why are my sugar cookies so hard?

Question

I use blue bonnet vegetable oil spread, which they say it is as good as butter, do I have to you unsalted butter, when the recipe call for it?

thanks to all who answered you were all so helpful (there is always that one bad apple). I will try out your suggestions. Have a Happy Holiday.

Answer 1

Besides the butter making the cookies softer than an oil spread, you might also be putting too much flour into your dough. I assume these are cut-out sugar cookies. A lot of people add too much flour as they're trying to roll them out...use as little as possible without them sticking. Also try baking them a minute less.

When they say it's as good as butter, I think that's just advertising hoopla - not reality. There is also more moisture in vegetable oil spread than real butter (use stick not whipped). I always use butter for the flavor and texture when the recipe calls for it. Good luck with your next batch.

Answer 2

1

Answer 3

Well for starters, I always bake at 10 degrees lower than the recipie suggests, so that the cookie will be soft, but you may want to cut down on the temp and cooking time. Make sure that you are using a butter that doesnt have more than 45 % oil. But I always use blue bonnet and they come out good.

P.S. DONT overmix the dough, you may be way over working the dough thus making the dough very TOUGH!!!

Answer 4

I use real unsalted butter when the recipe calls for it. Makes cookies richer in taste.
Your cookies might be hard because you overcooked them or maybe too much flour.

Answer 5

There is a great recipe for soft sugar cookies made with sour cream. I use light sour cream and the blue bonnet...great cut out cookies!
2eggs 1 1/4 C. sugar 1C.margarine 1/2 cup sour cream
1tsp. vanilla. Cream and add:
4C. flour 1tsp. baking powder 1/2 tsp salt 1/2 tsp. baking soda and 1/2 tsp nutmeg (optional)
Chill, roll & cut out. Bake at 375 until edges are golden

Answer 6

You can't substitute spreads for butter in baking. It needs to be solid, saturated fat like butter or hard margerine (the old fashioned kind).

In most baking that calls for butter, the fat needs the fat to start out as a solid. This creates a lightness and/or flakeyness as the butter melts during cooking.

Answer 7

As long as you don't use "diet" or "light" margarine or spread, your recipe should be ok. If your cookies are hard, you are over-baking. You might try taking them out of the oven before they brown all the way and let them cool off. They will harden when they cool.

Answer 8

Use real butter that is unsalted and when they get done baking cool them and make sure you seal them and make sure no air is in there and that will keep them soft and fresh.

Answer 9

If you add too much sugar to the batter, it will make them hard. If you add too little butter, too much flour, this also will make them hard. Its not the margerine, that actually will make them softer. Butter will make them hard, so use half and half, or all margerine.

Answer 10

Butter will make them softer than margarine, and margarine will make them softer than Crisco. Perhaps it's the recipe? Maybe they're meant to be crisp?