Whenever my grandma makes them they are soft from the oven but when they cool they harden. I hate crunchy cookies so I don't want to use her recipe. Anyone know what she is doing wrong and how I can get soft cookies? Also, I would love a recipe for chocolate chip cookies too that doesn't harden. Thanks!
2006-11-05 12:46:47 · 9 answers · asked by Jules 3 in Food & Drink ➔ Cooking & Recipes
it could be a combination of things that lead to this. over baking would reduce the amount of moisture. also storage, any baked good begins to stale the second it is done baking due to moisture loss. 2 things prevent this. sugars and fats. but you cant just go adding more sugar and fat to the recipe because baking unlike cooking is an exact formula ( formula being the keyword here) to much sugar the complex carbs (sugars) melt before the starches have a chance to gelatinize and hold its shape. to much fat is the same thing. what i suggest for the softer chocolate chip cookies is add an extra egg and it will make it a more cake like batter and a softer finished product. as far as the sugar cookies go you should find a good shortbread recipe and sprinke sugar over the cookie before you bake it. alos the only way to prevent or reduce the effects of staling is to freeze the product in an air tight package such as tupperware or a ziploc freezer bag. before you do that though let the product cool so the moisture doesnt condense in the bag and cause the cookies to "sweat" and get all soggy in the freezing process because then you will have a bunch of cookies stuck together and wont be able to get a few out at a time.
p.s. always use real butter in your baking!!!!!!!!!! no margarine substutes!!!! if it calls for butter for flavor and textures sake use butter!!!
2006-11-05 12:57:25 · answer #1 · answered by Anonymous · 0⤊ 0⤋
I haven't tried this recipe myself, so I don't know if they will stay soft when cool or not. I got the recipe from recipesource.com , I have found many good recipes there.
Title: Soft Sugar Cookies (Southern Cream Cookies)
Categories: Cookies
Yield: 72 servings
1 c Shortening
2 c Sugar
3 lg Eggs; well beaten
1 ts Vanilla
1 c Sour cream
5 c Flour; sifted
3 ts Baking powder
1 ts Salt
1/2 ts Baking soda
1 1/2 c Walnuts; * chopped
3 tb Sugar; blended with
1 ts Cinnamon
1. Heat oven to 350 deg. Grease cookie sheets.
2. Cream shortening and sugar. Add eggs, vanilla and sour cream; mix
well.
3. Sift together flour, baking powder, salt and soda; add to creamed
mixture. Mix well.
4. Add chopped nuts, if desired.
5. Drop from teaspoon onto greased cookie sheet, 1 inch apart.
6. Grease bottom of small glass; dip into sugar-cinnamon mixture, and
press cookie flat.
7. Bake at 350 deg. for 15 min. Makes 6 dozen cookies.
2006-11-05 12:50:10 · answer #2 · answered by Anonymous · 0⤊ 0⤋
I have heard from a person who makes cookies professionally that you pull the cookies out 5 minutes before the recipe states too. The cookies keep baking after they are pulled out, supposely pulling them out early and letting them finish baking out of the oven helps the cookies to stay soft.
2006-11-05 15:23:11 · answer #3 · answered by neinmom2one 3 · 1⤊ 0⤋
Go for snickerdoodles. they are easy to make and better tasting. here is the recipe: mix together: 1 cup butter 1 cup shortening 3 cups sugar 4 eggs mix together then add to above: 5.5 cups flour 4 teaspoons cream of tartar 2 teaspoons baking soda .5 teaspoons salt roll dough into walnut sized balls mix a bowl of sugar and cinnamon 5 parts sugar 1 part cinnamon cover the dough in them 400 degrees 8-10 minutes the recipes for sugar cookies (i have never tried) make no sense
2016-05-22 02:22:27 · answer #4 · answered by Anonymous · 0⤊ 0⤋
I make ALL of my cookies from scratch...you don't really wanna mess with a recipe too much because it's all science and how you combine things could really ruin a whole batch of cookies...so I just take my cookies out when they are browned just on the edges. leave the middle a little gooey. take them out and let them stay on the baking sheet for a few minutes. after they cool on the rack they will be perfectly chewy. They will stay that way as long as you SEAL them very well in a super airtight conatiner. Happy baking.
2006-11-05 12:53:50 · answer #5 · answered by sweetie 2 · 0⤊ 0⤋
The recipe given with sour cream in it above sounds good. My mother makes the most amazing sugar cookies and the one thing about them that's different than other folks is her use of sour cream. Give it a try!
2006-11-05 16:30:38 · answer #6 · answered by faelfe 1 · 0⤊ 0⤋
It's not the recipe. It's the time on how much you heat if. For example, if you were cooking cookies, and it said to heat it for 15 mins. for a crunchy taste, you lower the time.
2006-11-05 12:56:00 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Just reduce the amount of flour in the recipe
2006-11-05 12:49:55 · answer #8 · answered by Anonymous · 0⤊ 0⤋
put less sugar in the dough.
2006-11-05 12:50:48 · answer #9 · answered by Anonymous · 0⤊ 0⤋