What Does Adding More Flour To Cookies Do
Flour Cookies

What Does Adding More Flour To Cookies Do

  • May 14, 2022

The central premise: What happens when you add more flour to a cookie recipe?How it all began (also known as the scientific question): Back in the day, when I was a wee little girl, I baked Snickerdoodles exclusively for about a year.Every few weeks, I would whip up a batch of these babies and every time, I managed to make a vastly different cookie.(Thankfully I’ve learned how to make consistent cookies.).But how did I make those cookies so thick and fluffy back in the day?Perhaps flour made fluffy, thick Snickerdoodles?I wanted to test this hypothesis, even though I had a feeling I knew the answer.Hypothesis: More flour in the Snickerdoodle cookie recipe would certainly yield a thicker, fluffier cookie because more flour meant less spread.Mom’s Snickerdoodle Cookie Recipe Author: Brita Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: 24-48 These are my mom’s classic Snickerdoodle cookie recipe and the recipe that I baked many times as a kid.A trick that I have is to roll the balls before I freeze them for easier baking.When you bake them from the freezer, let the dough thaw on the counter for a half hour.Line a cookie sheet with parchment paper or a Silpat mat.But the extra flour really didn’t affect taste all that much.The recipe with almost double the amount of flour was overdone on the bottom and gooey in the middle.The Snickerdoodle Recipe made with 1 1/4 cups + 2 Tablespoons flour.The Snickerdoodle Recipe made with 1 3/4 Tablespoons flour.The Snickerdoodle Recipe made with 2 cups flour.The results: This cookie spread the least, which isn’t surprising because it had the most amount of flour.Conclusion: I ended up going with cookie number 2 that had 1 3/4 cups flour. .

What Does Flour Do in Cookies? (And What Happens When Using

What Does Flour Do in Cookies? (And What Happens When Using

What Does Flour Do in Cookies? (And What Happens When Using

If you click one of these links and make a purchase, I may earn a commission at no additional cost to you.No matter what you choose to bake, there are a certain few ingredients that will find their way into just about every recipe you try to make.These staple ingredients include butter, sugar, salt, and flour.Flour can help the cookie rise properly in the oven, and it also plays a massive role in reaching the texture that you are looking for.Biscotti is one example of a cookie that needs a lot of flour, as it needs to hold a specific shape as it is cooking in the oven.Some degree of whole-grain flour will add nuttier and heartier undertones to the flavor of the cookie.Some recipes intentionally use skewed proportions to create specific textures, while other times you may come across the result of too much or too little flour by mistake.This will often happen when you use a high amount of flour in cookies that have very few wet ingredients, such as eggs and butter.This means that more flour will result in more rise, which is not always optimal if you want light, crisp cookies.On the other hand, low amounts of flour will commonly result in crisp, thin cookies. .

4 Quick Ways to Thicken Cookie Dough (No Gimmicks Required)

4 Quick Ways to Thicken Cookie Dough (No Gimmicks Required)

4 Quick Ways to Thicken Cookie Dough (No Gimmicks Required)

Luckily, I have found out some master tips and tricks for thickening cookie dough.Don’t worry – there’s a quick fix for that, no special tools or gimmicks required.The best way to add substance to your thin cookie dough is by adding more flour.The flour will help decrease the amount of moisture in the dough, creating that perfectly textured batter that will turn into the most succulent and divine cookies you have ever eaten.You shouldn’t add a full cup of flour and expect great results.Instead, start with a single tablespoon of flour and see how your cookie dough reacts.However, if you know exactly how much extra moisture you added by accident, then you can basically compensate until you have the right recipe.If you know how much extra liquid you added to the dough, then compensate by upping the other ingredients.If you have no flour leftover and you want to thicken up your cookie dough, you can always try to heat it and dry it out.When trying again, make sure you’re paying extra close attention to the recipe and ingredients.So now we know that the best solution to thin cookie dough is to add flour or up the other ingredients.Some simple solutions are to chill the cookie dough, use cool butter, and don’t overmix.Opt for taller rather than round balls of dough to create beautiful thickness.To combat the excessive moisture, you need an ingredient (any kind of flour) to soak up the liquid and make the cookie dough crumbly and thick again.Softened or melted fat (butter), too much liquid, or using a hot baking sheet from the get-go can all lead to flat cookies.The best thing to do is make sure the cookie dough is nice and thick, chilled, and don’t use the same hot baking sheet.To avoid this, you can simply add a few tablespoons of flour to the batter and mix. .

The Science of Baking Cookies

The Science of Baking Cookies

The Science of Baking Cookies

That’s because the structure of a baked good like a cookie has to be built from the ground up, and every ingredient flour, sugar, fat, eggs, leaven, and salt-plays a key role.Depending on its ratio to other ingredients in the dough, flour makes cookies chewy or crisp or crumbly.In dry cookie dough, like shortbread, a high proportion of flour to the small amount of liquid in the butter produces a tender, crumbly texture.In fluid-batter cookies like brownies, a lower proportion of flour to the amount of liquid or egg results in a cakey or chewy texture.For this reason, unbleached flour is a better choice where a slightly chewier texture is desired, as in drop cookies and nut bars.Aside from adding sweetness, granulated white sugar makes cookies browner (by caramelizing) and crisper (by absorbing moisture in the dough).The molasses adds moisture and, because it’s slightly acidic, causes the proteins in cookie dough to firm up faster, creating a chewier texture.When moistened and heated, the alkali and acid in baking powder react, neutralizing each another and giving off carbon dioxide gas, which aerates the dough, making the finished cookie puffier.Understanding how all of these ingredients work together can help you improve or even fix a cookie recipe when things go wrong.To see several practical examples of this knowledge in action, see our Test Kitchen piece on cookie troubleshooting.Beware of overmixing, which can turn chewy into tough, especially in dough that contains less than 50 percent fat by weight.Shaping Round dough balls take longer to bake, resulting in softer, thicker cookies.For even heating, use heavy-gauge aluminum baking sheets, and line the pans with parchment to minimize hot spots, prevent sticking, and speed cleanup.Oven position For best results, bake a single sheet of cookies on the center rack. .

Cookie Experiment

Cookie Experiment

Cookie Experiment

The most common being that you MUST chill your dough before cooking, and you shouldn't using completely melted butter.This experiment took a fair bit of prep, and pretty much a whole day of baking.So I decided to combine it with my last week at work and get my office friends involved in this taste test as part of my goodbye.My kids named themselves senior taste testers too, and took the job very seriously!!I used the recipe from my Classic Chewy Chocolate Chip Cookies post as my control recipe (which I originally got from Sally's Baking addiction).Replaced baking soda with baking powder Baked the cookie dough balls from frozen (i.e go through the refrigeration stage, roll the dough into balls, and then freeze) Baked the cookies without refrigerating the dough Baked the cookies after refrigerating overnight - rather than for 2 hours Used all brown sugar (i.e 250g brown sugar) rather than a mix of brown and white sugar Used 15% more flour (the idea behind this was to see if I'd get a thicker cookie) Used completely melted butter instead of very soft/almost melted butter Used all white sugar (i.e 250g white sugar) rather than a mix of brown and white sugar.12 minutes would have been just fine (I discovered this later - after further experimentation with a number of cookie dough balls that I decided to freeze for 'emergencies').They were firm, crumbly, had a very cracked appearance on top, and a bit of a strange looking shine to them.If you don't refrigerate, you're dealing with a sloppy batch of cookie dough.This meant my hands were sticky, and the dough was basically splodged onto the baking mat.In an attempt to make these ones easier to handle, I also wet my hands before trying to form a couple of them into balls.Interestingly, I found that doing this meant that the resulting cookies didn't have the cracked, shiny appearance.These cookies had a real caramel flavour, they were chewy on the inside, crisp on the outside and were very tasty.The brown sugar produced a darker appearance than the other cookies.Using more flour produced a thicker cookie that spread less during baking.The overnight refrigeration really allowed those flavours to fully develop.Based on these results (and if you like a very flavoursome, soft and caramelly cookie) it may well be worth making your cookies using only brown sugar, and refrigerating the dough overnight.For me, I'll also be ensuring I have a good stock in the freezer so I can put one in the oven whenever the craving strikes!As a reminder, here's the basic control recipe (however the experiment results suggest you use just brown sugar instead of a mix of brown and white, and also chill the mixture overnight or cook the dough balls from frozen):.Cookie Experiment By: Nicky Corbishley Cookie Experiment - a visual and taste test using a control cookie and 8 minor changes to ingredient or technique 5 from 2 votes Print Recipe Pin Recipe Prep Time 2 hrs 15 mins Cook Time 13 mins Total Time 2 hrs 28 mins Course Snacks Cuisine American, British Servings 18 Calories 228 kcal Ingredients ▢ 280 g plain flour.▢ 180 g good quality chocolate chips INSTRUCTIONS In a bowl, mix together your flour, baking soda, cornflour and salt.In a large bowl, whisk together the butter and the two sugars until thoroughly combined.Add the flour mixture and mix together using a wooden spoon.Finally pour in your chocolate chips, reserving 1 tbsp of them to put on top later.Then place some clingfilm over the bowl and chill in the refrigerator for at least 2 hours (and up to 3 days).Roll the dough into a ball with your hands, and place on you baking sheet.Make sure your dough balls are a good distance apart on the baking sheet as they will spread.Place in the oven and cook for 10-13 minutes, depending on whether you like your cookies soft and chewy or a bit more crisp.Take out of the oven and push the reserved chocolate chips gently into the hot cookies. .

Fluffy Chocolate Chip Cookies Recipe

Fluffy Chocolate Chip Cookies Recipe

Fluffy Chocolate Chip Cookies Recipe

If you love fluffy, soft, dense, gooey cookies, then this Fluffy Chocolate Chip Cookies Recipe with toasted pecans and two kinds of chocolate is for you!This Fluffy Chocolate Chip Cookies Recipe is literally blowing my mind.Fun, secret ingredient mix-ins like a dash of cinnamon, a bit of almond extract, and pinch of cornstarch for extra fluffy cookies.If you want something a little smaller, be sure to check out my double chocolate chip cookie recipe, but I seriously think you should stick around to hear more about the awesomeness that is these fluffy cookies.Fluffy Chocolate Chip Cookies that are the size of your head, fresh outta the oven, with a side of ice cold milk?How do i make soft and cakey, thick, fluffy chocolate chip cookies?As with most cookie recipes, we’re gonna start by creaming some butter.You still don’t have to wait to let the butter come to room temperature.Once the butter has creamed, two types of sugar get added in, then eggs, vanilla, and almond extract.Lastly, we add the dry ingredients: flour, cornstarch, baking powder, baking soda, salt, and cinnamon <– this makes them extra cozy.Here are some common questions I get, because as we all know, baking can be tricky, so I’m here to help you troubleshoot if you’re having any issues (although, I don’t think you will, because these are SO easy to make).😉 The top, bottom, and edges should be firm and golden, but the inside will still be nice and soft.These Fluffy Chocolate Chip Cookies are thick, dense, so soft and fluffy, full of melty chocolate, and get just a little crunch from the pecans. .

Classic Peanut Butter Cookies Recipe

Classic Peanut Butter Cookies Recipe

Classic Peanut Butter Cookies Recipe

I have made peanut butter cookies MANY times, but the recipe that I always use is in storage.I only made half a batch, because we were low on peanut butter.This is a VERY GOOD peanut butter cookie recipe and I know I will be making them again and again. .

10 Guaranteed Tips to Prevent Cookies from Spreading

10 Guaranteed Tips to Prevent Cookies from Spreading

10 Guaranteed Tips to Prevent Cookies from Spreading

I’m sharing my 10 guaranteed tips to prevent flat cookies.If the cookie dough is particularly sticky, wet, or greasy, chilling is in its best interest.After chilling, let your cookie dough sit at room temperature for about 10 minutes (or more, depending on how long the dough has chilled) before rolling into balls and baking.Your cookie dough may be a solid rock, so letting it slightly loosen up helps.Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread.Roll your cookie dough into tall balls instead of perfectly round spheres.Never place cookie dough balls onto a hot baking sheet.Did you know the color and material of your baking sheets greatly impacts the way your cookies turn out?They’re a wonderful size for baking a dozen cookies, have an edge so they’re great for other recipes like toffee, chex mix, and yellow sheet cake.When butter is too soft, your cookies will spread all over the baking sheets.Room temperature butter is actually cool to touch, not warm.Soften butter to room temperature quickly with this trick!If there isn’t enough flour to hold that melted fat, the cookies will over-spread.Don’t begin beating then leave the room with the mixer running.Whipping too much air into the dough will cause those cookies to collapse when they bake.After you roll the cookie dough into tall balls, freeze them for 10 minutes.This time in the freezer firms up the balls which may have gotten a little soft while handling with our warm hands. .

Help! My Cookie Dough is Too Sticky & Wet: (exactly) How to Fix It

Help! My Cookie Dough is Too Sticky & Wet: (exactly) How to Fix It

Help! My Cookie Dough is Too Sticky & Wet: (exactly) How to Fix It

These are the best tips for sticky dough, compiled from expert bakers around the web, so you don’t have to throw out the batch.GET A FREE COOKIE RECIPE BOOK & SECRET BAKING HACKS!Leave this field blank First Name E-Mail I consent to receive this recipe book and other e-mails from Into the Cookie Jar.Adding more flour is a no-fail way to make your cookie dough less sticky, and the first port of call we’d recommend.However, there is one caveat: you do not want to add too much, as you’ll end up with tasteless, dry cookies.If you find yourself with sticky cookie dough, there’s another dry ingredient you can add: cornstarch.Usually all it takes is an hour or so, but if you have extremely sticky dough and want to try this technique, put it in the fridge, covered with plastic wrap or in an airtight container overnight.If you’re working with a sticky cookie dough and struggling to get it in the oven, don’t try and get it on the tray with your hands. .

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