An age-old question: do you like your cookies crispy or soft? If you’re team crispy, check out this post on how to make cookies crispy.
How to Make Cookies Crispy
Crispy cookies aren’t everyone’s cup of tea. But when done right, there’s no way to pass up a crunchy, golden, and satisfying cookie! If you aspire to make the perfect crispy cookie, you’ve come to the right place.
Okay, that heading was a little click-baity, but the first step to baking a crispy cookie is understanding how your ingredients impact your bake. There are certain ingredients that can help you achieve your desired snap and others that will hinder your mission.
To make cookies crispy, you will want to stick to with all-purpose flour to provide a sturdy structure and give your cookies crunch. When thinking about fat type, our preferred choice is unsurprisingly butter because it has a lower melting point. This allows cookies to easily spread and creates a nice buttery crispness with a melt-in-your-mouth texture that you just can’t get anywhere else.If you’re just hoping for a crisp exterior and soft interior, try a mix of butter & margarine!
Now for the bad guys (aka softening agents). Brown sugar is really great at softening cookies. So if you’re hoping for a crispy cookie, try using more granulated sugar. Granulated sugar absorbs moisture better, giving you the nice crispy texture you’re craving! Weirdly enough, eggs also contribute to soft cookies. So if you can limit or exclude eggs from your cookie recipe, you’ll have an easier time getting them crisp!
How to Bake Crispy Cookies
The temperature of your oven plays a huge role in the texture of your cookies! A lower oven temperature will give your cookies more time to spread before they start to rise, resulting in a crispier cookie. I recommend baking your cookies for a bit longer at a lower temperature to achieve the texture you’re looking for.
You can also play around with the type of pan you’re using. A darker, non-stick baking sheet will speed up your baking process and help you get a crispier cookie.
A note: crispy cookies do not equal burnt. Please do not overbake in an attempt to get a crunchier texture. Watch for your cookies to turn golden brown around the edges to know when they’re done. Remove them from the oven and let them cool before eating to aid in that nice crunchy texture.
When your cookies are done, store them in a container (or cookie jar) at room temperature to maintain their crispness.
I hope this helps you make the crispy cookies of your dreams!
So if you're hoping for a crispy cookie, try using more granulated sugar. Granulated sugar absorbs moisture better, giving you the nice crispy texture you're craving! Weirdly enough, eggs also contribute to soft cookies.
Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.
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. Generally bake around 13-15min at 180C for a crispy cookie.
“If you store cookies in the fridge, they will dry out,” Amanda says. The dry, cold air sucks the moisture right out of them. Instead, keep your cookies at room temperature, or freeze them for later.
The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat. It's used for making artisanal candy, and it helps cookies stay fresher longer.
Fat is a very important ingredient in cookies – it tenderizes, crisps and browns, adds color and a wonderful flavor that is impossible to duplicate. Butter, our fat of choice, ensures good baking results and adds the most desirable taste, texture and appearance.
Baking powder contains sodium bicarbonate and acidic salts. The reaction of these two ingredients results in a cookie that is soft and thick, but slightly harder.
The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.
Preheat oven to 300°F. Place the cookies on a baking sheet lined with foil or parchment paper. Once the oven is heated, place the tray on the middle rack and allow the cookies to warm up for 4 to 6 minutes, or until warm. Remove your cookies from the oven and enjoy them right away.
If your cookies are flat, brown, crispy, and possibly even a bit lacy around the edges, that means you need to add flour to your dough for the next batch.
Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.
To create cookies, you typically use whole eggs and their proteins for flavor, leavening, structure, and color. Eggs promote puffiness and spreading in cookies, while also holding the cookie together during baking.
Twice-baked cookies like biscotti and mandelbrot have a longer shelf life than most other homemade cookies. These are the perfect cookies to start your holiday baking with—they won't be stale by the time you finish the rest of your cookies for your cookie trays.
To extend the shelf life of products, many bakers use specially formulated enzymes for preservation. These naturally occurring protein compounds can keep baked goods soft while preventing crumbling and staling.
Baked cookies will stay fresh for three days in an airtight container at room temperature or in the refrigerator. If you decide to freeze baked cookies, plan to defrost and serve them within three months.
Introduction: My name is Tyson Zemlak, I am a excited, light, sparkling, super, open, fair, magnificent person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
