How to get Fluffy Cookies
Baking can be hard. It is really like following a scientific equation with the output being a yummy sweet treat! If you struggle to get the desired results of your cookie baking, don’t lose hope! Among the options of trying other recipes, there are many ways you can try to tweak the recipe you are already using to improve those cookies! There are a lot of possible causes of flat cookies, and any one of these could be your solution the next time you bake! There are a lot of possible causes of flat cookies, and any one of these could be your solution the next time you bake!
How to fix your cookies
- The butter to sugar to egg ratio could be off. To fix this, slightly decrease the amount of butter and sugar in your dough, or use shortening instead of butter; or a combination of both, or adjust the eggs by adding another egg if it is too dry
- The dough could be too loose. To fix this, use baking powder instead of baking soda; if your recipe calls for 1 teaspoon baking soda, you would use 3 to 4 teaspoons of baking powder. Another option is to use cake flour or pastry flour instead of all-purpose flour
- The temperature could be off. To fix this, try baking your cookies at a slightly hotter temperature. When baking multiple batches of cookies, cool your baking sheet between batches. Skipping this step could result in your second batch being much flatter than the first. And finally, scoop the dough and chill the balls before baking. This is also helpful when trying to cut dough into shapes
I have usually found that keeping the pan and dough cool helps the most for me. Even having the dough frozen for baking tends to result in a better finished product. Be sure to take notes of what works the best for the finished product so you can replicate the results the next time. Baking has a lot of scientific components to it and making sure you get a good cookie might require some trial and error!
Check out my favorite cookie recipe, here!
