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.
409
questions
0
votes
1
answer
80
views
I made a triple batch of plain cookies and realized I had added too much sugar..hard, crisp and very sweet. Can I make a sort of cake ball with it?
I made a triple batch of plain cookies and realized I had added too much sugar...thin, hard and very sweet. Can I make a sort of cake ball with the crumbs?
2
votes
1
answer
101
views
How to fix pancakey cookies after substituting yogurt for eggs?
I made a cardamom cookie batter using this recipe but using cardamom instead of lemon. I had no eggs, so I tried substituting Greek yogurt (non-fat, since that’s what I had). First batch I made have ...
- 21
2
votes
0
answers
115
views
Alimunium foil or plastic wrap to send baked cookies via mail
I want to send some regular chocolate chip cookies via mail. It would take approx 3 days (2 min, 4 max I'd say) since sent, to get there. Temperatures can get hot now but it's not urgent so I can wait ...
- 1,431
0
votes
0
answers
75
views
How can chia seeds be added to cookie dough without affecting the spread?
I’d like to add chia seeds to oatmeal cookies, but I know they can act as a binding agent, which I don’t want.
I’ve heard you should soak them first, but that adds liquid, which would also affect the ...
- 1
1
vote
1
answer
160
views
Are there baked goods with highly spongey texture, to the point where they can recover their shape after folding in half?
Does a type of baked good exist so full or air bubbles and spongey that if you folded a slice of the baked good in half, it returns to its original shape? If so what was it?
- 297
3
votes
1
answer
192
views
Hard cookies with air inside - help with identification
I just, out of nowhere, remembered cookies I used to regularly make and I need help identifying what they were. I hope this is an actual memory and I'm not imagining things.
The cookies in question ...
- 525
0
votes
0
answers
38
views
What can you use in cookie dough as a binding agent other than eggs or sugar? [duplicate]
Most recipes for cookies (oatmeal or chocolate chip) contain eggs or somthing sweet. By "somthing sweet" I mean corn syrup, maple syrup, honey, agave necter, and/or sugar.
Suppose you had to ...
- 297
-1
votes
1
answer
113
views
Broiler coming on during baking
When I am baking the broiler will come on and burn the top of my cookies or bread. I am baking on the bottom and 3 rd from the bottom rack what can I do to fix this?
- 1
2
votes
0
answers
92
views
Should substituting about half of the sugar with erythritol make cookies lose all crispness?
There are some chocolate chip cookies I've made a couple of times made of (clarified) butter, sugar, oatmeal plus (white or whole wheat) flour, (a small amount of) egg, chocolate chips, vanilla, salt ...
- 281
5
votes
1
answer
504
views
My grandmother's recipe for cookies from the 50s or 60s calls for a 5 cent cake of yeast. How many ounces is a 5 cent yeast cake?
I have my grandmother's recipe for cookies, from the 50s or 60s, it calls for a 5 cent cake of yeast. How many ounces is a 5 cent yeast cake?
- 51
3
votes
2
answers
258
views
Is there an equivalent to brownies in other cuisines?
In "American" cuisine, there is a baked good called a brownie, which is peculiar because it exists at a kind of intersection of cookies (biscuits), cake, and fudge. Brownies often have a ...
- 61.2k
1
vote
2
answers
109
views
Fix for over spiced molasses cookies?
I usually add more spices to my molasses cookies but this time, I added just a smidge too much. They are "good" but not "great" as I would like them to be for Thanksgiving. I made ...
- 13
8
votes
6
answers
5k
views
What went wrong with my choco-chip cookies?
The first time I made this recipe written recipe here a few months ago, it worked perfectly. But I've tried making it again two times after that, and it's failed both times.
The first time, the cookie ...
- 135
3
votes
2
answers
374
views
Cookies are coming out like dry pancakes. What can I do?
I am trying to make healthier version of cookies. I was following a youtube recipe that was basically the following:
92g Egg Whites
30 Keto Wheat flour
30g Coconut Flour
6g Baking Soda
62g Whey ...
- 579
0
votes
1
answer
319
views
Why are my marshmallows getting crunchy after baking?
I am making a recipe for red velvet cookies with marshmallows on top. I use homemade marshmallows on top that are always very soft when cutting and very sticky, however I have noticed when I put them ...
1
vote
1
answer
91
views
Simple Vegan cookies recipe
I am trying to make a recipe with the following ingredients.
2 cups blanched almond flour (240 grams)
1/2 teaspoon baking soda (4 grams)
1/4 teaspoon sea salt (2 grams)
1/4 cup melted coconut oil (54 ...
- 111
0
votes
0
answers
123
views
Why do the majority of my batters keep splitting no matter what?
I have been baking for around 3 years now and I have been constantly having a problem with split batters for the past few months all of a sudden. After I add eggs, my cake, cookie, etc. batters slowly ...
- 1
1
vote
0
answers
127
views
Could oat flour be the cause of gritty texture in chic chip cookies?
I use the creaming method with electric mixer. I bought oat flour (did not make it). I’ve tried adding egg yolk and sifting. I don’t want anyone to tell that I’m not using regular flour by the texture....
- 11
3
votes
1
answer
164
views
Are there any ways to make rum cookies other than baking them?
In the 1935 Walt Disney animated short `The Cookie Carnival' three tipsy rum cookies sing that all other cookies are baked in a pan but a rum cookie always is stewed.
Is that just a play-on-words or ...
- 33
12
votes
8
answers
3k
views
How can I make a really gingery cookie?
I have tried various ginger cookie recipes over the years, for gingersnaps, gingerbread cookies, pfeffernusse, and most recently pepparkakor. I never find the cookies to be spicy enough—I assume, not ...
- 273
2
votes
1
answer
351
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, ...
- 21
1
vote
2
answers
653
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 ...
- 395
1
vote
1
answer
93
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 ...
- 280
1
vote
1
answer
237
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 ...
- 135
2
votes
1
answer
167
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?
- 280
13
votes
5
answers
10k
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,...
- 131
5
votes
1
answer
2k
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 ...
- 932
0
votes
3
answers
309
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 ...
- 137
3
votes
2
answers
213
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 ...
- 131
1
vote
1
answer
335
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?
- 11
6
votes
4
answers
5k
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? ...
- 570
5
votes
5
answers
5k
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 ...
- 472
2
votes
2
answers
345
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 ...
- 693
10
votes
3
answers
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 ...
- 403
0
votes
1
answer
1k
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
vote
1
answer
742
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 ...
- 113
0
votes
1
answer
1k
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).
- 1
0
votes
1
answer
225
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 ...
- 760
5
votes
1
answer
2k
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....
- 319
12
votes
4
answers
6k
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
vote
1
answer
107
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
votes
2
answers
681
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 ...
- 39
0
votes
3
answers
1k
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 ...
- 39
1
vote
3
answers
180
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:
- 143
2
votes
1
answer
150
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 ...
- 21
0
votes
1
answer
157
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?
- 1
1
vote
1
answer
169
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 ...
- 13
4
votes
4
answers
2k
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 ...
- 774
3
votes
3
answers
2k
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 ...
- 91
1
vote
2
answers
978
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 ...
- 135