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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.

2
votes
2answers
113 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
118 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
70 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
165 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
259 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
0answers
42 views

Cookies are dry but not crumbly [closed]

I made a batch of Chocolate Drop cookies by following a recipe in my favourite cookbook. *However, my cookies: Didn't spread out as much as I would have liked Almost taste like they're missing an ...
1
vote
1answer
134 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
293 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
72 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
162 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
53 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
91 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
1k 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
68 views

My baked cookies are crumbling

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
112 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
107 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
8k 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
887 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
77 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
116 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
93 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
3k 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 ...
4
votes
4answers
386 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 ...
0
votes
1answer
117 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
321 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
597 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
524 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
335 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
2k 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
459 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 ...
1
vote
3answers
7k views

my cookie dough was in the fridge overnight and now its rock hard can I microwave it?

Can I microwave the hard rock hard cookie dough that was in the fridge overnight?
2
votes
6answers
798 views

How to cook better cookies despite a terrible oven?

I am a college student living in a dorm for the first time. One of the luxuries I used to have at home was the ability to cook store-bought cookie dough cookies in my oven and have them come out tasty ...
0
votes
3answers
164 views

Is it possible to make sugar cookies without butter?

I don't have any butter and don't have the money to buy some right now, but I really badly want to make a batch of cookies for some family friends who recently had a baby. Please help!
2
votes
0answers
57 views

How will this cookie crust consistency change if overworked?

My daughter is making pumpkin pie bars and the cookie crust instructions say the ingredients (listed below) need to be pulsed in the food processor until the mixture resembles coarse sand. She has ... ...
5
votes
1answer
118 views

Reformulating a rolled cookie recipe to reduce distortion of design

I want to make homemade oreo-type cookies using an embossed roller with a recipe I've used and love, but it puffs too much to keep the detail. Brave tart's oreo cookies are the look I'm after, but ...
4
votes
1answer
279 views

Can I bake Nutella?

I'm wanting to use Nutella in my cookies. However, I'm not sure if it's okay to bake Nutella under these conditions: Undiluted – I wouldn't mix the Nutella with any other ingredients Not exposed – ...
0
votes
2answers
584 views

Why is maple syrup less viscous than other liquid sugars?

I really enjoy making this recipe for oatmeal-raisin cookies: http://viveleveganrecipes.blogspot.co.uk/2007/10/oatmeal-raisin-cookies.html However, I'm based in the UK, where maple syrup is much more ...
0
votes
0answers
76 views

Doubling cookie ingredients

I have doubled a choc chip cookie recipe and literally just x 2 all the ingredients. But find that I have a bit of an after an after taste. My ingredients are 225g margarine, 200g granulated sugar, ...
-2
votes
2answers
995 views

Peanut Butter Cookie Dough Like Gravel

I made peanut butter cookie dough twice. I got the recipe from searching online, so I'm fairly sure it's a good recipe (one of the to search results). The first time, I put half a cup of peanut ...
0
votes
2answers
174 views

Would it be in any way possible to bake cookies using a blowtorch?

I was wondering, what if it was possible to bake cookies using blowtorches? It would be the ultimate in convenience. I do realise, though, that the surface would sooner char than bake through with a ...
4
votes
1answer
456 views

Can you use both melted and creamed butter for cookies?

I've been reading up on cookie science, and read that melted butter makes a denser cookie, and creamed room temp butter makes a cakey cookie. I'm looking to make a cookie thats mostly thin and very ...
0
votes
2answers
3k views

My soft cookies are falling apart! [closed]

At my job we bake 3oz chocolate chip, peanut butter and oatmeal raisin cookies from scratch. I've been baking them to be soft on the inside and crispier on the outer edges but these cookies end up ...
1
vote
2answers
2k views

Would adding more egg help crumbling cookies?

As this is a controversial subject I cannot just ask it to the majority of the women I know that bake. I make cookies for my father who has cancer and was losing weight at an alarming rate until I ...
3
votes
2answers
499 views

Art of making delicate French butter cookies (Madeleines)

I love making Madeleine cookies, but I can't seem to make them without burning them. Well, they're not really burnt as far as cookies go, but they are too golden brown and have a slight crisp that ...
2
votes
1answer
548 views

mixed egg and bicarbonate of soda

I was half way through making a batch of peanut butter cookies when my mixer blew up - not a happy camper. As I had already mixed my eggs and bicarbonate of soda together, I would like to know if I ...
0
votes
1answer
2k views

Can I use Cream of Tartar in a Chocolate Chip Cookie Recipe to make them crisp?

I want to know if I can use a cream of tartar in a chocolate chip cookie recipe. I want a crisp cookie. Can I use it with both baking powder & soda? In a peanut butter cookie recipe, it asked ...
4
votes
1answer
103 views

Is there some sort of gun (or a way) to decorate cookies with chocolate chips or nuts?

I've started producing 1000 cookies a day, and I was wondering if anyone knew of a way to decorate cookies faster with chocolate chips or nuts than doing it by hand. Some sort of gun or something ...
2
votes
2answers
681 views

Do I have to change the baking time when I convert fahrenheit to Celsius?

So in this recipe i should bake my cookies to 350 degrees F for 8 to 10 minutes.350 degrees fahrenheit is about 176 Celsius degrees and i dont know if I should change the baking time to more or less ...
1
vote
1answer
422 views

I forgot to add brown sugar to my chocolate chip cookies…and didn't realize I forgot the brown sugar until it was done cooking

I remembered everything else, it taste fine but a little bland. Even though i already cooked it, is there anything I can do to make it taste better?
4
votes
1answer
89 views

How could I use liquid flavorings to make a version of a jelly-topped cookie?

I recently tried to make jelly-topped cookies (specific recipe was from home, but here's an example recipe) using an assortment of flavors, including maple syrup, homemade sumac syrup, homemade ...