You would be better off finding a different recipe than trying to tweak the current one you have, considering you are wanting to make to a completely different kind of cookie. How to Fix it: If too-soft butter was the culprit, try refrigerating cookie dough for 1 to 2 hours before baking. I always over- or undercook my bar cookies. White sugar will make your cookies crispier while brown sugar contains more moisture and will result in a softer and more chewy cookie. You can also store them in airtight containers if you plan to eat most of them right away. On the other hand having a dough that is too sticky will result in your cookies flattening out and turning crispy during baking. You too can make cookies that stay fresh for days after you make them. The right way: Make sure your baking powder is … There are separate cups for measuring dry and wet ingredients. If that’s the case with your recipe, your sugar cookies should be set (not brown) and no longer appear soft and melty. I love making chocolate chip cookies, and it took me years of tweaking until I found the recipe I like the most. It is important to read the recipe and recognize what type of butter/shortening the recipe is asking for. 5. Thank you for the great tips for baking cookies. And while fiddling with baking ratios can be dicey, it can also pay off to experiment. I learned a bunch of new cookie baking tips from this Hub! Tammy from North Carolina on January 13, 2012: Thank you for sharing your secrets with us. Look for golden edges. This is wonderful and helpful! Bar cookies and brownies may be stored in their own baking pan. The judge will The judge will taste a cookie and say, "oh these are not fresh, they were probably baked yesterday. Store cookies such as Biscotti, or other hard cookies in cookie jars or containers with an easily removable lid. If you want soft cookies, just use cake flour because of its low-gluten content. I don't eat white bread, so I don't have any. Wax paper will also allow for multiple flavor profiles to be stored in the same container without transferring flavors to the surrounding cookies (The exception would be any cookies made with peppermint or other strong scent that can be transferred through air alone). It's simple, you are less likely to fill a dry measuring cup to the top (so you don't spill), which you would need to do to get that full one cup of milk. It will say cook and serve I believe in blue lettering, right below the bold red Jell-o label. Why? Use a tablespoon to place small heaps of the mixture on the lined baking tray at least 5cm/2in apart. Pull your cookies out of the oven a minute or two early (while the center is still gooey). I appreciate all the tips. If cookies burn, they will start off hard, not just turn hard. My problem with the softened butter part of the recipe, is I never plan ahead enough to have the butter sitting on the counter to soften. These are a few of the tricks I use to store my cookies when I know I want them to last for a few days, weeks, and even months. Under-bake your cookies. If your recipe calls for vanilla extract or vanilla bean I would definitely still add that to your dough mixture. If you’re storing different varieties of cookies, plan to keep them in separate containers. The centers may remain a soft... 2. Use brown sugar, honey, or molasses as a sweetener. By freezing cookie dough, you can easily have a soft, fresh cookie whenever the sweet tooth strikes. Soft cookies should be kept in air tight containers. I have then thrown the butter in the microwave to "soften" it, aka: melt … You don’t want your grandma’s favorite cookie recipe being ruined by popping in a slice of caraway rye or a wedge of seasoned focaccia. I love the toffee color as it adds a pop of color to my kitchen, but it is still light enough that the color does not effect the end results of my cookies. I love using margarine, keeps the cookies from flattening and all around turns out a better cookie then using butter. Using the correct ingredients is key among other factors. (Yikes.) You've made the perfect cookies, but after baking and a few days have past, they are slowly becoming hard and crumbly. How your cookies turn out not only depends on the ingredients, but also on the type of baking sheet you chose to use. 4. Over mixed dough is not salvageable in my experience. A bread slice will also keep soft cookies soft, just as it softens hardened brown sugar. My all time favorite bakeware to use for cookies are my 2 Calphalon non-stick toffee colored cookie sheets. Organize your Favorites With Collections. When you said you use cook'n'serve jello, did you mean Jello cook"n'serve pudding mix? I actually have two sets, four pans total and I use every single one of them. Followed the directions to a t because I’m a perfectionist but my cookies are super soft after 13 minutes baking, like undercooked soft, still yummy, but not the goal. If you are layering cookies add wax paper between the layers to keep the cookies from sticking to each other. Cholee Clay (author) from Wisconsin on January 14, 2012: Hope some of these tips will help you out tammyswallow. I’m assuming the recipe you made is something like a biscotti cookie. Cookies are judged after 4 or five grueling days of baking pies, cakes and special things. This may seem common knowledge, but I know I always forgot when I first started baking cookies many years ago. I think the cook and serve boxes are also slightly bigger than the instant boxes. These pans have a built in handle of sorts which is great as it allows for the rest of the sides to be almost non-existent. 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From Wisconsin on April 08, 2017: I only use one packet of vanilla cook and serve brand...