Even the best bakers get confounded by cookie troubles.
Simply Recipes / Coco Morante
Your latest batch of cookies spread out too much.
Those crinkle cookies didnt crackle.
Simply Recipes / Coco Morante
The bottoms of the cookies keep burning no matter what you do.
If youve ever experienced any of these, this post will help you.
Why Did My Cookies Spread Out in the Oven?
Simply Recipes / Coco Morante
When cookies spread and come out too flat, its often because the butter was too soft or melted.
It could also be that the recipe doesnt have enough flour.
Solution:Most cookie recipes call forroom temperature butter.
Kelly Hamilton
Be sure to measure your flour accurately.
If youre baking several batches, dont forget to allow the cookie sheets to cool completely between batches.
Why Didnt My Cookies Spread Out Enough?
Irvin Lin
Flour adds structure to batters, and adding too much prevents the cookie from spreading.
Sugar tenderizes, reducing the gluten structure in a batter.
If the ratio of flour and sugar is off, the cookies wont spread correctly.
Cambrea Bakes
Another culprit could be the temperature.
Solution:Measure the flour correctly either by using a kitchen scale or by usingthe fluff-and-scoop method.
Why Are My Cookies Too Crisp and Thin?
Another possible cause is the temperature of the butter or batter.
The cookies may also be overbaked.
When mixing the dough, verify the butter is room temperature, but not too soft or melted.
If you have time, chill the dough for at least 30 minutes before baking.
Why Did My Cookies Come Out Cakey?
Eggs also promote a cakey structure in cookies.
Solution:Reduce the amount of baking powder or baking soda slightly.
confirm to use the same size eggs that the recipe indicates.
An extra-large egg weighs about .25 ounces more than a large egg.
Thats more than enough to significantly change the properties of a cookie dough.
Why Did My Cookies Bake Together?
Solution:Space the cookies further apart on the baking sheet.
you might also try lining them up in staggered rows.
Why Are My Cookies Burnt on the Bottom?
A dark-colored cookie sheet retains more heat and can over-brown cookies.
It could also be because the oven is set too high.
Solution:Use a light-colored cookie sheet with a sheet of parchment paper.
Why Didnt My Slice-and-Bake or Cut-Out Cookies Hold Their Shape?
This issue is very much related to the question above about cookies spreading too much.
If yourcut-out cookiesdidnt hold their shape, it is probably because the dough was too warm before baking.
Solution:When mixing the dough, pay attention to the butter temperature specified.
Some cut-out cookies call for chilled butter, rather than room temperature.
Measure your flour correctly, either using a scale for the most accuracy or by using thefluff-and-scoop method.
Keep the dough chilled throughout the whole process.
you might even try chilling the cut-out cookies on their pans for 20 minutes while the oven preheats.
Why Are My Gingerbread Cookies So Hard?
There might be some light browning on the edges.
The middle should be dry but still soft to the touch.
Why Didnt My Crinkle Cookies Crack?
The cracks incrinkle cookiesormolasses cookiesoccur when the top of the cookie dries out before the interior has set.
The means that as the cookie expands, it starts to crack the dry surface.
Solution:Granulated sugar is more effective at drying the surface than powdered sugar.
Roll the balls of cookie dough in granulated sugar before rolling them in powdered sugar (if using).
While baking soda will last almost indefinitely, baking powder loses strength over time.
If you’re unsure,test to see if your baking powder is still good.
confirm you preheat your oven for at least 10 to 15 minutes before baking.
