Why is my cookies hard

Unless otherwise specified in the recipe, remove the cookies from the pan after about 5 minutes and transfer them to a wire rack to allow them to finish cooling. I hope these cookie baking tips help you solve your cookie problems.

Most often, just a small adjustment is all you need to bake perfect batches of cookies. Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.

Thanks again Jennifer for this valuable information and wishing all a safe and happy holiday season. Hi Jennifer, thanks for the helpful info, anyway I have on and on problem, I swap the flour to rolled out and tapioca flour, swap sugar to honey, and swap butter to margarine.

Then my cookies come out in greasy, sticky, not crispy and not sturdy. Any advice for me to get a crispy outside, chewy inside, sturdy, and not greasy?

Thank you. If you want to make those kinds of substitutions, you may need to do a little experimenting to figure out how to make it work for you. Love your recipes! I have a question — after dropping cookie dough onto a sheet using a cookie scoop should the cookies be flattened with the bottom of a glass? Thanks, Eileen! It depends on how much the cookies will spread on their own.

Will you share and tell me how? Hi, Sharun. If you scoop down into the flour container to measure, odds are you are using too much. See my tips for How to Measure Flour. Any thoughts? Full disclosure I do sometimes try to make cookies with Oreos or something inside. Would love any help!! Hi, Virginia. Uneven baking could be a hot or cold spot in your oven. Consistent shaping is key to having consistent sizing in the final result. Putting something inside the cookies will definitely affect the shape.

Jennifer I enjoy your articles and recipes. Your explanations on recipes are thorough and concise as well. I also love recipes that take one printed page.

A long speech to say you do a great job in my opinion and thanks for sharing your knowledge and great foods. The problem is that the cookies end up being so dry they are overly brittle and break into sand like pieces.

HELP, Please?????? Hi, Mary. Remember that sugar adds moisture, so it may just be as simple as lacking enough moisture by removing the sugar. Try adding more liquid to the recipe, either by increasing existing liquid in the recipe or maybe just adding some water. Big deal! What is your opinion for this substitute flour?

Hi, Liz. If you try it, let me know how it works. It might need a little more flour. You can flour your hands, too, to make it easier to handle. I am very new to baking and facing issue with browning of cookie. The cookie surface is getting evenly browned but on the bottom only the sides are getting browned, the middle portion looks raw and is little cakey.

I have tried 1 Changing the baking sheet 2 Reducing the temperature to degree from usual degree If the bottom bakes up evenly I think the cookie come s out beautifully. Please help on what I may be doing wrong and how to fix. A light-colored, non-shiny pan tends to work best. Also, make sure your rack is in the center of the oven. I baked the cookies at degrees for 13 minutes but they are not brown and easily broken. Please advise me what to do.

I baked my white choc cookies for 19 mins at degrees they turned out good nice and crunchy but I have a problem here. How do I prevent the exposed white choc chips on the dough from browning? Pls advise. Hi, Sharen. I would also check the ingredients for the white chocolate chips.

Many are not really white chocolate, but are called white baking chips. The first ingredient for white chocolate should be cocoa butter. Why my butter turns out runny when I used hand whisk to mix the white sugar and light brown sugar? It sounds like your butter is getting too warm. Mixing warms it some, too, so keep that in mind as well. I like soft and chewy cookies. So do my neighbors who I like to treat with my baking. How can I make sure that they stay that way.

I usually take the cookies out of the oven just before they look done. I have also tried adding corn syrup to the batter. Not every cookie is designed to be soft and chewy. Hi mam , i want to know when we remove baked cookies from tray it stick to our fingers. How to prevent cookies from it. Plz tell. Removing them too soon can make them messy and sticky. Hi Jennifer, My biscuits are always getting soggy once dipped in milk or tea.

What should be done to prevent biscuits from being soggy but still crunchy? The texture of the cookie has a lot to do with that. Crispier, drier cookies will hold up the best for dunking. Look for recipes that specify the cookies are crispy and crunchy. Hi, Maryl. I used oil instead of butter since I had none at the time, is that the reason? When flour is blended with other ingredients, gluten starts to form.

Too much gluten yields tough cookies. To prevent over-mixing, stop blending ingredients as soon as the streaks of flour are no longer visible via The Kitchn. The Spruce Eats agrees and states that the type of flour matters too — most cookie recipes call for all-purpose flour and if you substitute bread flour made with a different strain of wheat , you'll likely end up with rigid rounds, not chewy circles.

But, if you're reading this after your batch has finished baking, and you have unbreakable cookies on your hands — don't fret, it might be possible to salvage your treats. Good Housekeeping suggests adding a slice of fresh bread to your cookie storage container to bring them back to life as the cookies will suck the moisture from the bread and become soft.

After it's chilled, cut out the cookies and transfer them to another cookie sheet, spacing them properly. Don't overlap cookies on a wire rack or place them on top of each other — this will cause them to become soggy and out of shape.

Placing a slice of bread in the cookie jar can soften cookies that are too hard; change the slice every other day. A bread slice will also keep soft cookies soft, just as it softens hardened brown sugar. To test bar cookies for doneness, insert a toothpick into the center of the pan; it should come out clean unless the recipe specifies otherwise.

Other cookies are done when they're firm at the edges. To prevent bar cookies from crumbling, always cool them in the pan before cutting. Wrap cookies in a tight-fitting container as soon as they've cooled off. Line the container with waxed paper or plastic wrap, and place a thick cushion of crumpled waxed paper on the bottom. Then pack the cookies in pairs, back to back, with waxed paper in between. You can also wrap cookies in plastic wrap or aluminum foil. Place the heaviest items on the bottom and arrange layers with waxed-paper cushions, including one at the top of the container.

Pick sturdy cookies that are "good travelers. Use a container with a tight-fitting lid that is only slightly larger than the contents. Seal with strong adhesive tape. Place the container of cookies in a similar-size box and address the package with waterproof ink.

Product Reviews. Home Ideas. United States. Type keyword s to search. Today's Top Stories.