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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.

1
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2answers
60 views

Why are my cookies spreading too much? More flour?

My chocolate chip cookie recipe spreads too much, even after I refrigerate the dough overnight. I have looked into the different answers on this site, but nothing seems to be working consistently. I'm ...
1
vote
2answers
79 views

Can I add cocoa butter to white chocolate chips to promote a smoother melt?

My daughter sent me a recipe for gingerbread biscotti which has macadamia nuts and then dipped in white chocolate. The recipe says to "melt according to the instructions on the bag". Well, there are ...
2
votes
2answers
99 views

can i use yeast instead of baking powder in a cookie receipe?

I currently have no baking powder in the cupboard and I'm just wondering if i can use yeast in a cookie dough recipe instead of baking powder
0
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0answers
35 views

Cracked Cookies

I've been having problems when I bake cookies. I place them in a metal mould and it always ends up having cracks during and after baking them. The cracks does not look nice and the cookies does not ...
3
votes
1answer
124 views

How to make tender oil cookies?

I want to make some "Tortas de Algarrobo" cookies like the ones they make in my grandmother's village. The ones I like are tender but the ones I make are crunchy. How should I modify the ingredients ...
0
votes
0answers
35 views

Butter Cookies that never rise

Why is it every time I bake butter cookies they never seem to rise that well? Even when following recipes from credited sources, they never seem to plump well.
1
vote
1answer
34 views

Can you thaw frozen cookies in a tin without them getting soggy as a result?

I've read that you should remove frozen cookies from the packaging you froze them in to prevent them from getting soggy, but is there anything wrong with putting them in a tin to thaw out? Would this ...
3
votes
1answer
58 views

Making Tuiles in a frying pan?

My parents' oven is having issues (the bottom element has stopped working.) One idea I had to keep cooking was to make Tuiles on the stove top. It seems to me like it might work. I'm assuming that ...
0
votes
1answer
118 views

I refrigerated fresh baked chocolate chip cookies over night. Will they recover?

I refrigerated 6 dozen fresh baked chocolate chip cookies over night, then discovered that baked cookies should not be refrigerated. They are at room temp now, but my question is, will they recover?
5
votes
4answers
455 views

My Russian Teacakes are too crumbly

I am making Russian Teacakes. They have been refrigerated per the recipe for approximately 4 hours. I cannot roll the Teacakes into balls as the dough is too crumbly. Help!
0
votes
1answer
28 views

How do I get rid of smells and tastes leaching into other cookies when stored together for gifts?

how to prevent cookies picking up the smell and taste of other cookies when storing together - Like Mint or Peanu Butter that makes all the other cookies taste like them.
2
votes
3answers
146 views

How to make wafer paper?

I would like to make wafer paper like it is used as basis for some Christmas cookies or as used in church (oblates). This seems to be too basic to be mentioned in usual recipes. Internet search ...
0
votes
0answers
29 views

Can i put yeast into cookie dough to make them thicker looking? [duplicate]

I want to make cookies thicker looking can i add some yeast into cookies dough to make them thicker.
1
vote
1answer
92 views

How can I make cookies less dry and crumbly?

I have made these cookies once before. I stuck to the recipe and really liked the flavor, but found that they were very dry and crumbly. I would like to make them again with better results. Looking ...
3
votes
1answer
84 views

Butter in cookies

I make a lot of cookies at Christmas, and I use good grocery store butter. Would anything change if I upgraded to European butter (which supposedly has more fat and less water) or cultured butter? ...
3
votes
2answers
203 views

What can i use instead of molasses?

I have an American recipe for molasses cookies but I live in Germany. I have not been able to find molasses in the grocery stores near me. Are there any good substitutes? Thanks for any help.
0
votes
1answer
613 views

How do you know if cookies are undercooked?

How can one tell if cookies are under baked?
2
votes
4answers
519 views

Can i use vegetable oil instead of butter in cookies?

I have a recipe of cookies in which butter is used. Can I use oil as a replacement for butter? Would it affect the taste of the cookies? If I were to use oil as a butter replacement, what quantity ...
2
votes
3answers
127 views

How do I keep cookies from burning on the bottom?

Every time I make cookies they burn on the bottom. Is there a way to prevent this?
0
votes
2answers
57 views

Sugar in custard cookie dough.

I completely forgot to add the sugar in my custard cookie dough. I've already baked them, anything I can do with them?
2
votes
2answers
157 views

Technical reasons against chocolate-coated shortbread

It is possible to find chocolate-coated shortbread (as in, the Scottish biscuit made of flour, sugar and butter, coated with chocolate) as a product in the UK, but it's very rare. Chocolate-coated ...
2
votes
2answers
195 views

I ran out of flour halfway through my recipe. Can I add more after refrigeration?

I started out making shortbread using a 1, 2, 3 recipe method: one cup icing sugar two cups butter 4 cups flour Halfway through I realised I'm going to make just about 3 cups of flour. I continued, ...
2
votes
4answers
137 views

What kind of cookie breaks easily into multiple pieces when dropped?

Background: I'm going to be running a science workshop for kids, where kids build a "ballistic reentry vehicle" out of a cardstock paper, holding cookies inside it. The kids will be dropping the ...
2
votes
0answers
119 views

Yo-yo/custard cookies cracking

Any advice on why my yoyo biscuits keep cracking on the surface like this would be much appreciated. So far I've tried changing the flour (different protein level and using both self raising and plain)...
1
vote
2answers
418 views

Forgot to add Sugar in cookie dough . Is there any way to add sugar? [duplicate]

While adding ingredients to mixture(for cookies), I forgot to put brown sugar.. Now that when i've baked cookies, what alternate can I add to retain their taste?
2
votes
1answer
273 views

Baking great chewy oatmeal cookies with Quaker Instant Oatmeal Fruit packs

I recently bought a box of Quaker Instant Oatmeal Fruit and Cream Variety Pack, and I want to use a few of the packets for baking cookies. Can these packets be used in a regular oatmeal cookie recipe ...
1
vote
1answer
277 views

Is it possible to use jam instead of sugar to make a dough?

I followed this recipe to make a dough for cookies to dip in milk: 300g flour 1 egg 70g sugar 60g milk 50g butter 10g yeast However I replaced sugar with jam (~100g) and butter with yogurt (~200g). ...
3
votes
2answers
439 views

Fully baked cookies in a 90 F car

I made some cookies about four days ago - a modification of a fairly standard chocolate chip cookie recipe augmented with cocoa powder in the dry ingredients, and marshmallows in the center. They are ...
1
vote
0answers
75 views

shortbread brownie ingredient mistake

I accidentally added two eggs to a Ghiradelli premix shortbread cookie mix. (No eggs needed, just add melted butter.) This was supposed to be a base for shortbread brownies. What can I do??
1
vote
3answers
526 views

Coconut Cookies have bitter underlying taste

so I made these coconut cookies for the first time and everything tastes fine except for this added unflattering bitter aftertaste. The taste wasn't pungent but it did make the cookies not enjoyable ...
2
votes
1answer
60 views

Does shortbread ship well?

I'm planning on shipping shortbread to another state, and it may take 3-5 days to arrive to the destination. It's a fairly butter-rich cookie: 3 sticks butter, 5 cups flour, 2 cups sugar (about) plus ...
0
votes
2answers
93 views

Re-purpose Sandwich Cookies [closed]

I am trying to find a recipe to re-purpose black and white sandwich cookies with the icing inside. I have two bags my family will not eat; I would hate to waste them.
5
votes
2answers
2k views

Can I substitute chocolate chips for cacao nibs in a cookie recipe?

I found a recipe for Chocolate Brownie Cookies and am wondering whether I can substitute semi-sweet chocolate chips for the 3 TB cacao nibs? I'm going to be serving this at a party so I don't want a ...
1
vote
1answer
78 views

My baked cookies are crumbling [closed]

I bake these cookies every day but with varying results. It's a simple recipe where flour sugar and oats are combined and hot butter with baking soda are added. I sometimes add a little shortening to ...
3
votes
1answer
124 views

Buttery Chocolate chip cookies

How do I make chocolate chip cookies taste more buttery? I do use real butter (I have tried both salted and unsalted). Should I try a particular brand? European butter?
0
votes
0answers
113 views

Why does my vanilla cream filling soften my copycat Oreo sandwich biscuits?

My filling is low sugar and I use oil, not butter or shortening. Edit: Filling ingredients 500 grams cashew nuts 333 grams milk powder 175 grams confectioner's sugar about 120 ...
2
votes
2answers
17k views

How can I save wet cookie dough

I accidentally added 2/3 cup milk instead of 1/3 to a cookie dough. Now dough is too moist. What can I add to absorb the moisture?
1
vote
2answers
2k views

How to keep edible cookie dough soft after refrigerated?

I have experimented with about 5-6 edible cookie dough recipes. All are similar to regular cookie recipes minus the eggs and I also use heat treated flour to kill any bacteria. They all taste amazing ...
4
votes
1answer
87 views

Chemical leavening and dough chilling

If chemical reaction begins when baking soda/powder are added to cookie dough, how does chilling the dough (often recommended to re-firm the butter) impact the chemical leavening process?
3
votes
1answer
124 views

Is it possible to make your own DIY cookie mix?

Is it possible to create DIY mixes for cookies? I make chocolate chip cookies often enough to want to streamline the process. My idea is to create my own combine the dry ingredients, storing them in a ...
4
votes
1answer
165 views

What results can I expect from egg and sugar variations in spritz cookies?

Some Spritz cookie recipes call for powdered sugar vs granulated sugar, and some recipes use egg yolk only vs whole egg. Without trying every recipe, what differences might result from these ...
11
votes
2answers
7k views

What size disher makes “1 inch balls of dough?”

I am making cookies in bulk. The problem is, every version of the recipe I am making uses the measurement "one inch balls". Given the number of cookies I am making, I'm not really looking to eyeball ...
6
votes
4answers
706 views

Why would a cookie recipe start producing puffier, slightly oily cookies over the past few years?

I have a recipe for some chocolate chip cookies, and it's near and dear to my heart. I watched my mom making these when I was little, and it's older than I am, being from her mom too. They're both ...
2
votes
2answers
443 views

Chocolate covered cookies stuck to cooling rack

I have some glazed chocolate cookies that I accidentally put on a cooling rack to let the chocolate glaze cool off, but now the chocolate glaze is completely stuck to the cooling rack. Any ideas on ...
0
votes
2answers
832 views

Accidentally omitted salt from my gingerbread cookies… what should I do?

I forgot to add the salt in my gingerbread dough, and it's already in the fridge. Should I re do the dough? Is there a way to add it in?
4
votes
1answer
716 views

Butter and Butter Flavored Shortening

I have a cookie recipe I am trying for the first time, and it calls for both shortening and butter. I only have butter-flavored shortening on hand for the shortening. Should I reduce the amount of ...
3
votes
1answer
923 views

Can I cream butter, sugar and eggs ahead of time

I have my shortening, sugar and eggs in a bowl ready to cream. I realized I don’t have the extract I need. Can I cream them and let them sit until I drive over to the store for the extract?
6
votes
3answers
2k views

How can I make curved gingerbread sheets for a gingerbread house?

I'd like to make a single cylindrical tower for my gingerbread house this year, about 8 inches in diameter and probably 6-8 inches tall. This doesn't have to be made in one piece. I'm fine with ...
13
votes
1answer
5k views

What's the benefit of chilling my cookie dough before baking?

I'm making some chocolate crinkle cookies, and one of the recipe steps is to refrigerate the dough at least four hours before baking. Does this cause any changes in the dough such as something to do ...
2
votes
0answers
681 views

adding peanut butter to a recipe

Ok, so I saw another question answered here that said: Natural Peanut butter is about 50% fat, butter is about 80% fat. If you want to maintain the original amount of fat in the recipe, you would ...