Questions tagged [cookies]

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
votes
1answer
311 views

What could the dough of this cookie be made of?

After repeatedly eating what I consider the most delicious cookie I have ever eaten, my wife soon became frustrated trying to replicate it. So I am reaching out to gather ideas. This is the cookie, ...
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2answers
113 views

Bitter shortbread - what to do with it?

Yesterday I did a batch of shortbread but the cookies have a tangy, almost bitter after taste. Initially I thought the culprit was the lactose-free butter I use, now I know it's probably because the ...
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0answers
28 views

Reducing fragility in cocoa thin biscotti

I have a great recipe for a very thinly sliced biscotti type cookie and want to replace some of the AP flour with cocoa powder. When I do that, the cookie becomes really brittle. What can I do to ...
1
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1answer
82 views

Cookies end up with a wavy bottom

My baking papers seem to absorb water a lot. Whenever I bake cookies with a bit wet batter such as lady fingers or cat's tongue, my cookies end up with a not flat but wavy bottom. Is that because of ...
1
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1answer
142 views

How do I make a cookie with a cream filling (similar to an Oreo filling)?

I want to make a cookie stuffed with the cream filling you find in an Oreo. I've seen a few cookie sandwich recipes that use a filling made with butter. My question is, since this filling will be ...
2
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1answer
81 views

Nuts and raisins don't stick to cookies after baking

I decorated my cookies with raisins and nuts, but no matter how deep I pressed them into the dough, they fell off after baking. How can I avoid that?
13
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5answers
3k views

Chocolate won’t harden up on my cookies

I melted chocolate chips and a small amount of oil and coated cookies. Here's the problem: the chocolate won't harden up. Is there anything I can do NOW to help the situation, or is this just a sticky,...
5
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1answer
236 views

How to substitute unsweetened coconut for sweetened coconut?

I'm planning to make a coconut macaroon recipe that calls for: 1 cup of cream of coconut 2 tablespoons light corn syrup 4 egg whites 3 cups of unsweetened shredded coconut 3 cups of sweetened ...
0
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3answers
129 views

tumeric as coloring for cookies

We want to make christmas short pastry cookies this evening and I can't find the food coloring. So what alternatives can I use to color the dough? Cocoa for brown, and what about other colors? Would ...
3
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2answers
99 views

Can I use tartaric acid in making Snickerdoodles?

I am following the Cook's Illustrated recipe for Snickerdoodles, which calls for a 2:1 ratio of cream of tartar to baking soda. They state explicitly at the very top of the recipe: Cream of tartar is ...
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1answer
107 views

Does soaking candied fruit in bourbon change the taste?

Recipe for fruitcake cookies calls for soaking candied fruit in bourbon overnight. Does this change the taste? Texture? Why do it?
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4answers
3k views

Can I bake cookies without baking paper?

I just returned from the store with all the ingredients for baking cookies, and now I notice that I am out of baking paper. Is there some common household item I can use instead (Regular paper? ...
3
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4answers
1k views

Why did my oatmeal and raisin cookies end up tasting soapy?

I've made oatmeal cookies twice, and both times they have ended up tasting "soapy" and a touch bitter - the first time really strongly, the second less so, but still badly enough that I have ...
2
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2answers
97 views

What dough recipes are suitable for “shaping” with a piping bag?

I have made cookies based on this recipe, and we have really liked the taste. The appearance was not ok but not perfect, partly because my make-a-ball-and-flatten technique is not great (the outcome ...
10
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3answers
2k views

What other cookies/biscuits were traditionally baked in shell shaped forms like this one?

This is an old form I got from my German mother-in-law, here in Southern Germany. It is 10 cm (~ 4 in) long and 5 cm (~ 2 in) wide at the widest part. From the double shell shape, it appears to be a ...
0
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1answer
268 views

What would happen if I add an extra egg yolk to some cookie dough?

I'm making a batch of candied pecans which require the egg white from a single egg, well that leaves me with an extra yolk. I'm going to make some pecan sandie type cookies, and was wondering what ...
1
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1answer
148 views

Can you use cookie cutters on sticky dough?

I am a baking novice trying to make these oatmeal chocolate chip cookies. I'm trying to get them to be cute shapes with cookie cutters but the cookies keep spreading. I am wondering if maybe this type ...
0
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1answer
419 views

Baking with a drip pan

I want to bake cookies and croissant but I don't have baking trays. Can I use the drip pan that is removable and metal? It's shiny coated black metal ( not sure which type).
0
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1answer
101 views

How much baking powder & baking soda do I need to use for my cocoa cookies?

How much baking powder & baking soda do I need to use for my cocoa cookies? Based on the following recipe that does not contain egg, and makes use of both types of cocoa powder. I am trying to get ...
5
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1answer
807 views

How can I substitute dutch chocolate cocoa for flour and maintain proper recipe PH in this cookie recipe?

I have an old family recipe for Chocolate chip cookies 2 ¼ cups flour 1 cup white sugar ½ cup brown sugar 1 tsp salt 1 tsp baking soda 2 eggs 1 cup shortening 1 tsp vanilla Chocolate Chips as desired....
12
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4answers
4k views

How to replace large eggs for medium in a recipe?

The cookie recipe calls for 2 large eggs and I only have medium. Is there a way to make up for the egg loss or substitutions?
1
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1answer
80 views

Solutions of making cookies less crumbly and dough not being able to be shaped into balls?

I made cookies from a YouTube recipe but it was too crumble even before baking. The ingredients are: 900g plain flour 300g sugar Half teaspoon salt 1 tablespoon baking powder 350 ml oil Cinnamon ...
3
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2answers
454 views

How much baking powder or soda can I add to cookies without the taste being affected?

I like to do a lot of baking without eggs, and so I realized I should be adding either extra baking powder or baking soda to make up for the leavening that an egg would usually provide... How much ...
0
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1answer
104 views

What is the best substitute for eggs when baking cookies?

I do a lot of vegan baking and I was wondering what the best substitute is for eggs in cookies? Lately I have been using aquafaba and extra baking soda, but maybe using that is just as effective as ...
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3answers
177 views

What is the term used for this type of biscuit

What name is given to the type of cookie that has no icing? Wanted the correct term to find on the internet the type of cookie that receives a mark like the figure:
2
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1answer
71 views

Using powdered salt vs regular

While tasting some chocolate chip cookies I made, I noticed a salt taste in one bite and I wondered; if the salt was powdered, could it be incorporated better? Would this change the taste? Would ...
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1answer
102 views

Peanutbutter cookie dough problem

When I doubled my last batch of peanutbutter cookie dough I only added one egg instead of two. Now it is crumbly and won't form a ball. Can I add another egg now? Or is adding some water better?
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1answer
113 views

How do I convert a British biscuit recipe to a moister American style cookie?

I've got a triple choc biscuit recipe from my British mother. She's noted that it's a dry biscuit as it's meant to be enjoyed with a cup of tea. My partner enjoys American style moist cookies. She ...
3
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3answers
318 views

How can I best bake cookies from cold dough?

I like to make chocolate chip cookies, and the first batch always turns out great. However I don't use all the dough at once, so I refrigerate the leftovers. When I use this cold dough to make another ...
3
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3answers
285 views

My soft chocolate cookies are soft but still too crumbly. How should I fix it?

The taste is great and it is soft, a bit chewy and not dry, but it is still too crumbly. When I push it, it is too easy to break apart. Could you please explain how I should fix this. Recipe All ...
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2answers
357 views

Why are my cookies undercooked in commercial oven?

I have recently started using a commercial kitchen to make chocolate chip cookies (and other similar types of cookies). The kitchen has a Blodgett double deck convection oven. The problem is even if ...
19
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6answers
12k views

Why doesn't my cookie recipe work in the US?

This may sound like a stupid question, but I am not sure what to do. Even though I am not a professional, I was on a course and I am not allowed to post any recipe [copyrights thing]. I relocated ...
6
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2answers
553 views

Putting freeze dried strawberry into my soft cookies,the texture is more like cake -how to make it more chewy

I love strawberry cheesecake and soft cookies, so I created a recipe and added a large amount of strawberry powder (made by putting freeze-dried strawberries into a grinder). I have tried two recipes....
3
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2answers
3k views

How to reduce sugar in chocolate chip cookies without losing the texture [duplicate]

I have my chocolate chip cookie recipe which uses a 1 to 1 sugar to flour ratio. The texture is chewy because I under-cook them on purpose. When cooked golden brown they are snappy like the ...
4
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2answers
1k views

What is the history of the white chocolate macadamia nut cookie?

By now in 2019, white chocolate macadamia nut seems a very typical cookie flavor (in the United States), available from lots of different shops and in lots of different brands. I'm pretty sure I ...
2
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1answer
350 views

Using beef fat for baking

I have a large amount of very good quality dry aged beef fat (not suet). I would like to try making cookies using the beef fat in place of the butter. I was thinking of using a simple shortbread-style ...
2
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0answers
140 views

Will adding whole wheat flour make cookies as chewy as using high gluten flour?

I don't have bread flour or gluten and I want to bake choco chip cookies with a chewy texture and hard crust outside as well as inside. Can I use plain flour and add some whole wheat flour to it to ...
1
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1answer
75 views

Healthy recipe for Quaker oatmeal packets? [closed]

I have a bunch of these maple & brown sugar Quaker oatmeal packets and I'm looking for a healthy (and simple) chewy cookie recipe that I can use them with. I've searched, but I only see recipes ...
4
votes
3answers
477 views

Removing sugar from baking recipes

I just baked a batch of chocolate chip cookies (https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies). I felt like they were just a tad bit on the sweet side, so wanted to know if there ...
0
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1answer
1k views

What ingredient should I add to my cookies to increase shelf life?

What ingredient should I add to my cookies to increase shelf life. I need my cookies, 6 months later to still be fresh (expiry date in 6 months).
0
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0answers
105 views

Creaming butter seperately on its own, then adding the sugar and beating them together vs simply creaming butter and sugar together (the regular way)?

Would there be any difference in the end result? Usually you beat both the sugar and butter together but what if you instead, were to start by creaming the butter on its own at first, then adding ...
2
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1answer
396 views

Is it possible to cream clarified butter with sugar? Will it have the same benefits as shortening and oil?

Is it really possible to cream clarified butter? And considering that clarified butter is 100% fat, am I correct in assuming you'd get the taste of butter and also the leavening benefits of shortening ...
4
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2answers
249 views

What part of oatmeal cookies are making them soft / chewy?

I'd like to recreate the texture of an oatmeal cookie in very different flavor profiles, ie savory / umami. I'm tinkering with only the rolled oats for now, but I wonder if the chewiness could be ...
1
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1answer
761 views

How should i supposed to bake cookies in gas oven?

How should i supposed to bake cookies in gas oven? Like my gas oven burner burns from one side at a time either from bottom or top. Should i bake cookies from bottom and top equally or how should i ...
1
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2answers
977 views

What would be the best order for folding whipped egg whites and yolks into cookie dough?

What would be the best order to mix them in without deflating the batter/dough(along with flour, baking powder and soda)? Should I add the dry ingredients to the creamed butter and sugar and then add ...
1
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1answer
111 views

Need help I made this recipe and I doubled the recipe and it looked dry [closed]

I need help to fit these batches I already rolled them up can I go ahead fix it. what can I do to fix these batches so it doesn't crumble and look dry. i have I included the recipe I used. Like I said ...
4
votes
1answer
326 views

Anise Cookies: Why 12-hour rest before baking?

I have a recipe for an anise cookie that I've made several times. The ingredients are: flour, baking powder, salt, anise, eggs, vanilla. No butter or oil. The dough is rather sticky. The unusual thing ...
1
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1answer
141 views

How to make cookies crispy?

I'm looking to make very crispy thin, light, airy cookies. Kind of like dog-treats but for humans. What makes some cookies chewy and other "snap"? What makes cookies "heavy"?
8
votes
1answer
308 views

Are these almond cookies likely to be a success if I make them vegan by substituting coconut oil for butter?

I love these cookies from King Arthur Flour for a variety of reasons, including that they're delicious and they only need five ingredients, which I always have in my pantry. I particularly love the ...
4
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2answers
3k views

Replacing quick-cooking oatmeal in a two-ingredient cookie recipe with cooked steel-cut oats - why doesn't it work?

Right now, I have cooked steel-cut oatmeal, water, banana, cinnamon powder, sugar, and dark chocolate in my cookie batter in the following amounts: 2 cups of cooked oatmeal 1 banana half teaspoon of ...

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