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.

Filter by
Sorted by
Tagged with
0 votes
1 answer
82 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 ...
15 votes
3 answers
13k views

What can I substitute for eggs in cookie recipes?

I'd like to make some biscuits (cookies), but I have no eggs, and I don't want to leave the apartment. Can I use something else instead of the eggs? I'd like answers that will work for most cookie/...
1 vote
1 answer
69 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 ...
3 votes
4 answers
4k views

Problem with "No Bake Cookies"

We have made the standard type of these for years, using a recipe similar to this one 3-Minute No-Bake Cookies. A problem we have sometimes is that the sugar will not set (I think). The cookie should ...
6 votes
2 answers
9k views

Proper proportion of cream of tartar to baking soda for snickerdoodles

When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda ...
14 votes
5 answers
6k views

What determines the shape-holding ability of cookies?

What things can you vary to make cookies hold their shape better during cooking, and not spread out like a pancake? From my experimenting, the initial temperature of the dough before cooking seems to ...
9 votes
7 answers
52k views

How long can I refrigerate cookie dough?

I made the mistake of making my neighbors these cookies peanut-butter-oatmeal-chocolate-chip-cookies. Every time I see either neighbor they thank me again for the wonderful cookies, "Oh they were ...
11 votes
2 answers
24k 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 ...
0 votes
0 answers
117 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 vote
0 answers
81 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....
3 votes
1 answer
133 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 ...
6 votes
6 answers
5k 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!
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 ...
4 votes
5 answers
3k 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 ...
21 votes
6 answers
8k views

What is this Italian Cookie called?

I'm looking for a recipe for an Italian cookie that I remember having as a child. The cookie is shaped like a gnocchi or cavatelli but is much bigger, about 1.5 inches long and slightly larger than a ...
3 votes
2 answers
11k views

Why pre-mix baking soda into 2 tsp of milk?

I am not much of a cook, but about this time every year, I pull out a favorite family recipe for cookies. My grandmother made these cookies for me when I was a child, and when I got older she wrote ...
5 votes
5 answers
44k views

How to Rescue Too-Soft Cookie Dough Made with Butter Substitute?

The other day I made a batch of sugar cookies intending to roll them out and cut into shapes. I used the standard Martha Stewart's recipe, but didn't have butter, so I used Smart Balance Lite ...
3 votes
1 answer
8k 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 – ...
2 votes
1 answer
334 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, ...
11 votes
7 answers
95k views

Spritz cookies not sticking to pan when pressed from cookie press

We're having a good deal of trouble getting our spritz cookies from our cookie press to separate from the cookie press and stick to the cookie sheet. Is there something we can add to the cookie batter ...
2 votes
2 answers
13k views

How to make crackle top chocolate chip cookies?

Is it sugar, leavening agents or amount of flour used that will promote the crack on top of cookies?
9 votes
1 answer
4k views

Hamantaschen just wouldn't pinch and hold tight

I made a pretty simple and easy hamantaschen recipe last night, and it came out really well. The only substitution I made was to flex 3 eggs for 3 tablespoons milled, gelled flax seed in 9 tablespoons ...
5 votes
1 answer
845 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 ...
1 vote
2 answers
359 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 ...
0 votes
1 answer
111 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 ...
1 vote
1 answer
89 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 ...
3 votes
8 answers
47k views

How to salvage a cookie dough that is too sweet?

I just baked the first batch of cookies and I found them to be too sweet to my liking. The remaining dough is sitting in the fridge right now and I was wondering if there is anything I could do to it ...
1 vote
1 answer
147 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 votes
1 answer
89 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 votes
5 answers
6k 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,...
6 votes
4 answers
8k 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 ...
3 votes
2 answers
147 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 ...
0 votes
3 answers
163 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 ...
2 votes
4 answers
10k views

Does egg make the cookies rise(puffy)?

I want to make chocolate chip cookies that are chewy and thin (spread out). I followed the recipe here however I reduced everything by half. The result was not impressive at all. It's nothing like ...
1 vote
1 answer
177 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?
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 ...
6 votes
4 answers
4k 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? ...
2 votes
2 answers
126 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 ...
0 votes
1 answer
568 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 ...
12 votes
4 answers
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?
3 votes
5 answers
98k 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?
1 vote
1 answer
286 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 ...
7 votes
11 answers
20k views

Can you make pie crust from cookie dough?

I recently bought several packs of frozen cookie dough, sugar cookie, and I wanted to know if it's possible to reshape them and make a pie crust? If so what is the technique involved: cooking ...
0 votes
1 answer
107 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?
0 votes
1 answer
665 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).
10 votes
5 answers
29k views

How can I make my Oreos crispy again?

Someone1 didn't re-close the Oreo bag properly, and now the remaining cookies are kinda... not-quite-crispy. They're not soft, but they have this chewy side to their crunch. If these were ordinary ...
1 vote
2 answers
530 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 ...
24 votes
6 answers
23k views

What is the criss-cross pattern on top of peanut butter cookies used for?

I've been making peanut butter cookies, but skipping the step of pressing the top of the cookie down with a fork. What does this step do for the cookies?
5 votes
1 answer
1k 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....
1 vote
1 answer
85 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 ...

1
2 3 4 5
8