My Lemony "Cloud Cookies" Taste Like Sunshine on a Cloudy Day (2024)

FAQs

Why do my cookies taste airy? ›

Using room temperature butter can produce a more cakey, airy cookie because the butter melts in the oven, which creates air pockets in the cookie. Melting the butter beforehand will give you more dense, chewy cookies.

You can use overcooked cookies to make a crumble topping, a pie crust, or even ice cream sandwiches. But you can also just scrap away the burnt bits and eat them!

Baking soda

When added to dough, baking soda releases a carbon dioxide gas which helps leaven the dough, creating a soft, fluffy cookie.

We've found that the optimal temperature for cookie baking is 350F. It gives the butter in the dough time to melt and lightly spread before the remaining ingredients cook through.

How to Tell When Chocolate Chip Cookies Are Done. Chocolate chip cookies are done when they have a firm golden edge or bottom and appear slightly set on top. If the edges become dark brown, they are overbaked.

Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says. About 1 minute should do the trick. Remove cookies from the baking sheet as soon as they set. Most recipes tell you to leave them on for three to five minutes after taking them out of the oven.

OVEN IS TOO HOT

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

Melting butter incorporates no air, leading to denser cookie. If you brown your butter (cook the butter until the milk solids brown and it gives off a rich, nutty aroma), this causes the water content of the butter to evaporate, lending no extra moisture to the dough, yielding a very dense, but richly flavoured cookie.

Here's how to make cookies flatter

Making chocolate chip cookies spread or thinner in size is as easy as removing the baking soda in the recipe. Baking soda causes the cookie dough to rise when you bake them. Removing the baking soda gives you soft and chewy chocolate chip cookies in the center with crisp edges.

Why do my cookies have air bubbles? ›

Too much air in the cookie dough

Air in cookie dough can also lead to bubbles that might look like lumps in a baked cookie, like shortbread and cut-out sugar cookies.