Sure, there’s a time and a place for a crispy cookie (gingersnaps, duh!). But, most of the time, we’re all about those that err on the side of warm, soft, chewy, and gooey. Here’s what you need to know about making perfectly soft cookies every time:
A cookie’s texture depends on a number of factors (ingredients, ratios, bake time, etc.) and how those factors work together. For instance, white sugar generally produces crispier results than brown sugar—but many cookies that are made with white sugar are soft and fluffy. Still, there are some basic guidelines that can help you on your quest to bake the softest cookies around.
Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier).
Shortening instead of butter or in addition to butter. Butter has a low melting temperature, which promotes quick and even spreading. Shortening, meanwhile, takes longer to melt during the baking process.
Baking powder instead of baking soda. Baking soda, which reacts with an acid, causes cookies to spread. Baking powder, meanwhile, uses the dough’s moisture to react with itself. It also reacts at room temperature and again in the oven. All this reacting gives it extra lifting power, making your cookies light, airy, and cake-like.
Eggs, particularly egg yolks. Eggs work to make your cookies soft in two ways: They add a ton of moisture, and the proteins add structure that prevents spreading.
Cake flour instead of all-purpose flour. Low in protein and high in moisture, cake flour is used to leaven all sorts of baked goods.
Bake time can also affect the texture of your cookies. As anyone who’s accidentally over-baked cookies knows, they get dryer and crunchier the longer they’re in the oven. Closely monitor your cookies while they’re baking to make sure they don’t dry out.
Yes! You can absolutely soften hard or stale cookies. Simply place the cookies in an airtight container, throw a slice of white bread in there with them, and then close the lid overnight. The cookies will absorb the moisture from the bread and you’ll wake up to a deliciously soft dessert.
Need to soften your cookies faster? Wrap the cookies individually in damp paper towels (damp, not wet). Zap them in the microwave—paper towels and all—for about 10-15 seconds.
Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.
To keep it simple, cookie recipes that contain a lot of butter, brown sugar or egg yolks are going to yield soft and chewy cookies, because those ingredients add moisture and retain it for a longer amount of time.
Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.
The science is simple: According to the flour authorities over at Bob's Red Mill, cornstarch can help “soften the rigid proteins of the flour, resulting in a light and chewy dessert.” “The cornstarch complements the flour in absorbing the liquids, but won't develop gluten structure like the flour will,” stresses ...
How to Soften Cookies in the Microwave: Place the stale cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave them in short bursts of 10-15 seconds until they become soft. Be careful not to overdo it, as the cookies can become too soft or lose their texture.
Overall, shortening in baking provides goods with an element of formation and texture that oil can't. The high fat content in shortening contributes to the moistness of goods providing them with a softer, fluffier texture.
Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale.
Shortening is 100 percent fat, meaning there is no water in it and no steam is created during baking. The lack of water also means that shortening does not increase gluten production, so cookies made with shortening tend to be softer and more tender.
Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.
If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.
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