Q&A: How to stop cookies from getting hard?

thanksgiving cookies
by stepol

Question by Paulina: How to stop cookies from getting hard?
Hey i was wondering about how not to let cookies get hard ….i am going to make cookies for thanksgiving tommorow but i dont want them to get hard beacuse the last time i made them after about ten min they got hard and nobody wanted to eat them so dose anyone know

Best answer:

Answer by short cake
You have to soften your butter by hand rather than melting it in the microwave.

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  1. *Carnage* says:

    you did not mention what type of cookie…..but over mixing the dough makes it tough….and overbakin them makes them dry.

  2. BFUDILSJ says:

    Once they’re cooked store them in an air tight container

  3. MissMummy says:

    it will depend on the recipe. some cookies are more ‘cakey’ others chewy and some crisp. after cooling down all cookies or biscuits will harden to some degree but if you find a softer recipe then store in an air tight container it should keep then nice for up to a week.
    hope this helps.

  4. M W says:

    Ya, overmixing and over baking is usually the problem. Also, sometimes I use 1/2 butter and 1/2 Crisco because it seems like all butter makes the cookie crispier.

    Also, when they are completely cooled, store them in a glass jar with a tight lid, but put in a 1/2 slice of white bread in with them. That will keep them soft.

    Sometimes, I substitute 2 tablespoons of unsweetened applesauce for one of the eggs, and I often add 1/4 teaspoon of baking powder to the dry ingredients. That makes for a nice cookie.

  5. bleweyez20249 says:

    You are baking them to long. Remove them from the oven BEFORE they are all the way done baking. Take them out about 2-3 minutes before they are done. Leave them on the cookie sheet and put the cookie sheet on top of the stove (preferable over the oven vent) and allow the cookies to finish baking and settle. (They will sort of deflate.) Leave them like this for about 10 minutes before removing them to the cooling rack. Your cookies should stay moist and soft and will not be dark on the bottom. I also like to bake on a shiny baking pan rather than a dark one.

  6. Paul in San Diego says:

    The three basic rules of thumb for chewy cookies are:

    1 – Melt the butter before adding it when the recipe calls for it.

    2 – Use more brown sugar than white sugar. For example, if the recipe calls for 1 cup white and 1 cup brown sugar, use 1-1/2 cups brown and 1/2 cup white (or all brown if you like that flavor).

    3 – Use two egg yolks instead of 1 egg. That is, if the recipe calls for two whole eggs, use 1 whole egg and two egg yolks.

    Also, you should refrigerate the dough for about an hour before baking. If the dough is too warm, it will kind of melt flat and spread out thin on the cookie sheet, resulting in a crispier cookie. And, smaller diameter cookies generally puff up more than larger cookies (puffy = chewier).

  7. Larry says:

    1) cook at a lower temp.
    2) cook for less time
    3) make the cookies bigger…This is the way I do it.

  8. Watchdog says:

    Turn the oven down about 25 degrees, instead of 350, bake at 325, that works for us.

    Have a great Holiday!!!

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