How do you bake the Betty Croker Sugar Cookie right, so it's soft and chewy but throughly cook?!
ps. my baking rack is also in place at the middle.
Answers: I've tried over 8 batches of this Betty Croker Sugar cookie mix and I can't seem to get it right. You would think it's easy to make premade cookie mix but it doesn't seem to turn our right. I followed the instruction and added 1 stick of butter with 1 beat egg. I had the oven perfectly preheated to 365 and laid out the dough balls on a cookie sheet. I baked as directed until edges are golden brown. And when i take them out they look great, just fabulous but when i cool them and take a bite it's rock solid! And other times when i take it out a little earlier it's raw tasting. For the baking prodigies out there i ask if you could please help me. Thank you
ps. my baking rack is also in place at the middle.
The formula that Betty Crocker uses is to make "crisp" sugar cookies, fat, sugar, flour ratio. To change this ratio add 2Tbs. each of flour and butter, your baking temp of 365 is perfect incase there is a discrepancy in the ovens thermal sensor (+/-10). Baking time for a no-roll sugar cookie 1in. ball will be 10 min. Check the gauge of your cookie sheets, some are thicker then others and retain heat longer when pulled from the oven, wire rack your cookies as soon as they are cool enough to handle.
That's why you shouldn't rely on premade cookie mixes, and learn to make them by scratch! They taste much better :)
try reducing the temperature when you cook or putting them on a higher rack in the oven
Betty Croker? IS that some kind of frog?
Sorry J/K it sounds like youre baking them to long.the edges should be only slightly golden
You could try adding 1 TBSP of flour to the mix and taking them out slightly earlier. If you want them soft and chewy, then you are looking for them to be undercooked in the centre. It's almost impossible to get a perfect bake on cookies of this type. If you wait till they feel "done" then, as you say, they will be little rocks when they cool.
Here's another thought, bake the cookies on some parchment paper - that way, you can remove them immediately by lifting the paper straight off the hot pan so they don't continue to cook.
Cheers!
First of all, i love love love baking cookies. I have a little secret to making them so soft and chewy. You take them out of the oven right before they turn the smallest tad of brown(or about 3-5 minutes before the time it says on the box). Then you put the pan on the counter and let them cook on it for awhile. Trust me, it's amazing. And even better with chocolate chip cookies! yum!
ps. You should cook the sugar cookies at 350 degrees.
Well, i can say only one thing; "KEEP ON TRYING AGAIN AND AGAIN UNTIL YOU SUCCEED".