why are my cookies fluffy
Some folks like flat, lacey cookies with a crispy finish, and some prefer puffy, cake-like cookies. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. Add comma separated list of ingredients to exclude from recipe. Allrecipes is part of the Meredith Food Group. A greater ratio of fat (butter, margarine, shortening, etc.) Baking a good cookie can test the skills of any home cook. But everyone has a different opinion about what makes a cookie "good." Bake on! To me, those are perfection. Food blogs/magazines always have pictures of flat cookies all stacked up high, beauties with ripples and ridges. What step am I missing/doing incorrectly? Microwaving a sad, stale cookie for 15 seconds or so can sometimes rejuvenate it, too! Stop mixing when the dough is just mixed. These are the crispiest, most flavorful roast potatoes you'll ever make. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Be sure to use a cookie scoop for even scooping and correct size. My cookies didn’t make the correct yield. Subscribe to our newsletter to get the latest recipes and tips! Use baking powder instead of baking soda; if your recipe calls for 1 teaspoon baking soda, you would use 3 to 4 teaspoons baking powder. We're not here to tell you which one is better than the other; we just want to help you achieve your desired cookie result. Bring your cookie dough to room temperature before baking. Keep it traditional with this sage and sausage dressing. Whipping too much air into the dough while creaming butter and sugar, Using cake flour (or just too much flour). Using too much flour or the wrong kind of flour, Too many eggs or other liquids in the dough, Too high a ratio of brown sugar to white sugar. MY cookies are puffy, like little mountains, and most definitely not stackable. Each product we feature has been independently selected and reviewed by our editorial team. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Using all butter (instead of butter and oil or shortening), Baking at too low a temperature, used room temperature dough. Brown sugar—particularly dark brown sugar—makes a cookie chewy; white sugar makes it crispy. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So try rotating your pans halfway through baking. Do not overdo it. The only exception to that are family recipes like my mom's macaroni salad and her cloudless oatmeal cookies. Why did my cookies stick to the pan? Here's how to bake perfect cookies from scratch. Scoop your dough and chill the balls before baking. Start by adding just a ¼ cup additional to your recipe. A perfect accompaniment for turkey, mashed potatoes, and stuffing. Flour: Cake flour has a lower protein content and is more acidic than all-purpose flour. Use all-purpose flour; it's higher protein content results in a crispier cookie. Q: I just started learning to bake, and after several batches of cookies, I can’t figure out how to get the consistency I want — chewy and soft, or even chewy and crunchy.