You will have to have a good idea of what you may have done during the baking process, or what ingredients you may have included or not included to get a good idea of what exactly went wrong. There are two ingredients that can commonly cause cookies not to rise. The first problem ingredient is not having butter that is hard enough. The second problem ingredient is not enough flour. There is also the chance that your cookies may be too flat because the baking sheet was too hot.
You will always want to make sure that when you are placing balls of cookie dough on the sheet to go into the oven, that the baking sheet is room temperature or colder. It should not be warm to the touch and it should definitely not be hot enough to affect the cookies. When you use butter that is too soft, or even completely melted butter, it will cause the cookies to spread out more on the baking sheet. This produces large, flat, and strangely shaped cookies.
When a cookie is using the dough it has to spread out on the sheet, it is going to sacrifice height for width.
This also commonly results in cookies that are a bit brittle, as thin cookies will cool more quickly, leaving them dried out. If you are not using enough flour, then the cookies will not have a leavening agent or enough of one to allow the cookie to rise fully. While cookies are usually not comparable to bread, this aspect of baking is. Just like when you do not use enough yeast in bread, if you do not use enough flour in your cookie dough, the cookie will not have what it needs to create miniature air bubbles inside the cookie, giving it the volume that people love.
Unlike with adding butter that is too soft, the cookie will still remain relatively the same shape that it should be. This leaves you with a thicker, potentially chewy cookie compared to the thin and brittle cookie that a lack of hard butter has.
This means that if you are trying to determine what went wrong during the baking process, you should look at the overall size of the cookies. Of course, the way you would go about fixing the cookies will depend entirely on what the problem was with them.
You will want to keep the cookie dough in the fridge for between one and two hours to make sure that the butter in the cookie dough has sufficient chance to harden and reach the right consistency for your cookies to turn out right.
From here, you will want to make one or two cookies as a test batch to make sure that they are okay before you use the rest of the cookie dough. This will give you a good idea on whether or not you have fixed the problem. Again, to prevent the cookies from becoming flat because of the baking sheet, you will want to make sure that the baking sheet is room temperature and no hotter. Depending on just how little flour there was in the recipe, you will want to add between one and two full tablespoons of flour to the dough.
Next, you will want to mix the dough up so that all areas of the dough will have the added flour so that there are no cookies that got too much while others got no flour. Similarly, once you have done this, you will want to place one or two helpings of cookie dough onto a room-temperature baking sheet and see if this fixed the problem. If it did, then you will be ready to work with the rest of your cookie dough. If not, you can either decide to add more flour or to completely scrap the cookie dough as it is.
There are a couple ways you can prevent this from happening, if you are careful. First things first, you will always want to make sure that you are using a reliable recipe.
If you are using a recipe you found online, consider reading reviews or comments on that recipe. If there is a considerable number of people who are saying that a certain adjustment helped their cookies, you may want to consider making that adjustment.
Doing this will also give you a good idea of whether or not the recipe you are using is to be trusted. If you are using a recipe that you created yourself, you will want to make sure the proportions of ingredients are correct. There are many places where you can check and make sure that your cookies have the amount of ingredients needed. While this may not prevent measuring errors or careless mistakes, it is always helpful to have a good recipe to rely on.
To make sure that your butter is not too soft for cookies, you will want to use room temperature butter. The batter may hold together as it bakes, but it won't puff. Cake flour or low-protein Southern flours — popular in the Southern region of the United States — absorb less water from the liquid ingredients in the batter and thus leaves that water in the dough to steam during baking, which yields a puffier, cakier cookie.
Southern flours already have leavening added, so if you choose to use them, adjust your recipe accordingly. When eggs encounter heat, they set and hold the cookie together so they don't spread as much. Don't worry if the batter seems almost runny from the added egg when you form the cookies on the sheet to bake; the cookies will puff rather than spread.
For puffy cookies, cut the amount of sugar by a few tablespoons. You should also switch from baking soda to baking powder, since the acidic nature of the baking powder means the cookies will spread less. For final assurance that your cookies avoid flattening out during cooking, chill the dough before it goes in the oven. Chilled dough, especially if it contains butter, melts more slowly when it encounters the heat of the oven, limiting spread.
Nutrition Desserts and Snacks Cookie Recipes. By Andrea Boldt Updated September 22, Andrea Boldt. Andrea Boldt has been in the fitness industry for more than 20 years. A personal trainer, run coach, group fitness instructor and master yoga teacher, she also holds certifications in holistic and fitness nutrition.
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