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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6
votes
2answers
453 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....
6
votes
3answers
8k views

What's the origin of the name of the “Chinese Cookie” found in Jewish deli's in the US?

At a classic Los Angeles Deli for lunch yesterday, I snagged my usual take-out guilty pleasure for later: a fresh-baked Chinese Cookie. This is a four or five inch diameter short-bread cookie with a ...
6
votes
20answers
94k views

Removing that eggy smell from cakes

I've been baking for not that long now and I usually peruse the web and the hundreds of books I have at home before I attempt a recipe. However there is one thing I am just not able to get down right. ...
5
votes
2answers
250 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 ...
1
vote
3answers
1k 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 ...
5
votes
7answers
596 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.
3
votes
2answers
165 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 ...
1
vote
3answers
13k views

Gritty texture in cookies

I made this recipe last weekend and while it came out very tasty, there was the occasional gritty texture/crunch similar to sand at the beach getting in your mouth. This was more of an issue since the ...
5
votes
5answers
33k 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 ...
4
votes
2answers
210 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 ...
7
votes
1answer
19k views

Does using powdered sugar instead of granulated sugar make cookie dough drier?

I was baking cookies last week using granulated sugar (white and brown) and they were great. The recipe says to put all 3 sugars into the molten butter and to stir for a while. Yesterday I thought ...
12
votes
11answers
38k views

Are there a better ways to crush biscuits/cookies than a rolling pin?

Can the old trick of putting biscuits (cookies or crackers to Americans) in a plastic bag and hitting them with a rolling pin be improved upon?
2
votes
0answers
88 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 ...
2
votes
1answer
125 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 ...
2
votes
4answers
18k views

Could I substitute peanut butter in place of butter or crisco for cookies?

In the ever-present attempt to be healthier, I've started using peanut butter in place of crisco to keep the sugars together for my cookie dough snack (sans egg.) How would the same substitute hold ...
18
votes
6answers
172k views

Why don't my cookies flatten?

I have baked Betty Crocker's Giant Honey and Oat Cookies three or four times now, and every time, my cookies do not spread out, I just get thick cookies. Is there something I am doing wrong? As far as ...
5
votes
1answer
7k 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 which is ...
4
votes
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 ...
1
vote
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
votes
3answers
200 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 ...
6
votes
2answers
239 views

Flat cookies when baking with milled grains

I've made whole wheat chocolate chip cookies from Good to the Grain many times with King Arthur Flour's whole wheat flour and they come out great. http://food52.com/blog/9497-kim-boyce-s-whole-wheat-...
0
votes
1answer
260 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).
0
votes
0answers
87 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
votes
1answer
131 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
votes
2answers
224 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 ...
1
vote
2answers
248 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
vote
1answer
67 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 ...
1
vote
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
votes
1answer
205 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 ...
5
votes
8answers
12k views

Why do my snickerdoodles always come out flat?

I've made a lot of variations of snickerdoodle recipes and I always seem to get the same results. I can make a thick chocolate chip cookie but snickerdoodles vex me. No matter what recipe I try, they ...
1
vote
1answer
127 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
votes
1answer
207 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 ...
10
votes
4answers
129k views

Difference in cookie texture if we use melted vs softened butter

I would like to know the difference in the final result if we use softened butter or melted butter in an ordinary cookie recipe. A few days ago i baked chocolate chips cookies i waited for the ...
4
votes
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 ...
0
votes
1answer
80 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
votes
1answer
99 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-...
1
vote
1answer
179 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
votes
1answer
217 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, ...
5
votes
4answers
25k views

Suggestions for a substitute for almond paste in a cookie recipe?

I’m trying to find a substitute for almond paste in a cookie recipe. Does anyone have any suggestion for what I could use? This is a cookie recipe that calls for 8 ounces of almond paste. The recipe ...
12
votes
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 ...
1
vote
4answers
42k 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?
3
votes
1answer
340 views

Same recipe but sometimes white chocolate cookies come out strange

I always use the same recipe (weight everything including eggs) but occasionally the white chocolate cookies come out funny. When baking in the oven I can see them making bubbles constantly, they ...
1
vote
2answers
321 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
455 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
1k 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
votes
1answer
137 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 ...
1
vote
4answers
9k views

How to make softer biscuits?

Sorry to ask a rather non-specific question, but I am actually trying to formulate an example. Suppose you have a recipe to make biscuits, but what you get is quite hard, and you would like to have a ...
1
vote
2answers
677 views

Can I use amaretti cookies in a cheesecake crust?

I'm making a cannoli cheesecake from this recipe (http://www.delish.com/cooking/recipe-ideas/recipes/a43604/cannoli-cheesecake-recipe/). I will be adding 1-2 tsps of cinnamon to the cheesecake batter ...
2
votes
2answers
33k 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?
5
votes
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!

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