an explanation why I get runny spreaders among my medium-sized cookie batches. All balls are weighed uniformly before storage in the freezer, before baking. Upon baking, about 1-2 ...
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 ...
5
votes
1answer
113 views

Is the mixing order important when substituting white sugar + molasses for brown sugar?

I bake cookies at a relatively large scale (16 qt batches) My recipe calls for both white & light brown sugars. In an effort to make production more efficient I would like to substitute the brown ...
14
votes
3answers
3k 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 ...
2
votes
1answer
96 views

How to avoid using artificial food coloring in cookie and cake decorating

It's been a week since I started some cake and cookie decorating, and normally one needs many colors to come up with a lovely colorful final result whether it is Butter cream, royal icing or fondant. ...
3
votes
2answers
96 views

Reducing sweetness of packaged cookie mix

I have a Betty Crocker cookie mix and I find it too sweet. Is there a way to adapt it and make it less sweet? I'm not an experienced baker so I don't know if simply adding more flour will work.
0
votes
0answers
22 views

Looking for a philipino cookie.

Years ago, and I'm talking years ago when I was an undergrad in college, it was international cuisine day and all these different peoples set up stands with all types of food. And I vividly ...
4
votes
3answers
2k 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 ...
7
votes
2answers
129 views

How should I incorporate separated eggs in a cookie recipe without instructions?

I found a partial (ingredients only) recipe of my Mother's that called for 3 eggs separated for an "Italian Cookies" recipe. I would love to try it but without any instruction\directions how would I ...
0
votes
4answers
127 views

How can I bake crunchy chocolate chip cookies?

Since I'm British, I'm used to biscuits that are crisp, dry and crunchy all the way through, with no soft chewy centre. Most chocolate chip cookie recipes are trying to do the exact opposite. How can ...
4
votes
4answers
20k 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?
3
votes
2answers
106 views

Re-baking cookies?

I have just made a batch of peanut butter cookies using a recipe based on shortbread. I have left them to cool and they are still slightly doughy in the centre. I'm not sure if the peanut butter ...
4
votes
1answer
80 views

Can I salvage cookie dough made with whole eggs instead of yolks?

I was making the dough for cookies and was supposed to add just 2 egg yolks and I added 2 whole eggs. What was supposed to form a ball just made a really thick batter. So, do I have to start over or ...
0
votes
0answers
9 views

Would Vanilla enhance flavor [duplicate]

Would pure vanilla enhance the flavor of a rum cookie, how much would I add? Could vanilla be added to a packaged cookie mix, how much.
0
votes
1answer
35 views

What is a good ratio (range) of nut flour in Mandelkipferl dough?

I want to make Mandelkipferl and similar cookies. For Vanillekipferl, I tend to use a 3:2:1 ratio of flour:butter:sugar, without an egg. Is there a traditional ratio of nut flour in Mandelkipferl? ...
11
votes
10answers
18k 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?
1
vote
0answers
80 views

Cookie dough consistency problems

I have used the same rugelach recipe for years with out a problem. This year however, the dough is pulling apart and shredding when being rolled out and up. There are 2 different things this year, I ...
8
votes
5answers
19k views

Spritz cookies not sticking to pan when pressed from cookie press

We're having a good deal of trouble getting our spritz cookies from our cookie press to separate from the cookie press and stick to the cookie sheet. Is there something we can add to the cookie batter ...
4
votes
2answers
71 views

Cookie Dough Made From Pie Crust

Can I use Pillsbury premade pie crust for cookie dough? If so, does it need to be flatten and add a little sugar? Want to make some fruit filled cookies without making cookie dough. Thank you.
4
votes
6answers
411 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 ...
5
votes
4answers
4k 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, ...
4
votes
3answers
18k views

What's the best way to stick sprinkles to cookies without icing?

I am making sugar cookies that I want to decorate with sprinkles, but I don't really want to mess about with making royal icing, which is what the recipe calls for. In the past, I've used clear corn ...
5
votes
4answers
15k views

Can vegetable oil be used in place of butter?

I just happen to have one of those Betty Crocker cookie mixes on hand today, and the ingredients list at the back calls for 1/2 a stick of softened butter. I don't have any butter to spare today, but ...
2
votes
1answer
127 views

Cookies rise nicely in the oven, but then collapse

Just as every year, I have been baking spicy Christmas cookies with my Granny. And like always, they have expanded nicely in the oven, but collapsed afterwards. But this year I know to go to Seasoned ...
0
votes
1answer
79 views

What is the shelf life of cookies made with Greek Yogurt?

After baking cookies with greek yogurt, How long would they be good if stored in the freezer or fridge? Will they still be safe to enjoy? Is this the same with greek yogurt cakes/pies?
0
votes
3answers
2k 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 ...
2
votes
0answers
51 views

Incorporate oreo bits in cookie recipe

What's the best way to incorporate prepacked oreo bits into a tested chocolate chip cookie recipe? Mix with dry ingredients or wet ingredients? Consider weight of oreo bits equivalent to flour, or ...
5
votes
3answers
681 views

Crispy Lembas Bread Recipe

I've been taking a crack at a few variations of the Elven Lembas bread recipe from Lord of the Rings, because I'm a nerd and like to make random things. A common recipe I see linked in various blogs ...
1
vote
1answer
62 views

Molasses cookies - Do I need to start over?

I am making molasses cookies. I accidentally put a cup of sugar in the dry ingredients, when I was only supposed to have a cup of sugar creamed with shortening. Should I throw out my dry ingredients ...
1
vote
2answers
109 views

Best way to preserve choco-chip cookies: food saver?

Hi cookie perfectionists! What is the best way to preserve chocolate chip cookies for one-week? Here's my short-list: Vacuum-sealed mason jars? Vacuum-sealed bags? (will deform the cookies) Any of ...