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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2answers
26 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
172 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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1answer
113 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 ...
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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 ...
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2answers
470 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
287 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
245 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
149 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 ...
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0answers
91 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 ...
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1answer
62 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
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3answers
225 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 ...
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1answer
372 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).
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0answers
88 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
157 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
227 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 ...
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1answer
77 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 ...
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2answers
318 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
106 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
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1answer
213 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 ...
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1answer
130 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
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1answer
233 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
2k 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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1answer
81 views

How do I bake 'Sugar Cookies' but my oven does not go high enough?

I am trying to bake sugar cookies but the recipe I am using says to bake at 350 for 5-7 minutes. My oven only goes to 200. Could someone help me and tell me what to do?
2
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1answer
100 views

Why are amaretti mixed as they are?

Most recipes for amaretti call for the sugar to be combined with the ground almonds and then added to beaten egg whites. When making meringue, on the other hand, the sugar is beaten into partially-...
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1answer
198 views

Separating chocolate-coated cookies stuck together

I purchased some really nice chocolate-covered cookies that were packaged in a metal tin. The cookies must have been stored somewhere warm, because the individual cookies are stuck together. How can ...
4
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1answer
239 views

Dry Cookie Dough

I used this recipe to make chocolate chip cookies. I’ve made it many times and it usually is a hit! This time, I decided to use brown butter instead of room temperature. The dough turned out very dry, ...
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7answers
3k views

How can I portion out frozen cookie dough?

A friend's kid was doing a fundraiser, and I now have two 3 lb tubs of cookie dough. It's frozen, which is great on one hand because it keeps for so much longer, but...when I want cookies, it's a bit ...
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2answers
419 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 ...
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2answers
547 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
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2answers
2k 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
3
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1answer
139 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 ...
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1answer
43 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
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1answer
112 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
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1answer
571 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
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4answers
1k 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
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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.
4
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3answers
1k 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 ...
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0answers
45 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.
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1answer
972 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
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1answer
99 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? ...
5
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7answers
646 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.
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1answer
4k views

How do you know if cookies are undercooked?

How can one tell if cookies are under baked?
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4answers
5k 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
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3answers
1k 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?
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2answers
76 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
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2answers
168 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
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2answers
604 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
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4answers
168 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
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0answers
251 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)...
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2answers
1k 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?

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