Adding too much flour to any baking recipe will make your dough dry. Properly measured flour - This is the #1 most common issue I see in baking.Here are a few ways to help prevent dry cookies from happening in the first place. Dry baked goods can happen for several reasons. The most common complaint I see in baking is that the reader followed the recipe "to a T" but their cookies/cake still turned out dry. Overworking the gluten can cause your cookies to turn out tough. Eggs come to room temperature in about 10 minutes using this method.ĭon't overmix the dough - Once the gluten (flour) has been added to the recipe, take care not to overmix the dough. To bring eggs to room temperature quickly - Place whole eggs into a bowl and cover with very warm tap water. Small pieces warm up faster than a whole stick. To bring butter to room temperature quickly - Unwrap and slice butter into small pieces, leaving it on the counter and in the wrapper or a small bowl for up to 30 minutes. Creaming together the butter and sugar helps create lift in your cookies when they bake. An even dough (without flecks of butter or egg) helps create perfect cookies. Room temperature ingredients incorporate together seamlessly to create a smooth, even dough. Room temperature ingredients - It's very important to use room temperature ingredients for a few reasons. Salt - enhances the flavor of your cookie and balances the sweetness without making them "salty".Check the expiration date before beginning - expired baking powder will result in a flat, dense cookie. Baking powder - Cannot be substituted with baking soda - these are two different ingredients that will react differently with the other ingredients listed.Many times it's not an easy 1:1 substitution, and a recipe written for a particular flour will turn out better. If you have a different flour on hand, I suggest searching for a recipe using your preferred type of flour. All-purpose flour - I have only tested this recipe with all-purpose flour.I recommend cutting other extract flavors in half - vanilla has a mild flavor in comparison to other extracts, like peppermint. Vanilla extract - Can be substituted with another extract, like lemon, maple, or peppermint, for a different cookie flavor.Set them on the counter 1 hour before baking or place your whole eggs in a small bowl covered in warm tap water for 15 minutes. Large eggs - Eggs should be room temperature.You'll also be rolling the dough balls in additional granulated sugar before baking. Granulated sugar - Adds sweetness and moisture to your dough.Your butter should be room temperature - not cold, not melted. Unsalted butter - Can be substituted with salted butter (you'll want to omit the salt listed in the recipe).Since baking is an exact science, all of the ingredients included are necessary and should not be substituted or omitted. As with most baking recipes, there are not many substitutions to offer.
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