| 11/13/2010 5:00:06 PM |
What makes my cookies so hard? |
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kaddo
Taylor, TX
73, joined May. 2007
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i have tried everything and they are still hard. i baked snickdoodles today and they are like rocks. help please.
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| 11/13/2010 9:23:26 PM |
What makes my cookies so hard? |
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doublehugx
Campbell, CA
90, joined Oct. 2009
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Could be a lot of things....do you have an oven thermometer? Sometimes if the temp is running low and you go by color, it will dry the cookies out and make them hard. It could also be too much flour, maybe try a teaspoon less, or make sure to sift it if it calls for that. If you want to post a recipe, I'll take a look at it and see if I have any ideas...but I am betting your oven is running too low......if that is the case, just turn it up until it registers right on the thermometer......
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| 11/13/2010 11:27:34 PM |
What makes my cookies so hard? |
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sabra2669
Saint Louis, MO
47, joined Aug. 2010
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if the cookies are hard.. place them in an airtight container or zip lock bag with a slice or two of bread. the cookies will soften up!
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| 11/14/2010 6:52:24 AM |
What makes my cookies so hard? |
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kaddo
Taylor, TX
73, joined May. 2007
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thanks for the help. i will try to check the oven and put them in a zip lock with bread. good ideas.
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| 11/15/2010 2:26:26 PM |
What makes my cookies so hard? |
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jan_ann
Lansing, IA
66, joined Jul. 2010
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Try taking them out of the oven a bit sooner, they do continue to bake even after they are removed.
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| 11/23/2010 9:01:00 PM |
What makes my cookies so hard? |
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vitalessence
Hinesville, GA
65, joined Aug. 2008
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Hello Kaddo, I can tell exactly why your cookies are so hard or just hard.
1. Baked too long or baking temperature too low
2. Too much flour
3. Flour too strong, for example bread flour
use cake flour, pastry flour or all purpose if fine
Cake flour is a weak or low-gluten flour made from soft wheat.Cake flour is used for cakes and other delicate baked goods that require low gluten content. Pastry flour is also a weak or low gluten flour, but it is slightly stronger than cake flour. It has the same cremy white color as bread flour rather than the pure white of cake flour.Pastry flour is used for pie doughs and some cookies, biscuits and muffins. Pastry flour feels very smooth and fine like cake flour and can be squeezed into a lump.
4. Not enough shortening
5. Not enough liquid
Always sift your flours to incorporate air. It will give the correct yield in finished product. Flour is the foundation, it is always 100% and should never be decreased unless substituted with another simular product.
Remember baking is done with formulas not recipes, so all ingredients must be exact.
If you have anymore problems with those cookies, just let know.
ChefJ, Certified Professional Chef
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| 12/17/2010 9:43:12 PM |
What makes my cookies so hard? |
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2shacks
Concord, NC
54, joined Jun. 2010
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You could crumble them up on ice cream. Do not wait until they look completely done. Take them out when the edges begin to brown. That last 'few minutes longer' makes a huge difference.
I've been making Christmas Sugar Cookies. The birds have enjoyed the first 3 dozen..seriously. I left in too long and when they cooled, they were so hard. I only make them at holidays, so I forget how to do it.
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| 12/22/2010 4:57:22 AM |
What makes my cookies so hard? |
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itisnever2late
Lahaina, HI
59, joined Dec. 2010
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Well I got that too once but I took care of that gotta add corn suryup and cut back on the white sugar and add a little brown sugar and only mix till it's blended and let the dough rest a bit before spooning out oven temp check with a theometer to make sure your oven is calibrated stay in the 350-375 range 7-12 mins don't let them get toast like color before you take them out try to pull them out just before the toasting starts.
Life it's all good it's what you do with it that really matters
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| 12/23/2010 10:09:16 PM |
What makes my cookies so hard? |
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highlandlassie
Marshall, MI
60, joined Aug. 2010
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I was told if you want your cookies to be soft; add sour cream to your cookie dough..just a tablespoon or so. I don't know if it works because living alone...I do not bake. It either goes to waste or I will eat it!
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| 12/28/2010 3:28:02 PM |
What makes my cookies so hard? |
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nitecaller
Edmonton, AB
54, joined Apr. 2008
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The first thing over baked,then whites of an egg can make them stiff,over beaten, there are to many factor's i can continue before you bake read the recipe then start your oven while it is pre heating get everything out in same order as in the book step by step so should go like cream butter and sugar it will be pale yellow then set aside place you're dry ingredients in a bowl shift flour baking powder makes lighter by adding air then whatever else milk and vanilla in another add a little dry mix then a little wet a good instruction will tell you some cookies need to be pressed ie peanut butter cookies chocolate cookies need what i call a lite palm press before panning hope i was some help
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| 1/4/2011 9:03:05 PM |
What makes my cookies so hard? |
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debhur
Lancaster, CA
53, joined Jan. 2009
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My mother-in-law gave me a recipe that exchanges half the sugar with powdered sugar--it made the cookies melt in your mouth
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| 1/4/2011 9:05:01 PM |
What makes my cookies so hard? |
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debhur
Lancaster, CA
53, joined Jan. 2009
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I had a recipe that exchanged half the sugar with powdered sugar and it makes the cookies melt in your mouth
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| 1/6/2011 8:44:53 AM |
What makes my cookies so hard? |
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nitecaller
Edmonton, AB
54, joined Apr. 2008
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Hello Kaddo, I can tell exactly why your cookies are so hard or just hard.
1. Baked too long or baking temperature too low
2. Too much flour
3. Flour too strong, for example bread flour
use cake flour, pastry flour or all purpose if fine
Cake flour is a weak or low-gluten flour made from soft wheat.Cake flour is used for cakes and other delicate baked goods that require low gluten content. Pastry flour is also a weak or low gluten flour, but it is slightly stronger than cake flour. It has the same cremy white color as bread flour rather than the pure white of cake flour.Pastry flour is used for pie doughs and some cookies, biscuits and muffins. Pastry flour feels very smooth and fine like cake flour and can be squeezed into a lump.
4. Not enough shortening
5. Not enough liquid
Always sift your flours to incorporate air. It will give the correct yield in finished product. Flour is the foundation, it is always 100% and should never be decreased unless substituted with another simular product.
Remember baking is done with formulas not recipes, so all ingredients must be exact.
If you have anymore problems with those cookies, just let know.
ChefJ, Certified Professional Chef
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| 1/6/2011 8:49:10 AM |
What makes my cookies so hard? |
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nitecaller
Edmonton, AB
54, joined Apr. 2008
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are you over working your dough,did you give it resting time,if the humidity is high did you adjust your flour,is the temp on your stove correct you may be cooking to hot or to long remember baking is also a drying out process
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| 1/6/2011 3:20:43 PM |
What makes my cookies so hard? |
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moraldk325
State College, PA
52, joined Aug. 2008
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Stop using Viagra in your cookie dough.
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| 2/10/2011 5:17:54 PM |
What makes my cookies so hard? |
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bmanzana13
Grand Junction, CO
34, joined Jan. 2011
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Hello Kaddo, I can tell exactly why your cookies are so hard or just hard.
1. Baked too long or baking temperature too low
2. Too much flour
3. Flour too strong, for example bread flour
use cake flour, pastry flour or all purpose if fine
Cake flour is a weak or low-gluten flour made from soft wheat.Cake flour is used for cakes and other delicate baked goods that require low gluten content. Pastry flour is also a weak or low gluten flour, but it is slightly stronger than cake flour. It has the same cremy white color as bread flour rather than the pure white of cake flour.Pastry flour is used for pie doughs and some cookies, biscuits and muffins. Pastry flour feels very smooth and fine like cake flour and can be squeezed into a lump.
4. Not enough shortening
5. Not enough liquid
Always sift your flours to incorporate air. It will give the correct yield in finished product. Flour is the foundation, it is always 100% and should never be decreased unless substituted with another simular product.
Remember baking is done with formulas not recipes, so all ingredients must be exact.
If you have anymore problems with those cookies, just let know.
ChefJ, Certified Professional Chef
this guy absolutly knows what hes talking about i was gonna say not enuff fat or oven on too long but this list is perfect
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| 3/11/2011 1:38:08 PM |
What makes my cookies so hard? |
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plussizeprfctn
Miami, FL
51, joined Apr. 2008
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do not over handle the dough,it take out the moisture,use butter flavored crisco or lard.bake half-way ,then brown with top broiler if your oven is to hot. use correct baking tin.old dasrkened sheets tend to scorch,bake on cookie rack if possible.
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