FAQs
Issues with cracking usually derive from the sugar coating, not enough or expired baking powder or baking soda, or the oven temperature isn't hot enough. Solution: Granulated sugar is more effective at drying the surface than powdered sugar.
Why didn't my cookies crinkle? ›
Chocolate Crinkle Cookies can come out flat if the dough wasn't chilled long enough before rolling or the rolled dough balls sat at room temperature too long after being popped into the oven.
Why didn't my crinkle cookies crack? ›
Why didn't my chocolate crinkle cookies crack? The most common reason for cookies that don't crack is either that the oven was not hot enough or the baking powder was expired. Be sure to allow plenty of time for your oven to heat, and use a fresh container of baking powder! Why are my chocolate crinkle cookies flat?
Why didn't my Snickerdoodles crack? ›
Cracking occurs from several chemical reactions during the baking process. If some of your cookies aren't cracking, it could be because those dough balls were less round than others, the dough became too warm, your oven isn't heating evenly, or (most likely) the cinnamon sugar coating wasn't applied as thoroughly.
Why are my cookies always raw in the middle? ›
If your cookies are consistently turning out raw or undercooked, you may need to adjust the baking time and temperature. Here are some tips to ensure your cookies are perfectly baked: Baking time: Increase the baking time in small increments, keeping a close eye on the cookies to prevent over-baking.
Why are my cookies soft and not crunchy? ›
Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough.
Why did my cookies come out flat and crunchy? ›
Adding too little flour can cause cookies to be flat, greasy, and crispy. 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.
What makes cookie dough crack? ›
There are many reasons why your cookie dough may be crumbly. The most obvious culprit: not enough liquid to keep the dough together. Double check all liquid ingredients.
How do you make cookies chewy not crunchy? ›
How To Make Cookies Chewy Without Cornstarch
- Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ...
- Choose margarine or shortening instead of butter. ...
- Use baking powder instead of baking soda. ...
- Rest your dough. ...
- Shorten baking time.
What does cream of tartar do for cookies? ›
What Does Cream of Tartar Do in Cookies? Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).
How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.
What makes a cookie crackle? ›
Coating the cookies with either type of sugar draws out moisture from their surface, promoting cracks by drying out their tops before the interiors set. But granulated sugar does so more efficiently because of its coarse, crystalline structure. As the crystals absorb moisture, some—but not all—dissolve into a syrup.
What causes cracking cookie dough? ›
There are a few reasons why cookie dough might be dry and crumbly.
- Not enough liquid. There are a few things you can do if your cookie dough is too dry and crumbly. ...
- Not enough fat. ...
- Too many dry ingredients. ...
- Overmixing the dough. ...
- Substituting ingredients. ...
- Dried in fridge.
What does it mean when your cookies don't flatten? ›
Your cookies won't properly spread if your oven temperature is too high; the edges of your cookies will cook faster than the middle before they have a chance to spread properly. To avoid this issue altogether, always double-check the temperature setting on your oven before beginning any cookie-making sessions.
Why didn't my cookies hold their shape? ›
If your butter is under mixed, it won't have the air pockets to hold it's shape. If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.