How can I make my cookies turn out crisper?

Question

I'm making cookies for friends and family holiday gifts, and I'm trying to make a crispy, crunchy cookie for my grandfather. Every recipe I try comes out cakey or chewy (which is actually how I prefer then), and I know he doesn't like soft cookies. Any suggestions?

Answer 1

You poor thing -- you've been getting terrible advide.

To make them crispier, increase the ratio of butter/oil/margarine (whatever) to the amount of eggs. Meaning, more butter, less eggs.

Burning cookies is NEVER the answer!!

Answer 2

1

Answer 3

many different things can make change the texture or crisp or chew of a cookie. Baking unfortunately is an exact science you really can't cut too many corners where for instance you want a really buttery crispy cookie so first thought for most is to add more butter wrong this will cause the cookie to spread drastically. there really is no forgiveness with baking, but you can use flavor enhancers like subbing in some brown sugar for white sugar but with doing this you either need to use a little more flour or less water because sugar is a hydroscopic product and brown sugar being even more so then white sugar therefore adjustments would need to be made to keep the balance in the recipe not to get too far off subject i suggest using a little brown for white say if it called for a cup of sugar use 3/4c white sugar and 1/4c brown and reduce the liquid by 2Tbsp. Also reduce the baking time by about 5 min this will give you a cooked center that is set but not hard.

Answer 4

If you substitute shortening (think Crisco) for butter or margarine, the cookies will be crisper. If the receipe has a tiny bit of liquid, try doing without it or reducing it. The water / milk will cause cookies to be more cake like.

A great example is the choc chip recipe on the Hershey's bag. The older version of this recipe call for 1/4 teaspoon of water. That tiny bit of water makes the cookies more cakelike, especially combined with the switch to shortening.

Answer 5

Believe it or not add a little less flour than the recipe calls for. I found this out by accident one day when making oatmeal cookies and they didn't come out the way I wanted them to so I added more flour and got a softer cookie. Also always cool them on a rack and let them cool completely before storing them. If you want to just make one batch and really want a softer cookie, put a piece of bread into the container you are storing them in and that will soften them.

Answer 6

The best cookies to make crispy are sugar and almond crescents. They're the easiest. Roll them as thin as you can. Don't over-flour no matter what recipe you use because the dough becomes too flaky to roll thin. If his favorite isn't sugar or almond than just take whatever dough you choose roll it out between freezer paper and refrigerate for at least 1 1/2 hrs. If you use the fridge method get em from fridge to oven asap (preheat oven and all)

Answer 7

longer at lower temperatures will give you a softer cookie that will stay soft. A higher temperature for a shorter amount of time will give you a crisp cookie that will stay crisp. Don't leave them in too long because they will burn not be crispy. Don't put them in the fridge they will tend to get soggy. But an air tight container like tupperware or a dish covered in a syranwrap will keep them fresh so they stay crisp and not go stale.

Answer 8

To answer this question we must get to the science of cookies, if you will. The more moisture retained in baking leads to a softer cookie, so the less moisture, the more crispy. Reducing the amount of moisture-retaining ingredients will produce a crispier cookie. Ingredients of such are flour, eggs, and brown sugar. Also, the amount of baking time affects the crispiness of the cookie. A longer time at a lower temperature will produce a crispier cookie since it will give the cookies more time to spread out on the baking sheet. The more spread out the cookie is, the more evenly it bakes through, reducing the amount of any soft material on the inside that didn't get cooked as evenly as the rest of the cookie. Also, if you live in a high-altitude area, don't forget to adjust cooking times for the geographical effects.

Here's a recipe that will hopefully meet your needs:

Thin, Crisp Chocolate Chip Cookies

Cooking time: About 20 minutes per pan

Prep time: About 10 minutes

Makes: About 32 cookies

1 cup all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1/4 lb.) melted butter or margarine

1/2 cup firmly packed brown sugar

1/3 cup granulated sugar

1/2 teaspoon vanilla

1 package (6 oz.) or 1 cup semisweet chocolate chips

1/2 cup chopped nuts (optional)

1. Mix flour, baking soda, and salt.

2. With a mixer on medium speed, beat butter, brown sugar, granulated sugar, 3 tablespoons water, and vanilla until blended. Stir flour mixture into butter mixture, then beat until blended. Stir in chocolate chips and nuts.

3. Drop batter in 1-tablespoon portions about 2 inches apart on baking sheets.

4. Bake in a 300° oven until an even golden brown, 18 to 20 minutes. If using 2 pans in 1 oven, switch places at half-time.

5. Let cookies cool on pan about 3 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 1 day, or freeze for longer storage.

Per cookie: 86 cal., 47% (40 cal.) from fat; 0.6 g protein; 4.4 g fat (2.6 g sat.); 12 g carbo.; 77 mg sodium; 7.8 mg chol.

Answer 9

Good heavens - you've got a lot of answers!

Yes, use a tad more butter than the recipe calls for and bake 2-3 minutes longer. Use parchment paper and they will not brown too much on the bottoms. If it is sugar cookies that you'd like a crispier texture on, roll them thinner.

Answer 10

This recipe produces crisp, thin cookies:

Snickerdoodles
1 c. soft shortening (part butter)
1 1/2 c sugar
2 eggs
2 3/4 c all-purpose flour
2 tsp cream of tartar
1 tsp. baking soda
1/4 tsp. salt.

Mix first 3 ingredients thoroughly. Blend in the remaining 4 ingredients and stir well. Roll into walnut-sized balls and roll in a mixture of 2 Tbsp sugar and 2 tsp. cinnamon. Place 2" apart on ungreased baking sheet. Bake in a preheated 400 deg oven for 8-10 mins. These puff up first, then flatten out. Cool completely before storing.

Answer 11

yeah i like soft n chewy cookies too but my bro prefers the crip ones.use white sugar,not brown or any other sugar.

these cookies are crips
Scottish shortbread:

INGREDIENTS
2 cups butter
1 cup packed brown sugar
4 1/2 cups all-purpose flour
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets.
Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.

check out some recipes at : recipes.com you're sure to find the recipe you want.n if u want crip choco chip recipe ask me.
happy baking!