How to change a cookie recipe?!
Whenever I make sugar cookies they either come out crumbly/sandy or too thin!. How can I modify a cookie recipe to make it more cakey and chewy/soft!? also why do some cookies get flat while some stay rounded!?Www@FoodAQ@Com
Answers:
I don't know what your recipe looks like, but here are 6 tips for puffy cake-like cookies:
Use shortening in place of some of the butter/margarine!. It melts more slowly, so it stays solid longer in the oven, giving the batter more time to rise and set before spreading!.
Increase the amount of brown sugar in comparison to white sugar!. Brown sugar is more acidic, which leads to a more tender cookie!.
Use cake flour (to make 2 cups of your own sift together 1 3/4 cup all-purpose flour and 1/4 cup cornstarch) The protein in flour ties up moisture, so using a flour with less protein leaves more moisture to keep the cookie soft!. It also allows more steam to be created, which means a puffier cookie!.
Use baking soda!. Cookies made with baking soda puff more and spread less!. Acidic batter raises more, and the acid in the brown sugar will help the baking soda work!.
Chill the batter!. Cold batter spreads more slowly in the oven!.
Cookie size!. Smaller cookies equal higher rise!.
You could try a combination of any of these and see if it helps your cookies come out the way you would like them!.Www@FoodAQ@Com
Use shortening in place of some of the butter/margarine!. It melts more slowly, so it stays solid longer in the oven, giving the batter more time to rise and set before spreading!.
Increase the amount of brown sugar in comparison to white sugar!. Brown sugar is more acidic, which leads to a more tender cookie!.
Use cake flour (to make 2 cups of your own sift together 1 3/4 cup all-purpose flour and 1/4 cup cornstarch) The protein in flour ties up moisture, so using a flour with less protein leaves more moisture to keep the cookie soft!. It also allows more steam to be created, which means a puffier cookie!.
Use baking soda!. Cookies made with baking soda puff more and spread less!. Acidic batter raises more, and the acid in the brown sugar will help the baking soda work!.
Chill the batter!. Cold batter spreads more slowly in the oven!.
Cookie size!. Smaller cookies equal higher rise!.
You could try a combination of any of these and see if it helps your cookies come out the way you would like them!.Www@FoodAQ@Com
You may be using too much flour to roll them out if they are turning out crumbly!. You could try adding a teeny bit of milk or water to the dough for the next batch!. To make them more chewy, just roll the dough a little thicker!. Adjust the baking time as you go!. If one batch is too hard, bake them less!. Pay attention to the thickness of the dough and the cooking time so if you get them just the way you like them, you'll remember how you did it that time! Www@FoodAQ@Com
it can be a few different reasons!.!.!.
how old are the ingredients
to much to little used
but here is an easy sugar cookie recipe i have used and well i am no baker but i havent screwed this one up!.!.!.yet!. lol!.!.!.i even experimented and added chocolate chips and peanut butter chips!.
http://featuresblogs!.chicagotribune!.com/!.!.!.
Www@FoodAQ@Com
how old are the ingredients
to much to little used
but here is an easy sugar cookie recipe i have used and well i am no baker but i havent screwed this one up!.!.!.yet!. lol!.!.!.i even experimented and added chocolate chips and peanut butter chips!.
http://featuresblogs!.chicagotribune!.com/!.!.!.
Www@FoodAQ@Com