What Happens To Cookies With Too Much Flour
- July 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
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. .
What's Wrong With My Cookies? A Troubleshooting Guide
But every now and then, our chatty nature gets the best of us and when we pull out a batch of cookies from the oven, we can't help but gasp.We intentionally mucked up the cookie dough in a few different ways to see what would happen and if we could fix the problem.We used a simple, standard Nestle Toll House Chocolate Chip Cookie recipe, which calls for:.In this case you can counter the imbalance straight away, adding more wet ingredients or more flour until you get the consistency you want.Dough with too much flour was like glue—we were able to roll into a ball and it stayed in exactly the same shape throughout its time in the oven.As much as it pained us to move forward, we went ahead and baked the "problem cookies" to show what they look like when they come out of the oven.If your cookies are flat, brown, crispy, and possibly even a bit lacy around the edges, that means you need to add flour to your dough for the next batch.Our cookies were brittle and greasy and cooked much faster than the other dough balls on the sheet.Adding too soft or slightly melted butter to the dough can also result in flat cookies.Avoid the microwave completely if possible by cutting butter into small pieces and letting them sit for 30 minutes.It doesn't take much—in this case, my mom and I added just 3/4 cup extra flour to the dough.To make the cookies more tender, Betty Crocker suggests adding 2 to 4 tablespoons of softened butter, or 1/4 cup of sugar, to the batter.The results looked presentable, though the chocolate chips were lost a bit in the dough.We added more flour, more sugar, chopped nuts, and baked the dough in a greased 9"x12" pan.I personally like them the way my mom makes them, chewy in the middle and crispy on the edges, a little flat but not brittle.In that case, adding a sprinkling of extra flour and chilling the dough can help achieve that goal.If you like chewy cookies, chill the dough before forming into balls and baking, them remove from oven just before they look completely done.One person I know swears by sticking the entire baking sheet into the freezer immediately to stop any baking from residual pan heat, but you can also just transfer them to a wire rack to start cooling right away.As a bonus, I did a little research to find out just what role each ingredient plays in chocolate chip cookies, so you can adjust your recipe however you feel like experimenting.Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.Baking soda helps cookies spread outward and upward while cooking.Many bakers underestimate the amount of time required to blend the two ingredients thoroughly, as this is rarely specified in a recipe, and it has a significant effect on the end result.Another vegan substitute is to mix 1 tablespoon of ground flaxseed in 3 tbsp water and soak for five minutes until it thickens. .
5 Ways to Fix Dry and Crumbly Cookie Dough (Plus the Common
If you click one of these links and make a purchase, I may earn a commission at no additional cost to you.In addition, as an Amazon Associate I earn from qualifying purchases.There are a few reasons why your cookie dough may be dry and crumbly rather than holding together in a nice ball.Either the recipe itself didn’t call for enough fat or it was just measured incorrectly.Fat acts as a lubricant in cookie dough, greasing it up so that it is smooth and pliable.Without enough fat, the dry ingredients will not be sufficiently lubricated and may not bind together well.Some cookie dough recipes call for milk or water.Double check the measurements of any liquid ingredients (including eggs and vanilla!).Even something small like an extra ¼ cup of flour can be the culprit of dry cookie dough.After you add all the ingredients into the bowl and start blending the cookie dough, the flour will instantly begin to develop gluten.The refrigerator is a very drying place as it is constantly circulating air in order to remain cold.Add a little at a time, mix slowly and assess your dough results.Your hands can really help bring a dough together in a gentle way, without causing over mixing.Cover the dough and set it aside on the counter at room temperature for at least an hour.Calculate your recipe based around the quantity of the ingredient that was mistaken.Always start adding ingredients slowly, giving the dough a chance to come together with just a minor tweak. .
Common cookie problems and how to avoid them
To help you in your baking endeavours here are some common cookie problems and how best to avoid them.Either identify your problem biscuit by the picture or by the points below and figure out how to bake it better next time.If your cookies look like the first one in the above picture, it’s probably because the dough contained too much sugar leaving your biscuit overly crunchy (as in don’t feed them to grandpa) and dark brown.The excess flour caused too much gluten to form, preventing the cookie from softening and spreading.If your cookies came out resembling the third one in the biscuit line up of shame, it’s likely that they were made from good dough, but either baked for too long or at too high a temperature.This cookie is slightly chewy, full of butter and chocolate flavour and beautifully golden brown.Hopefully these explanations have set you on the right track if you’ve been experiencing some cookie woes.Everybody’s kitchen equipment and ingredients are slightly different, so it might take you a few tries to perfect your cookies even if you have a great recipe. .
What's wrong with my cookies? Common cookie problems fixed
What happens if you put too much flour in chocolate chip cookies?
It doesn’t take much — in this case, my mom and I added just 3/4 cup extra flour to the dough.To make the cookies more tender, Betty Crocker suggests adding 2 to 4 tablespoons of softened butter, or 1/4 cup of sugar, to the batter.The excess flour caused too much gluten to form, preventing the cookie from softening and spreading.Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today.Causes: Whipping too much air into the dough while creaming butter and sugar.Mistake: When cookies turn out flat, the bad guy is often butter that is too soft or even melted.The other culprit is too little flour—don’t hold back and make sure you master measuring.Be more sparing when you flour your rolling pin and countertop or pastry cloth.And for added moisture, brush the tops of the cookies with buttermilk before baking.One of the most common mistakes in baking cookies is scooping the flour up with a measuring cup.One of the most common reasons why cookies didn’t spread out in the oven is because you added too much flour.Cookies rely on the perfect ratio of butter to flour in order to spread just the right amount when baked.Water vapor escaping from the dough in combination with the carbon dioxide released by our baking soda is ultimately what makes our cookies light and airy.… Baking powder creates extra leavening and a fluffier cookie.If you use bread flour with its high gluten protein content, or cake flour, which is high in starch, you’ll end up with cookies that tend to spread less when you bake them.… Whether you used a few more tablespoons of milk than you were supposed to, or over-added liquid in order to make up for crumbly dough, it happens.Fat acts as a lubricant in cookie dough, greasing it up so that it is smooth and pliable.When cookies don’t spread in the oven, it’s either because the dough was too dry or too cold.Dry dough doesn’t have enough moisture or fat in it to spread out, so it sets in that shape.Dough that’s too cold will start to firm up before the butter has a chance to melt completely.To make your cookies soft and chewer, you need to add two types of sugar in different quantities.The two things that make a perfect chocolate chip cookie are lots of quality semi sweet chocolate chips (or chunks if you prefer) and thoroughly creaming your sugars and butter without overworking your flour.To avoid it, you are required to add 2 tablespoons of flour in two cups of broth.One method to add these two ingredients is to blend the flour well with a double quantity of cold water or broth.Doughy cookies may be the result of under baking, which prevents enough moisture from evaporating off.“Overmixing your dough will result in flatter, crispier cookies,” Cowan said.Salt balances the sweetness, and it helps bring out the flavor of the chocolate.Roll it too thick, and you run the risk of the cookies not baking evenly or cooking all the way through.→ Follow this tip: For super soft, tender sugar cookies, roll the dough to 1/4-inch thick.This scent recalls the sweet decadence of just baked chocolate chip cookies rising in the oven and releasing the indulgent aromas of chocolate, butterscotch and brown sugar throughout the kitchen.Flour helps give all your favorite bakes their chewy, satisfying texture.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.The rise: At about 212 degrees Fahrenheit, the water in the dough turns into steam.The cookie starts to rise as the vapors push through the dough.Eventually, the baking soda or powder starts to break down into carbon dioxide gas, which raise up the cookie farther. .
Sugar Cookie Troubleshooting
Use my easy tips & tricks to make sure your sugar cookies are perfect every time!I know that many of us are making sugar cookies for friends and family this time of year, so here are a few tricks that I hope will help ensure you have PERFECT Sugar Cookies, every time!I happen to adore cut-out sugar cookie ( my recipe ) and love how it’s perfect every time!I happen to adore cut-out sugar cookie ( my recipe ) and love how it’s perfect every time!(for some recipes) I roll out my dough, cut out my shapes, then place on my cookie sheet.(for some recipes) I roll out my dough, cut out my shapes, then place on my cookie sheet.Some people swear by silpat but I have found parchment works very well and is fairly inexpensive.The darker the pan the more heat is absorbed and the faster your cookies will brown on the bottom and sides.Some people swear by silpat but I have found parchment works very well and is fairly inexpensive.The darker the pan the more heat is absorbed and the faster your cookies will brown on the bottom and sides.If you make a sugar cookie and it spreads a few factors could be true… the humidity in your area could be an issue as well as the quality and freshness of ingredients.If your butter is too soft, as in, starting to melt or have hot spots, it will affect your final cookie.The best way to avoid this is to allow your butter to warm to room temperature on the counter for about an hour.PRO TIP: In a big hurry but don’t want to risk ruining your butter by microwaving?You can also cut the butter into really small squares to accelerate the warming process.Is there anything worse than biting into a beautiful sugar cookie only have it be hard and crumbly? .
10 Reasons Your Cookies Spread Too Much
Like I love reading about why my cookies failed and the chemical reactions happening in my cakes.Now as a kid, I remember thinking how weird it was that one recipe (good old Nestle Tollhouse) could provide such inconsistent results.It’s all in knowing the science of cookies and following some simple baking rules.Here is what I want in a cookie- crispy chewy edges that give way to a soft almost some might argue underbaked molten chocolate chip center.Now, if you want big crispy flat cookies, then ignore my advice in this post.However, if it’s NOT what you were going for, then I have some quick tips for you to be sure to pay attention to the next time you are whipping up a batch of warm chocolate chip cookies (or any cookie for that matter).Before we begin, I need to stress the importance of investing in some quality cookie sheets.You want heavy duty cookie sheets that are going to heat evenly.Here are my favorite cookie sheets- Chicago Metallic Traditional Uncoated Pan and Nordic Ware Aluminum Half Sheet – I also prefer light colored aluminum cookie sheets as opposed to dark colored cookie sheets because I find the dark ones heat too quickly.To get those perfect cookies every time you want room temperature ingredients.When you cream the butter and eggs together you are trapping air inside that cookie dough.That air is a crucial unspoken ingredient in your cookie recipe.Trapped air = light, airy baked treats.Cold butter and eggs means less air is trapped and will result in dense, flat cookies.One of my favorite cookie recipes uses melted butter.But again if you do not want crispy thin cookies, then use softened butter.Melted butter will not allow for all that trapped air that will expand in your oven.If you want to read my full post on how butter temperature affects cookies – check that out here!Cut your butter into small chunks and then wait about 30 minutes or so.I also used to soften my butter in the microwave (a little trick I picked when working at a bakery)- just be careful.Baking hack #2: Place your eggs in warm water and wait 10 minutes.If you want the best cookies, and accuracy every time you must weigh your ingredients.Using a scale, and weighing your ingredients, especially flour will probably solve 50% of your cookie spreading problem.One key ingredient I always aim to measure correctly is my flour.Not enough and it may not have enough structure to hold up in the oven, aka flat crispy cookies.Measuring your flour is so important I also wrote a big old long nerdy post on that too that you can read..Then with a knife or metal spatula run it across the top of the cup to level it off.Using the wrong size egg could also add extra liquid which may result in too much spreading as well.So measure accurately to ensure your cookies come out 100% awesome.Let your oven pre-heat while you prepare your cookie dough.But whatever you do, be sure you are not putting your cookies in an oven that is not at the specified recipe’s temperature.Too hot and that butter in your dough can melt too quickly causing the cookies to spread too much before your flour mixture has a chance to harden.This way if your oven runs hot or cold you can adjust the temperature accordingly.To Check Your Baking Soda: Measure out a 1/2 cup of hot tap water.Add 1/4 teaspoon of vinegar (baking soda needs an acid to react with).To Check Your Baking Powder: Measure out a 1/2 cup of hot tap water.And the longer the fat stays a solid in your hot oven, the less spreading your cookies will do.And now unless you are The Hulk, or are in need of a ridiculous arm workout then remember to SCOOP THEN CHILL.I need to stress the importance of investing in some quality cookie sheets.You want heavy duty cookie sheets that are going to heat evenly.Here are my favorite cookie sheets- Chicago Metallic Traditional Uncoated Pan and Nordic Ware Aluminum Half Sheet – I also prefer light colored aluminum cookie sheets as opposed to dark colored cookie sheets because I find the dark ones heat too quickly.Are you sensing a theme here for the perfect chocolate chip cookies?First, use light colored, aluminum quality cookie sheets.Second, use either parchment paper or a silicon baking mat.Bake your cookies on the middle rack of your oven.Any longer and the residual heat from the cookie sheet could continue to bake your cookies resulting in extra spreading and over baked bottoms.I mean ok, maybe they won’t win any beauty contests.And maybe they don’t have the exact texture you were going for, but I find that if the dough was tasty the cookies will be too.Flat crispy cookies are ideal for an icebox cake.I mean cookies crumbled into ice-cream with some Easy Hot Fudge Sauce.How To Bake Perfect Chocolate Chip Cookies.Now that we have covered why your batch of cookies may have failed you and spread out flat in the oven.Then you want to cream your butter and sugar together for about 3 minutes until light and fluffy.Once the mixture has properly creamed together, then add in your room temperature eggs, and vanilla extract.You want to make sure your eggs are room temperature so they don’t seize up the butter mixture.Pro tip: You can place the eggs in a bowl of warm water for 10 minutes before using them to bring them to room temperature quickly.The difference in sizes results in chocolate in every bite.You can make them regular sized using a 1-inch cookie scoop.Make sure to line your pans with parchment paper or a silicone baking mat.Make sure to use a light colored cookie sheet and bake in the center of your oven.Try adding a ¼ cup more to help make them tender.Try reducing the sugar amount next time by ¼ cup.Be sure to use a light colored heavy duty aluminum cookie sheet.You didn’t let the cookies cool long enough.Here is my favorite chocolate chip cookie recipe to try now that you’ve learned your biggest mistakes! .